Roasted Cauliflower with Dill Lemon Sour Cream

The best way to cook vegetables is roasting. They retain their flavor and get a bit of flavor emphasis with caramelization. It’s popular to melt a little cheese on top but that seems a bit heavy for lunch. I like the contrast between hot veggies and cool, fresh, and light sour cream.

Preheat oven to 450°

Toss six cauliflower florets, 2 very small onions cut in half, and 3 slices of asparagus cut in half. Toss a little olive oil and sprinkle with salt. Rub the oil all over the veggies so they are coated.

Roast 20 minutes, turn oven to broil for 5 minutes so the veggies are all browned beautifully.

While roasting, make a sauce with 1/4 cup of sour cream, the juice of half a lemon and some dill weed (to taste), add a bit of salt and pepper.

Roasted vegetables are the best, a light, cool sauce is a delightful contrast. It’s also super easy to make.

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Turnip, Apple & Celery Salad with Pumpkin Seeds

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This makes more than a single serving, but then a good salad is nice to have for snacks and side dishes. The main ingredients all came from Harvest Share. Because marinating is important to its flavor, it’s better the second day.

  • 1 large turnip, peeled and diced into small pieces.
  • 5-6 stalks of celery chopped.

You want equal parts of turnip and celery, so cut enough celery to make as much bulk as the turnip.

  • 2 apples, chopped (You want about half as much apple as turnip by bulk.)

Meanwhile, toast some pumpkin seeds with a bit of oil and salt. Toast until they start popping like popcorn. Put on a towel and pat dry so they don’t have oil on them.

Mix the apples, turnips, and celery together. Add dressing made from

  • 1 fresh lemon, squeezed juice
  • 3 TBSP apple cider vinegar
  • 3 TBSP olive oil
  • salt and pepper to taste

Stir together and then add toasted pumpkin seeds. Let sit overnight.

This is a delicious salad with lots of crunch and chew. The turnip adds a bit of tang, the apples add sweetness to balance the turnips and the celery gives us crunch and earthiness. The pumpkin seeds add a bit of meaty, nutty, and salty snappy crunch. I love how the flavors marry together.

Brussels Sprouts and Radish Salad

Continuing my experiments in search of a luscious red and green veggie dish, I tried Brussels sprouts and radishes. This is a delicious, light salad.

  • ½ cup yellow onion
  • 2 cups shredded Brussels sprouts (measure after shredding)
  • 1 cup thinly sliced and chopped radishes
  • Lemon
  • 3 TBSP Asiago Cheese
  • 8 pecans, toasted and chopped

I chopped and mixes the onions, radish, and Brussels sprouts. I squeezed the juice of one fresh lemon, added some salt and pepper and tasted. It was a bit too tart, but I didn’t want to add oil, so I added some cheese which offset the lemon’s tart bite. I added some pecans for texture and a bit of umami.

This was delicious. It’s light and delicate, with just the tiniest bit of cheese to balance the lemon juice and lemons love Asiago cheese and pecans. They are a magical combination that makes any vegetable delicious.

This made four servings since I am experimenting for potluck fixings, not just myself.

Sautéed Brussels Sprouts and Sun-dried Tomatoes

Brussels sprouts are one of my favorite winter vegetables and since they are in season, I thought it might be fun to come up with a red and green dish with them, experimenting in advance of Christmas. Sun-dried tomatoes are such a rich red, with the bright green of the Brussels sprouts, I decided I had to try it.

  • 1 TBSP olive oil
  • ½ tsp dried red pepper flakes
  • ½ cup yellow onion
  • 2 cloves garlic, minced
  • 8 oz. Brussels Sprouts, cleaned, ends cut off, and quartered.
  • 6 sun-dried tomatoes, sliced
  • 1 lemon
  • 2 TBSP Asiago cheese grated
  • Salt and pepper to taste

  1. Heat oil with the dried pepper flakes, infusing its heat into the oil.
  2. Add chopped onions and sauté until turning transparent.
  3. Add garlic, stir quickly.
  4. Add Brussels sprouts and sauté, stirring occasionally for 3 to 5 minutes. Add pepper but withhold the salt until after you add the sun-dried tomatoes. (They can get really salty depending on the brand and you will want to taste it with the tomatoes before you add any salt.)
  5. Add juice of 1 lemon and sun-dried tomato strips. Cook until the liquid is absorbed.
  6. Add grated cheese and stir quickly. It will melt right in.

