Zucchini with Corn and Cilantro

Ingredients

• 1 teaspoon olive oil

• 3 1/2 cups cubed zucchini (about 1 pound)

• 1 cup frozen whole-kernel corn

• 1 tablespoon chopped fresh cilantro

• 1 teaspoon fresh lime juice

• 1/4 teaspoon salt

• 1/8 teaspoon freshly ground black pepper

Directions

Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and corn; cook, stirring occasionally, 7 to 8 minutes or until zucchini is crisp-tender.

Remove from heat, and stir in cilantro and remaining ingredients.

Bean and Corn Salsa

From Cooking Light

Ingredients

• 3 cups chopped seeded tomato (about 3 medium)
• 3/4 cup chopped Vidalia or other sweet onion
• 1/2 cup chopped tomatillos (about 2 medium)
• 1/4 cup canned black beans, rinsed and drained
• 1/4 cup fresh corn kernels
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon hot sauce

Preparation

Combine all ingredients in a large bowl; cover and chill at least 2 hours.

Roasted Fresh Corn, Poblano, and Cheddar Pizza

Adapted from Cooking Light

Ingredients

• 2 poblano chiles
•  Cooking spray
• 2 cups fresh corn kernels (about 4 ears)
• 1/2 cup chopped green onions
• 1 garlic clove, minced
• 1/2 cup l% low-fat milk
• 2 large egg whites
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup (4 ounces) shredded sharp cheddar cheese
• Pizza dough (see recipe below, or premade crust/dough works too) 
• 2 tablespoons fat-free sour cream
• 2 tablespoons chopped fresh cilantro

Preparation

Pizza dough recipe (make this first, as dough needs about an hour to rise)

Ingredients

• 3 1/2 to 4 cups bread flour, plus more for rolling (Chef's Note: Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flourwhich will give you a chewier crust.)
• 1 teaspoon sugar
• 1 envelope instant dry yeast
• 2 teaspoons kosher salt
• 1 1/2 cups water, 110 degrees F
• 2 tablespoons olive oil, plus 2 teaspoons

Dough directions

Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the doughcomes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel orplastic wrap and let them rest for 10 minutes.

Pizza

1. Preheat broiler.
2. Place poblano chiles on a foil-lined baking sheet; broil 10 minutes or until blackened and charred, turning occasionally. Place in a heavy-duty zip-top plastic bag; seal. Let stand 10 minutes. Peel and discard skins, seeds, and stems. Chop peppers.
3. Lower oven temperature to 425°.
4. In Large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add corn, green onions, and garlic; sauté 2 minutes or until lightly browned. Stir in milk; cook over medium heat 2 minutes or until liquid almost evaporates. Cool slightly. Place egg whites, egg, salt, and black pepper in a bowl; stir with a whisk. Stir in poblano peppers, corn mixture, and cheese.
5. Line a baking sheet with parchment paper. Roll dough onto parchment paper; pat dough to form a 13 x 8-inch rectangle. Spread corn mixture over dough, leaving a 1-inch border. Fold 1 inch of dough over corn mixture. Bake at 425° for 12 minutes or until set. Serve with sour cream; sprinkle with cilantro.

Roasted Chicken with Celery Root and Red Onion

1 whole chicken (3 1/2 to 4 pounds), patted dry 
Coarse salt and ground pepper 
1 large red onion, cut into 1/2-inch wedges, root end left intact 
1 medium celery root (about 1 pound), peeled and cut into 1/2-inch wedges 
1/4 to 1/2 teaspoon red-pepper flakes 
4 teaspoons lemon zest, plus 4 teaspoons lemon juice

1. Preheat oven to 425 degrees. Season chicken inside and out with salt and pepper. Tuck wing tips underneath chicken and tie legs together with kitchen twine. Place on a rimmed baking sheet and roast 20 minutes. 2. Remove sheet from oven and arrange onion and celery root around chicken, turning to coat with drippings. Top vegetables with red-pepper flakes and season with salt and pepper. Roast until vegetables are tender and juices run clear when chicken is pierced between breast and leg (an instant-read thermometer should read 165 degrees when inserted into the thickest part of a thigh, avoiding bone), about 30 minutes, flipping vegetables halfway through. Let chicken rest 10 minutes before carving. To serve, sprinkle chicken and vegetables with lemon zest and juice.

