2 large heads cauliflower
1 clove garlic, halved
1/4 cup butter
4 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup fresh parsley leaves, roughly chopped
1/4 cup Soy Parmesan
Lemon wedges, for serving
1) Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.
2) Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.
3) Whisk together the melted butter, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.
4) Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.
5) Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.
6) Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture
This is one of the most flavorful shrimp dishes I’ve ever had! I’ll be adding it to the Meal Delivery Service regularly!
For the brine;
- 1/4 cup kosher salt
- 2-1/2 tablespoons sugar
- 2-1/2 tablespoons chili powder
- 4 cups water
- 2 pounds shrimp, peeled and deveined (defrosted)
- 1/4 cup butter
- One 4-inch x 1-inch piece fresh ginger, peeled and finely chopped (about 1/4 cup)
- 4 large garlic cloves, peeled and finely chopped (about 2 tablespoons)
- 4 teaspoons sugar
In a medium bowl, combine the salt, sugar, chili powder and water. Whisk until the sugar and salt are dissolved. Drop in the shrimp and let stand at room temperature for 20 minutes.
Heat the oil in a 12-inch sauté pan (preferably nonstick) over medium heat. Add the ginger and garlic and cook, stirring constantly with a wooden spoon, for 1 minute. Add the sugar and continue stirring until the garlic is pale gold, 1-2 minutes more. Do not let the garlic turn dark brown.
Drain the shrimp in a colander, and immediately add to the pan. Increase the heat to medium-high and cook, stirring constantly, until the shrimp are pink and barely firm, another 3-4 minutes. Serve immediately.
2 1/2 pounds green beans, preferably haricot verts, trimmed
1 teaspoon kosher salt, plus more
3 lemons plus zest
2 large leeks, white and light-green parts only
1 1/2 cups duck or beef fat (available at health food stores)
1/2 teaspoon freshly ground black pepper
1. Cook green beans in a large pot of boiling salted water until crisp-tender, 5–7 minutes. Drain, then immediately transfer to a large bowl filled with ice water. Drain again and pat dry.
2. Meanwhile, zest lemons to yield 1 Tbsp. zest. Juice lemons to yield 1/4 cup juice, then slice any remaining lemons into wedges. Cut leeks crosswise into 4″ sections, then thinly slice lengthwise into matchsticks.
3. Heat fat in a large deep-sided skillet over medium-high until shimmering. Cook half of leeks, stirring occasionally, until lightly golden brown and crispy, about 5 minutes. Using a slotted spoon, transfer to paper towels; season with salt. Repeat with remaining leeks; reserve oil in skillet.
4. Cook green beans, pepper, lemon zest, and remaining 1 tsp. salt in reserved oil over medium heat, tossing occasionally, just until warmed through, about 5 minutes. Add lemon juice and toss to coat, then transfer to a platter. Drizzle about 1/2 cup oil from pan over; reserve remaining oil for another use. Top with leeks and serve with lemon wedges alongside.
1 large eggplant
8 ounce jar of roasted red pepper, not in oil
1 cup black olives
1 Tablespoon Roasted or fresh tahini
Handful of fresh basil
½ teaspoon dried basil
¼ teaspoon dried thyme
1 Tablespoon Dijon Mustard
1 Tablespoon balsamic vinegar
1/3 teaspoon garlic granules
Salt and pepper to taste
Roast eggplant in oven until it implodes, about an hour at 350º. You can microwave it also, but I tend to cook in the oven more. I bake them when I roast a chicken, with whole sweet potatoes, all in the same roasting pan.
Remove meat from eggplant and place in food processor. Buzz briefly. Add all ingredients except olives and peppers. Blend, leaving it chunky. Then add veggies and buzz a few times, leaving the olives and peppers in pieces, NOT Blended.
Then add the basil and barely buzz until it looks chucky and still colorful.
This is great on chips, rice crackers, Ezekiel toast points, carrots, celery.
- 1/2 cup extra virgin olive oil
- 8 stalks of lemongrass (available at Asian markets and some specialty produce markets), the outer leaves discarded, ends trimmed, and 5 inches of the lower stalks, minced
- 4 shallots, minced
- 2 tablespoons fresh lemon juice, or to taste
- 1 garlic clove, minced
- 1/4 teaspoon finely grated fresh lemon zest
- 1/4 teaspoon ground coriander seeds
- cayenne to taste
- 6 medium yellow tomatoes (about 3 pounds), sliced crosswise
- whole pear and currant tomatoes (available at specialty produce markets) and cherry tomatoes for garnish
In a small bowl whisk together the oil, the lemongrass, the shallots, the lemon juice, the garlic, the zest, the coriander, the cayenne, and salt to taste. Divide the tomato slices among 6 salad plates, spoon the dressing over them, and let the salad stand at room temperature for at least 30 minutes and up to 1 hour. Garnish each serving with some of the whole tomatoes.
15 carrots (peeled, trimmed and thinly sliced)
1 avocado, cubed
1 shallot, minced
2 tangelo oranges
1 Meyer lemon
1/3 cup extra virgin olive oil
1/2 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1. Preheat oven to 375F. Evenly divide sliced carrots between two lined (important!) baking sheets and place in oven for 15 minutes. Remove carrots and let cool on baking sheets. You’ll find them slightly rubbery. This is good. You don’t want a carrot chip salad, ya know?
2. Meanwhile, make the dressing. Place the minced shallots in a small bowl. Squeeze the juice from the oranges and lemon, being sure to catch any seeds. Whisk in extra virgin olive oil. Add cumin and add salt and pepper to taste.
3. To assemble the salad, add the carrots, cubed avocado to a medium bowl. Pour half of the dressing over top and gently toss. Add more and more dressing until it’s to the point of your liking. Divide salad between two plates and crumble goat cheese on top. BOOM! Eat the rainbow.