Melon and Radish Salad
bunch of watercress
6 radishes, sliced thin
1 honeydew melon, peeled and cut into small chunks
2 tomatoes, chopped
1/3 cup oil
1 tsp dijon mustard
a splash of cider vinegar
2 Tbsp honey
pinch of salt
pinch of pepper
1 sprig of basil, chopped
Toss the watercress, radishes, melon and tomatoes together. Combine the remaining ingredients in a jar and shake until well-combined. Pour over the salad and serve sprinkled with chopped basil.
Bubble and Squeak
1/4 cup butter
2 cups leftover cooked cabbage or brussel sprouts
2 cups mashed potatoes
1 Tbsp pepper
1 egg, beaten
Melt the butter in a frypan over medium heat. In a large bowl, combine the remaining ingredients, and mix together until well-combined. Place the mixture in a frypan and pat down into a cake. Reduce the heat to low and let cook until the bottom has browned (about 15 minutes). Invert a plate over the top of the frypan and flip the cake out onto the plate. Eat as is, or slip the cake back into the frypan and cook the other side for 2-3 minutes and serve.
Bubbles as it cooks. You can use leftover brussel sprouts too, in place of the cabbage.