I got this huge head of cabbage at the farmers market last week because it was $1 (basically free). Cabbage is pretty awesome, especially for college students with sporadic schedules and limited funds because it lasts and it’s very cheap. While it’s not the most exciting vegetable out there, it’s versatile and can be quite tasty if you get creative.
Humble grain bowls seem to be all the rage right now. They’re on menus at all sorts of hip restaurants and not so hip ones. But they’re also incredibly easy to make at home and seriously affordable, a college student’s dream. You can basically throw in whatever veggies you have, cooked or raw (or a combination) and any protein with any grain and any seasoning. If this isn’t your idea of an easy recipe, here is a combo I made last night with all my random groceries.
{serves 1}
1/2 cup farro (uncooked)
1 cup broth (optional)
5 mini portobello mushrooms
1 clove garlic
2 tbsp olive oil
3 mini bell peppers
3 cherry heirloom tomatoes
3 artichoke hearts
1 spoonful capers
1 pinch basil
1 pinch thyme
1 pinch oregano
some canned tuna
grainy mustard
salt n pepper
cook farro according to recipe*. use broth for more flavor
clean mushrooms with a wet paper towel and slice
mince garlic and heat olive oil in a medium sized pan then cook that garlic in the pan
add the mushrooms and saute over medium heat, stirring occasionally for a few minutes
when farro is finished, stir in the herbs and season with salt and pepper to taste
slice bell peppers (deseed if necessary) and quarter tomatoes and artichoke hearts
put farro in a bowl and top with sauteed mushrooms, the other veggies, capers and tuna and a dollop of your favorite mustard
I really love lamb. When I was little my parents used to make lamb burgers with blue cheese and apparently I was repulsed by them. Those days are over. Sometimes my dad says he wishes they weren’t. Lamb and eggplant are a combination made in heaven. There is a guy at the Encinitas farmers’ market that sells some great curries so that is where we got this gem but most grocery markets carry jarred curries.
1 eggplant
drizzle of olive oil/balsamic
salt/pepper
1 can chick peas
1 pound lamb shank
2 large garlic cloves
1 onion
1 jar green curry
1 tsp mustard seeds
1 tsp powdered turmeric
1/4 tsp red chili flakes
1 tbsp coconut oil
1 can light unsweetened coconut milk
farro or rice*
drain and rinse chick peas, roughly chop garlic and onion
start heating slow cooker
once hot, melt coconut oil; add mustard seeds, turmeric, chili flakes and chopped garlic until aromatic
add curry, coconut milk, onion, chick peas and lamb and cook on low for as long as possible (8 hours)
slice eggplant and drizzle it with olive oil and balsamic then grill it and add to the stew in the last 15 minutes of cooking
garnish with some herbs
*we served it over farro and it was delicious but feel free to go traditional and use rice