Shabbat food

[magid]

• grape juice, rolls
  
• hummus, olives
  
• improv cooking with ground turkey: saute a couple of onions, add the package of mushrooms, a couple of spoonfuls of barley miso, the ground turkey, freshly ground black pepper, a can of chickpeas, more miso, the end of a bottle of Dalton White Canaan wine that's been hanging around for random cookery like this, cumin, and a package of mixed salad greens once the heat was turned off (I'd been thinking about spinach, but had this already, and it definitely needed using)
  
• brown jasmine rice
  
• roasted onion, eggplant, and zucchini
  
• roasted 'colcannon': onion, cabbage, and potato

Surprisingly, roasting brassicas other than cauliflower definitely works, though next time it would be better to use a cabbage that isn't red, since it turns a sort of purple that is not particularly appealing.

Comments

[(Anonymous)]

Was the purple not appealing because it was almost blue? Adding an acid when cooking can help prevent that.

Shavua tov.

[magid.livejournal.com]

Got it in one: it was blue in places (and turned the potatoes blue in places too). Perhaps some vinegar would help next time, though I liked the flavor of the cabbage without it.