210: Roasted Cauliflower

No recipe, just the standard simple roast with a little olive oil, salt and pepper. Roasted until tender. Maybe it's superficial but I feel like this tasted better than the standard roasted cauliflower. Or maybe it's just fresher than the white ones we've been getting. 

I went a little light on the roasting as I was running late and I have a habit of torching the ends of the florets, definitely could've gone farther, but still very good as is.

206: Cauliflower Cous Cous

I’m attempting (and mostly failing) to avoid sweet things. Are you tired yet of my rants regarding my preference for borderline foods (squash, sweet potato, etc) to veer savory/spicy as opposed to sweet? But then what am I beyond always breaking my own rules?

I came across this recipe on simply recipes and couldn’t resist. It fits my loves of tricky food (like those beet burgers), sneaking in extra vegetables, and excuses to buy walnuts. It’s also, amazingly, something savory I enjoy with citrus.

The dish looks like cous cous but is actually cauliflower, processed a bit into little cous-cous-like granules. You steam that for a bit, and as it cools, heat up the remaining ingredients (in this case I went with version 2- with walnuts, cranberries, green onions and apple- though I definitely want to try the other when I have celery or an equivalent).

While cooking I kept going for the novelty of it, but when I tasted the final result? I actually really liked it! The combination of the nuts, green onions (which I went a little heavy on) and cauliflower balances out the cranberries (which I went light on) and apple. The best bites are when you can get a little bit of everything.

Delivery 21

I'm very much behind on this post, apologies. Many recipes are pulled from previous posts.

Potatoes - 2 pounds

Carrots - 1 pound 

Chiogga Beets - 1 pound

Garlic - 2 heads

Lacinato Kale - 1 bunch

Mustard Greens - 1 bunch

Radishes - 1 bunch

Thyme - 1 bunch

Romanesco Cauliflower - 1 head

Mustard Greens

Salads are tempting, but it's hard for me to turn down an Indian dish.

Chiogga Beets

Will take a picture of this pretties when I actually cook them, but in an effort to save plastic I didn't want to tear open the bag. They have bag of 15 lbs of beets for sale from my CSA. It's bad how tempted I am. Definitely want to preserve the color on these, so will likely use one of these recipes from the kitchn. Here are more raw beet recipes.

Rainbow Carrots

Raw salad to showcase the colors. Roasted with honey ginger butter. Salad with walnuts and radishes.

Potatoes

Roasted (bonus for rainbow carrots).

Radishes

Mango and radish salad. Radish curry. Oh man, maybe I'll actually make this crazy crazy bread.

Romanesco Cauliflower

Really want a recipe that keeps the cauliflower looking pretty, so a roast seems ideal.

Thyme

Roasting herb. Will throw it in where I can. Maybe I'll try drying it out? I can never use these things up in time.

Garlic

Used in other recipes, most likely. Can't afford to be precious.

Dinosaur Kale

All the salads, please. Here's one with balsamic vinegar and pine nuts. One with ricotta. Super simple with breadcrumbs and garlic.

205: Charred Veggies

Originally I titled this post Roasted Veggies, but realized how different this was from the batch that started this week's share, so I adjusted. The first set was diced then roasted rather slowly until pillowy, soft and sweet. These were big chunks, just barely seasoned with salt, pepper and oil. I didn't cook them nearly as long as the first set, but at a much higher temperature (on sheet pan directly on the pizza stone at the bottom of my oven). They still had a lot of bite, the roasting just took the edge off and gave them a bit of caramelization. Different but good.

Delivery 20

Butternut Winter Squash - 1

Turnips - 2

Lettuce - 2 heads Lettuce Smettuce, went for another bunch of radishes again

Broccoli - 1

Radish - 1 bunch

Potatoes - 2 pounds

Garlic - 2 heads

Kohlrabi - 1 bunch

Sage - 1 bunch

Carrots - 1 pound

Hot Peppers - Jalapenos

Cauliflower - 1

I have a bit of a crazyplan this week, just to chop everything up and roast it with the sage. But then I don't have enough sheet trays/oven space/etc.

Turnips

Kinda giant turnips this week. Here's a soup. Fritters with potato and scallions. Frittata. Simple roast.

Cauliflower

Heyyy I got one that wasn't moldy this time! Faux cous cous looks neat (and I love excuses to use the food processor). Spicy roasty cauliflower steaks. Creamy curried soup. And a curry with potatoes.

Jalapenos

Part of the reason I was able to build up so many habaneros for that jelly was they were too spicy to use in normal dishes. Happy to have a few milder everyday peppers to just use as needed.

Garlic

Every time I look at this thing, I just keep thinking of Eraserhead. I'm sorry if that's now stuck in your head. I use garlic all the time, but don't want to just toss this in with a bunch of other flavors. One of my favorite things about the CSA is subtly but profoundly different ingredients taste when they're this fresh. Most likely this will just get roasted and spread on bread like butter.

