Week #37 (1/25 & 28)

This week your basket contains: cabbage, carrots, potatoes, leeks, rutabagas, and salad mix (arugula, endive, and radicchio)

In all of today’s recipes, you can substitute leeks for onions or shallots.  This first recipe is a great way to use your cabbage.


2 Tbs vegetable oil

3 cups chopped onions

7-8 cups chopped cabbage

1 tsp caraway seeds

1 tsp dried dill

1tsp salt

black pepper

8 oz cream cheese, cubed

1 1/2 c. grated hard cheese

1 egg

1 9-inch pie crust

Saute onions in oil until translucent.  Add the cabbage, caraway, dill, salt, and pepper.  Cook, stirring frequently until the cabbage is limp and both cabbage and onions are beginning to brown.  Light browning gives a sweeter, richer flavor.  Remove from heat and drain any excess liquid.  In a large bowl, mix cream cheese and grated cheeses (we prefer smoked cheddar) with sautéed vegetables.  Add egg and mix well.  Put mixture into pie crust and bake in 350-degree oven for approx. 45 minutes or until golden brown.

It is no secret that neither Polly nor I are a big fan of rutabagas.  However, in our opinion, this is perhaps the best rutabaga recipe we’ve tried.


3 1/2 to 4 pounds rutabagas (two small or one large vegetable)
2 tablespoons unsalted butter
4 garlic cloves, peeled and roughly chopped
1 1/2 teaspoons kosher salt
1 cup whole milk
4 ounces cream cheese, cut into small chunks
2 tablespoons smoked olive oil
2 teaspoons smoked paprika
Freshly ground black pepper

Cut the rutabaga(s) in half crosswise. Place each half cut side down on a stabilized cutting board and carefully shave off the peel with a large chef’s knife. Cut the peeled rutabaga into small slices about 1 inch thick. Repeat with the rest of the rutabaga. Heat the butter in a large, heavy 4-quart pot, set over medium heat. When the butter has melted, stir in the chopped rutabaga and the garlic. Stir to coat the vegetables in butter, then sprinkle them with the salt. Pour in the milk and bring to a simmer, then turn the heat to low and cover the pot. Cook for 30 minutes, or until the rutabaga is very tender and can be easily pierced with a fork. Turn off the heat and remove the lid. Let the vegetables cool for about 5 minutes. At this point you can either leave the rutabaga in the pot and use a hand mixer to whip it, or you can transfer it to the bowl of a stand mixer and use the paddle. Drop the cream cheese into the rutabaga and use the hand mixer or stand mixer to mash it into the vegetables. The rutabaga will crumble then slowly turn into a mashed potato consistency. Add the olive oil and smoked paprika and mix thoroughly. Taste and add more salt and some black pepper, if necessary. Serve immediately.  Adapted from thekitchn.com.

For the hardier winter salad greens like the ones in the mix this week, this is the basic recipe we follow.  The slight bitterness of the greens plays off the cheese in a way that I find very tasty.


1/4 cup balsamic vinegar

1/4 cup sherry vinegar

1 shallot, chopped

3/4 cup olive oil

1 1/2 cups Manchego, finely grated and divided

1 pinch salt, plus more to taste

In a large bowl, add the balsamic vinegar, sherry vinegar, and chopped shallot. Break the onion up into pieces so that all of that oniony flavor gets into the vinegar. Let it sit for 1 hour and then strain out the shallots. Add the olive oil to the strained vinegars and whisk. Using your hands, toss greens with the dressing until evenly coated. Add 1 cup of finely grated Manchego, salt, and toss again.  To serve, top the salad in a serving bowl with the remaining 1/2 cup grated Manchego or distribute salad and Manchego among 4 to 8 bowls or plates.  Adapted from TORO BRAVO by John Gorman and Liz Crain