Posts Tagged by eat healthy
|July 20, 2014||Posted by Sarah under 2014 CSA|
Last weekend I roasted up all those beets I had been saving and made a bunch of delicious meals from them, including a Beet, Fennel & Goat Cheese Salad. YUM!
I also made a great dish with all the Tatsoi a received last week. I sauteed them up with Prosciutto, Sun-Dried Tomatoes, Garlic & Canellini Beans. Toss in a bit of Parmesan at the end and you’ve got a great dinner!
Keira cooked her cauliflower with some sauteed onion, garlic and parsley. That’s looks tasty!
My goal this week was to take home things that I could move through fairly quickly since I am traveling next week. Keira took the Golden Zuchini and Radishes since I can’t eat those, and she also took the Scallions and Parsley since I already had those at home. I took the Fava Beans and then traded in the Bok Choy and Curly Kale for more Fava Beans. We also received 3 Onions and 30 Potatoes, so we split those up.
If you’ve every shelled Fava Beans, you know that you don’t get much out of those giant pods. It’s a lot of work, but in the end fresh Fava Beans are one of the most delicious treasures of summer.
I’m going to make both a puree and a succotash of fava beans and corn. Stay tuned for that next week!
And finally, I saw the most amazing garden statue at the farm this week. If anyone would like to help me save up $349 +tax to bring him home, I will forever be in your debt. We will name his Sexy Rexy and the HAT must be included… (Extra brownie points if you can name that movie reference…)
|July 15, 2013||Posted by Sarah under Food, Recipes|
The recipe contains 6 ingredients: cauliflower, almond milk, chicken broth, butter, salt and pepper. That’s it!
I use almond milk because that’s what I have in the house and I like the flavor. You can certainly use any other liquid you have on hand (milk, soy milk, etc…) or stick with just chicken broth for a lighter puree. You can also omit the butter, but I think that it adds an extra creaminess to the puree that makes it more like mashed potatoes.
This is my go-to side dish lately and it’s the perfect pairing for any protein! My favorites are a nice grilled steak or some seared scallops!
Hope you enjoy! Let me know how it turns out 🙂
- 1 head of cauliflower (4 cups)
- 3/4 cup unsweetened almond milk
- 1/2 cup chicken broth
- 2 Tbsp grass-fed butter
- Salt & pepper
- 1. Add about 1 inch water to a pot large enough to hold a metal steamer and bring to a boil.
- 2. Cut cauliflower into florets.
- 3. Add cauliflower florets to the steamer, cover pots and reduce heat to a medium-low. Steam for 20 - 25 minutes.
- 4. Once cauliflower is fork tender, transfer to a food processor.
- 5. Add almond milk and broth to food processor and pulse until smooth.
- 6. Add butter to mixture and pulse until creamy.
- 7. Season with salt & pepper to taste.
- 8. EAT!
- The amount of liquid will vary depending on how much cauliflower you use. Start will less and add as needed until the mixture gets to a smooth consistency.