Kate and I had a bunch of vegetables that were getting a bit old around, and so tonight for dinner I decided to use up as much as we could. The menu:
Parsnip and pecan fritters (using up the last of the parsnips I brought back from Ithaca a few weeks ago) -- boil parsnips and mash them with chopped pecans; stir in an egg, some flour, some milk, salt, pepper, and a pinch of cayenne pepper; fry in olive oil until golden brown and delicious. I served them with a yogurt dipping sauce made by stirring some cayenne, cider vinegar, and honey to taste into ~1/2 cup yogurt (thanks, Dan, for the yogurt!).
Sauteed kale with garlic (using up the kale from last week's CSA share)
Braised cabbage with onions, apples, and garlic (using up the last of our cabbage from 2 weeks ago, as well as some of our remaining apples and onions) -- saute onions and garlic in olive oil until very soft, about 15 minutes; add cabbage, ~1/2 cup wine, a generous splash of cider vinegar and a few cloves and saute for another 10 minutes; add chopped apples and stew covered over very low heat for 30+ minutes, until dinner is ready.
I enjoy the challenge of making a meal around a few ingredients that you want to use up. I feel like it forces me to be a bit more creative than I otherwise might be.
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Yes, I agree it can certainly be a fun cooking challenge to use up a few ingredients. The cabbage and apples sound especially delicious. I think I might copy you on that. We have a bit of cabbage left but not enough for all the recipes I am finding. Parsnip and pecan fritters sound wonderful as well.
I am all prepared for more cabbage though after finding this link, now I have a whole list of cabbage recipes I am excited to try. http://topics.nytimes.com/top/news/health/series/recipes_for_health/cabbage/index.html
We had salad with lots of CSA vegies, and our new, delicious olive oil, as well as a carrot risotto made with csa carrots. The risotto is always a nice mix of salty, creamy and sweet but the carrots were particularly good last night.
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