I know many of you have been anxiously anticipating this recipe after seeing it on Instagram. Â Brussels sprouts have been the “it” vegetable in the last decade. Â I am probably like most of you who grew up eating frozen Brussels sprouts that were then boiled and basically were the most awful thing my mother put in front of us. Â I hated Brussels sprouts for years and years until I don’t know who (probably Ina Garten) discovered that we could roast Brussels sprouts and then they would be insanely addictive. Â No one even mentioned the fact that Brussels sprouts are also insanely good for you!Continue reading
If you follow me on Instagram and you watch my Instagram stories, you have probably seen me shop at Trader Joe’s and Whole foods, in addition to some local markets. Â I don’t buy too much produce at Trader Joe’s because most of their stuff is not local and I have access to a lot of great local produce at farmers markets. Â But I do love the organic rainbow carrots at Trader Joe’s. Â They make the ordinary, but nutritious carrot, seem extra special.
It’s soup season! Â I made my first pot tonight and even though I’m a warm weather gal, I am also crazy for soups. Â I’ll make two soups a week minimum. Â They’re easy, healthful, and so many rely on pantry staples, like this Lemony Chickpea Soup I developed for Clean Eating Magazine a few years ago. So flavorful, super rich texture, and loaded with fiber and protein!
This recipe is an oldie, but goodie! Remember when everyone was like, “Ottolenghi who?” Â I bought Yotam Ottolenghi and Sami Tamimi’s first book and knew they were going places with their emphasis on beautiful, veggie-forward, fresh looking recipes which happened to be vegetarian. Â This recipe is adapted from their first book, “Ottolenghi.”
I pretty much can’t get enough of cauliflower. Â It used to be a fall/winter vegetable in my book, but now I eat it all year in so many different forms. Â Cherry tomatoes, on the other hand, are strictly a summer/early fall ingredient. Â So this recipe is one I have been making in September for many years. Â I have served it at almost every Rosh Hashana luncheon, as well as weeknight dinners with a piece of salmon or a wedge of frittata.
In Ottolenghi’s recipe, the cauliflower is charred, but I prefer to keep the flavor really clean with just a simple blanching. The result is a bright salad with herbaceous dill and a tangy mustard-caper dressing. Â It’s so good and I am contemplating how else I can use this delectable dressing.
When I make this for the holidays, I prep everything the day before and keep the spinach separate until just before serving so it doesn’t get wilty and discolored. Â I know everyone is looking at this for Christmas with all the red and green. Â I might consider buying cherry tomatoes out of season just once.
In the meantime, give this a go sooner rather than later and embrace the best of summer and fall!
⅓ cup unrefined, cold pressed, extra virgin olive oil + 1 Tablespoon, divided
1 small-medium cauliflower, cut into bite-size florets (about 4 cups)
2 Tablespoons chopped dill
2 ounces baby spinach leaves
20 cherry tomatoes, halved
sea salt and freshly ground black pepper to taste
Instructions
Steam the cauliflower florets until tender or blanche in salted boiling water, about 3 or 4 minutes. Drain thoroughly in a colander and run under cold water to stop the cooking process. Allow to dry.
To make the dressing: combine the capers, mustard, garlic, vinegar, ½ teaspoon sea salt and some black pepper. Whisk briskly while slowly adding the ⅓ cup oil. Taste for seasoning.
I finally arrived in Chicago after a very unfortunate flight which was diverted to another airport for several hours until a storm passed through O’Hare airport. I am only here until after my segment on “Good Day, Chicago” tomorrow morning. Â I’m on around 9:20 am, so tune in if you live in Chicago! Â I decided to make this a quick trip because I have barely been home this summer and I have been away from my family a lot.
Although I love anything sweet, sometimes foods with sugar (even natural ones) set me off in the morning to crave more sweet food all day long. Â I enjoy taking traditional foods often served sweet and putting a savory twist on them, like oatmeal or muffins or this Dutch baby.
I almost fell off my chair when I was scrolling through my Instagram feed this morning and saw all the first day of school pictures. Â Whoa! Â I thought it was still summer. Â Is it just me, or did your schools start the day after Labor Day when you were a kid? Â My girls go back to college this weekend, which is normal for college, but my son’s school is quite traditional (thankfully) and begins September 5th.Continue reading
I make a lot of simple fruit desserts like crisps, roasted or grilled fruit with sauces or ice cream, and fruit salads with shaved dark chocolate, just to name a few examples.  I always use fruit that’s in season because it tastes a million times better than the same fruit when it’s not in season.  And there are other reasons too like the fact that produce in season is less expensive, is usually locally grown, and therefore better for the environment and contains more nutrients.  So many benefits to simply choosing fruit that’s in season.