Root Vegetables Annas

From Bon Appetite

This side is a riff on pommes Anna, a classic French dish of sliced, layered potatoes cooked in a shallow pan. In this modern version, the potatoes are joined by slices of celery root and turnip.

Ingredients

• Nonstick vegetable oil spray
• 6 tablespoons (3/4 stick) butter,melted, divided
• 1 1/4 pounds russet potatoes, peeled, cut into scant 1/8-inch-thick rounds (sub red potatoes, unpeeled)
• 1/2 3-inch-diameter celery root (celeriac), trimmed, peeled, halved, very thinly sliced (1 1/4 cups to 1 1/2 cups)
• 1 medium turnip, peeled, halved, very thinly sliced (1 1/4 cups to 1 1/2 cups)
• 1 teaspoon chopped fresh rosemary

Directions 

Spray 9 1/2-inch-diameter nonstick oven-proof skillet with vegetable oil spray; add 2 tablespoons melted butter. Arrange half of potato rounds in skillet, overlapping in concentric circles. Sprinkle lightly with salt and pepper. Alternate celery root slices and turnip slices atop potatoes in overlapping concentric circles. Sprinkle with rosemary, then lightly with salt and pepper. Drizzle with 2 tablespoons melted butter. Top with remaining potato slices in overlapping concentric circles. Sprinkle lightly with salt and pepper. Press with spatula to compact.  Preheat oven to 400°F. Cook vegetables over medium heat 5 minutes. Reduce heat to medium-low; cover and cook until bottom layer is golden, about 25 minutes. Uncover and drizzle with 2 tablespoons melted butter. Transfer skillet to oven; bake uncovered until vegetables are very tender and golden, 20 to 25 minutes.  Run small knife around vegetables to loosen from skillet. Place large platter atop skillet. Using pot holders, firmly hold skillet and platter together and invert vegetables onto platter. Cut into wedges and serve.

Leek, Potato and Celeriac Soup

Ingredients

• ¼ cup Butter 

• 4 Leeks; roots & tops removed 
• 3 mediums Potatoes; scrubbed and cut into 1/2" slices 
• 1 Celeriac knob; peeled and cut into 1" chunks 
• 4 cups Chicken or vegetable stock 
• Thyme, basil and/or marjoram (Fresh), to taste

Directions

Melt butter in stockpot. Slice leeks into 1/4-inch slices and add to stockpot. Saute for 5 minutes until golden. Add potatoes and celeriac and saute for 5 minutes. Cover and cook for 3 minutes. Stir in 1 cup stock, cover and continue to cook until potatoes are tender, about 25 minutes. Remove from heat. Pour vegetables and stock into a food processor or blender and puree. Return puree to stockpot and add remaining stock and herbs. Cover and simmer for 15 to 20 minutes. Serve hot.

Celeriac Gratin From Martha Stewart

Ingredients

• Unsalted butter, for the dish
• 4 shallots, thinly sliced
• 3 medium bulbs celeriac
• 2 sprigs fresh thyme
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• Freshly grated nutmeg
• Salt and freshly ground black pepper
• 3/4 cup freshly grated Gruyere cheese
• 1/4 cup freshly grated Parmesan cheese

Directions

1. Heat oven to 400 degrees. Butter a 1 1/2-quart gratin dish. Scatter shallots over bottom of dish. Trim celeriac by cutting off bottom and top, then cutting off thick outer layer with a sharp knife. Cut into 1/4-inch slices, and then julienne. Arrange evenly in gratin dish. Sprinkle thyme leaves over celeriac.
2. In a small bowl, whisk together cream, mustard, nutmeg, and salt and pepper. Pour over celeriac, and sprinkle with cheeses. Cover with foil, and bake for 20 minutes.
3. Remove foil, and continue baking until top is brown and bubbly and cream is thickened and reduced, about 20 more minutes. Let cool for 10 minutes, and serve.

