Cabbage and Basil Salad

-1 sm. cabbage (~ 1 1/4 pounds)
-4 cloves garlic, peeled, crushed and chopped fine
(~1 tablespoon)
-¾ t. salt
-½ t. freshly ground black pepper
-1 T. mustard, preferably Dijon-style
-2 T. red-wine vinegar
-¼ c. olive oil, preferably virgin
-¼ c. shredded fresh basil leaves

Cut the cabbage in half and remove the center rib. Shred as you would for coleslaw. You should have about 6 to 7 cups of lightly packed cabbage.

For the dressing, combine the garlic, salt, pepper, mustard, vinegar and olive oil in a bowl, stirring with a whisk.

Add the cabbage and stir. Just before serving, sprinkle the basil on top.

The salad will develop more taste if made a few hours ahead. Enjoy!

Recipe by Jacques Pepin as seen on cooking.nytimes.comRead the rest

Blistered Padrón* Peppers

Serves 6 to 8

-2 T. olive oil
-1 lb. Padrón peppers
-Flaky sea salt (such as Maldon)

Heat 1 tablespoon of olive oil in a large skillet over high
heat until just smoking.

Add half of the peppers; cook, tossing occasionally, until
skins are blistered and flesh is softened, about 4 minutes.

Transfer to a bowl, sprinkle with salt, and toss to coat.

Repeat with remaining peppers, remaining 1 tablespoon
of olive oil and more salt.

*When mature, Padrón peppers are spicy and turn red.
You can still get a hot one every now and then when they
are green. The largest ones have the highest chance of
being hot.

Adapted from Trasierra Spain and found on, 3/13… Read the rest