Red Cabbage Steaks, Watermelon Starter/Dessert, Minestrone, Fish&Chips

Red Cabbage Steaks
I first discovered this tasty supper dish  a year or so back.  Very Central European.  Simple, easy, fast, and tasty.  What more do you want?

Slice the cabbage about 3/4" thick -- top to bottom or around the equator, whichever you prefer.   Drizzle with nice EVOO.  Dust with caraway seed, salt and pepper,  and grill/airfry at 400F for 30-45 minutes until tender.  

Drizzle with balsamic glaze or vinegar, dress with feta or goat cheese, and optionally toasted caramel or honey-coated walnuts. 

Elegant Watermelon Starter or Dessert
Watermelon has been cultivated since at least 3500 BC, and sweet dessert varieties were popular across the Roman world.  This dish elevates simple summer melon to a whole new level!

Watermelon slices
Balsamic Glaze
Fresh Mint Leaves
Goat Cheese or Feta

You really want the thick balsamic glaze here, not runny vinegar.  If you can't find balsamic glaze at the store, make your own by simmer-reducing a cup of ordinary balsamic vinegar to a half cup of syrup.  Let it cool before using though.

I think you can see what to do -- slice melon, julienne fresh mint, drizzle balsamic glaze, sprinkle cheese...

That's a saucer, BTW, not a dinner plate size slab of melon.....

Minestrone
This ubiquitous Italian soup comes in a number of varieties, depending on the region and season.  All of them are perfect "clean-out-the-fridge" dishes -- classic Italian herbs and spices with dibs and dabs of assorted veggies, some potato, tomato,  leafy greens, squash, small pasta, mushrooms and cheese (usually Parmesan).  My version is no different; here's what I had in the fridge:

2 cups Mirepoix -- equal amounts of chopped celery, onion and carrot
2 small White Potatoes, skin on,  cubed
1 cup total, diced Red & Green Bell Pepper 

1 cup fresh green beans, topped, tailed, and halved
1 cubed Zucchini 
1/2  box  frozen chopped Spinach (or 3-4 cups fresh leafy greens if you have them)

1 large fresh Yellow Tomato, sliced 
1  can White Beans of some sort, Canellini are good

1/2 cup uncooked Orzo pasta (mine were non-wheat pasta)
1/8 cup grated Parmesan cheese

Rosemary
Thyme

Oregano
Bay leaf
Garlic
Red Pepper Flakes
*  Instead of individual spices and herbs you can use a tablespoon or two of "Italian Seasoning".

Saute the mirepoix in some EVOO with some spices for a few minutes while chopping the other veg.  

Add more spices, herbs and 5-6 cups of water.  Now add the other veg, except the white beans, tomato and leafy greens.  Cook for about 30 minutes.

Last add the Orzo or other small pasta and the Parmesan cheese as a final bit of flavoring, and cook 5-10 minutes before serving.  Good Italian bread will help sop of the flavorful broth.

My Fish & Chips
Our favorite Friday night meal (and we're not Catholic), and one of Sally's all-time favorites of mine! 

I use cod or mahi mahi, or grouper.  The one pictured is mahi mahi.  I make a dredge of beaten egg with juice of a lemon whisked in, plus a dry dredge of white corn meal (not wheat flour). 

 I prefer Mrs. White brand Self-rising White Corn Meal.   I use the same flour to make exceptional cornbread as well...       

Dredge the filets in egg, dredge in flour, and slide into a hot oiled skillet.  I cook the filets at 350F in my electric skillet, with oil to cover the bottom, for 6-7 minutes per side.

The chips and sprouts (we love roasted Brussels Sprouts) are Air Roasted in my Ninja Flip oven for 30 minutes at 400F.  I spritz the veg with oil, then dust with Everglades Seasoning and Cavender's Greek Seasoning before roasting.    We always have a bottle of Malt Vinegar to dress the fish & chips with at the table.