This Smitten Kitchen recipe proved to be a good way to use up some garden tomatoes. We served this with a simple seared salmon and a cuke tomato salad.
This recipe calls for currants but I couldn’t find them at the store, so I used dried cranberries instead. As a result, this was probably sweeter than the recipe intended, but we still enjoyed it. We paired it with turkey palliards (as well as some stir-fried veggies) much like often we do with Becky’s quinoa recipe.
John and I handled Christmas cooking this year because of family stuff going on. That meant John’s Chicken and Rice for a pre-Christmas meal; Meatballs with Sauce and Inside Out Stuffed Peppers to bring to expecting family members; Mandy’s Egg Bake for Christmas Eve breakfast; cheese, shrimp cocktail and hummus (with carrots and pita) for Christmas Day appetizers/snacks; and a plain baked ham for general snacking/filler.
But Christmas Dinner was of course, the main event. I told John to pick up a meat roast that wasn’t as expensive as prime rib that I could pair with Yorkshire Pudding. He came back with top round. I’d never cooked it before so I was a little nervous about how it would turn out, but we were thrilled with the results. We served it with said Yorkshire Pudding , a simple Greek salad and green beans almondine. I also made a quick mushroom gravy to go with the meat.
My friend Ben brought this slaw to a party once, and I couldn’t stop eating it. I’ve made it a couple times since, every time I get some cabbage in the CSA that I don’t know what to do with.