Something with garlic, (don't know about you but mine's starting to pile up!), and a cabbage recipe from fellow CSA member Sumit Sen.
Garlic and Sage Soup
6 - 8 cloves garlic, finely minced
3 fresh sage leaves, chopped
2 fresh thyme sprigs
6 egg yolks, lightly beaten
S&P (salt & pepper)
6 slices french bread, toasted
3 tbsp. olive oil
freshly grated parmesan cheese
In a 2 qt. saucepan over high heat, combine garlic, sage, thyme &
6 cups of water. Bring to a boil, then reduce to low & simmer, uncovered,
for 20 min. Add a little hot soup to the egg yolks & slowly pour the
yolk mixture back into the soup. Season to taste w/S&P. Place a slice
of bread in each of 6 soup bowls. cover w/soup, drizzle w/olive oil &
sprinkle each serving w/ parmesan.
South Indian style Cabbage
1 head cabbage, shredded
4 tbsp. oil (mustard oil, if possible, something neutral otherwise)
1 tsp. black (or yellow) mustard seeds
2 onions, chopped
2 tbsp. cilantro, chopped
4 oz. shredded unsweetened coconut
2/3 C canned coconut milk
(Sumit says this recipe is a little bland** immediately after cooking
and benefits enormously from at least a day in the fridge.) Blanch cabbage
3 min., drain & set aside. Heat oil over med. heat, add mustard seeds
& fry a few seconds until they start popping. Add onions & fry
until golden. Add half the cilantro, the coconut & cabbage & stir-fry,
gradually adding enough coconut milk to moisten everything. (Here is where
you would refrigerate the dish a few days.) To serve, reheat mixture thoroughly,
then sprinkle top with remaining chopped cilantro and serve.
**See revised version of this recipe, March 2008, here.