This was sort of an accidental riff on a classic panzanella: basically the peppers I used were spicier than I realized! But we liked it a lot, particularly the unconventional use of chard – added a nice texture. John would have preferred that I seeded the peppers because it was a little too spicy for him – didn’t bother me, but keep that idea in mind.
One vegetable I’ll never complain about being buried in is cucumbers. I love them plain, pickled, in salads, in everything (excited to try my friend Jen’s relish soon, too). I made these quick pickles last night and just tried a few and they’re really nice! I’m just going to link to the recipe rather than posting it because I ended up fiddling with it due to my own constraints (slightly fewer pickles, couldn’t fit as many in the jar, needed to add a little water), and am not sure precisely what I ended up changing. But I think you’ll be fine using the same guide as I did.
Sadly, this is the last recipe John will make for awhile – he broke his ankle at hockey late Saturday night. But before he left for the game, he whipped up these awesome lamb burgers for a casual dinner. The gravy instructions are a little weak, but you get the idea.
It’s going to be a tough couple weeks for us – I’m still recovering from a back injury (though I’m making progress), and John’s got a long road ahead of him with this ankle thing. I was happy to do some marathon cooking myself Sunday since I was having a good back day. Turkey meatballs and sauce for a friend who just had a baby, and inside out stuffed peppers, chicken with rice, pizza sauce (for a pepperoni and banana pepper pie I’ll make tonight with dough from the freezer) and lamb meatballs for spaghetti squash. This should get us through the rest of the week as we balance life with these injuries.
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.
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.