On the Market now: Orange Cauliflower

Orange cauliflower is a lovely vegetable that you will find at your local farmer's market this time of year. It has a slightly stronger taste than regular, white cauliflower. My favorite thing about this veggie is that it makes all your mixed vegetable dishes look fantastic. Kids tend to like it better than other vegetables because of it's fun color.

Sauteed Orange Cauliflower with Carrots, Parsnips and Tomatoes in Coconut Milk

Sauteed Orange Cauliflower, Carrots, Parsnips and Tomatoes with Curry and Coconut Milk:

Ingredients:

• Half head of cauliflower, separated florets
• 3 carrots, cut into chunks
• 3 parsnips, cut into chunks
• 4 tomatoes, cut into chunks
• 1 table spoon of olive oil
• 1 teaspoon of curry
• 1-2 table spoons of Miso (optional)
• 1-2 cloves of garlic, pressed
• 1/2 can of light coconut milk
• Soy sauce or equivalent

Preparation:

1. Saute garlic, curry and  all veggies except tomatoes in olive oil
2. Add small amount of water, cover and simmer on low temperature for about 15 minutes, add water if needed
3. Add tomatoes, miso and coconut milk, simmer for 5 minutes
4. Season to taste with soy sauce
5. ENJOY!

Sauteed Cauliflower, Broccoli, Chard & Kale

Ingredients:

• Half head of cauliflower, separated into florets
• 1 head of broccoli, separated into florets
• 5 stems of kale, de-stemmed and cut into large pieces
• 5 stems of card, stems cut small, leaves cut into large pieces
• 1-2 cloves of garlic, pressed
• 1 table spoon olive oil
• 1 - 2 table spoons white rice vinegar
• 1/2 cup white wine
• salt and pepper to season

Preparation:

1. Warm oil, saute garlic
2. Add broccoli, cauliflower and chard stems, saute
3. Add white wine, let alcohol steam off, cover and simmer for 10 minutes
4. Add kale and chard leaves, cover and simmer for 5 minutes, add water if needed
5. Add rice vinegar and season to taste
6. ENJOY!

Summer Veggie Salad: Golden Beets, Broccoli, Peach, Walnuts & Olives

On hot days, like the ones we are having now (103 degrees where I live yesterday!), all I want for dinner is a nice cold vegetables salad with something like grilled chicken, seafood or tofu. I came up with this version for last night's dinner and it came out great.

Ingredients:

• 4 golden beets
• 2 medium heads of broccoli
• 2 medium peaches
• 1/4 cup olives
• 1/4 cup of walnuts
• 1 tablespoon of apples cider vinegar
• Juice from one lemon
• 1-2 tablespoon of balsamic vinegar
• 2 tablespoons of olive oil
• Salt and pepper to taste

Serves four.

Preparation:

1. Boil beets fro 30 to 40 minutes, until tender
2. Place them in a bowl with cold water and slide the outer skin off them, it will come of very easily.
3. Cut beets into thin rounds, place in bowl and drizzle with apple cider vinegar and lemon juice while hot. Place them in the fridge to chill.
4. Cut broccoli into small crown pieces, steam until tender, place in fridge to chill.
5. Let the veggies chill for 15 to 20 minutes.
6. Cut peaches in to bite size chunks
7. Gently mix broccoli, beets, peaches, walnuts and olives.
8. Drizzle with olive oil and balsamic vinegar, season with salt and pepper.

Note: drizzling hot beets with vinegar and lemon juice makes them taste less earthy and sweeter. As a result even people who usually dislike beets find them tasty.