Totally had to upgrade my tabletop setup for this week's share. What to do with all these greens? A massive salad for starters, and a quick honey sriracha lime dressing, of course!
Today's dinner featured our napa cabbage in an augmented recipe from the chefs at Vedge. In their self-titled book on page 54, you'll find instructions on how to make saffron cauliflower soup with persillade. I've made this with the exact ingredients before and it was amazing.
However, today I appropriated their funky use of lemon and Old Bay for a basic, Italian-spice-leaning cabbage soup. My mom was hesitant about those two ingredients, but we were out of celery and Old Bay is like 90% celery salt, so I thought it might work. Also, MD is all about OB so it's a nice gesture!
The recipe calls for grated lemon, but I just squeezed a big one into the pot. In total, my ingredients are: olive oil, onion, garlic scapes, garlic cloves, carrots, napa cabbage, turnips, cannelloni beans, tamari, water, salt, pepper, lemon juice, old bay, Italian spices, fresh parsley, cooked rice.