Warm weather is finally here…
and what better way to celebrate than with a jar of kraut?
Ok, maybe that’s not what you were thinking but in fact, kraut is delicious any time of the year. Traditionally a fall and winter food in cold weather climates, kraut was the last thing you wanted to eat when asparagus and other lovely green goodies started to appear in the garden. But that was then….
Our root cellar bound ancestors did not have Horseradish Leek Kraut, awesome by the way tossed with a little fresh lemon zest and layered over grilled asparagus or chopped up and added to egg salad.
Nor did they have Smoked Jalapeno Kraut, delicious in grilled cheese or melted into fresh quesadillas.
How about our Classic Kraut as a salad? Add a handful each of shredded carrots and sliced spring onions to a pound of kraut and toss it with a 1/3 cup of olive oil. Refreshing, crunchy and terrific as side salad to grilled foods.
Kraut tastes great, it loves your body and its available year around in California, so why not live it up a little and break the rules? Bon Appetite!
