This is one of our ‘go to’ recipes for a quick, delicious (and vegan!) dinner. My husband, the carnivore, loves this one, so we make it a lot. Cauliflower is one of my favorite vegtables, and I especially like it roasted.
- 1 large head cauliflower (about 2 lbs), cut into small florets
- 1 red onion, cut into 1/4-inch-thick slices
- 1/4 cup salt-packed capers, rinsed
- 1/4 cup extra-virgin olive oil
- coarse sea salt and freshly ground pepper
- 8 ounces dried orecchiette (I used shells here, really any small pasta would work well)
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 2 tablespoons finely grated lemon zest
- Preheat oven to 450. Toss together cauliflower, onion, capers, and 2 tablespoons oil. Season with salt and pepper. Spread vegtables in a single layer on a rimmed baking sheet.
- Roast, stirring halfway through, until cauliflower is tender and browned, 30-40 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook until al dente, according to package instructions. Drain.
- Toss hot pasta with remaining 2 tablespoons oil, parsley, and lemon zest. Add cauliflower mixture, and season with salt and pepper. Gently toss to combine.
Serves 4. Recipe from MSL, November 2009.
My mom was always a big fan of Mollie Katzen and the Moosewood Cookbooks and made us all sorts of yummy vegetarian fare at home when I was growing up. This lentil bulgur salad was/is one of my favorites. I love lentils, and this recipe is super healthy and makes a great lunch.
- 1 cup dry lentils/2 cups water
- 1 cup dry bulgur wheat/1 cup boiling water
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 medium cloves garlic, crushed
- 1 tsp oregano
- 1 tbs freshly minced mint
- black pepper, to taste
- 2 to 3 tbs freshly minced dill
- 1/4 cup packed freshly minced parsley
- 1/3 cup minced red onion
- 1 small bell pepper, diced (I like red)
- 1/2 stalk celery, finely minced
- 1/2 cup crumbled feta cheese
(The recipe also calls for 1/2 cup nicoise olives, 1 medium tomato, diced, and 1/2 cup chopped toasted walnuts. My mom never included those, so I don’t, although I think the tomato would be good. I hate olives, so I always take them out of every recipe!)
- Place the lentils in a medium size saucepan, cover with water, and bring just to the boiling point. Turn heat way down, partially cover, and allow to simmer without agitation for 20 to 25 minutes. Drain well. Transfer to a large bowl.
- While the lentils are cooking, place the bulgur in a small bowl. Add boiling water, cover with a plate, and let stand for 15 minutes.
- Prep other ingredients.
- Add everything to the lentils, except tomato and walnuts (if using). Mix gently but thorougly. Cover and refrigerate.
- Top with tomato and walnuts just before serving.
This is a recipe I got from a co-worker several years ago, and it is so great for a light, bright summer meal. The roasted lemons give it a nice depth of flavor, and I really like the addition of the peppery arugula. I eat it as is, but my meat eating husband adds chicken.
¼ cup olive oil
4 cloves garlic, crushed
2 lemons, washed, with the rind zested and reserved
Salt and pepper to taste
2 bunches of asparagus, washed and trimmed
1 lb. dried penne pasta (I use whole wheat)
1 bottle of capers, drained and rinsed (I am not a huge caper fan, so I use half a bottle)
Approximately half a large (7 oz.) bag of baby arugula.
Preheat oven to 450. Put salted water on to boil for the pasta. While water is heating, mix the olive oil, garlic, lemon zest, and salt and pepper. Cut the zested lemons into 8 wedges each. Toss the asparagus and the lemons in the olive oil mixture, and put on a rimmed baking sheet. Roast for 10-12 minutes, stirring once or twice, until the asparagus is roasted and the lemons are beginning to brown. Cool. Cook the pasta, then drain and rinse with cold water. Put the pasta in a serving bowl with the capers. Squeeze the juice from the roasted lemons over the pasta, then discard. Cut the asparagus into pieces and mix into the pasta. Scrape the oil mixture from the roasting pan into the pasta as well. Add salt and pepper to taste. If needed, add more lemon juice or olive oil. Toss in the arugula just before serving at room temperature.
I ripped this recipe out of InStyle a few months ago and finally made it last night. It was delicious – a big hit with the husband too. We love asparagus and have been cooking it every week since it showed up in Whole Foods. The truffle butter was expensive, but worth it, and since there’s enough left to make this dish at least once more, I feel it was a justified purchase.The Recipe from Chef Amanda Freitag of The Harrison in NYC:
1 bunch asparagus
1 ½ cups orzo
2 tbsp extra virgin olive oil
3 cloves garlic, peeled and sliced
½ cup heavy cream
1 tbsp unsalted butter
2 tbsp grated Parmesan cheese
1 tbsp grated pecorino Romano cheese
2 tbsp black truffle butter
Salt to taste
1 tsp cracked black pepper
In a 5-quart pot, bring salted water to a boil. Place washed asparagus in boiling water for 1 minute; remove with tongs and set aside. Cook orzo in same pot for 7-9 minutes; drain in a colander. Set aside. Trim the tough stem ends off asparagus and discard. Cut remaining asparagus into ¼ inch thick slices and reserve. In a medium pan, heat oil, then sauté garlic until golden brown. Add asparagus; add cooked orzo. Continue cooking over low heat and add heavy cream and butter, stirring constantly. Add cheeses and stir until they melt and combine. Stir in truffle butter, salt, and pepper. Serve topped with more parmesan.
As you can see, this is not a diet recipe, but definitely delicious!
We had family visiting this weekend, so we made a yummy Sunday brunch (which I, of course, forgot to photograph). Hubby made his famous caesar salad, and I made a potato leek frittata and blueberry muffins.
This Martha Stewart recipe for blueberry muffins is, hands down, the best muffin recipe I’ve ever made. They are so delicious! Someone in the family, who will remain nameless, ate 4 of them.
We also had more peonies (told you I can’t get enough).