Comfort food at it’s best! Sauteed green cabbage with apple, herbs, and white wine vinegar. Serve hot topped with crispy crumbled bacon. Delicious! Note: Use any green cabbage (Napa, green or Savoy cabbage) for this dish; adjust cooking times to suit.
Food Network, $40 a Day – Jackson Hole, WY; recipe courtesy Roger Freedman. Side note: In Switzerland it is common to add Raclette or Gruyere cheese to this dish (referred to as Alpine Macaroni).
My adaptation of another of Huey’s fabulous recipes. His salads he always categorises as sexy salads. He recommends this dish as an entrée or light lunch for four. It could, of course, also be served as a side dish. Serve it warm or at room temperature, whichever you prefer. Huey (Iain Hewitson) is a larger than life Melbourne restaurateur and chef who also features on his own extremely popular TV show. I have posted several of his recipes on Zaar.
A quick to prepare Asian-influenced salad which could be served as a main course or a side dish, from ‘tossed: 200 fast, fresh and fabulous salads’. If any of your mushrooms are particularly large, quarter them or chop them to an appropriate size. Ideal for making on a busy week-night with a takeaway – or take out – roasted chicken. BTW, 7 oz = 200g; 14 oz = 400g. The lime and soy dressing could be made in advance.
Make and share this Chicken Breast With White Wine and Mushroom Cream Sauce recipe from Food.com.
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