Spicy Sesame Napa Cabbage with Soft Boiled Eggs

We are in, what feels like, the wind down to summer. I know there is still a good chunk of it left, but a lot of the big things we had planned for the summer have happened. There are some sports to play and out of town visitors to host, but generally we are riding the wave of late summer that seems to coax me into seeking out the simpler, summery things in life.

This morning, I found some Napa cabbage in my fridge from my farmshare box (I get mine weekly from The Good Acre- highly recommend). Yesterday, I had soft boiled a few eggs. So I set these two humble ingredients out on my counter, stared at them just long enough to spark some inspiration, and got to work.

I sautéed the cabbage with some sesame oil, fish sauce, and coconut aminos. Searching for some color contrast, I grabbed my red pepper flakes and tossed a healthy bit of them into the pan followed by some sesame seeds. I plopped it all onto a plate and added a soft boiled egg and I’m not joking when I say it was the most satisfying, lovely breakfast I’ve made in a long while.

Sometimes the simplest things can bring the most pleasure.

Remember that as we go through the long, hot, (sadly) dry days of late summer. Things don't have to be busy or complicated to be worthwhile.

Spicy Sesame Napa Cabbage with Soft Boiled Eggs

Makes 1 serving

• 1/2 small head Napa cabbage, washed, dried, roughly chopped

• 1 teaspoon neutral cooking oil

• 1/2 teaspoon sesame oil

• 1/4 teaspoon fish sauce

• 1 teaspoon coconut aminos

• 1 tablespoon sesame seeds

• 1/2 teaspoon red pepper flakes

• soft boiled egg (directions below)

1. To make the soft boiled eggs: Fill a small saucepan about 2/3 full of water. Place over a medium high flame and bring to a strong simmer (not quite a boil). Carefully add one egg to the water. Set a timer for 6 minutes 30 seconds (less done) or 7 minutes (more done but still jammy). While the egg cooks, prepare an ice bath. When the timer goes off, carefully transfer the egg to the ice bath to cool completely before peeling.

2. Heat the neutral oil in a medium skillet of medium high heat. Add the cabbage and toss in the pan for 30 seconds to 1 minute. Add the sesame oil, fish sauce, coconut aminos, sesame seeds, and red pepper flakes to the pan. Sauté for 2-3 minutes or until the cabbage is wilted and tender.

3. Transfer the cabbage to a plate. Add the soft boiled egg, cut in half, to the plate. Enjoy!

Simple Buttered Spaghetti Squash with Parmesan & Parsley

I remember the first time I had noodles with butter, salt, and pepper. It was sometime during my later elementary school years (maybe even early middle school) and I was at a friend's house. Her dad was home and he made it for us as a snack. That first bite was a revelation for me! Something about the combination of the butter with the pepper tasted like the most comforting thing to ever pass my lips. Sometimes, the simplest things give us the most pleasure. Now, if I'm having a rough patch or if I just need to feel like that awkward, naive kid at the end of a regular old school day.

This is my grown up version of that classic, comforting dish.

As much as I would love to eat egg noodles every day, it just isn't something my already soft, squishy midsection can handle. Sooooooo, spaghetti squash it is! And to be completely honest, I'm not complaining one. little. bit. Spaghetti squash lends itself well to all kinds of dishes that are typically made with pasta, but this has to be my favorite. It's simple, fast, delicious, and perfect for those slightly chilly fall days that require comfort food.

If you're feeling fancy, you can add a touch of garlic to the butter, or a bit a protein. Italian sausage is lovely, but a simple poached or fried egg will also do just fine.

Simple Buttered Spaghetti Squash with Parmesan & Parsley

makes 4 servings

• 1 spaghetti squash
• olive oil
• salt
• 4 T unsalted butter
• 1/3 cup flat leaf parsley, chopped
• salt & black pepper
• grated parmesan cheese

1. Preheat the oven to 375 degrees Fahrenheit.
2. Cut the ends off the squash and then cut it in half lengthwise. Scoop out and discard the seeds and pulp.
3. Brush the cut sides of the squash with olive oil and sprinkle lightly with salt. Place the squash halves cut side down on a parchment lined baking sheet. Roast 45 minutes or until tender.
4. When the squash is cooked and has cooled off enough to handle, use a fork to scrape the squash out of the skin. It will magically become noodle-y!
5. Melt the butter in a large skillet over medium-high heat. Add the squash and season with salt a pepper. Toss the squash around in the butter to coat.
6. Remove from the heat and toss with the parsley. Transfer to serving bowls and top with parmesan cheese. Serve and enjoy!