The cabbage I grew up with was, like so many other vegetables, boiled. That rendered it translucent, shiny and limp, and it wasn’t a bad thing. I would salt it well, and eat as much as I could. Unlike other vegetables, I adore boiled cabbage. And for a long time, beyond making coleslaw, that was the only way I used cabbage.

But then, I discovered Jamie Oliver’s recipe for Braised Cabbage and I fell head over heels. It was a bit firmer than the cabbage I grew up with and so much more flavorful. I didn’t need to heavily salt it to drag out flavor, because it was already there. Front and center. That changed my whole perspective on cabbage.

So recently when I bought a cabbage, I knew I wanted to try a different preparation, something that would honor the cabbage, and develop its delicate sweetness. I remembered reading about someone roasting it and loving it, so I asked my Twitter buddies if anyone saw that recipe. Kalyn immediately sent her recipe — and that was the one.

The cabbage is cut into wedges and brushed with a lemon mixture. Then you roast it at a high temperature for about 20 minutes or so, turning it once. When it emerges, it’s browned at the edges and has a lovely sourness with that hint of sweet. I liked it so much that I ate it for lunch and dinner on the day that I made it.

When I make it again, I’m going to add a little minced garlic to the lemon mixture, which I think will make it over-the-top (and somewhat similar to my favorite Brussels sprouts recipe).

If you’re a cabbage fan, try it roasted. Head over to Kalyn’s Kitchen for the recipe for Roasted Cabbage with Lemon.

Easy Low-Fat Salt and Pepper Chicken, Take Two

If you are a longtime reader of Sarah’s Cucina Bella, you might remember my recipes for Easy Low-Fat Salt and Pepper Chicken Breasts. It was a long post with adorable pictures of the kids, and a bad picture of the chicken. On Tuesday, I had the chance to reshoot this recipe with the help of professionals to figure out how to take something basic like this and make it look fabulous. The photo above is the result.

When I created my (ridiculously easy) recipe for Salt and Pepper Chicken, I was clueless how to make it look tasty in a photograph. I ended up tossing one piece on a white plate and snapping a picture.

The original photo ... Would you crave that?

And did it look irresistible? Like that special, easy recipe that everyone should have in their back pocket to make when you have no time to cook dinner or when you need a lightly seasoned chicken breast for topping a salad or drizzling with an extra special sauce? Um. No. That’s the original photo at the right … See how it looked more like a bland piece of chicken? The darkness and poor lighting didn’t help anything at all. I doubt anyone gave it a second look.

As a food writer who has had to learn to shoot photographs of the dishes and recipes I create, it’s been an uphill battle. This photograph frustrated me, but I just wasn’t sure what to do about it.

Yea.

So, when my buddies (and coworkers!) at Tablespoon asked me to choose a couple potential recipes for my photography lesson with General Mills pros on my recent trip, this one topped the list. Fortunately, they agreed.

A closer look ...

The food stylist suggested turning this one recipe into a meal on a plate for better photographing. She made some couscous as a side dish, and that doubled as a way to prop up the chicken, giving it more body in the photograph. For a vegetable, we used a few carefully placed fresh cooked green beans. What a big change, right? I can hardly believe that I took these photos.

I learned so much during my training session, so I wanted to pass along a few tips for you too …

5 Food Photography Tips for the Non-Photographer

1. Don’t just pick a plate. It’s important that the color and shape of the plate compliments the food. Hold a few up to see which works the best with the colors in whatever you are photographing … or even try the food out on it first. Don’t be afraid to shoot a test shot to see which looks better in the digital realm.
2. Go small. The smaller the plate, the better your food will look — you really don’t want all that empty space around it, since it will just make the food look diminutive.
3. Take test shots. Trying to decide which place mat or napkin to use? Choose a few, and put them around the plate so you can compare how they look. Then take a test shot and whittle the linens down. Same goes for plates and other decorations.
4. Use either complimentary or contrasting colors. You can’t just choose red because you like it. Instead, consider using similar colors (such as a green napkin and plate) or contrasting ones (such as a dark brown plate and a pale khaki napkin). This will make the food stand out.
5. Don’t let the props/plates/background be distracting. Ultimately, you want the food to stand out, not the decorations that you put around it. So be sure the food is front and center and in focus (and remove anything that overshadows it).

Easy Low-Fat Salt and Pepper Chicken Breasts
serves 4

1 lb boneless skinless chicken breasts
kosher salt
course black pepper
olive oil cooking spray

Heat a skillet over medium heat on your stove. Make sure the size of the skillet will hold all the chicken.

