Even though I’m so not a vegetarian, I frequently enjoy a vegetarian meal. Tonight was one of those nights.
Saturday is my Farmer’s Market day. I love going there in spite of the crowds. There was a woman selling sweet corn. She said they were experimenting with a new kind. I bought a bag of 12 ears for $6. The Kona abalone people were grilling abalone so I couldn’t resist trying two small grilled morsels for $5. They were delicious…I wished I had a glass of champagne to go with. I replenished my supply of salsa with spicy pickles from Andy, purchased beeyooteeful tomatoes and beets with the tops, of course.
So back to the vegetarian meal. I always have tons of food in the fridge and in the pantry. If there is a crisis, drop by and we can feed the masses. I looked for the oldest living thing and it was a half head of red cabbage. Perfect!
I sauteed the cabbage with pear vinegar and a bit of cinnamon sugar (leftover from a friend’s major snicker doodle event). Then added some chopped and roasted hazelnuts. If you follow me on Facebook, you might have seen the mobile photo of our radishes. I chopped some up and added them with salt and pepper. Topped that off with crumbled goat cheese. Kris loves red cabbage so I knew he’d like this dish.
The corn on the cob was left in the husks and roasted in a 350 degree oven for thirty minutes. They were the sweetest, most tender corn kernels ever. Loved that with a little butter and chile salt. Yimmy!