There are many times when I get so busy between work and general life stuff that I begin to feel like I am not sure if I am coming or going. For reasons out of my control, or quite possibly because I can be a control freak, that is just the way I have been feeling lately. I have been on the go for weeks lately and it somewhat feels like I have been running a marathon. The beauty of it is I know there is a finish line in near sight. In the meantime I keep running, it is all good and it will balance itself in the end. Is it uncommon to not want to cook when I have days, or weeks, like this? It can be almost too comfortable to run to the corner and pick up some Chinese, Pho, Pizza, or Thai; all within two blocks from here - such a great perk of living in this city. And let us not forget that we have recently discovered that an Indian restaurant nearby delivers… all too comfortable and easy.
After work the other day I walked over to one of the vendors at the market and picked up some great vegetables and fruit that are all in season and came from nearby farms. It was time to get back on track with cooking something nice for us with the refrigerator stocked with vegetables and a big bowl of fruit on the table things seemed more balanced, more normal, and functional.
One of the greatest things about cooking seasonally is that you can throw just about anything together with what you have on hand and it will always be good. The flavors and textures will compliment each other and blend in a lovely way, in some ways it is a cooking no-brainer. Sautéing savoy cabbage, mushrooms, and sugar snap peas is like a match made in heaven. I finished off the veggies with a bit of cream and it was sultry. It all was harmonious and seemed easier than take out. Cooking for yourself makes the finish line seem so approachable; that, and I am for sure it does a body good!
Cabbage, Sugar Snap Peas, and Crimini Mushroom Saute (Serves 2 - 4)
1 small head of savoy cabbage; trimmed, cored, and thinly sliced
8 - 10 crimini mushrooms; washed, trimmed, and sliced
1 cup of sugar snap peas; trimmed and cut into fourths
1 large shallot, timed and chopped small
2 tbsp butter
1/4 cup of cream
1/2 tsp dried thyme
sea salt and black pepper to taste
First, place a large 12 inch saute pan over medium heat. Once heated through add the butter to the pan and melt. Add the mushrooms and sauce until softened and they release their moisture. Once the mushrooms are soft and tender you can remove them and reserve them in a bowl for later.
Next, add the cabbage and shallot and keep stirring until it is softened a bit. To this add your sugar snap peas and stir gently. To the pan add your thyme and about 1/2 cup of water and let it all simmer and steam it all together.
Then, once the liquid in the pan begins to simmer out add your mushrooms back in and stir it well. Season the mixture with sea salt and pepper to taste.
Finally, stir your cream into the pan and coat all of your veggie mixture. Once it is heated through remove from the heat and serve.