A colcannon inspired by the readily available winter vegetables in our local food shed and my family. A little Vietnamese. A little Irish. I have been meaning to give this a go for quite some time and I am so glad I finally did. It has all the veggies, all the flavors, texture, and it's a spicy umami bomb. It's vegan and delicious served on its own or served with "wheat meat" sausages or a big heap of steamed Chinese broccoli or broccoli rabe. It is wonderful with seared fish. Serves two as a main, four as a hearty side dish.
It is officially winter and I'm making soup with all of the vegetables! This is a one pot wonder that comes together fast. It is easy to scale up, you could make double and have enough for the week, or freeze some of it for another time. It's pretty delicious for breakfast or chilled too.
Eggplant eggplant everywhere. Everywhere! The price is good and the flavor is wonderful, so I have ended up with a ton of it as part our weekly farmers’ market hauls... This miso honey glazed eggplant comes together fast and it’s really elegant and versatile.
Making bánh xèo from scratch can definitely be a thing. However, I have learned that if you plan and prep everything out in advance, it’s actually pretty easy. And totally worth it.
