• One head of cabbage (serves 4-6)
• Salt
• Pepper
• Olive oil or melted butter
• Mustard (Spicy Brown/Grainy plz!)
• Yoghurt or sour cream

Preheat your oven to 400F.  Line a cookie sheet with foil, and smear a little oil (or spray it with cooking spray) to keep the cabbage from sticking.  Slice the cabbage into wedges – leaving the core intact, so the wedges don’t fall apart.  I usually shoot for 8 wedges – if the wedges are thicker they’ll take longer to cook, thinner and they’ll get more brown/crispy.  Sprinkle each wedge with salt and pepper, and brush the cut edges with a little olive oil or melted butter.

Bake for 10-15 minutes, watching carefully, until the cabbage gets brown and crispy on the edges and is softened slightly.

Mix equal parts mustard and yoghurt or sour cream, and drizzle it over the cabbage wedges.

You can also successfully grill the cabbage instead of baking it.

• Olive Oil
• Salt
• Pepper
• Balsalmic Vinegar

Preheat oven to 375F.  Trim asparagus ends, and place in a glass baking dish – I usually use an 8×8 pyrex (but a loaf pan works as well).  Drizzle with olive oil (probably 1-2 tbsp), sprinkle with salt, pepper liberally, and then add 1-2 tbsp (ish) of balsalmic vinegar.  Toss the asparagus well to coat.  Bake for 10-15 minutes, or until sizzling and the asparagus juuuust start to turn dark.  The skinnier the asparagus, the more flavor they will pick up, and the faster they’ll cook.

(if you overcook them, they’re still delicious, just they get a little brown around the edges instead of staying bright green).

If you are feeling adventurous, you can quickly dip bread in the yummy juice that will be left over – just be warned that it is quite strong (and mostly vinegar!)