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!

Zucchini~Carrot~Sausage Frittata

Frittata is one of my favorite quick dishes. You can incorporate pretty much any type of vegetable that is in season and eat this great dish for breakfast or as a main meal accompanied by a salad. You will find a different version of this dish on my blog for which I used kale and asparagus. This time I decided to add some chicken sausage as well.

You will need a oven-safe pan, such as a cast-iron skillet, to make this dish.

Serves 4

Ingredients:

• 2 grated carrots
• 2 grated zucchinis
• 1/2 red onion finely cut
• 2 cloves of garlic, pressed
• 2 organic, fully cooked chicken sausages, cut into small rounds
• 8 large eggs
• 1 tablespoon of low sodium soy sauce, Bragg’s amino liquid, or coconut aminos
• Dash of tabasco or hot sauce (optional)
• Fresh marjoram, thyme and oregano, about 1 sprig each (optional), finely cut
• 1/4 teaspoon salt
• 1 — 2 tablespoon of olive oil

Preparation:

1. Heat broiler
2. Heat olive oil in cast-iron skillet and cook onion and garlic until tender over medium heat, about 5 minutes
3. Add zucchini, carros, soy sauce, thyme, tabasco,and herbs and cook until tender, over medium heat, about 5 minutes. Add sausage.
4. In a bowl whisk eggs with 1/2 tsp of salt and pour into skillet wit vegetables and sausage.
5. Cook until sides are beginning to set, about 2–3 minutes
6. Transfer skillet to oven and broil until just set in the middle and lightly golden and puffed on the top, 2–3 minutes.
7. Serve with Salsa (optional, but I think it tastes fantastic that way!) Enjoy!

Kale Salad with Snap Peas, Shaved Fennel & Carrot and Toasted Walnuts

Snap peas just arrived at my local farmer's market. Fennel is in season and the kale and carrots are still very good. Adding them together was the inspiration for this recipe. A tasty meyer lemon vinaigrette ties the whole thing together very nicely. Enjoy with something like the nice savory, gluten-free buckwheat ~ oat ~pumpkin muffin seen in this image. (Recipe for muffin to follow soon).

Ingredients:

Salad:

• 1 bunch of kale, very finely cut
• 2 small carrots (choose the fresh ones with the greens on them), shaved
• 1 small fennel, shaved
• 1/2 cup of snap peas cut into small chunks
• 1/4 cup of walnuts, toasted

Use a swiss potato peeler (by Kuhn-Rikon) to shave fennel and carrots; available at Sur La Table for under $5.00. This is a fabulous tool that you will use over and over again. Works great to peep pumpkins too! See image.

Dressing:

• 2 tablespoons olive oil

  

• 1 tablespoon apple cider vinegar
• 1 table spoon of meyer lemon juice
• 1 teaspoon of dijon mustard
• 1 teaspoon of meyer lemon zest
• salt and pepper to taste

Preparation:

1. Mix all the dressing ingredients in a bowl, whisk well.

   

2. Toast walnuts in a non-stick pan (preferably cast iron), do not use oil, just slowly warm over low heat and stir to avoid burning them.
3. Add salad ingredients, mix well, enjoy!

Serves 4, makes for a nice lunch salad, almost too much for a side dinner salad.

Moroccan Lentils & Carrots with Turmeric & Cilantro

This is a wonderful dish that the brings flavors of Morocco to your dinner table!

Ingredients:

• 2-3 table spoons olive oil
• 1 onion, finely chopped
• 3-4 cloves of garlic, finely chopped
• 2 teaspoons ground turmeric
• 1 teaspoon cumin seed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 - 1 table spoon honey (optional)
• 1 cup of dry black beluga lentils
• 4 medium size carrots, cut into rectangular pieces
• Salt
• 1 bunch cilantro, finely cut
• Lemon wedges

  

Preparation:

1. Put dry lentils in a bowl and cover with water IN THE MORNING.
2. EVENING: Heat oil in a heavy casserole pan, add onion, garlic, sauté until soft
3. Add all the spices and sauté for a couple more minutes.
4. Drain the soaked lentils, add to pot together with carrots, add just enough water to cover lentils and carrots, cover with a lid.

   

5. Cook gently for about 15-20 minutes and add water as needed.
6. Season with salt.
7. Sprinkle with cilantro and serve with lemon wedges: squeeze lemon juice on dish just before eating it. Serve with your favorite veggies and rice or whole grain couscous.

Bon Appetite!