While in college, I lived in Memphis, TN and if I remember anything from the food culture there – it was that everything can be fried and cabbage is no different. Strangely enough, even though fried cabbage is a very popular side dish in the South, I didn’t come across this recipe until I moved back to Boise but our family enjoys it very much. I mean, it has bacon in it and who doesn’t like bacon…
Ingredients -1/2-3/4 head of Cabbage (depending on size), sliced – Approximately 4 cups -3 to 5 slices of Bacon (optional – add 2 Tbps additional butter or olive oil if you omit) -1 Onion, chopped -4 Tbsp Butter, divided -Dash of Apple Cider Vinegar -Salt & Pepper to taste
Instructions 1. Chop up your bacon and render in a medium sized pan (with high sides) until nice and crispy. 2. Add in 2 Tbsp of butter and the chopped onion. Throw in about 1 Tbsp of water to de-glaze the pan and sauté for 4 minutes. 3. Turn the heat to low and add the cabbage. Cover and cook for 30 minutes, stirring occasionally. 4. Turn off the heat and add in the remaining 2 Tbsp of butter and the dash or two of apple cider vinegar and salt and pepper to taste.
Piel De Sapo Melon
Piel de Sapo means “frog skin” in Spanish, and while the rough mottled rind of these melons closely resembles the amphibian they are named after. The thick rind means that Piel de Sapos possess excellent shelf life and transportability and its tough exterior hides a dense, juicy and refreshing sweet flesh that has to be tried to be believed.
They are green on the outside with creamy yellow flesh, similar to a honeydew but generally sweeter in taste. But when you cut a piel de sapo, don’t cut too closely to the rind as that’s where the melon isn’t as sweet.
With our kids back in school and busy evenings are the norm, I am always on the look out for quick, nutritious meals to feed my family. This recipe ticks both of those boxes and as a bonus, it’s all made on one sheet pan!
Serve with a loaf of sourdough from Gaston’s Bakery and sliced cantaloupe and you have a meal that’s sure to be a hit!
3 garlic cloves or 2 tsp of minced garlic
2 fresh rosemary sprigs, about 1 tablespoon chopped
1 1/2 to 2pounds salmon fillets (I use Sockeye from Alsek, make sure to thaw overnight in the refrigerator)
1 lb green beans
1-2 tablespoon extra virgin olive oil
2 pinches sea salt
1 pinch pepper
Preheat oven to 425F. Peel and chop garlic. Set aside.
Chop the rosemary. Set aside.
Place salmon on a baking sheet. (Note: cover with parchment paper to make it easier to clean.) Distribute olive oil evenly on salmon. Add salt and pepper over the fillet. Next, add the rosemary and garlic and lightly press into salmon.
Place in oven. Throw in some fresh green beans lightly coated in extra virgin olive oil and a dash of salt. Roast for 10 to 12 minutes until the salmon is flaky and green beans are tender.
Our family has enjoyed this salad quite a few times over the summer! It’s sweet, salty, creamy, and just delicious. The recipe is also quite forgiving in terms of ingredients, which makes it great to please a crowd. You can make it mild or more spicy by using either red bell pepper or jalapeno, make it gluten free by omitting the pasta and add more veggies, replace the mayo with sour cream for an even creamier dressing, etc. Have fun with making it your own or follow the recipe as shown. I do recommend making at least a 1/2 batch more of the dressing. Enjoy!
2 cups miniature farfelle pasta or any other pasta, uncooked
3-4 corns on the cob or 2 10oz frozen corn.
1 large avocado
3 green onions
1/2 bunch cilantro
1 tablespoon finely chopped jalapeno (use Red Bell Pepper to keep it mild)
6-8 strips hardwood smoked bacon
1/2 cup Queso Fresco Cheese (or cotija or feta — add cheese to preference (we like ~1/2 cup depending on the cheese used (cotija is saltier so use less))
Optional: 1/2 canned cup black beans
1/2 cup full fat regular mayo (or sour cream)
3 tablespoons freshly squeezed lime juice and 1/4 teaspoon lime zest
1/8 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon Sriracha or hot sauce (optional)
Pinch of salt and ground black pepper
Cook the pasta according to package directions. Drain and rinse under cold water. Make sure the pasta is completely dry.
Corn: if using corn on the cob: Heat the grill to medium. Pull back the husks to the base and take off all the silk from each ear of corn. Fold back the husks into place.
Place the corn on the grill, cover the grill, and cook for 15-20 minutes turning the corn every 5 minutes.
You’ll know the corn is done when the kernels are tender and easily pierced with a fork.
Alternative Corn: use 2 10 oz frozen corn — heat a large skillet on medium high heat for 3-4 minutes or until very hot. Place corn in a single layer and cook for about 5 minutes stirring once in between or until browned. Avoid stirring too often as this will keep the corn from getting a good roast.
Meanwhile prep the veggies: chop the avocado into small pieces, chop the green onions, coarsely chop the cilantro, very finely chop the jalapeno, and cook then crumble the bacon. Crumble the cheese. Add black beans if desired.
In a large bowl combine the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, jalapeno, bacon, and cheese. **If you don’t plan on eating this in one sitting and immediately after making, don’t add the bacon, cheese, or avocado. Add those in separately right before enjoying.**
In a small bowl combine all of the dressing ingredients and whisk together until completely combined.
This Lemon Yogurt Cake is delicious and tastes even better in topped with fresh seasonal berries!
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice
1 pint seasonal berries (any will work but sliced strawberries and raspberries are our favorite)
Preheat the oven to 350 degrees.
Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl.
In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.
Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake. Top with berries and serve.
Wild Caught Alaskan Sockeye Salmon is Back!
The fishermen at Alsek Fish have been busy all summer catching beautiful Sockeye Salmon on the Alsek River in Alaska and now they have sent the flash frozen fresh fillets for us to enjoy in Idaho!