Butternut Squash

Yay! Butternut squash is one of those foods I adore, but don't order it at restaurants as it's a borderline food. It can be sweet or savory, and I want none of the sweet. Or rather, additional sweet. So no cinnamon or maple syrup please, the squash brings enough of that to the party as is. Roasted squash soup. I have my own favorite soup recipe with rosemary and onions, may try that out. These wontons sound neat, if a little sweet.

Potatoes

Salad with salmon. Pizza dough. First batch that appear to have been cleaned before sending.

Carrots

Roasted carrots and avocado salad. Carrot cake pancakes. Carrots with potatoes and dill. Spoon bread.

Sage

Crispy sage. Pizza with butternut squash. If I didn't still have pate in the freezer I'd make that again.

Radishes

There was a lot of sage (and I mean a lot) on the swap table today, but thankfully my radish-hating friend left an extra bunch for me to swap out. It's more than a little ridiculous that I traded two heads of lettuce for a baby bunch of these radishes (especially when I'm on a salad kick lately), but it happened. Pickles, with cheese and chives on bread, or just with butter and salt. Or I'll just make a bunch of radish roses, and throw them at people.

Broccoli

Broccoli grilled cheese (healthy wha?). Hummus with white beans. Chilled soup (bonus for dill, which I still have from last week).

Kohlrabi

Salad with apples. Slaw with apples. Slaw with turnips.

190: Leftover Broccoli Cauliflower Pizza

A somewhat inadvertent take on this pizza I made the other week, but really was just an excuse to use leftovers. It just so happens to have broccoli and smoked mozz and pecorino, the latter two being leftovers from the first pizza.

I like red pies more than white, but wasn't in love with the pizza. I think I have an excess of cheese in my diet, and anything beyond minimal salads is being rejected by my body.

Still not happy with the crust, more flavor than I had been getting, but still undersalted and definitely stretched too thin. But! I didn't burn it this time, so at least that's something.

188: Spicy Tomato and Cruciferous Veggies

This is a glorious, delicious mess. But maybe I should back up a little.

A few weeks ago (or, you know, last week), I made a dish I wasn't too satisfied with- smothered cauliflower and poached eggs. The dish was bland and made me a little sad. So when given the opportunity this week, I decided to do it my way: The wrong way, but faster! No, sorry, thinking of something else. Savory, spicy, and just generally delicious.

Ingredients:

1 small head of cauliflower

1 small head/bunch of broccoli

~ salt, pepper, olive oil

1/2 onion, diced

3 cloves of garlic, minced

2 poblano peppers, roasted, peeled, seeded, and chopped

2 tomatoes, diced

~ Tbs cilantro

Eggs as needed

I used both broccoli and cauliflower this time, as I didn't have much of either and figured they'd get along well. These were tossed with a little olive oil, salt and pepper, then roasted in a 425 degree oven (according to the oven, I'm not so sure it was that hot) for about 15 minutes, just to get a little char on them. I'd probably take them a little farther next time. Or broil em a bit for fun.

Meanwhile I chopped up my onion, tomato, garlic, etc. Cooked the onion in a pot with a little olive oil and salt until translucent, added my garlic, stirring until fragrant, then the peppers, tomato and cilantro.

Cooked that for a little while, until the tomatoes were starting to break down, or at least let go of some of their liquid, then tossed in the broccoli and cauliflower and simmered until they were soft.

Adjust your seasonings as you like, I considered adding a little basil or vinegar or something, but was getting tired and hungry. I didn't mind it without.

Topped the above with two very over easy eggs. This is a very different dish from the one last week, but honestly, as much as I'd read the original recipe, I really just wanted this all along. Very happy I just up and made it. I'll eventually tomato and egg all the things.

Delivery 19

Dill - 1 bunch

Beets - 2 pounds

Diakon Radish - 1
Cheriette Radishes - 1 bunch

Cauliflower - 1 head

Red Leaf Lettuce - 1 head (standard switch for more radishes)

Green Lettuce - 1 head

Napa Cabbage - 1 head

Bok Choy - 1 head

Leeks - 1 bunch

Broccoli Florets -1 bunch

Ancho Peppers - 4

Hot Peppers - take if you like

[no pic]

Cauliflower

Still love this roundup, though I'm tempted to try and fix my smothered cauliflower dish.

Napa Cabbage

With daikon I'm well on my way to more kimchi, but no. Loving this cabbage roundup from Bittman (picks: hot & sour, egg & tomato, caesar). Really feeling soup lately.

Leeks 

Still have my leeks from last week- I just went ahead and cleaned and chopped everything up without a definite plan in mind. Less excuses to dawdle. Here's a soup with cauliflower and cashews. Or that confit. Or fritters, again, though a different recipe.
 

