Cabbage with Tomatoes, Bulgur, and Chickpeas

I took some raw red cabbage (or, as I used to call it in my youth, purple cabbage) in my lunch, but on Wednesday I still had more than a pound of red cabbage left, so I made Cabbage with Tomatoes, Bulgur, and Chickpeas, from Recipes for Health.

I used couscous instead of bulgur, and used the leftover tomatoes from the previous week's farmers market instead of canned tomatoes.  (They were starting to mold, but cutting out the good parts came to exactly the right amount.)

It tasted like something was missing.  I've heard that if ever you think something's missing, it's salt, so I tried adding salt, but then it just tasted like it was salty and missing something.  Not a keeper.

Pasta alla gricia with Seared Red Cabbage Wedges

Last Monday I used the frozen pork jowl that I got at the farmers market to make Pasta alla gricia from How to Cook Everything.  I had made it once before, using some guanciale I got from the Milwaukee indoor farmers market, and thought it was the best thing ever, and have been on the watch for pork jowl ever since.  Usually the farmers market doesn't have any.  (But the last time I was at the grocery store, I found some.  Go figure.)

I still had about three-quarters of the five-pound head of red cabbage left leftover from the Tangy Red Cabbage and Beets with Beef, so I served it with a side of Seared Red Cabbage Wedges, from Recipes for Health.  I really liked the seared part, but the wedges were just a bit too thick, so the insides of the wedges were steamed, not fried.  (So I'll cut them thinner next time.)

Last night I made Spaghetti with Walnuts and Anchovies, because we seemed to have all the ingredients (except the parsley, of course, and the pecorino (but we did have parmesan), and I used angel hair instead of spaghetti).

It was very fast, but didn't taste like much.  Next time I'll add more garlic, maybe some crushed red pepper, or, better yet, just make Spaghetti Aglio e Olio.