Celeriac Mash

Ingredients

• 3 cups 1/2-inch dice peeled celeriac (celery root; from about one 18-ounce celeriac)
• 1 12-ounce russet potato, peeled, cut into 1 1/2-inch chunks (about 2 1/2 cups)
• 1/4 cup whipping cream
• 2 tablespoons (1/4 stick) butter

Directions

Cook celeriac in large saucepan of boiling salted water 15 minutes. Add potato and boil until celeriac and potato are very tender, about 15 minutes longer. Drain. Return to same saucepan; stir over medium-high heat until any excess liquid in pan evaporates, about 2 minutes. Add cream and butter; mash until mixture is almost smooth. Season to taste with salt and pepper.

Celery Root and Potato Mash

Ingredients

• 1 pound celery root (celeriac), peeled, cut into 1/2-inch pieces (about 4 cups)
• 2 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces (about 6 1/2 cups) [German Butterballs are a fine sub]  
• 1/4 cup (1/2 stick) unsalted butter, cut into pieces
• 1/2 cup (or more) whole milk
• 1/4 cup chopped celery leaves

Directions

Cook celery root in large pot of boiling salted water 5 minutes. Add potatoes to pot; cook until all vegetables are tender, about 20 minutes. Drain. Return vegetables to pot; stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat; add butter. Using potato masher, mash vegetables until butter is incorporated. Add 1/2 cup milk; mash until almost smooth, adding more milk as needed. Stir in celery leaves. Season with salt and pepper.

Potato and Celeriac Mash

Ingredients

• 2 1/2 pounds German Butterball, Yellow Finn or Yukon Gold potatoes 
• 1 1-pound celery root (celeriac), peeled, cut into 3/4" cubes
• 1 6" piece of horseradish, peeled, coarsely grated
• 1 1/2 cups sour cream
• 3 tablespoons Dijon mustard
• 2 tablespoons (1/4 stick) unsalted butter
• Kosher salt

Directions

Place potatoes, celery root, and horseradish in a large pot. Add water to cover by 1". Bring to a boil, reduce heat to medium-high, and simmer until vegetables are tender, 25-30 minutes.

Drain, reserving 1 cup cooking liquid. Return vegetables to pot; add sour cream, Dijon mustard, and butter. Using a potato masher, coarsely mash vegetables. Add reserved cooking liquid by tablespoonfuls if mash is too stiff. Season to taste with salt.

Celeriac and Apple Mash with Blue Cheese

From Martha Stewart

There are MANY versions of the celeriac mash recipe, our favorites incude apples and/or cider. Potatoes are added to mellow the celery flavor.

Ingredients

• 1 3/4 cups homemade or low-sodium store-bought chicken stock
• 1 cup water
• 1 pound celeriac (also called celery root), peeled and cut into 1-inch pieces
• 1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
• 1 medium Granny Smith apple, peeled, cored, and cut into 1-inch pieces
• 1 medium shallot, coarsely chopped
• 1 dried bay leaf
• Coarse salt
• 2 tablespoons unsalted butter, room temperature
• 3/4 ounce blue cheese (about 2 tablespoons), such as Buttermilk Blue, Danish blue, or Roquefort (see the Guide), plus more for crumbling

Directions

Bring stock, water, celeriac, potatoes, apple, shallot, bay leaf, and 1 teaspoon salt to a boil in a large pot. Cook until tender, about 10 minutes. Strain, reserving liquid; discard bay leaf. Return celeriac, potatoes, apple, and shallot to pot, and add 3/4 cup reserved cooking liquid. Coarsely mash with a potato masher. Using a fork, mash together butter and blue cheese in a small bowl. Stir into celeriac mixture. Season with salt. (Mash can be made up to 1 hour ahead; transfer to a heatproof bowl, cover, and set over a pan of barely simmering water, stirring occasionally.)  Spoon into a warm serving bowl, and crumble blue cheese over top.