Dill

There is some smoked salmon in my freezer that would be good with this- I'd go super simple though. Beyond that (as I still have tons of potatoes from the past few weeks): a potato salad with dill, roasted potatoes, or roasted radishes. Dill bread. Potato dill bread. And another.

Radishes

See other ingredients. Lazy this week. I'm not sure who doesn't like radishes, but for some reason they're always on the swap table. Not complaining, beats red lettuce any day.

Green Lettuce

A salad, natch. Not sure what kind, though could easily be a just greens with dressing kind of thing.

Beets

You have no idea how happy I am to see beets. I'd gladly take two pounds of these every week. Part of me was sad there were none on the swap table, but as it gets colder these will be more prevalent, so here's hoping. These guys are already roasted, earmarked for a repeat of sorts.

Daikon

This daikon is as big as my forearm. No kidding. Some will be pickled. Here are more recipes for that. I like this soup, even if it's more about the mushrooms than the daikon. Here's a simpler one.

Poblano Peppers

Not that I have a plan for it, but I'm tempted to make a sauce. Also maybe a pizza. Also also I picked up more hot peppers but forgot to add them to this pic.

Broccoli

Roasted with cauliflower and garlic. Spicy saute. These feel firmer than the last batch for whatever reason. Not a lot though.

Bok Choy

Cole slaw with radishes and daikon. Or a saute. I've gotten over my inherent meh-ness about this veggie, as I've made some fun things with it so far, but it's pretty hard to store in my greens-hatin' fridge.

178: Cauliflower and Eggs in Tomato Sauce

Such high hopes for the dish, but ended up being kind of bland. A few things could've accounted for this: used red tomatoes instead of yellow, used Roma instead of slicing (I make a list for shopping and misremembered which recipe these were for), it was kinda undersalted as well. 

If I were to do this again: none of this blanching/flouring business, saute small florets or roast/broil. Use onion/garlic/more spices and herbs (I threw in some rosemary and sage, because flavor). I can do some lemon in tomato, but here for whatever reason it was jarring. 

Ok, so my changes would make this into a remarkably different dish but I don't mind. Here though I felt it was a bit of a waste of tomatoes and eggs. 

Delivery 18

Leeks - 1 bunch

Potatoes - 2 pounds

Broccoli - 2 bunches

Acorn Winter Squash - 1

Lettuce - 1 head Exchanged for another bunch of radishes

Bok Choy - 1 head

Radish - 1 bunch

Rosemary - 1 bunch

Purple Globe Turnips with Greens - 1 bunch

Hot Habanero Peppers - take them if you like

Red Cabbage - 1 head

Peppers - 2

Cauliflower - 1

Broccoli

Once again these were kind of ...floppy. I found the last batch pretty bitter, but at least there's a decent amount this time so I didn't swap them out. A few decent contenders for recipes, too: Pizza (with potatoes and rosemary), cooked forever, roasted with mustard.

Bok Choy

I'm on a salad kick lately (week long detoxes to make up for the crazy indulgence of the weekend wherein I eat all the bread, eggs, caramel sauce and butter), so a simple raw salad may be in order. Or cooked with broccoli.

Cauliflower

Crazy/amazing roundup from the Guardian, some of which will get made, but maybe not this week as I've found cauliflower and eggs with tomato sauce! Or there's roasted with ginger and mint.

Turnips

I'm not sure I've ever cooked turnips before. No wait, I did once, just roasted as a "Hey! These are cheap, let's add them to the weekly veggie roast" a few years ago. Looking to do something a little more exciting with them now. Here are options: with orange and hazlenuts, soup with leeks, mashed with potatoes and leeks, pickles, and Moroccan! Loving the looks of those greens, too.

Radish

I have four of these guys earmarked, as for what to do with the rest: easy with turnips, a pizza (pizzas are the new biscuits. also a bit of a cop out, but cacio e pepe is a great flavor profile), Indian flatbread (!), and then this weird weird bread I don't think I'll ever make, but wanted to share.

Potatoes 

Fritters with turnips, doing a more traditional potato pancake. Getting a lot of potatoesed out. Maybe I'll make bread and bring it to work to get rid of it: here are a bunch of recipes (and a German one).

Leeks

Going back to the archives a bit, but leek confit perhaps. Though a ton of recipes I've already listed use them, so I doubt I'll have trouble.

Red Cabbage

There were a few that I mentioned last time I would like to get back to: peanut/lime salad or sweet and sour. Galette with onions and feta.

Acorn Squash

Soup with Turnips, there's always a plain ol' roast as well. Or risotto.

Rosemary

I'm having trouble using all my herbs again. Still have a bunch of thyme from last week. I may whip up another batch of herb butter, just so I don't feel so bad about the sheet volume that exists in the crisper. Would also work well with potatoes and squash.

Peppers

I keep picking up tons of hot peppers without a plan in mind- though I used some in my chili verde. There are still some roasted from last week in my fridge. Let's pretend I'll make hot sauce, shall we?