First, I had a purple cabbage that's been kicking around in the fridge for a few weeks (week 5, she says apologetically). I found this really simple and really delicious recipe from the "Simply Recipes" blog for Sweet and Sour Red Cabbage. It came together very quickly!
Pretty wedge of cabbage:
Slice cabbage ready to be sauteed:
Finished cabbage - oops forgot to take a photo!! But it was delicious.
The other side dish I made was a classic Squash Casserole. This is one I've adapted from a local blog called Slowly She Turned. Unfortunately I can't find the original post, so I've copied the recipe below. You can add a little more squash and onions, change up the cheeses or add different vegetables, it's a pretty flexible way to turn vegetables into a casserole.
Squash Casserole
3 1/2 cups chopped summer squash (any kind!)
1/2 cup chopped sweet onion
2 tsp olive oil
2 tbs flour
2 eggs, beaten
1 cup milk (I use 2%)
1 cup (4 oz) cheddar cheese, shredded
1/4 cup (1 oz) parmesan cheese
1/2 tsp salt
black pepper to taste
1 cup bread crumbs (I usually just whiz anything I've got kicking around in the freezer in the food processor).
I double this for a 13x9" casserole dish, so I find this recipe fits in an 8x8" square casserole.
Preheat oven to 350°F
Heat the olive oil over medium heat in a saute pan. Saute the onion and squash for about 10 minute until tender. Add salt and pepper to taste while cooking. Cool to room temperature. Combine squash and onions in a large bowl with the eggs, flour, milk, 1/2 cup (2 oz) cheddar cheese and 1/2 cup bread crumbs. Put the mixture into a casserole dish sprayed with olive oil. Mix together the rest of the cheeses (cheddar and parmesan) and the remaining 1/2 cup breadcrumbs and sprinkle over the casserole. Bake at 350°F for 40 minutes or until golden brown.
I'll take a pic next time!
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