Chopped Miso Salad

from 101 Cookbooks

I used Westbrae Natural Organic Mellow Brown Rice Miso for the dressing. If you like the flavor of sesame oil - go ahead and add it to your dressing in fact you can go ahead and add it "to taste" - although sometimes I like to go a bit more neutral and skip rhe sesame oil altogether. I also had two small heads of little gem lettuce so I threw them in here as well. You can use any kind of extra-firm tofu you like here - this salad works well with baked tofu or plain. Tofu cooked in a skillet for a few minutes to take on some color is great - I cheated a bit and used Soy Deli baked tofu (savory) for the salad pictured up above.

1 1/2 cups shallots, skinned and thinly sliced
splash of extra-virgin olive oil
pinch of salt

2 tablespoons miso
1/2 teaspoon powdered mustard (or a bit of whatever mustard you have around)
2 tablespoons brown sugar (or honey or agave)
1/4 cup (brown) rice vinegar
1/3 cup mild flavored extra-virgin olive oil
1 teaspoon pure toasted sesame oil (optional)

1/2 of a medium-large cabbage
1 cup slivered almonds, toasted
1/2 medium red onion, sliced
3/4 cup chives, minced
8 ounces extra-firm tofu (see headnotes), room temperature

Stir together the shallots, splash of olive oil and big pinch of salt In a large skillet over medium heat. Stir every few minutes, you want the shallots to slowly brown over about 15 minutes. Let them get dark, dark brown (but not burn). if needed turn down the heat. Remove them from the skillet and onto a paper towel to cool in a single layer. they should crisp up a bit.

Make the dressing by whisking the miso, mustard, and brown sugar together. Now whisk in the rice vinegar and keep whisking until it's smooth. Gradually whisk in the olive oil, and then the sesame oil. Two pinches of fine grain salt. Taste and make any adjustments if needed.

Cut the cabbage into two quarters and cut out the core. Using a knife shred each quarter into whisper thin slices. The key here is bite-sized and thin. If any pieces look like they might be awkwardly long, cut those in half.

Gently toss the cabbage, shallots, almonds, red onion, chives and tofu in a large mixing/salad bowl. Add a generous drizzle of the miso dressing and toss again - until the dressing is evenly distributed. Add more a bit at a time if needed, until the salad is dressed to your liking.

Serves 3 - 4 as a main dish, 6 - 8 as a side.

Creamy Cabbage & Potato Gratin

From Cook with What You Have

Katherine's notes: 

You could add lots of chopped parsley or oregano or basil or chives to the dish as you're assembling it, before baking. You could use other vegetables. I imagine diced winter squash instead of the potatoes would be fabulous and very pretty. Sausage, bacon or any kind of leftover meat would be good. You can vary the cheeses, omit entirely, and so on and so forth!

Ingredients

For Bechamel:

• 4 Tablespoons butter
• 4 Tablespoons flour
• generous 2 cups of whole milk (2% can work in a pinch)
• salt
• pepper
• bay leaf
• 1/2 teaspoon chili flakes
• 1 teaspoon Dijon-style mustard
• pinch of ground nutmeg or cloves
• fresh minced thyme, parsley, chives, etc. (optional)

For the gratin:

• 3-5 potatoes (depending on size) and cut into thumb-sized chunks
• 1/2 medium to large green cabbage (or a whole small one), cored and cut into 1-inch pieces
• Handful or two of small pasta (optional)
• Salt
• Bread crumbs (optional)
• Grated cheese (sharp cheddar, Gruyère, Emmentaler, . . .)

Directions

Bechamel:

Melt butter in a medium-sized saucepan over med/low heat. When melted, whisk in flour. Continue cooking the roux for 2 -3 min, whisking frequently. Meanwhile heat milk until it's scalding. Whisk hot milk into roux and add several pinches of salt, grind in some pepper, add chili flakes (or omit if you'd like), add mustard and a bay leaf and a grating or two of nutmeg. Stir well and cook over med/low heat for about 10 minutes until thickened and bubbling.  Add some grated cheese (sharp cheddar, Gruyère, Emmentaler, etc. ) and fresh, chopped herbs if you'd like at this point.