Rinse the chicken breasts in cool water and trim away any excess fat. Place in the center of a long (about two feet) sheet of wax paper and fold the paper over the chicken. Use the flat side of a meat mallet to pound the chicken to about 1/4-inch thickness.

Cut each breast into two even pieces. Sprinkle liberally with salt and pepper on both sides.

Spray the skillet with olive oil cooking spray. Add the chicken to the skillet and cook for 5-7 minutes, until lightly browned on the bottom side. Flip and cook for an additional 5-7 minutes until cooked through.

Remove the chicken from the pan and use as desired.

And just like that, summer ended.

I mean, of course it’s still technically summer. But this morning, as I woke Will from his peaceful slumber and got him fed, brushed, washed and dressed for school, summer was clearly over for us. We’re now entering the wonderful world of schedules that revolve around five-day-a-week schooling and assorted extracurriculars.

The free-flowing days of summertime, where we woke when we felt like it and giggled in bed until it was really time to get up are over. But that’s okay. We had a wonderful summertime, and now Will is super excited to be a kindergartener. Paige is just as excited to enter preschool.

Putting Will on the bus this morning, I was a ball of nerves. Would the bus come? Will he be okay riding the bus home? And in all my myriad thoughts, the idea of crying at his big, huge, mega-step was never there … until I turned my back on the bus and the tears sprung to my eyes.

That’s my baby.

Paige, who wore her PJs to the bus stop, held tight to my hand as she, Shawn and I walked down the hill to our house. She’s been so helpful today, following me around with frequent assertions that “I do it!” But this afternoon, I will take her to school too. She went to a casual program last year. This year, she’s off to real preschool.

My children are growing up faster than I ever imagined possible. In a blink of the eye, they have gone from little lumps cradled in my arm to thinking, caring, doing, intelligent children. And try as I might, I will never be able to force them back to their littler states. It’s exciting and sad all at once.

Right now, Will is just about finishing his lunch – the school lunch that I worried so much about. What did I end up packing for his first day? At his request, I whipped up a batch of Fresh Tomato Basil Pasta with Romano Roasted Shrimp and packed it with sliced nectarines and one Oreo. For snack time, he has sliced peppers and ranch for dipping.

But this pasta is the star of the day. When I recently made Fresh Tomato Basil Pasta with Romano Roasted Shrimp for dinner, Will adored it (so did Paige and I!). It’s a minimal cooking dish (cook the pasta, broil the shrimp, and that’s it), so it’s fabulous for when you are short on time. Or making a fresh lunch for school.

I just hope he loved it at school too …

Fresh Tomato Basil Pasta with Romano Roasted Shrimp
serves 4
NOTE: Scroll down for the printable recipe

1 cup fresh diced tomatoes
1/2 cup finely chopped fresh basil
3 tbsp extra virgin olive oil, divided
1 lb raw shrimp, peeled and deveined
1/2 cup, plus 2 tbsp freshly grated Romano cheese
sea salt and pepper, to taste
1/2 lb penne pasta, prepared

In a large bowl, combine the tomatoes, basil and 2 tbsp of the olive oil. Stir well, then set aside.

Preheat your oven’s broiler for 2 minutes. Meanwhile, arrange the shrimp on a baking sheet (you may wish to line it with aluminum foil for easy cleanup). Drizzle with 1 tbsp olive oil. Sprinkle with sea salt and pepper. Then, sprinkle with 2 tbsp Romano cheese.

Broil the shrimp for 4-5 minutes per side, until cooked through and lightly browned. Remove the pan from the oven and set aside.

Add the cooked penne pasta to the tomato mixture and stir well. Sprinkle with 1/2 cup Romano cheese, salt and pepper. Stir again. Taste, and adjust seasoning as necessary.

Spoon the pasta into bowls and top with 1/4 of the shrimp. Serve immediately.

When the school packet arrived last week, I got choked up. Parked at the top of our long, winding driveway, I quickly scanned the forms for teacher names while the kids demanded to know if there was mail for them. “One second, guys,” I said.

It was the last day of July, a beautiful, spotless day and one day after Will turned five. He’s no longer a preschooler and the child’s clothing that ends in T no longer fits him. He’s a little boy going to school. And now, it’s one month until school begins, one month until both my children have schedules and teachers and projects. Paige will be going too, to preschool with Will’s first teacher. For the first time, they will both be in school.

