My cooking style, I’ve come to realize, is free-form. I prefer to let the ingredients, specifically what I already have in the fridge and pantry, direct me. This is where the magic happens. How fun it is to watch a random assortment of items turn into a flavorful dish. These often aren’t planned, just things that I whip together.
The remains of our food coop produce result in the most interesting creations. I wasn’t quite sure where I was going when I pulled the pointed cabbage out of the fridge. As I studied it, I was reminded of a warm romaine salad we had in New Orleans that left us wowed. As I quartered the cabbage, I realized that I could play off this idea. The cast iron skillet came out (yup, I used the stove despite it being a whopping 92 degrees outside). After a light drizzle of oil and a sprinkle of salt and pepper, they were charred on each side. I let them simmer on the stove, covered, while I put the cashew dressing together (my first go at it… and I’m hooked). It couldn’t hurt to serve this alongside some grilled meat or fish, but to keep things a bit lighter (who wants to eat heavy food in this heat?), I put together a platter of grilled vegetables and that, along with a bottle of rosé, made for a truly satisfying summer dinner.