This actually made two generous servings, so I have one to reheat. It’s very umami with the cheese giving it a bit of nutty creaminess. The sun-dried tomatoes add a bit of sweetness and tartness at the same time. It’s a very comforting side dish.

I can imagine it with a bit more of a Mediterranean vibe by adding some black olives. You could also use parmesan instead of Asiago, I just prefer Asiago myself. It’s just a bit nuttier. This is fast and simple, taking less than ten minutes from start to finish.

Brussels Sprouts, Black Beans, and Carrots

This was a quick and easy supper.

  • ½ tsp anise seed
  • 2 tsp olive oil
  • 2 small carrots, peeled and cut into coins
  • 8 oz. Brussels sprouts, cut off the end and then halve or quarter depending on the size so they are all the same size.
  • 1 can black beans, thoroughly rinsed with water
  • juice of ½ fresh lemon
  • salt and pepper

Heat a cast iron skillet over medium heat. Add anise seed until the aroma fills the room. Add carrots and salt and pepper. Sauté for about two minutes. Add Brussels sprouts and cook until warmed through. Be sure you don’t overcook to the point they are softened. Add black beans, rinse thoroughly so the juice from the can does not color the veggies. Add salt and pepper. When they are warmed through, squeeze fresh lemong juice and cover for 1 minute.

I love the flavor of anise and vegetables. It really does not taste like licorice. It marries vegetables perfectly. The black beans adds a bit of protein to balance the dish and give it the carbs that really make it satisfying.

Brussels Sprouts & Radish Salad with Candied Almonds

Yesterday volunteers spent a couple hours in the rain to distribute fresh produce to local residents. A project of the Oregon Food Bank, Harvest Share is open to everyone in the area. All they ask is your zip code and how many are in your household and if you have been there before. Food banks are dominated by nonperishable foods, lots of carbs, canned food, and frozen food. There’s very little fresh produce, so Harvest Share which is all about fresh produce is a wonderful option.

However, Harvest Share gives a lot of a few items, like about ten pounds of radishes and 6 pounds of Brussels Sprouts. Hmmm, time to think outside the box. I found a recipe by Jeremy Fox featured by Martha Stewart who has never released a bad recipe, but I didn’t have celery hearts, almond oil, or even an assortment of different radishes. It did sound like a good place to start, though. I like nutmeg with Brussels sprouts and I thought it would work with this recipe with a few alterations. Of course, I cut it in half as well to make it a single salad entree.

Make the garnish first because it must be cooled down first.

Garnish:

  • 2 TBSP sliced almonds
  • 1 TBSP sugar

Toss these in a skillet over medium-high heat and cook, shaking the pan so the sugar gets over all sides of the almond slices and cook until the sugar caramelizes. Removed quickly so it does not burn and let cool on some parchment paper. Break it up on the salad when it is cooled.

Salad:

In a cast iron skillet over medium heat, heat some freshly grated nutmeg until you smell its aroma. Add the butter and let it melt before adding the garlic. Cook about two minutes, softening the garlic.

The Brussels sprouts need to be broken down for salad. Cut off the ends and then cut away quarters from the center, discarding the core. Break it up with your fingers into leaves. Add to the garlic and butter and cook, stirring so all the Brussels sprouts are coated and let cook until warm, but not limp. Squeeze the fresh lemon juice and stir it in and transfer to your salad bowl.

Put the sliced radishes on top and then add the candied almonds.

  • ¼ tsp freshly grated nutmeg
  • 1 TBSP butter
  • 1 clove garlic, finely minced
  • Salt and pepper
  • 8 oz. Brussels sprouts, broken down into leaves.
  • 4 radishes, cleaned and sliced thin
  • 1/2 fresh lemon, squeezed

The salad is delicious. There is something luscious about mixing savory and sweet, the garlic, the lemon, the candied almonds. It also has a lovely mix of textures, the tender leaves, the crunchy radish, and the crispy almonds. You could use a nut oil or olive oil instead of butter for a vegan option, but it would lose the richness of butter and garlic and lemon coming together in mouth-watering dressing.

Yum!

Lemon Seed Bread

Lemon Seed Bread

Preheat oven to 325° F.

