I officially OD’ed on this stuff, and I feel pretty good about it.
Broccoli and cauliflower, two of my favorite cruciferous crusaders (disguised by day as plain old boring, borderline bland vegetables) duet together in this bright and flavorful, glucosinolate-packin’ conglomeration.
Full of those cancer cramping compounds found so copiously in this particular lineage of the cabbage family, this stuff is so good for you…..so full of vitamins, minerals and phytochemicals – that you will WELCOME the fact that you CAN’T STOP (won’t stop) eating it!
I’m telling you what. Seriously.
Garlic infused veggies roasted with crunchy slivered almonds until everybody is bronzed and toasty, splashed with an invigorating squeeze of lemon and kissed with a dash of grated cheese for a satisfyingly salty finish. Oh, YUM.
This is a re-post from a while ago…but I just made a big pot and boy was it good.
Green thumb. Green light. Green room. Greenback. Greenhorn. Green with envy. Green around the gills. Greener pastures.
Lean Green fighting machine. Oh wait a second, did I get that one wrong? 😏
No matter, because that is exactly what you will be if you eat more, yeah, you know what’s coming here: GREENS.
I really can’t decide what is the better point to make about this one pan wonder.
That it is SO stinkin’ good (and I am talking, so good you’ll make a plan to serve it to company good),
or SO excruciatingly easy (in that it actually pains me to share the beauty of this genius dish).
But seriously, before you label me a drama queen, you have to know the details.
I have only ONE recipe on this site that actually includes any form of pasta in its list of ingredients.
Can you believe that? Just One. Okay two, if you count this.
Now I have plenty of recipes that you could use with pasta, or sub in some pasta….but for the most part, my claim to a steadfast breakup with all things noodley and comforting has remained pretty consistent. I love you pasta, with all of my heart, and although it was tough to walk away you were making me fat around the middle and frankly sorta unhappy about it.
Okay then I admit it, we still sneak around occasionally (usually out at dark restaurants), and then there are those times that I just can’t avoid you in public (dinner parties, or somebody nice cooks for you, how can you say no?) but for a pasta prima donna such as myself….I think I did really well for a really long time, you know, shunning your starchy advances.
But this one? This one is such a keeper, I couldn’t keep my guard up another minute.
Yum-ta-DUM! I’m telling you what.
Make now – eat later….this bountiful bowl of black bean benevolence just made me all around better: at breakfast.
Take a scrumptuously slow sauté of onions, garlic and peppers, toss in some chopped fresh spinach (because that shiz is GOOD for you) and mix it all together with a can of black beans (cans = easy). Sock it away in the refrigerator and when you’re ready; heat it up and let it be the nest for a perfectly cooked egg. Or two.
Just the ticket when you want to put out a decent bite of brekkie without waking up at 5am to do it (hahah, yeah, no), this pot of subtly spiced black beauties will save your sanity when you have a number of people to feed, or you just want to do something nice in the a.m. for someone……….like Yo-Self!
I thought about calling this: Amazingly Simple and Delicious, Garlic Infused, Basil Tainted, Healthy, Fresh, Whip This Together And Feel Good About What You’re Eating over Zucchini Noodles Topped with Goat Cheese. Sauce.
That didn’t exactly fit on the line.
But this will definitely fit into your schedule.
Super substantial, slightly exotic and even a little unusual, this salad is truly perfect.
( Kind of like YOU, right? I know . . . ME too! )
Roasted cauliflower chickpea perfection……this hefty, so much clout you can serve it up and call it a meal – salad’s salad has got it all. Believe me when I tell you;
Seems kind of redundant to include the word raw in the name of a salad. I mean, isn’t the definition of a salad, you know….lettuce, tomatoes, cucumbers, dressing, what-have-you…a culinary state of perpetual raw-ness?
As in: uncooked…..au naturel…..untouched by any source of heat………?
Ha! Sure, Bunny. You know as well as I do that any sort of salad is a good one (the notable exception being anything congealed together by Jello, yuk) but really, what defines a salad? Is it just any old conglomeration of random ingredients that aren’t called soup or dessert or a casserole; like this (Spicy Steak Salad with quinoa and black beans), or this (Roasted Broccoli and white bean salad)? Does it count as salad if it’s mostly cooked?
Have you ever had one of those happy accidents in the kitchen where you found yourself refrigerator diving for dinner fixins and ended up throwing together whatever you could find simply because you were:
b/ too tired/cranky/not feelin it, to actually go out to a restaurant or hit up the grocery store, which leads to:
…and it ended up being so undoubtedly delightful that you actually went out of your way to make it again? Kinda cool when that happens, I gotta tell you. It is a rare phenomena around here to be sure…