In an attempt to use up an entire head of cabbage that was on it’s last legs, I came up with this idea last night. Â It’s so easy, it hardly qualifies as a recipe but here’s what I did anyhow:
*Sliced the cabbage into 1/4 to 1/2″ slices.
*Drizzled a cookie sheet with olive oil.
*Layed out the slices and drizzled them with more olive oil and salt and pepper.
*Baked for approximately 30 minutes at 375 degrees until the outer rings were golden brown and crispy.
*Promptly ate delicious roasted cabbage in its entirety.
Oh, and pardon the aluminum foil. Â 🙂 Â I do not like to cook on it but sometimes I just can’t resist the fast clean-up.
This Martha Stewart recipe for Classic Rhubarb Fool with Farm-Fresh CreamÂ sounds superb! Â I didn’t realize it was a traditional English dessert.
Rhubarb is one of those things that evokes some fond childhood memories for me. Â I remember it growing out of control in my grandparent’s backyard. Â Those midwest summers were HOT! Â I’d go out and pick a stalk or two and get to dip it in a dish of sugar. Â What a treat it was!
This also reminds me of my new favorite yogurt from noosa. Â The strawberry rhubarbÂ flavor is hands down, the best yogurt I’ve ever had! Â And, and it’s clearly labeled Gluten Free. Â Yay!
Here’s someÂ kid-friendly gluten free recipesÂ compliments ofÂ red tricycle. Â TheÂ Homemade Chicken FingersÂ were gobbled up immediately by my finicky little ones!