Out and About: Food Truck Festival

This past weekend was chock full of activities. In addition to horseback riding, brunch in Georgetown, and an impromptu makeover (more on that in another post), we kicked off the weekend with Truckeroo Friday night. For those who don't know, Truckeroo is a monthly food truck festival held in D.C. April thru October. For me, it was the first chance I've had to partake in the food truck craze owing to the fact that I no longer work in the city. As a foodie, that is one thing I miss most now that I work in the 'burbs - the plethora of dining options. The beauty of Truckeroo is that it provides the opportunity to try a variety of cuisines in one place, once a month, until the Fall.

That being said, I was excited to finally chow down on some tasty street food. Our strategy was to eat a little from several trucks so that we could try different options without filling up too fast. To make a long story short, that plan was an epic fail.

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Red Cabbage Recipe

So this deliciousness happened last night - sautéed red cabbage with balsamic vinaigrette. I made it for my family, but I could have devoured the entire pan myself. I enjoy a colorful plate, and what could be more colorful than red cabbage? First it's red, then purple, then blue! Not to mention, it is full of nutrients.

I borrowed this recipe from Epicurious and doctored it up a bit (my changes in orange). I can't speak for the original recipe, but we really enjoyed my version. You be the judge.

Wilted Red Cabbage with Balsamic Vinegar

Ingredients

10 red cabbage leaves (I did not count leaves)
1 small onion
2 tablespoons water
4 1/2 teaspoons balsamic vinaigrette
1/2 teaspoon sugar
2 teaspoons olive oil
1/2 tablespoon butter
freshly ground black pepper to taste
1/4 teaspoon sea salt
a skosh of chicken stock
lemon juice (fresh, if possible)
sausage (optional)*

Directions 

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Onion Quiche - Delish!

Since I had my tonsillectomy (more on that later), I decided to cook more often and try new things in the kitchen. Starving for two weeks will do that to a person. With this new found appreciation of food (and I was already quite appreciative to begin with), I decided to be adventurous this week and try at least one new recipe - starting with Onion Quiche.  Tried it on Monday and it was so good, I made it again last night. Pure tastiness and very easy to make.  I altered the recipe a bit (increased the cheese; added seasoning; and used two types of onions, cooked until they started to brown).  If you don't have an aversion to onions, give it a whirl. It goes great with a side salad of bitter greens and a sweet dressing (I used a creamy sweet vidalia onion dressing - overkill, I know).

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