I’m sure there are plenty of fancy techniques to enhance this dish, but for me, the slop-together approach does wonders to elevate this alabaster veggie into a colorful side full of flavor.
Toss cauliflower florets with a generous amount of curry power, S & P and a bit of canola oil. Roast in a 400-degree oven until tender, about 35 minutes. Sprinkle with fresh torn cilantro and eat. Now.
Nuts are good for us, but sometimes they’re a bit boring (not yours, of course. Yours are great). Get creative with your nuts with the bar nuts recipe from Union Square Cafe. It’s the perfect combination of salty, sweet, savory and spicy and will keep you coming back for more. (Did I kill that pun yet?)
The recipe can be found here (note the typo: 1/4 pound each OR 1 1/4 pounds unsalted, assorted nuts).
I hate making beets. They make a mess and stain everything and it makes me want to scream. But I love eating the damn things. So every once in a while, when I summon the courage to combat their ruby juices, I combine them with bold flavors for a refreshing salad.
Roast the beets: wrap tightly in foil, roast in a 400-degree oven for 45 minutes, or until easily pierced with a knife. Allow to cool in the foil, and then rub off the skins with the foil.
Slice the beets and arrange on a plate with orange segments, feta cheese and capers. Drizzle with vinegar and extra-virgin olive oil, and season with S & P.
And just remember that all of your–ahem–bathroom activities will be tainted with the color purple for at least half a day. If you’re okay with that, start eating some beets. The best part? They’re good for you.
Sardine spread. Even on their own, the words don’t sound appealing; together, they sound even worse. But I promise–really!–that it’s actually better than you think.
Mash these together: canned sardines, mayonnaise, capers, lemon juice, hot sauce, and S & P.
Serve on top of crackers or toast coated with a thin layer of mustard. Don’t yell at me if your kitchen stinks after making it.
If you go easy on the mayo, or even eliminate it all together, you’ll be left with a heart-healthy spread that will make you not only want to eat it in your underwear (alone, because it smells), but dance in your underwear when you’re finished.
I know, I know. It’s only day two of the new year and I’m already talking up a big game. But, come on–wouldn’t you if you made something that looks like this?:
I spent the first day of the new year testing this recipe for a menu project for school, and what I came up with is something that is so tasty and healthy, it’ll make you want to strut around in your underwear. Kale and sweet potatoes with feta and pomegranate is a refreshing salad that plays on all of the senses.
I’m sparing you the details of the tested recipe because that’s not what this blog is about. Take the idea of this salad and make it your own. Use this as a guideline:
Peel and dice sweet potatoes. Toss with oil, S & P and roast in a 400-degree oven until tender, about 25 minutes. While that’s working, blanch or steam chopped kale.
Make the vinaigrette by marinating thinly sliced leeks in fresh lime juice, brown sugar, S & P. After about 20 minutes, whisk in oil (I used a combination of canola and extra-virgin olive oils).
Combine the potatoes, kale and vinaigrette. Top with crumbled feta cheese and pomegranate seeds.
This salad will work as a side dish, or you can enjoy on its own as a super-light entree. It’s a new year, and we’re all trying to be a bit healthier; this is a great way to do it.
eating in your underwear 