Carrie’s Sweet Life

I bought a head of cabbage at the Farmers Market, the first time I mad cabbage Adam just rolled his eyes and was not interested. But that has all changed and he is totally in love with it. Thus far I have only prepared it by boiling it and putting butter and salt on it. This time I decided to try a different approach and couldn’t be happier with the results.

Grilled Cabbage (From: Myself)

• Cabbage (I had a lg cabbage I split with my mom so my half had 4 quarters)
• 4 T. butter
• salt
• pepper
• onion powder

Lay 4 tin foil squares on counter.

Lay cabbage one side down.

On the up side place 1 T. butter, salt, pepper and onion powder.

Wrap tightly with foil. Repeat with other 3 quarters

Place on grill for 15 minutes of under tender.

I love green beans, they are one of my favorite veggies, although I love almost all veggies. Adam on the other hand is not a big veggie fan and he loves green beans so I make them often. So I of course had to pick some up at the farmers market.

I decided to give a new go at a recipe, these were good, but not as soft as we like them, next time I will steam them before frying.

Bacon Fried Green Beans (From: Rachel Ray)

• A drizzle extra-virgin olive oil
• 6 slices bacon, chopped
• 1 teaspoon coarse black pepper
• 1 pound green beans, trimmed
• 1/4 cup cider or red wine vinegar
• 2 teaspoons sugar

Directions

I took my first trip to the Farmers Market yesterday, I was amazed and in LOVE! It’s about a 45 minute drive but was well worth it. I spent about $16 and got a thing of flowers, fingerling potatoes, green beans, beets, red potatoes, cabbage, dill and mini cucumbers. I thought was a great deal!!!

I knew I wanted to make us a fresh dinner and us some of these yummy things i bought, my mom actually mentioned fingerling potatoes to me and told me she had saw this recipe. Since I had bought dill to to make pickles I figured I would make some of these.

These were super simple to make and tasted great. Adam LOVED them! I will defiantly be making fingerling potatoes again and making these, and trying different spices.

Dill Fingerling Potatoes (From: Barefoot Contessa)

• 2 tablespoons unsalted butter
• 1 1/4 pounds fingerling potatoes, rinsed but not peeled
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 tablespoons chopped fresh dill

Directions

Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don’t overcook. Toss with the dill, and serve hot.

Adam actually made these to go with our steak dinner for Valentines day, it was a fun spin on traditional broccoli and was a way to get Adam my non broccoli eating husband to eat it.

Although this is not the healthest it is good for a once in a while dish, also it needs to be eaten hot out of the fryer otherwise it loses a lot of it’s crunch.

Beer Battered Broccoli (From: Food Network)

• 1 cup beer
• 1 cup flour
• 1/4 c. parsley
• 4 cups broccoli
• veggie oil for frying

Whisk beer,  flour,  chopped parsley and a pinch of salt. Let the batter rest 1 hour.

Dip  broccoli florets in the batter and fry in 375 degrees F vegetable oil until golden brown, about 2 minutes.

Drain on paper towels.