Beautiful harvest this week!
If you’re nonplussed by all the squash, here’s an easy way to prep and store it for later. Dice an onion and chop the squash into smallish, bite-sized pieces. Sautee the onion in olive oil and a bit of salt, until it turns translucent, then add the squash, along with any other ‘extras’ you like – try sundried tomatoes, pesto, chopped fresh herbs, etc. Cook until the squash is tender but still underdone. Take off the heat, let cool entirely, and then package to freeze. Voila! You have a great side dish or topping for pasta you can pull out of the freezer!
Also, I know some of you have some cabbage piling up in your fridge. If you’re not into making sauerkraut (and it’s way easy), try this gorgeous recipe that Jean sent, created by the fabulous Mark Bittman. It calls for Napa cabbage, but any type will do.
Grilled Sweet Potato and Napa Cabbage Salad with Lime Vinaigrette
- 3 medium sweet potatoes (2 pounds)
- 5 tablespoons olive oil, divided
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1/4 cup fresh lime juice
- 2 tablespoons warm water
- 2 teaspoons honey
- Dash of hot sauce (optional)
- 1 jalapeño pepper, seeded and minced
- 3 cups shredded Napa cabbage
- 1 cup sliced red onion
- 1/3 cup pumpkin seeds, toasted
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.
- 2. Peel potatoes, and cut lengthwise into 1/2-inch-thick slices. Combine potatoes, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; toss.
- 3. Place potatoes on grill rack over unheated side; close lid. Cook 12 minutes on each side or until tender. Move potatoes to heated side; grill 2 minutes on each side or until charred.
- 4. Combine 1/4 cup oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, juice, and next 4 ingredients (through jalapeño) in a large bowl. Slice potato slices into strips. Add potatoes, cabbage, and remaining ingredients to bowl; toss.