Garlic Parmesan Cauliflower

I’ve been eating cauliflower long before it was cool to make rice or pizza out of it. The best thing about cauliflower (aside from all those health benefits) is its ability to take on whatever flavors you throw at it. This Italian inspired Garlic Parmesan Cauliflower goes great with roasted chicken, a perfect side for holiday gatherings, and literally takes about 2 minutes of prep time. Perfecto!

 

 

Ingredients:
Head of cauliflower, cut into florets
3 tbsp. olive oil
3 cloves garlic, grated or pressed
¼ cup grated Parmesan Cheese
⅓ cup seasoned breadcrumbs
Salt and pepper

 

Preheat oven to 425 degrees. Add cauliflower florets, olive oil, grated garlic, Parmesan cheese to a large bowl and stir until well combined. Pour onto cookie sheet and arrange in a single layer. Bake for 30-35 minutes until golden brown, turning halfway. Enjoy!

Cheesy Cauliflower Gratin

cheesy-cauliflower-gratin-1Move over macaroni, there is a new cheesy side dish in town. This cheesy, decadent side is lighter on carbs, but I guarantee you won’t miss them. Cauliflower always makes its way onto my dining room table for the holidays, whether steamed, roasted or baked, and this would be a perfect side for Thanksgiving. This recipe makes a large batch, enough for a family gathering, but could easily be halved for a weeknight meal.

 

 

cheesy-cauliflower-gratin-2Ingredients (Serves 6-8):
2 heads cauliflower (approx. 2lb), cut into small bite sized florets
4 oz. Colby, Monterrey jack or a Colby-jack blend, cut into cubes
4 oz. cheddar, cut into cubes
2 tbsp. butter
2 tbsp. flour
2 cups milk
⅛ tsp. garlic powder
¼ tsp. salt
¼ tsp. pepper

For the crumb topping:
1 tbsp. butter
4 tbsp. breadcrumbs

cheesy-cauliflower-gratin-3To make the crumb topping: Melt 1 tbsp. butter over medium low, then add breadcrumbs. Stir until just starting to turn golden brown. Turn off heat and set aside.

Cut cauliflower into bite sized pieces and place in a large baking dish. Make sure they are cut small enough to allow an even coating of cheese sauce.

Preheat oven to 375 degrees.  In a medium saucepan, melt remaining 2 tbsp. butter on low, add flour, stir for 2-3 minutes while bubbling but not brown. Add milk, salt, pepper, garlic powder and half of the cheese. Stir for 2-3 minutes until starting to melt, then add remaining cheese. Continue stirring until cheese is melted, being careful not to let the milk boil. Once melted, pour over cauliflower, coating evenly. Let sit 5 minutes (this will let the cheese sauce firm up slightly so the crumbs sit on top rather than sink into the cheese sauce). Add crumb topping and bake for 35-45 minutes until cheese is bubbling and cauliflower is cooked. Let stand for 5 minutes before serving. Enjoy!

Corn and Black Bean Salad

Corn and Black Bean SaladSummer means grilling, and if the cooking is being done outside, it’s time to whip up some easy sides that are packed with veggies and don’t require turning on the oven. I love making dishes that use a bunch of fresh ingredients, but sometimes if I’m using a piece of an onion or half a bunch of cilantro, as much as I plan to make something with the other half, a few days later I wind up throwing a wilted bunch of cilantro in the trash. Making this Corn and Black Bean Salad on a night when I also make Guacamole for an appetizer, uses several of the same ingredients, so less waste and the flavors complement each other nicely. Besides, everyone loves to snack on Guacamole while waiting for dinner!

Corn and Black Bean Salad 2Ingredients:
16 oz. bag frozen corn, thawed and drained
1 can black beans, drained and rinsed
1 red bell pepper, diced
1 jalapeno pepper, seeds and ribs removed, diced
2 tbsp. red onion, minced
2 tbsp. cilantro leaves, stems removed and chopped

For the dressing:
1/3 cup apple cider vinegar
Juice of ½ lime
3 tbsp. sugar
2 tbsp. canola oil
¼ tsp. cumin
Salt and pepper

Corn and Black Bean Salad 3In a medium bowl, mix together corn, black beans, diced bell pepper, diced jalapeno, minced red onion and chopped cilantro. In a separate bowl, whisk together apple cider vinegar, lime juice and sugar until sugar is dissolved. Stir in canola oil, cumin, salt and pepper and pour dressing over vegetable mixture. Stir and refrigerate for one hour before serving to let flavors fully incorporate.

Enjoy!

 

Note: this makes a great summer side, but I’ve also been known to make this as an appetizer and scoop it up with some chips!

