Thursday, December 9, 2010
Crunchy Slaw Salad
We've still got some cabbage to use up from my last CSA pickup. (There's also some turnips, rutabaga, and sweet potatoes, and some parsley and cilantro that are holding up very nicely.) The cabbage soup used half a head, and we used the other half for this Crunchy Slaw Salad from Super Natural Cooking. It was part of a meal that used something from the freezer, something leftover, something that's produce, and something on the counter that needed to be used up.
The something from the freezer was my Orange Cauliflower and Butternut Squash Soup. I think it thinned out a bit. (However, this whole moving soup to the fridge, spooning some chunks out, and putting it back in the freezer is working out really well. I wasn't eating any soup for a while because I thought I'd have to finish the whole 2 or 4 cups, but that apparently isn't the case.) The something leftover was the marinated onions used in the "Classic" Grilled Cheese sandwich we had a few days ago. The something produce was, obviously, the cabbage, but we also had some questionable apples on the counter. I took the firmest one and had to toss the rest. :( And finally, the something on the counter was the delicious bread I got from Panera for those same grilled cheese sandwiches. (I want to note also for my own future reference that I omitted the cream from the cabbage salad dressing.)
So we were left with a very nice meal: an orange vegetable soup, a cabbage slaw with some apple shreds and walnuts, and a nice slab of bread toasted in the oven with Gruyere and marinated onions.
I'm enjoying the challenge of trying to use food from the freezer. I made a breakfast polenta with some defrosted raspberries to sweeten it up. It was a nice breakfast but not a "recipe" worth sharing. Something that is, though: a helpful holiday cookie guide :)