Bring to a boil, down to a simmer.
With everything going on right now I’m leaning into frugal and simple meals. It’s not too much of a stretch from normal for us, but I’m trying to be more mindful of my grocery trips to save on gas, and do some actual meal planning. I’m extending that diligence to my blog. This recipe actually
Truthfully, I struggled with what to title this recipe. It is cauliflower that is roasted with spices similar to the taco seasoning packets I grew up eating on ground beef in tacos and burritos. It has plenty of cumin, some garlic, and a little chili. So I toyed with “Taco Seasoned Cauliflower,” which I felt
This soup has only five ingredients aside from salt, pepper, and water, but it’s so delicious that you’ll question how that’s possible. It is very easy to make and can be done in about an hour. I was introduced to pureed roasted cauliflower soup while I was a cook. It is an example of how
When I first threw this together a few weeks ago, I did not plan on it being a recipe I would blog. It was a quickly tossed together lunch that I knew would fill me up before work. I chopped up some radicchio, added some canned chickpeas, and then decided to add tuna. I happened
I first made this salad on Christmas Eve of 2014. The colors are perfect for Christmas, and there is a symphony of flavors from the roasted cauliflower, earthy beets, shallots, sherry vinaigrette, and pecans that are lightly glazed with maple. The beets can be roasted ahead of time. If you are serving for a holiday,
Koginut squash is a gorgeous cross between a pumpkin and a butternut. They have beautiful golden skin, and bright orange flesh. They are very sweet like butternut, but not as much of a pain to prep. I really enjoy roasting them because you can eat the skins much like delicata squash. Here they are topped
Down to a Simmer 