Maple Glazed Cabbage with Bacon {adaptable paleo, gluten-free, salicylate-free}

Cabbage. The word doesn’t exactly bring up images of high cuisine. Nor is it especially exciting. And yet, if you participate in Community Supported Agriculture (CSA) like we do, cabbage is the order of the day—literally. It came into season a few weeks ago, and since then, we’ve had more cabbage than we know what to do with. I mean, really, there’s only so much coleslaw one can tolerate in a lifetime. I think we reached that limit after the first bowl. A new spin on an ordinary (somewhat tasteless) vegetable was needed. And this recipe fit the bill. 

Purple potato wedges with feta {Low-salicylate}

For a very short period of time, we have local purple potatoes in season. And they’re gorgeous—bright, vibrant and just itching to be used. As usual, I needed a swift lunch before launching into the never-ending list of demands. Potato wedges are easy, fast and satisfying—a perfect fit. I have to admit I was a little disappointed that the stunning color of the potato didn’t survive the cooking process, but the wedges were delicious all the same.