Last year, while Will was in his final year of preschool, Paige went to a twice a month Stay-and-Play program vaguely associated with his school. At first, it was hard. She would sob with her cousin while I walked to the car with a pit in my stomach, wondering if I was scarring my baby by walking away. But then things got easier. She loved school. Now, she can’t wait to go back.

With that program, it was casual and forgiving. I knew both the teachers, and they never said a peep as I dropped her off late more often than not. But this year, things will be different. There is no margin for error in drop off when Will starts kindergarten — lateness will get him effort referrals. Both schools lock the doors, forcing you to truly announce your entrance when you are late.

My babies are going to school. A monogrammed backpack sits by our front door, waiting for that magical first day, along with two embroidered lunch bags. Soon, I will be packing lunches and snacks, whisking the kids out the door at an hour when I normally don’t even wake.

With one month to go, I want to make the most of our time. The school that Will will be attending starts homework young, so there will be worksheets to work on and books to read soon. But before that happens, before Paige stands in drop-off line, waiting for the preschool door to open, before any of it … I want them to enjoy the experiences and flavors of summertime.

For the next month, we’ll be doing, eating, cooking and playing. We have so many things to do before school starts. I have a list on my computer with things that I wanted to do this summer — a bucket list, if you will. There are about 20 items left … I intend to do them all.

We’ve already checked off some items — bike rides and beach days, outlet shopping and heading to farmers’ markets. But there are so many great things still to do.

Heading to farmers’ markets is something we’ve done every year since Will was a baby. It’s not just an item on a list, it’s a tradition for us. We are always stopping at farmers’ markets or heading to a nearby farm where we belong to a CSA program. It’s an important part of every summer, but even more so this one … when Will’s ability to drop in with me on a whim will be limited by his school schedule.

As for cooking, we are eating a lot of summer salads — particularly ones that are great for packing for picnic lunches or grabbing during the day for a fast bite. This recipe for Sesame Soy Napa Cabbage Slaw, which the kids loved, uses produce from that CSA box. It’s a cinch to make if you use a food processor for the shredding. And it’s perfect for packing up to take while we head off to have all sorts of adventure.

Now, if you will excuse me, we are off for an adventure today …

Sesame Soy Napa Cabbage Slaw
serves 8
NOTE: Scroll down for the printable recipe

1 head Napa cabbage
2 carrots, peeled and grated
1 summer squash, grated
1 cucumber, grated
1/2 cup seasoned rice vinegar
1 tbsp dark sesame oil
1 tsp ground ginger
1 tsp garlic powder
1/4 cup soy sauce

Slice the Napa cabbage into 1/4 inch slices, then cut in half. Wash well (a salad spinning device works great for this).

Add the Napa cabbage, carrots, summer squash and cucumber to a large bowl and toss to combine.

In a smaller bowl, whisk together the rice vinegar, sesame oil, ground ginger, garlic powder and soy sauce.

Pour the dressing over the cabbage mixture and toss well. Let sit for 30 minutes or more before serving.

This salad is best on day two and beyond. Store in an airtight container in the refrigerator for up to five days.

Welcome customers of Shortt’s Farm CSA! Scroll down for a delicious Caramelized Onion and Kale Salad recipe and other fabulous recipes to use today’s produce.

Last summer, on a clear August evening, my cousin popped over to my house and dropped off a container of a delicious, refreshing curly kale salad made with whisper-thin red onion slices and a light lemony flavor. I wasn’t expecting to finish it in one sitting, but it was so good that I did.

The salad was amazing. Kale, which is usually rough and bitter, was softer and milder than I’d ever known it to be. The slivers of onion added a nice crunch and hint of sweetness. All together, it was delish.

So, when kale appeared in my CSA box last week, I knew I wanted to make a kale salad. But rather than head to the store for ingredients that we didn’t have (read: pretty much everything other than the kale), I used what we had on hand: a vidalia onion, balsamic vinegar and some little bits of beet.

It was mouthwatering. The kale was softened by the salt, tamed by the balsamic vinegar and given a great lift by the super sweet caramelized onions. The beets add that perfect bit of crunch …

Oh, it’s good. Very good. I could have eaten the whole bowl (and I wasn’t alone in that sentiment!).

Looking for more ideas for your farmshare?

