Just the other day someone was asking me what to do with squash other than roasting it and adding sugar. Although this recipe calls for sweet potato, I think it would be equally as good with butternut squash. And, it goes together fast!
Nutty Cauliflower Skillet
March 5, 2010 By 3 Comments
The folks at the Mennonite Central Committee were kind enough to send me the newer version of Simply in Season for my project, since I had the “old” edition and I thought well hey, it would be good to have the additional recipes included too! Then I realized that just added about 18 more recipes to my total. Sigh. I think I’m still on track to finish by August, though. So that’s good. This is one of the recipes that {Read More}
Roasted Cauliflower and Sprouts
October 28, 2009 By 3 Comments
For this recipe, I used a romanesca cauliflower. It’s a fascinating looking vegetable, and DH couldn’t wait to try it. The night before, cut the cauliflower into 1 inch florets, halve the brussels sprouts, drizzle with 2 T olive oil and mix. Then, add 3 cloves of thinly sliced garlic, 1/2 tsp of rosemary, and 1/2 tsp pepper. The next evening, preheat the oven to 450F, sprinkle with salt, and bake in a single layer for 15-20 minutes (until they’re {Read More}
Red Lentil Coconut Curry
October 19, 2009 By 12 Comments
I’m not going to lie. This took forever to make, and although delicious, maybe a bit ambitious for a weeknight. Tip:Â Did you know that you can place a can of coconut milk in the freezer for 20 minutes and the coconut butter will rise to the top? You can use this for sauteing. In a large soup pot, 1 large onion, minced. Saute’ in coconut butter or 1 T olive oil over medium-high heat until transparent but not browned. {Read More}
