Quick Turmeric Sauerkraut

Quick Turmeric Sauerkraut
Makes 1 quart

This isn’t exactly sauerkraut… but it’s also so much more than a quick pickle. Turmeric gives the extra antioxidant kick that’s so trendy right now.

3 ½ lb. head of cabbage, shredded
1 tablespoon salt, give or take, use your judgment
1 cup vinegar
1 cup water
1 tablespoon mustard seeds, if you have
1 tablespoon turmeric

In a large bowl, and working in batches, sprinkle cabbage with salt and massage. Do this for each batch of cabbage until very wilted and broken down.

In a small saucepan bring vinegar, water, mustard seeds and turmeric up to a simmer. Pour over cabbage and toss.

Cover and refrigerate for up to 3 months.

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Waspy Sicilian Pasta

Waspy Sicilian Pasta
Serves 2-4

This marries two different recipes/ideas. My mother has a Junior League cookbook from the eighties and this method for making pasta (or really, a pasta salad) comes from there, so that’s the “WASP” part. In Sicily you’ll find capers in pretty much everything you eat, and this dish is simple and delicious, like everything else there.

4 cloves garlic, smashed
¼ cup capers, drained from liquid
¼ - ½ cup high quality extra virgin olive oil
3 tomatoes, roughly chopped
Salt, to taste
½ lb. pasta, any kind, I used mezze rigatoni
Pecorino cheese, to taste

Add garlic, capers, olive oil, tomatoes and salt to a large bowl. Use the back of your fork or spoon to bruise slightly and leave out on the counter all day or afternoon or until you boil pasta.

Bring a large pot of salted water to a boil and cook pasta until al dente. Strain, reserving a few tablespoons of pasta water and add to the bowl, tossing with copious amounts of cheese. Serve warm, room temperature or cold.

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Grilled Vegetable Platter

Grilled Vegetable Platter
Serves 4-6 as a side

There’s really nothing to do this, it’s hardly a recipe. That being said, the one thing to not freak out about and to embrace is that char. Remember this, color equals flavor. Liberally coat all vegetables with olive oil and salt and char on the grill.

Use any type and sit by the grill with a cold beverage until you get a feel on timing. Relax, it’s summer.

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Eggplant Terrine

Eggplant Terrine
Serves 6-8

This is a super easy, summer-version of my favorite winter treat, a beet terrine. You can roast, fry, sauté or bake the eggplant and then layer between tomatoes and goat cheese. Summer lunch dish at it’s best.

5 globe or 2 large eggplants, sliced lengthwise
Extra virgin olive oil, as needed
Salt, to taste
5-6 tomatoes, sliced
1 lb. goat cheese, room temperature
1 bunch basil, if desired

Cook eggplant until tender. To do this you can preheat and roast in your oven at 375° F for 15-ish minutes. You can heat a skillet over medium high heat, glug some olive oil in it and sauté each side for about 3 minutes.

Line a loaf pan with plastic wrap (so you can easily remove the terrine) and layer eggplant. Then blot tomatoes slightly with a paper towel and layer in. Season with salt and a bit of olive oil. Then layer in goat cheese and continue until all items are gone. If you choose to use basil, layer in with the cheese.

Wrap tightly and refrigerate overnight. To remove, pull plastic wrap and slice.

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