Many of my dishes are recipes from great chefs with some minor adaptations. Over the last year I’ve become more confident in preparing things from scratch with whatever I find in my pantry and refrigerator.
One wintery Sunday I was craving some comfort food. I love food that “sticks to your ribs” and risotto is one of my favorites. I had already roasted some golden beets and my wife had recently bought some saffron. So I decided to make a saffron risotto and top it with the roasted beets and to add some color and tang I made a simple purple cabbage slaw.
I have to admit, this was one of the first times I felt proud for bringing together things I’ve learned from all of my sources, including Blue Apron which we use a lot during the work week. The cabbage slaw is something they use often as a garnish which I think is brilliant.