One of the things that makes family meals fun is getting everybody involved. Husband and I have my sister’s family over for Sunday dinners whenever our schedules cooperate, and most often, it’s a hands-on affair. Sometimes we make our own pizzas, and recently, we tackled homemade ravioli. On “Asian Night”, I might be getting ingredients together for Pad Thai, while I assign the assembly of Vegetable Pot Stickers to my niece and nephew. Continue Reading →
I can eat this like it’s popcorn.
If you’re not a raw cauliflower fan, I understand. Raw “cruciferous” vegetables, as they’re called, can be a little off-putting. (For you, and those around you, if you get my drift.)
But just like with onions, roasting or caramelizing them changes some of their chemical properties, producing a wonderfully rich, almost sweet flavor.
But enough from “Bill Nye the Science Guy.”
Are you trying to get more vitamin C and fiber into your day? This is a good option. Preparing it is fast and easy, and makes a great substitute for a higher carb side dish. It’s versatile too – like a perfect pair of black pants, you can “dress it up, or dress it down.”
For my sister’s birthday a few years ago, I gave her a gift certificate to a cooking class that we could do together. Since she’s not a big meat eater, I chose one that focused on great vegetarian dishes. With more and more “experts” talking about the health benefits of cutting back on meat, I figured it wouldn’t hurt to add to my repertoire either.
The class was taught by the wonderful Robin Asbell and held at Cooks of Crocus Hill. We had a great time, and over a few glasses of wine, learned to make a bunch of new dishes. Robin’s “Grilled Vegetable Sformato” was our favorite.
I'm glad you stopped by ... pull up a stool, grab your favorite beverage, and let's make something delicious!
