Kielbasa and Homemade Sauerkraut

This is how we served the sauerkraut I made. This recipe is super easy – I have a thrown out back and still managed to make this dinner while barely mobile.

I wanted a bit of balance between my kraut and my kielbasa, which is why I doctored it a bit from the original base recipe.

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Sauerkraut

Truth be told, I’m not usually a huge fan of sauerkraut, despite being Polish and German and having it at like every family holiday growing up. But I figured if I made my own, it wouldn’t have to be sweet, and I had cabbage from the CSA to use up.

This actually turned out nicely, with a couple caveats. John thought the texture was crunchier than it needed to be (I didn’t mind that). I thought the flavor was a little one-note (sour only) so I doctored a bit while serving it (see next recipe). But overall, it couldn’t be easier and it’s a nice base recipe for beginners to fermentation like me. I basically halved this recipe from the Kitchn.

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Leftover Steak Burritos

Just a good reminder when life gives you leftovers (in our case, rice from Fajita Night and a little bit of steak from Medium Rare, a steak frites place), make burritos.

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Pasta with Tomatoes and Avocado Sauce

John called this recipe “very bright tasting,” which is about right. It almost has a pasta salad quality to it. Saw it in Runner’s World and it just looked like an easy, healthy dinner (especially now that tomatoes are getting good, finally).

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DC-Versary Party Menu

It’s my ten year anniversary in DC this weekend! We had a huge party (about 40 people) to celebrate, and I made a menu all inspired by DC and DC-area foods. Here’s what we served:

Appetizers:

Mini Maryland Crab-Cakes (about half the size of normal crab cakes)

Tomato Bread with Manchego (inspired by Jaleo and Boqueria)

Cork Avocado Bread

Cava Crazy Feta Dip (with pita chips)

Main courses:

Build Your Own Banh Mi (turkey meatball, lemongrass chicken and grilled eggplant with a little soy sauce and red pepper flakes)

Peruvian Chicken (purchased)

Grilled half-smokes with chili (and Red Apron hot dogs for the kids)

Sides:

Mintwood Place Kale and Burrata Salad

Zaytinya Brussels Sprouts

Dessert:

Buzz Bakery Cupcakes (purchased)

Drinks:

Cork alcoholic lemonade

DC beers

Jaleo White Sangria (with peaches and strawberries)

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Zaytinya-inspired Brussels Sprouts

I made these inspired by a dish at Zaytinya, a restaurant near us.

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Kale and Burrata Salad

This is a terrific dish at Mintwood Place, one of my favorite restaurants, and I was pretty excited when they published it in the paper. Frying kale, though, is definitely kind of a pain (it splatters!).

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