Nan’s famous cabbage roll recipe with a few tweaks for modern day convenience. Adapted from the “Taste of Home” magazine, this one fuses lasagna with galumpkis in a satisfying way! The non-cabbage lovers in my household can’t resist it… A can of Campbells tomato soup is one of Nan’s secret ingredients, and doesn’t live on the “Staples” list in Veggiescope so you’ll have to make a trip to the grocery store, but I’m willing to bet it’s good without it, too.
Bacon has grown in popularity. It is not just for breakfast anymore. Bacon is used in both sweet and savory applications, below is a photo of bacon going into a batch of chocolate chip cookies!
Bacon comes from our friend the pig. It is a fatty meat from the belly and sides of the pig. Most bacon goes through a salting or curing process, as well as a smoking process. In my opinion, bacon is delicious and we love farm fresh bacon. You will notice a significant difference between fresh local bacon and the bacon packaged in a grocery store. Bacon has a high fat to meat ratio, it is essential for the flavor we all know and love. Save that bacon fat!
The Picture below are bacon ends, rendering down for bacon fat:
Recipes Using Bacon
This one was shared by fellow Springdellian Dawn DeMeo a great one to use up the last of the seasonal corn, peppers, jalapeños and onion. The source is Cooks Illustrated, a fabulous local test kitchen. It’s a wonderful recipe as it’s very flexible in its ingredients, and easy to make your own. Check them out and try this one today!
Got a pressure cooker or an instant pot? Like bacon? Not sure about collards? This one is for you! If you have garlic scapes, it’s an absolutely wonderful addition, but you can skip it too. This recipe is a great way to use those collards during a quick weeknight meal without a huge investment of time.
Add this warm cabbage to your list, its a keeper! I’m sure it would be very pretty with purple cabbage as well.
This is the Anderson family holiday morning brunch. This is a start-to-finish brunch (including timing and a shopping list) that will give you plenty of time to watch the yule log with your family. It makes enough for 12 folks, and if you don’t have that many, it makes great leftovers!
So much of this is flexible ingredients. Use any veggies you have leftover from the week to create a warm and delicious stew.
I used a fresh mozzerella cheese in this salad, perfect. Honey mustard was my dressing of choice but play around here, use your favorite!
Here are a few ideas for jalapeño peppers. They have all been tested and approved by my neighbors. Enjoy!
This recipe emerged when I accidentally ran out of corn and substituted fiddleheads. I decided to write it up when I saw my husband, a man who does not typically enjoy fiddleheads, going back for seconds.
This is a great recipe to use with bacon ends too! The onion family ingredient is flexible as well, try it with shallots or red onion as well.