Gratin: 

Put potatoes in a large pot with lots of water and two teaspoons of kosher salt. Bring to a boil. If you are using some kind of pasta you'll want to add it to the potatoes just a few minutes after the water comes to a boil so the pasta can cook for 8 or so minutes (depending on the type you choose this will vary. The pasta can be quite all dente when you drain everything though since it will keep cooking in the oven.) When the potatoes (and pasta, if using) are almost tender add the cabbage to the pot. Cover and cook for another few minutes until the cabbage is tender. Drain.

Spread the vegetables in a large baking dish. Pour the béchamel over the top and mix in a bit. Sprinkle with breadcrumbs and extra cheese (if you'd like) and bake  at 400 until bubbly and crisp on top (I broil it at the end for a few minutes).

Slaw

Ingredients

• 1 large head cabbage, shredded
• 2 medium carrots, shredded
• 1 teaspoon celery seed
• 1 cup vegetable oil
• 1/4- 1/2 cup sugar- can sub honey
• ½ cup vinegar
• 1 teaspoon salt
• 1 teaspoon ground mustard
• 1 medium onion, quartered

Directions

In a large bowl, toss cabbage, carrots and celery seed. Place the remaining ingredients in a blender or food processor; cover and process until combined. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 2 hours. Yields 10-12 servings.

Grilled Cabbage Slaw

From Bon Appetit

Coleslaw on the grill? Absolutely. It makes the cabbage and green onions tender and adds just a bit of smoky flavor.

Ingredients

•  Nonstick vegetable oil spray
•  1/2  cup  tarragon vinegar [or rice wine, or apple cider]
•  1/2  cup  sugar
•  1/2  cup  vegetable oil plus additional for brushing
•  2  tablespoons  Dijon mustard
•  1  tablespoon  chopped fresh tarragon
•  1  medium head of red cabbage (about 1 3/4 pounds), quartered through core
•  1  bunch green onions (about 6), trimmed [our onions would work as well]

Directions

Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Whisk vinegar, sugar, 1/2 cup   oil, mustard, and tarragon in medium bowl. Season dressing with salt and pepper.

Brush cabbages and green onions with oil; sprinkle with salt and pepper. Grill cabbages until dark grill marks form, 3 to 4 minutes per side. Grill green onions until charred on 1 side, 2 to 3 minutes. Transfer vegetables to work surface. Chop green onions and cabbages; place in large bowl, discarding cores. Add dressing; toss to coat. Season slaw to taste with salt and pepper. [ I think you could also do this in the stovetop with a non-stick pan or griddle, or even lightly sauté chopped cabbage and just dress with ingredients.]

Spiced Cabbage Salad

Ingredients

• 1-1/2 tsp. soy sauce
• 6 cups finely shredded cabbage       
• 1-1/2 tsp. sugar
• 2 cups shredded carrots                
• 1 fresh jalapeno chili, stemmed, seeded, and minced (VERY hot, omit or use chili flakes)
• 1/2 cup rice vinegar                         
• 1 tbsp. Asian (toasted) sesame oil   
• 1 clove garlic, minced
• 1 tbsp. Asian fish sauce                
• 3/4 cup unsalted dry-roasted peanuts
• minced ginger (optional)

Directions

In a wide bowl, combine cabbage and carrots. Mix vinegar, fish sauce, sesame oil, soy sauce, sugar, chili, and garlic. Pour over salad and mix. Serve, or cover and chill up to 4 hours. Sprinkle with peanuts and mix. Makes 8 servings.

*mix it up and try adding cucumbers or apples!

Cabbage & Apples

Ingredients

• 1/4 cup butter                                        
• 2 cooking apples, peeled, & cored                
• 1 medium onion, diced
• 8 cups shredded cabbage 
• 1 cup water                             
• 1/2 cup red wine vinegar
• 1/3 cup sugar                                         
• 1-1/2 teaspoon salt
• 1/8 teaspoon pepper                                
• 1 bay leaf
• minced ginger (optional)

Directions

In a saucepan over medium heat, in hot butter, cook thinly sliced apples and onion until tender, about 10 minutes. Add cabbage, water, red wine vinegar, sugar, salt, pepper and bay leaf; heat mixture to boiling. Reduce heat to low; cover and simmer 40 minutes or until cabbage is very tender, stirring occasionally. To serve, discard bay leaf. Serves 8.

