In Which I Rediscover Nutritional Yeast

Cabbage, cabbage, cabbage -- and some fennel. Last week I made sauteed cabbage with fennel from the recipe that came with our box. Here it is:

"Saute ½ c. thinly sliced fennel, 4 c. shredded cabbage, ¼ c. minced onions and 2-3 cloves minced garlic in 1 tbs olive oil 5 min. or until cabbage is just slightly crunchy. Sprinkle with 2 tbs grated Parmesan cheese or sesame seeds and serve."

Of course, the ancient sesame seeds in my cupboard had long since gone rancid, and cheese from cows is not something I'm eating these days (if you're curious about why, check out this link). So, I rediscovered a similarly ancient yogurt container full of nutritional yeast from the back of the cupboard, and sprinkled it on the finished cabbage, with some salt and paper. Mmmm, nutritional yeast, food of the gods, and one of the most poorly named foods ever, guaranteed to make sure that no one but dedicated food co-op dwellers who went to Oberlin in the 1980s ever eats it.... all the more for me! Here is a picture of the final product:

That was last week. Now I'm currently in my THIRD week of getting fennel in the box (are they trying to see how many times they can repeat a vegetable that I NEVER cook with???). Here was the haul:

The box included:

1. Green onions
2. An eggplant
3. Red cabbage
4. The above-mentioned fennel
5. A yellow crookneck squash (I had to google "knobby yellow squash" to find out what it was)
6. Lettuce
7. Blueberries
8. Zucchini
9. A tomato

When I got the box, I chopped up the zucchini and some red cabbage, with some broccoli, and made some lovely roasted veggies. I chopped the fennel too (another lesson learned -- chop up the fennel when you get it and put in a CONTAINER, no point getting fennel-fronds all over the inside of the fridge). I have learned to use fennel in salads, also found a smoothie recipe with it, involving kale, ginger, celery, half an apple, and a quarter of a honeydew melon. Yum. I have to remember to keep chopping up the green onions and put in dishes I eat, so they don't shrivel away before I get to them. The tomato was chopped up and used to top veggie burgers. The eggplant I may use in a chili recipe that I found in Crescent Dragonwagon's Passionate Vegetarian. And the crookneck squash???? Ideas?