Anyone who even half-fancies himself (or herself) to be a cook would probably laugh at me. Here I am, considerably beyond the age at which people really learn to experiment with food and cook, and for the first time in my life I am discovering that (…gasp…) vegetables taste good. Really good. At least when they are fresh from the garden of an organic farm.
Last week’s farm share included a number of things I have never fixed for myself before (snow peas for example) and a number of things I have always loathed (cabbage for example). Tonight, my dinner contained both cabbage and snow peas and it was delicious.
The snow peas I sauteed in olive oil with minced garlic and just a taste — literally just a taste — of ginger flavored soy sauce. Oh yummm…
And the cabbage? Well, this morning, I shredded the entire head — about 11 ounces in the end — added some carrots and onions a homemade sauce, and voila! Coleslaw. But not that icky limp nasty stuff you get as a side dish in restaurants that you immediately throw away. No, this was crunchy and creamy and tasty!
I guess you really can teach old dogs new tricks.
Coleslaw