Sauteed zucchini with onions and corn (grilled Polish sausage on the side). Dice and sauté an onion in butter in a skillet. When the onion’s golden and soft, add two thinly sliced zucchini, and keep sautéing until they’re soft. Add some crushed garlic; sauté 30 more seconds.
Add the kernels from one cob of corn—parboiled, grilled or even raw if your corn’s really good. Sauté a few more minutes. Take off the heat and let cool 5 minutes. Top with feta cheese and chopped scallions. Serve with protein of choice (also great with pasta).
Braised cabbage with Middle-Eastern spices: I have pretty standard cravings—chocolate, good bread and so on—but every once in a while I’ll crave cabbage. That’s right. In particular, I’ve been in the mood for braised cabbage like the kind served at the lunch buffet at Casablanca, a Middle-Eastern restaurant in Milwaukee. This was my attempt to recreate their recipe:
Clean a small head of cabbage and cut it up into chunks--about a dozen. Heat up some olive oil in a large sauté pan and cook the cabbage slices, flipping them over once in a while, for about 15 minutes. It's okay if they fall apart. You might have to cook them in batches. Put the browned cabbage in a foil-lined pan.
Finely dice two fat garlic cloves, and sauté them in a couple of tablespoons of olive oil. Sprinkle in a healthy shake of cumin, cinnamon and turmeric; sauté for about 30 seconds. Sprinkle the garlic and spices over the cabbage chunks. Evenly add 1.5 cups crushed tomatoes to the cabbage (or 1.5 cup tomato sauce). Top cabbage with 1 cup crumbled Feta cheese. Bake at 425 until the cabbage is soft and the Feta is melted and golden brown; about 25-30 minutes.