with orange ginger chicken strips.

Chicken first....

all i did was marinate 6 boneless skinless chicken breast tenders in some leftover orange juice and zest and minced fresh ginger that i had from my orange ginger muffins i made on sunday.  i would say it was about 1/2 cup of juice, 1 tbsp of zest, and 2 tsp minced ginger.  i let it marinate for a couple hours.

before you start cooking the chicken, pre-heat the oven to 375, shred up one medium head of green cabbage (or you can buy pre-shredded!), spread it out on a sheet pan, drizzle it with some oil and sprinkle with some salt, toss around to coat, and roast for 25-35 minutes, until tender and slightly browned.

 when there was about 10 minutes left to go for the cabbage, i browned the chicken strips in a cast-iron skillet on medium-high heat for about 3-4 minutes per side.  when they were done, i took them out and allowed them to rest and i reduced the heat and added the remaining marinade to the skillet along with...
1 tbsp honey (local is best!)
1 tsp dijon mustard
Pinch (1/8 tsp) cayenne
1/2 tsp chili powder
1 garlic clove, finely grated or pressed

these are the same ingredients i use for my roasted Brussels sprouts! 
cook this mixture for about 2-3 minutes, until it has thickened up a bit.

when cabbage is done, take out and dump into a large mixing bowl and top with skillet sauce.  mix thoroughly.

this makes two good servings, divide cabbage and chicken among two plates, and top cabbage with some toasted walnuts if you like.

if you don't think you like cabbage, you gotta try it this way!  so yummy!  i love roasting vegetables, it brings out so much flavor! 

i finally got some ground lamb at the farmers' market over the weekend, so tonight i am doing lamb meatballs and potatoes with a yogurt mint sauce.  this will be my first time cooking lamb, wish me luck!