Odds and Ends: Spicy Chile-Lime Red Cabbage & Butternut Squash Salad

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Today I lucked out. Poking around the fridge, I noticed we only had odds and ends, none of which seemed to make any sense to me, flavour wise, to put together. After about five minutes of Googling, I found inspiration from a few different sources, and was feeling confident.

What I came up with is possibly the longest salad description out there, but here goes: spicy chile-lime red cabbage and roasted butternut squash salad with garlic scapes, cilantro, basil, and double goat’s cheese. Served warm. So good.

What I did was roast the butternut squash in small chunks (tossed in olive oil), seasoned with salt, pepper and a little chili powder. That took about 20 minutes. Using the leftover oil from roasting the squash, I then sauteed the sliced red cabbage quickly with hot red chiles and garlic scapes.

Next, I threw them together in a bowl and let them cool off a bit. Then I tossed the ingredients in freshly squeezed lime juice, salt and pepper, fresh cilantro, basil and chives – plus chunks of firm Ran-Cher Acres goat gouda. To top it off, I crumbled Ran-Cher Acres regular goat cheese. SO delicious. Glad I went out of my way to make those odds and ends work.

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Spicy chiles, creamy squash and goat’s cheese plus crunchy cabbage made this salad balanced and tasty!

Rock the Leftovers: Taco Edition

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One part of cooking I enjoy is the challenge of taking leftovers and making them new again. Working from home, I have the opportunity to make my own lunch, in my own kitchen, several times a week. That, paired with the fact that we regularly cook dinner together (and it’s usually awesome), means there are often leftovers in the fridge.

There’s something inside me that just disagrees with recreating the exact same meal two days in a row. Often I have separate elements of leftovers that I can rework. So, I do this. And I’ve decided to blog about it more.

On Friday I decided it was the night for tacos. I made three different fillings: spicy pepper mix with onions, basil-lime sauteed mushrooms, and saucy tomato sausages with roasted garlic. Plus I made a yellow heirloom tomato-jalapeno pico de gallo (with some heat), guacamole, red cabbage slaw, lots of chopped green onion and fresh cilantro. So basically a sweet spread. So good I didn’t even really take photos. I just settled in and ate.

On Saturday I was solo and planning to rock my leftovers with a brunch creation. That I did. I made a double-layered Mexican brunch tostada of sorts. Okay, so it’s not THAT different from the tacos — but it was very delicious.

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First layer: masa corn tortilla, spicy pepper and basil-lime mushroom mix, fried egg, crumbled Ran-Cher Acres goat cheese, chopped green onion. Second layer: another tortilla topped with sunny-side up (runny) fried egg, a bit more cheese and green onion, fresh cilantro. Accompaniments: guacamole and pico. Side dish: red cabbage slaw. A big glass of OJ.

Brunch happiness.

Red cabbage slaw.

Red cabbage slaw.