Jay came for dinner tonight. I had purple cabbage and green beans from last week’s organic delivery, so I wanted to use them up.
– The Halibut recipe can also be found in Fine Cooking’s Quick and Delicious special issue. It calls for steaming the fish; I just stuck it under the broiler.
– I just learned how to make red cabbage this year. I don’t really like cabbage. This is a good side dish, especially for pork. It’s slightly sweet.
– Slow sauteed vegetables are easy and hassle-free. I like to do these for company, although I don’t eat them (bleah). I never add the ham.

• Halibut with Scallions, Organge, and Sesame Oil (Fine Cooking #15, June/July 1996, p. 53)
• Braised Red Cabbage with Red Zinfandel (Fine Cooking #31, March 1999, p. 37)
• Slow-Sauteed String Beans with Shallots & Ham (Fine Cooking #44, May 2001, p. 44)
• Heirloom Tomatoes