Separate the florettes from the stalk. Save the leaves. Blanche the cauliflower in boiling salted water for about five minutes. Refresh in ice water. Drain the cauliflower and set aside.
Toss the pieces of cauliflower with olive oil and roast in a 350 degree oven just until tender. Stir the cauliflower often during the roasting process. Season with salt and pepper.
Optional: Blanche the leaves in boiling salted water for two minutes. Refresh in ice water and chop. Add the leaves to
1 head of cabbage
1 lb of ground beef
2 garlic cloved, peeled and minced fine
Salt and pepper
Shred the cabbage in a way that creates long strips rather than in the manner used for coleslaw. Peel and mince a couple of garlic cloves. One half of a large head of cabbage will serve three or four people. Use small portion as a side dish. Use a large serving for a meal.
Remove the core before you shred it. Heat a good portion
Fortunately we have all become more resourceful in our use of beets. Boiled beets with salt and pepper and a little butter is not real attention grabbers at the dinner table. But once you discover the versatility of beets and how well they combine with so many kinds of ingredients; once you learn how easy it is to cook beets as well as prepare them uncooked you can’t beatthe results.
3 medium to large beets
1TBSBalsamic or Sherry vinegar
2-3 TBS sunflower
We’ve been hearing a lot of comments from fellow FreshFork shareholders since we started. Everyone loves the variety and the challenge of eating all of the fabulous produce every week. If one comment stands out the most its “what do I do with the greens?” Or “I can never use the greens!”
Erin and I don’t have much trouble using greens because we blend green smoothies every day and eat greens for lunch, dinner and at just about every chance we