Zucchini Pesto with Chicken and Farfalle

Zucchini Pesto with Chicken and FarfalleSpring is upon us, and that means fresh vegetables and herbs from the garden. Even if you don’t do any gardening at home, the quality of vegetables found in the grocery store has improved significantly over the past few weeks, and makes me want to ditch the red sauce and full bodied red wines with pasta in favor of fresh veggies and a lighter, crisp white wine.

Nothing tastes more like summer than fresh basil.  If you have no other vegetable or herb plants, get a potted basil plant. Dried basil loses so much flavor, and the little packets of basil cuttings are pretty expensive – $4.00 for a little packet!. I picked up a big beautiful potted basil plant at Trader Joe’s for $3.49. With a little TLC, it will last the whole summer long. Or even better, I’ll take enough cuttings from it to make 4 or 5 plants, and live happily in pesto-Calabrese-salad heaven all summer long!  (More on how to propagate basil from cuttings later.)

Ingredients (serves 4):
1 lb. boneless chicken breast, cut into 1 inch chunks
½ tsp. Italian seasoning
2 tbsp. olive oil, divided
3 zucchini, grated, excess liquid squeezed out and discarded
4 cloves garlic, minced
¼ tsp. crushed red pepper
8 oz. Farfalle, prepared according to package
½ cup reserved pasta water
Salt and pepper
8 basil leaves, sliced into ribbons
Parmesan cheese (optional)

Note: the easiest way to chiffonade basil is to stack the leaves on top of each other, gently roll the stacked leaves and chop into ribbons using a sharp knife. It’s the perfect garnish for any summer dish.

Zucchini Pesto with Chicken and Farfalle 2

Zucchini Pesto with Chicken and Farfalle 3

 

 

 

 

 

Zucchini Pesto with Chicken and Farfalle 4Cut chicken into 1 inch cubes, and season with salt, pepper and Italian seasoning. In a heavy sauté pan, heat 1 tbsp. olive oil on medium heat. Cook chicken for 4 minutes per side until golden. Meanwhile, grate zucchini into a bowl using the medium side of a grater, squeezing out and discarding the excess liquid. Remove chicken from pan and add additional tbsp. olive oil. Sauté zucchini, garlic and crushed red pepper for 10 minutes. Add chicken, cooked pasta and reserved pasta water, stirring to combine. Season with salt and pepper, and garnish with basil ribbons and parmesan cheese.

Enjoy!

Wine Pairings:
Rosa dell Olmo Barbera d’Asti 2014

Bundt Pan Roasted Chicken

Bust outBundt Pan Roasted Chicken 2 that Bundt pan because we are making some chicken! I saw this method in Food and Wine Magazine and thought it was pretty genius. Having the chicken sit upright while cooking exposes the entire exterior to the heat, and lets the chicken get deliciously crisp on all sides. Throw all your vegetables in the bottom of the pan, and not only do you have a “one pan meal” but all of your veggies cook in the savory pan drippings and are totally awesome. The vegetables and spices used are completely customizable.  I used Trader Joe’s Poultry Rub to season the chicken – they have some great spice mixes!

Bundt Pan Roasted ChickenIngredients:
Whole chicken
3 medium potatoes
Yellow onion
Red bell pepper
Yellow bell pepper
Trader Joe’s Poultry Seasoning
1 tbsp. olive oil, plus more for brushing chicken
Salt and pepper

Bundt Pan Roasted Chicken 3Preheat oven to 450 degrees. Cover hole in center of Bundt pan with aluminum foil. Cut all vegetables into 1 inch pieces and mix with 1 tbsp. olive oil, salt and pepper and place in bottom of pan. Pat skin of chicken dry with a paper towel; having dry skin will ensure the crispiest skin possible. Place chicken in pan, arranging so that the chicken stands upright over the center tube of pan. Season liberally and brush with olive oil. Roast for approximately 1 hour, or until internal temperature reads 160 degrees. Let rest for 10 minutes before carving. Serve chicken and roasted vegetables on a large platter with juices from pan.

Enjoy!

Wine Pairings:
Averaen Pinot Noir 2015

Honey Sriracha Brussel Sprouts

Brussel sprouts have really soared in popularity over the last few years, and it seems like every restaurant has their version of spicy-but-sweet Brussel sprouts on their menu. Here is an easy recipe for those delicious sprouts at home!

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1 lb. Brussel sprouts
½ tbsp. coconut oil
3 tbsp. honey
2 tbsp. sriracha
Juice of half lime

Washed Brussel sproutsCombine honey, sriracha and lime juice. Wisk to combine.  Cut stems off Brussel sprouts, slice in half and wash under cold water in a colander.  Let drain.

 

 

 

Charred sprouts

Heat coconut oil over medium heat. When oil is shiny, add Brussel sprouts and cook 12-14 minutes, until slightly charred. Add honey mixture and continue to stir for approximately 2 minutes until slightly sticky.

 

Enjoy!Finished sprouts