In the box this week:

• Basil – Creamy Gorgonzola and Shrimp Pasta
• Mustard Greens – Mustard Greens and Beet Greens Salad with Herb Vinaigrette
• Squash – Grilled Sausage and Summer Squash with Herbs, Capers, Kalamata Olives and Lemon @ Kalyn’s Kitchen
• Napa Cabbage – Guy Fieri’s Waka Waka Salad @ Sweetnicks
• Peaches – Grilled Peaches @ Cheap Healthy Good
• Corn – Mexican Grilled Corn @Food Blogga

When mustard greens appeared in my CSA box last week, I didn’t even have a chance to groan before my beloved farmer told me to just try them. My farmer knows me well — anything with the word ‘mustard’ in it is sure to send me packing.

However, I do believe in trying everything once, so I immediately ripped a leaf off and took a nibble. Turns out the course green has a pleasant taste with a touch of peppery-ness. Better yet, it doesn’t taste like mustard. At all. Color me a convert.

Immediately, I started planning this salad. Sweet-ish beet greens with the peppery mustard greens and a light but flavorful homemade vinaigrette. Add in a bit of salty feta, sweet raw beets and fresh tomatoes … oh yea. It was destined to be good. And guess what? It was.

When serving this, I did something that I normally don’t do: I didn’t reveal exactly what the salad was made of. Generally, I am a firm believer in disclosure so that everyone knows and willingly eats what’s on the table. But I knew the mention of mustard greens — something that I was hesitant about –  would be a deterrent. So, I kept quiet until everyone — all seven of us — had eaten some. And guess what? I wasn’t the only one to enjoy it. So there.

Maybe sometimes it’s okay to be a little deceptive in the name of trying new things. What do you think?

Mustard Greens and Beet Greens Salad
serves 8

1 bunch mustard greens, washed, dried and torn into bite-size pieces
1 bunch beet greens, washed, dried and torn into bite-size pieces
1 medium beet, quartered and sliced (or 6-8 baby beets, quartered)
1/2 cup grape tomatoes, halved
1/2 cup crumbled feta
Herb Vinagrette (recipe follows), to taste

In a large salad bowl, combine the mustard greens, beet greens, beets, tomatoes and feta. Toss. Add Herb Vinaigrette to taste and toss again.

Serve immediately — this is great with grilled chicken or shrimp.

]]> http://sarahscucinabella.com/2010/07/13/mustard-greens-and-beet-greens-salad-recipe-with-herb-vinaigrette/feed/ 3 http://sarahscucinabella.com/2010/06/23/grilled-caprese-lasagna-recipe/ http://sarahscucinabella.com/2010/06/23/grilled-caprese-lasagna-recipe/#comments Wed, 23 Jun 2010 14:00:24 +0000 sarah http://sarahscucinabella.com/?p=2700

Hello, my name is Sarah and I am a fresh mozzarella, tomato and pesto addict. We eat it as a salad, on bread, over pasta and mixed into baked potatoes. And now … we even have a go-to lasagna recipe that’s perfect for summer.

This grilled lasagna is super easy to make. It can be whipped up and cooked in under 30 minutes (it only takes about 10 minutes on the grill), and then you are sitting down to a fresh, tasty, delicious dinner. I feel like I recommend this ad nausem, but eat this with a big salad and crusty bread. And I strongly recommend having Basil Vinaigrette on the salad. It’s just awesome together.

This combination just screams summer to me … what food combo says summer to you?

]]> http://sarahscucinabella.com/2010/06/23/grilled-caprese-lasagna-recipe/feed/ 7 http://sarahscucinabella.com/2010/06/03/pork-chops-marinated-and-on-the-grill/ http://sarahscucinabella.com/2010/06/03/pork-chops-marinated-and-on-the-grill/#comments Thu, 03 Jun 2010 14:11:24 +0000 sarah http://sarahscucinabella.com/?p=2662

Pork chops are one of those foods that elicit either really positive or really negative reactions in my house. Some recipes, like Pork Chops Saltimbocca and Rosemary Garlic Pork Chops are total favorites, while others fall completely flat — leaving us silent and brooding. And honestly, whenever I say we are having pork chops for dinner, the statement is met with silence …

Yes, I find pork a challenging meat to work with.

Fortunately, I’ve learned over the years that if I plan ahead and really think about a recipe before I make it, I more often than not meet with pork chop success. That’s the case with these Marinated Grilled Pork Chops. These babies are a little tangy (thanks to the lime!) and definitely flavorful. But it’s not overpowering flavor, instead it’s subtle and light … just right for serving with rice and a big salad.