Pork, Cabbage & Spinach Stir-Fry

Ingredients

• 1 pork tenderloin (3/4-lb.)(you can sub tofu, tempeh, chicken, beef etc. for pork)                               
• 4 cups sliced cabbage
• 3 tablespoons EACH soy & hoisin sauce                      
• 4 cups spinach
• 1/2 cup chicken broth                                              
• 5 cups hot cooked rice
• 2 tablespoons minced garlic, divided                             
• 1-1/2 cups sliced green onions
• 1 Tb. teaspoons minced peeled fresh ginger, divided        
• 1 teaspoon cornstarch
• 2 cups sliced shiitake mushroom caps                          
• 1 tablespoon vegetable oil (or sesame)
• 1/4 teaspoon crushed red pepper                

Directions

Trim fat from pork [or other protein] cut into strips. Put pork, 2 Tbs. soy sauce, 2 tsp. garlic & 1 tsp. ginger in a bowl. Cover; marinate in refrigerator 2 hours. Put 1 Tbs. soy sauce, 2 tsp. garlic, 1 tsp. ginger, broth, hoisin sauce & cornstarch in a bowl; stir with a whisk. Heat oil in a wok or skillet over medium-high heat. Add 2 tsp. garlic & crushed red pepper; stir-fry 30 seconds. Add mushrooms & onions, cabbage stir-fry 3 minutes. Add broth mixture & spinach; bring to a boil. Cook 1 minute or until mixture is thick. Serve over rice. Serves 5. [You could also do vegetables in this order, but cook sauce in separate sauce-pan and combine at very end to avoid over-cooking vegetables].

Classic Minestrone

Adapted from Martha Stewart

Martha Stewart's recipe actually uses quite a bit of fall vegetables- carrots, cabbage, celery.... Substitute the green beans for our dried Jacob's cattle beans (or canned Cannellini's or Great Northern beans) and this is a wonderful fall soup.  

Ingredients

• 2 tablespoons olive oil, plus more for serving (optional)
• 1 medium red onion, chopped
• 2 medium carrots, peeled and diced
• 1 large celery stalk, diced
• 1/4 teaspoon red-pepper flakes
• 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried
• Coarse salt and ground pepper
• 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped
• 1 large potato, peeled and diced
• 1/4 head Savoy or green cabbage (1/2 pound), cored and thinly sliced
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1/2 pound green beans, trimmed and cut into 1-inch pieces
• 1 garlic clove, minced (optional)
• 1/4 cup thinly sliced fresh basil, plus torn leaves for serving (optional)
• 3/4 cup grated Parmesan, for serving

Directions

In a large pot, heat oil over medium. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.

Add tomatoes; cook until some of the liquid evaporates, 1 minute. Add potato, cabbage, cannellini beans, and 7 cups water; bring to a boil. Stir in green beans.

Reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper; stir in garlic, if using, and basil. Serve sprinkled with Parmesan and, if using, torn basil. Drizzle with more oil, if desired.

Chicken with Potatoes, Bacon & Cabbage

Ingredients

• 3/4 pound new potatoes, thinly sliced 
• 2 tablespoons olive oil 
• kosher salt and black pepper
• 4 6-ounce boneless, skinless chicken breasts 
• 3 slices bacon, chopped 
• 1 small shallot, minced 
• 1 tablespoon whole-grain mustard
• 3 tablespoons cider vinegar 
• 1/2 small head savoy cabbage (8 ounces), cut into 1/2-inch strips

Directions

1. Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until golden brown and tender, 20 to 25 minutes.
2. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper; cook until golden brown and cooked through, 6 to 7 minutes per side.
3. In a second large skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes; remove. Add the shallot, mustard, and vinegar to the drippings in the pan and cook, stirring frequently, until the shallot is soft, 2 minutes. Add the cabbage and cook, tossing, until wilted, 2 to 4 minutes more. Serve with the chicken and sprinkle with the bacon.