Cabbage never seems to be at the top of anyone’s list. I’m speculating here, but I’m willing to wager, you don’t think about cabbage all that much. Sure, it shines in coleslaw and every now and then it snatches attention when stuffed with rice and meat. But outside slaw, the cabbage is rarely the main event. It’s a garnish, a wrap, an afterthought. Well, no more. Today’s Roast Cabbage Tagliatelle sets out to do what the oven did for Brussels sprouts: change minds. So, check your cabbage-related prejudices at the door and approach this be-leafed, cruciferous veg with an open mind and a clear palette.

Today’s Wild Mushroom Cream Sauce comes with a message. A little while back, the people at Green Peace reached out about a project they were undertaking with a Yukon chef by the name of Michele Genest. The project would take the form of a cookbook to raise awareness for the Boreal Forest. I chose to volunteer my talents to the initiative because preserving biodiversity in the natural world is something near and dear to my heart. Enjoying a wide variety of flavors and textures is a privilege that I believe is worth guarding. If you’d rather not read on, no sweat! But take this as a fair warning: there will be some mild tree hugging and fuzzy fungi feels below.