Not exact matches
Dinner: Steamed broccoli and
cabbage (could also do brussel sprouts, cauliflower, asparagus, etc) with grass - fed
butter smeared all
over.
I toss all of the ingredients together (peanut
butter, hoisin, honey, tamari, and rice vinegar) in a small bowl, and then pour it
over cooked ground pork, chopped carrots, onion, garlic, and plenty of chopped
cabbage.
When it foams, tilt the pan toward you and spoon the now - browning
butter up and
over the top of
cabbage 30 seconds.
Put a small amount of
cabbage on the bottom of each bun, spoon pulled pork
over cabbage, add bread and
butter pickles top with bun and serve.
Make sure you spoon lots of
butter directly
over the thickest part of the
cabbage, around the core, which needs a little extra
butter love to get tender.
Sometimes, she suggests, it's knowing the little tricks that can highlight what's best in a vegetable, and sometimes it's knowing when to leave well enough alone — sprinkle tamari and sesame oil
over quickly steamed baby bok choy, braise
cabbage in an inch of water with a knob of
butter, roast all the ingredients for Tomato and Vegetable Soup on one baking sheet to deepen the flavor, or combine raw corn kernels with nectarines or peaches and a squeeze of lime juice for a sensational summer salad.