Rosh Hashanah, also known as the Jewish New Year, kicks off on Sunday evening. It is a time of renewal and reflection. Like all holidays, food is an important focal point of the New Year celebration. There are many foods that are customary to eat on Rosh Hashanah, which have significance to ensure a sweet and good new year. This kale and cauli tabbouleh recipe incorporates many of those symbolic foods into one simple and nutritious dish.
Read morewhole roasted cauliflower with turmeric tahini sauce
Cauliflower is certainly having it's moment, whether it is riced, roasted, or put into a smoothie, it seems to be omnipresent. Cauliflower is typically on our plates once a week, and Jack is already a fan. What makes cauliflower one of my "go-to" vegetables is its versatility, adaptability, and quick cooking time. It is also a member of the brassica family, which means it contains fiber and cancer-fighting nutrients. Whole roasted cauliflower may seem intimidating, but it is quite simple to make and it is certainly a show stopper. If you are looking to impress your vegan or non-vegan friends, here is a dish for you!
Read morehow to reduce food waste + roasted cauliflower with anchovy breadcrumbs
I don't usually make New Year's resolutions because of the added pressure and the high rate of failure. However, this year there is one resolution that I know I can stick to - reducing my food waste. There are so many things that are happening to our environment that make us feel helpless, yet, reducing the amount of food that we waste is one direct way to make an impact on the food system, pollution, and your wallet.
Read moresummer salad series - cauliflower quinoa kale salad
Summertime, when the eatin's easy. The produce is getting amazing, and the farmers' markets are bursting with incredible inspiration. This summertime salad features ingredients that you likely received in your CSA box or can easily procure at your local greenmarket. My mother-in-law made this salad at a recent family gathering. It immediately won me over due to its layer upon layer of crunchy goodness as well as its complexity of flavors. Pickled onions, roasted cauli and beets, zesty dressing, protein-filled quinoa, and the option of robust blue cheese make this summer salad a bonafide winner. This crunch fest can easily serve as a fully balanced meal or as a summery side. Since durable and hearty kale is the foundation, this salad is great to make ahead and enjoy for the next day or two.
Read moreyour new avocado toast: cauliflower child
Cauliflower - one of the vegetables that I wanted nothing to do with when I was growing up and now I can't get enough of. Right up there with brussels sprouts, I was a pretty adamant “no” when it came to cauliflower. And with no good reason other than that we just didn't know how to cook it - how to help it come out from behind broccoli's shadow and be its best self. But, like an Oprah makeover, cauliflower (or shall I say cauliFLOOOWWWWEERRRR) has come into its own and is showing up all over the place.
Read morecue the cauli: cauliflower + red wine vinegar and currants
Cauliflower seems to be trending hard right now, whether whole roasted, riced, turned into pizza dough, or served buffalo wing style, it is one versatile veg. Like many, I have a strong affinity for this accessible vegetable which resides in one of my personal favorite veg families, the powerhouse brassica group. For this simple side dish, cauliflower is seared and than quickly roasted and doused with red wine vinegar, tossed with currants, and finished with parsley - a guaranteed staple to integrate into your cooking repertoire.
Read moremy favorite way to eat cauliflower
I stumbled across this recipe in Gwyneth Paltrow’s It’s All Good and have been hooked ever since. My good friend loves mixing it with quinoa for added mileage. No matter how you toss it, this simple dish is a sure fire way to utilize your cauli in a filling and nourishing fashion. Thanks GP.
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