Cindy Kerschner is a cook and freelance writer living and working in Northeastern PA. Her passion for cooking (professional cook 40+ years) and gardening (Penn State Master Gardener alumni) developed her appreciation for fresh, wholesome food. This love led her to start her blog, Cindy’s Recipes and Writings, in 2012, where she shares her recipes and cooking tips. Her love of food has guided her to become an active competitor in Food Sport. Some of the competitions where she has won or placed include 4 times at PA Vegetable Recipe Contest (formerly sponsored by the PA Vegetable Marketing and Research Program) in Harrisburg, PA, and the Sustainable Seafood Cobia Contest in Charleston, SC. Cindy has also qualified and competed five times in World Food Championships, representing the state of Pennsylvania.
Below, find two of Cindy’s delicious PA veggie recipes, Haluski and Pineapple Glazed Brussels Sprouts—both perfect for summer side dishes or light meals!
Haluski Recipe (a.k.a. Cabbage & Noodles)
Haluski, also known as Cabbage and Noodles provides a quick meal or easy side dish. Try it with traditional noodles or zoodles. It’s a great way to use fresh cabbage from your garden or farm stand!
I love growing my own cabbage. I’m a fan of these green beauties year-round. Cabbage makes a hearty stew to warm you in winter, but it also cooks quickly for stir-fry dishes. Don’t forget it’s a must for coleslaw!
Cabbages are cruciferous veggies of the family Brassicacae. A common name for these kind of veggies is cole crops.
These vegetables are some of the first kind to plant in the garden. They can withstand a light early frost. Cooler temperatures give them a great head start.
Cruciferous vegetables are rich in nutrients, like beta-carotene, vitamins C, E, and K and minerals. They also are a good fiber source.
Some other vegetables in this group include broccoli, cauliflower, kale, and Brussels Sprouts. All of which I love to grow!
I add bacon for a smoky flavor. Either way cabbage and noodles is a great choice to use tasty cabbage.
Ingredients
- 1 head medium-sized cabbage, sliced thin
- 1 large onion, sliced thin
- 3 tablespoons olive oil
- 1/4 cup butter
- 2 cups thin noodles
- salt and pepper to taste
- 1/2 cup bacon crumbles, optional
Instructions
- Preheat large skillet over medium heat for about 1 minute. Add cabbage, onion, butter and oil. Cover and simmer over low to medium heat, about 30 minutes, turning occasionally to brown but not burn.
- While cabbage simmers, cook noodles according to package directions. Drain. Add noodles to finished cabbage and onions and stir to coat. Salt and pepper to taste. Add bacon if desired. Serve as a main or side dish.
Pineapple Glazed Brussels Sprouts
Pineapple Glazed Brussels Sprouts coated in a smooth pineapple glaze. Delicious as a side dish, entrée or light lunch. If you are into those little heads of yumminess from the cabbage family then you are in for a treat!
I’m a big fan of Brussels Sprouts. I even grow them in my garden. It’s so cool how they grow. The little heads form along the stalk. Large leaves come in first. These leaves act as shade for the growing buds.
You see, Brussels Sprouts are cruciferous veggies of the family Brassicacae. A common name for these kind of veggies is cole crops.
These vegetables are some of the first kind to plant in the garden. They can withstand a light early frost. Cooler temperatures give them a great head start.
Cruciferous vegetables are rich in nutrients, like beta-carotene, vitamins C, E, and K and minerals. They also are a good fiber source.
Some other vegetables in this group include broccoli, cauliflower, kale, and cabbage. All of which I love to grow!
This version of my Pineapple Glazed Brussels Sprouts is vegetarian. But a bit of bacon isn’t out of the question!
This recipe is easy to adjust. Add more red pepper flakes for a bit more heat. I use white balsamic vinegar, but regular is just as good!
Ingredients
- 2 cups Brussels Sprouts cut in half
- 1/2 cup pineapple pieces
- 3 tablespoons coconut oil
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon balsamic vinegar (use white balsamic if available)
- 1/4 teaspoon red pepper flakes
Instructions
- Whisk together coconut oil, brown sugar, vinegar and salt in a 2 quart saucepan over medium heat.
- Add sprouts and pineapple pieces. Simmer, turning frequently until sprouts are soft and caramelized, about 15 minutes cook time. Sprinkle with red pepper flakes. Serve.
Recipes reprinted with permission from Cindy Kerschner, © 2021
Check out more of Cindy’s recipes on her blog, Cindy’s Recipes & Writings!