Red Cabbage Chips with Tomato Yogurt Dipping Sauce from: http://whatjewwannaeat.com/red-cabbage-chips-tomato-yogurt-dipping-sauce/
Potato chips are soooo last year, guys. Red Cabbage Chips with Tomato Yogurt Dipping Sauce are so hot right now!
8 inner red cabbage leaves, ribs removed, cut into pieces
1 tablespoon za'atar
Extra virgin olive oil
5 Roma tomatoes, sliced in half (about 1 pound)
1 small white onion, sliced thin
3 cloves garlic, unpeeled
Kosher salt and black pepper
1 cup Greek yogurt
1 tablespoon fresh lemon juice
1 teaspoon ground tumeric
Cilantro for garnish
Preheat oven to 200 degrees F. Toss cabbage leaves in 1 teaspoon olive oil and za’atar and place on a foil lined cookie sheet in a single layer. Meanwhile, slice tomatoes and onions and drizzle with those and the garlic in 1 tablespoon olive oil, salt and pepper. Place on another foil lined cookie sheet in a single layer. Roast the cabbage and tomatoes for two and a half hours or until cabbage is crispy and tomatoes are soft. Flip the tomatoes half way through.
Mix the Greek yogurt with lemon, salt, pepper and tumeric. Puree tomatoes, onions and peeled garlic in a food processor and season with salt and pepper to taste. Swirl tomato sauce with yogurt sauce- don’t over mix! Swirly is pretty. Garnish with cilantro. Serve with cabbage chips!
Garlic Roasted Cabbage Wedges from: http://www.cookingclassy.com/2015/08/garlic-roasted-cabbage-wedges/
- 1 large head cabbage, sliced into wedges vertically from head of cabbage about 3/4 to 1-inch thick
- 3 1/2 Tbsp olive oil
- 3 cloves garlic
- 1 tsp dried marjoram
- Salt and freshly ground black pepper
- Minced fresh parsley, for garnish (optional)
- Fresh lemon wedges or crumbled bacon, for serving (optional)
Preheat oven to 425 degrees. Line a baking sheet with parchment paper or foil. Pour olive oil into a small bowl then press garlic through a garlic crusher into bowl (or mince), stir well to infuse garlic flavor then pour and press mixture through a fine mesh strainer into another bowl to remove garlic pieces (I like to do this just so they don't burn while roasting at high heat for so long. Use a rubber spatula to press garlic against strainer to extract juices). Stir marjoram into oil mixture.
Lay cabbage wedges on prepared baking sheet and brush both slides with olive oil mixture and season with salt and pepper. Roast in preheated oven 15 minutes then carefully rotate and roast 15 minutes longer (if you don't want the slightly charred edges you can cover with foil during last 10 minutes). Garnish with parsley if desired. Serve warm with optional bacon crumbles or spritz with lemon wedges.
Par-Cel – Looks like Parsley, tastes like Celery! Used in European gourmet cooking as well as in Asian dishes.
With hollow stems – why not use it as a great straw for sipping cool drinks
The stems are hollow and make fantastic straws for sipping cool drinks and fruit juices. It makes a wonderfully flavored potato salad.
Gluten-Free Chopped Stuffed Pepper Salad http://blessherheartyall.com/gluten-free-chopped-stuffed-pepper-salad
This gluten-free chopped stuffed pepper salad combines spicy sausage with fresh diced bell peppers and sweet onion, fluffy rice, and is seasoned with a combination of sizzling creole spices for one salad that is burst with flavor spoonful after spoonful!
- 4 medium bell peppers, diced
- 1 pound spicy chicken or turkey sausage
- 1½ cups chopped yellow onions
- 2 cloves garlic, minced
- 3 cups cooked rice
- ¼ tsp cracked pepper
- ¼ cup green onion, chopped
- 1 TBSP parsley, chopped
- ½ tsp GF creole seasoning
- 3 TBSP parmesan cheese, grated
Brown the sausage in a large skillet until cooked thoroughly. Add the onions and diced bell pepper just before the sausage is fully cooked and allow to cook until the veggies start to soften.
While the sausage is cooking, in another pot, cook the rice according to package instructions.
Add in the minced garlic, cracked pepper, parsley, creole seasoning, and the cooked rice to the cooked sausage and veggies and cook for 1 minute all together. Remove from heat and add the green onion and toss. Top with the cheese and garnish with a bit of extra creole seasoning. Enjoy!
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