What is great about this recipe, I think, is that it’s largely a throw-together one. The marinade takes just a few minutes to whisk together, then you set the meat to soak it up for between 30 minutes and an hour, and then you grill it. Easy peasy, and it doesn’t even heat up your kitchen.

So, what did my crew of tasters think? There wasn’t a spec of pork left after dinner … in fact, Paige asked to be excused, leaving some on her plate, but then quickly returned to finish it. Frequency of that happening? Close to never.

Do you have a killer grilled pork chop recipe? Share the recipe (or a link) in the comments!

]]> http://sarahscucinabella.com/2010/06/03/pork-chops-marinated-and-on-the-grill/feed/ 0 http://sarahscucinabella.com/2010/05/26/grilled-marinated-steak-skewers-recipe/ http://sarahscucinabella.com/2010/05/26/grilled-marinated-steak-skewers-recipe/#comments Wed, 26 May 2010 18:46:13 +0000 sarah http://sarahscucinabella.com/?p=2640

Looking at this photo makes me wish I was making these again tonight. YUM.

A bee has been trapped between one of my kitchen windows and the screen since early this morning when Paige and Will spotted it. We have no idea how it got into the house, and I have no clue what to do to let it go without letting it in. Figures, since it’s a hot-as-can-be day. One where I would love to run barefooted across the lawn and through the sprinkler that is currently watering my newly-planted vegetable garden. If there was a textbook definition of “grilling day,” this would totally be it.

When it comes to grilling (or cooking anything in hot weather, for that matter), fast, easy and fuss-free are musts. I mean seriously, who wants to fiddle around with burners and long, drawn-out processes when the temperatures rise like this?

This recipe is all of that. It’s fast — the marinade takes seconds to make and then the meat just sits until it’s time to skewer and cook it. Easy peasy.

If you make this, serve it with some rice, a salad and another easy veggie. For hot and steamy days, the premade frozen rice available at many major supermarkets and stores like Trader Joe’s is a total lifesaver. I’ll be stocking up for summer.

Need some good grilling tips? Check out Tips for Better Grilling on Tablespoon – I asked experts for help on some common grilling issues, and their advice is great.

Grilled Marinated Steak Skewers
serves 4

3 tbsp olive oil
1/4 cup pineapple juice
3 tbsp low-sodium soy sauce
1 clove garlic, crushed
1/4 tsp ground ginger
1/4 tsp black pepper
1 lb sirloin, cut into 1″ chunks

Whisk together the olive oil, pineapple juice, soy sauce, garlic, ginger and pepper in a small bowl.

Combine the sirloin chunks and marinade in a large, resealable bag. Seal and let marinate in the refrigerator for 1-2 hours.

For roughly 30 minutes before it’s time to cook, soak four wooden skewers in water.

Preheat the grill on its medium setting. Just before cooking, remove the skewers from the water and divide the meat evenly among them.

Cook the skewers on the grill, flipping once, to desired doneness.

Mentally, I am fully entrenched in summer. Picnics, beach days, camping, grilling … these are the things that totally fill my thoughts. But in reality, Will has a few more weeks of school. I have to work. It’s only May.

That’s okay. Summer break will be here soon enough, right?

In the meantime, I am working on new recipes for salads and the grill for this summer, like this Sweet Potato and Carrot Salad. The sweet potatoes are roasted, giving them that mouthwatering sweetness. Mixed with tender steamed carrots and a tangy dressing, this salad is perfect alongside grilled beef kabobs, burgers or whatever.

It’s a nice break from the typical potato salad, don’t you think?

Sweet Potato and Carrot Salad
serves 6-8

2 lbs sweet potatoes, peeled and cut into 1 inch chunks
salt and pepper
1/2 lb carrots, peeled and cut into 1 inch chunks
1/4 cup olive oil
1/4 cup lime juice
1/4 cup pineapple juice
1 tbsp honey
1/8 tsp chipotle pepper powder
1/4 tsp cinnamon

Preheat oven to 425 degrees. Spray a baking sheet with cooking oil spray and arrange sweet potatoes on the sheet. Spray lightly with cooking oil spray (yes, again). Sprinkle with salt and pepper.

Cook for 25-30 minutes, flipping once, until soft and lightly browned.

Meanwhile, steam the carrots until tender.

Once the potatoes and carrots are done, combine them in a large bowl. Set aside.

Whisk together the olive oil, lime juice, pineapple juice, honey, chipotle pepper and cinnamon. Pour over the potatoes and carrots and let sit for a few minutes. Then mix well. Transfer to a serving dish and chill until ready to serve.