Recipes using some of your produce from the Market!

INGREDIENTS

• ½ head green cabbage, cut into bite sized pieces
• 5 slices thick cut bacon
• 1.5 lbs. baby red potatoes
• 1 lg. onion, diced
• 2 cloves garlic, chopped
• 1 tsp. caraway seeds
• ¼ C. white wine
• 2 Tbls. olive oil
• salt & pepper
• ¼ tsp. garlic powder

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CHERRIES POACHED IN RED WINE WITH MASCARPONE CREAM

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instructions:

1. In a medium stainless-steel saucepan, combine the wine, sugar, and orange zest. Bring to a simmer over moderately high heat. Add the cherries and bring back to a simmer. Reduce the heat and simmer, partially covered, until the cherries are just tender, about 5 minutes. Pour into a glass or stainless-steel bowl so the cherries don't overcook.



2. In a small bowl, combine the mascarpone with the honey. Remove the strip of orange zest from the cherries. Serve the warm cherries and syrup in bowls or stemmed glasses, topped with a large dollop of the mascarpone cream.

NOTES

Variations

• The warm cherries and poaching liquid are great alone—without the mascarpone cream—or with whipped cream.

• Serve the mascarpone cream with cut up fresh fruit or mixed berries instead of with the poached cherries.

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Ethiopian Cabbage Dish

via: allrecipes.com

• 1/2 cup olive oil
  
  
• 4 carrots, thinly sliced
• 1 onion, thinly sliced
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
  
  
  1/2 teaspoon ground cumin
  
  
  1/4 teaspoon ground turmeric
  
  
  1/2 head cabbage, shredded
  
  
  5 potatoes, peeled and cut into 1-inch cubes
  
  
  Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.
  
  
  bon appetite!