Love(in) on the Side(s)

Yum.  I love a sidedish.  It might stem from my 13 years of vegetarianism… I can fondly remember many times going to BBQ restaurants and soul food joints and ordering the "side plate", AKA the carbiest, cheesiest, fried-iest stuff on the menu all on one dish.  In front of me.

But it could also just be my love of variety and all things new and fresh.  Or is that a fear of commitment?  Uhhh.... anyway.

As the days of summer pass by the vegetable selection gets a little slimmer… it's not quite winter yet, but you might want to get really cozy with your cabbage and roots.  Here are two ways I like to enjoy them:

Roasted Fennel, Apples + Garlic

2 bulbs fennel, cored and cut into sliver-type-things
2 large seasonal apples  in the same shape(best for this method is jonagold, honeycrisp or braeburn)
fresh rosemary + thyme
2 tbsp olive oil
salt + fresh pepper

1. Preheat oven to 375.  Toss all ingredients together and spread in one even layer on one or two baking sheets.  Roast for 20 minutes, tossing after 10.

This is a great partner to any protein, we enjoyed it with homemade seitan sausages and mashed celery root/yukons. 

Roasted Cabbage + Potatoes w/Bacon

2 cups coarsely chopped chunks of green cabbage
4-5 yukon golds, peeled and chopped into hearty chunks
1 lb package of organic turkey thigh bacon
2 tbsp olive oil
salt + fresh pepper

1.  Yeah, you guessed it, same as above.  Roast it longer, though, 10 minutes and higher, at 400. 

 This is great with a splash of white vinegar (in a colcannon-y kind of way) and a great side to a broiled salmon or just in a bowl, on it's own.