Set to debut February 1, 2012, our new Cauliflower Curry Kraut is rich and packed with loads of exotic flavor. A couple of weeks ago I paired it with my favorite Coconut Cream Dal.

Ok, this isn’t really a recipe. We all know how to grill our favorite dogs or sausage and set them atop a plate of chunky mashed potatoes but had it crossed your mind to add a few heaping spoonfuls of Garlic Dill Pickle Kraut? Add a dollop of your favorite mustard and we’re talking true comfort food.

Set your skillet on medium heat. Lightly butter each slice of bread on one side and lay two slices in skillet. Top each slice with 2 pieces cheese, 1/2 cup of sauerkraut and two more pieces of cheese. Top each slice with remaining slice of buttered bread. Toast over medium heat on both sides until browned and crisp, about 3 minutes on each side. Let rest for 2 minutes before cutting in half and serving.

Soon to be your favorite side dish or potluck salad, this combination of ingredients is a don’t miss. The olive oil mellows the acidity of the kraut while lending an enticing silkiness to the texture. A good customer from the Sunnyvale Farmers market shared the basics with me a couple of years ago. An Israeli citizen of Polish descent, said this was a fairly typical side dish on her family’s table.

Kraut is surprisingly good in stuffing. The acidity brightens the other flavors and the added texture is a welcome addition. I developed this recipe a couple of years ago on a whim and was just thrilled with the results. You can use any of our krauts but I like Classic and Apple Fennel best.