Grease a bread pan, I just used the wrapper off the butter I used in the recipe.

Cream together butter and sugar.

  • 1/2 cup butter, softened
  • 3/4 cup white sugar
  • Zest from one lemon

Add

  • 1 egg
  • 1/2 cup milk

Mix together:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 tsp salt
  • 2 tablespoon caraway seed

Add to the liquid ingredients. This is a thick batter, almost like a cookie batter.

Put in the bread pan and bake for 30 – 40 minutes, until knife comes out dry.

Very tart and tasty. I love caraway seeds. This is a lovely old-fashioned pastry.

 

Breakfast Tostada with Kale, Eggs, and Lemon

This took less than five minutes to make. I heated two pans on the stove, one set at about 4/10 and the other at 6/10 on the heat dial, a low and a high medium. In the low medium, I added no oil at all. I put about 1/4 of a small onion cut in thin slices and about 1 cup of chopped kale, chopped up. I added a bit of salt and pepper and a few red pepper flakes. I squeezed the juice from half a lemon on it and let it cook. I did not want it to get overly cooked, just warmed.

When the kale was about half done, I melted 1/4 tsp of butter in the other pan and cracked an egg in the melted butter. I added salt and pepper, and let it cook for a minute.

I put the tostada on a plate, spooned the kale and onions on the tostada, then I flipped the egg for a few seconds and placed the egg on top of the kale. When eating, I broke the yolk right away so it blended with the kale and onions. The kale alone tastes too strongly of the lemon juice until you mix the egg yolk…and then it’s a perfect lemony sauce .

This is a pleasant mix of textures, soft creamy eggs, crunchy tostada and soft, but still toothsome veggies. The egg yolk and lemon are a light and creamy sauce for the salty tostada and the sharp onions and slightly bitter kale. It’s fast, easy, and delicious.

Breakfast Smörgås – Open-Faced Breakfast Sandwich


I really love a good open-faced sandwich, I suppose it’s my Swedish heritage and the tradition of smörgås. Two slices usually seems like too much bread, unless I use so much filling it’s unwieldy. I also have the Swedish yen for rye bread over all others. WinCo had fresh rye bread on sale for just $1.78 a loaf the other day. Who could resist?

Ingredients

  • 2 slices of rye bread with butter
  • Havarti Cheese sliced thinly
  • 1 tsp of reserved bacon fat
  • 2 tsp olive oil
  • 1 clove garlic
  • 3 oz breakfast sausage
  • 2 TBSP yellow onion
  • 1 mushroom
  • 8 grape tomatoes or cherry tomatoes
  • red pepper flakes
  • 2 TBSP fresh fennel tops
  • 1 TBSP lemon juice

So, I put 1 tsp of saved bacon fat but you could use butter or olive oil in a small skillet on medium heat and added 2 TBSP of chopped onion, salt, and pepper and cooked until tender.

Meanwhile I removed the casing from 3 breakfast sausage links, but you could just measure out 3 ounces of breakfast sausage if you don’t buy it in links. I added the sausage, breaking it up into small pieces with a fork.

While the sausage was cooking, I sliced one mushroom in very thin slices.

I put a griddle on and started heating it to medium.

I put a small sauce pan on and heated to medium high with 2 tsp of olive oil. I added one clove of garlic (minced), shook in a few red pepper flakes and tossed in 8 whole grape tomatoes. I want the tomatoes to blacken a bit, so I shake them only to keep them from burning.

On the griddle, I laid down two slices of rye bread, buttered on one side and placed buttered side down. I sliced very thin slices of Havarti cheese and placed on both slices to melt while the bread toasted.

I chopped 2 TBSP of fresh fennel fronds and tossed into the sausage and mushrooms.  I cooked some fennel the other night and saved the tops knowing they are a delicious addition to anything with tomatoes.

I cut the top fifth off a fresh lemon and squeezed about 1 TBSP of lemon juice into the tomatoes, stirred and added the tomato sauce to the pan with the sausage, mushrooms and fennel.

Meanwhile, I poached 2 eggs in the microwave, breaking each into a tbsp of water in a plastic egg poacher. Poaching takes about 40 seconds for 2 eggs.

Everything should be ready together. I spread the sausage, mushroom, and tomato blend on top of both slices of bread. Then placed one egg on each slice.

 

Sandwich Slaw

I love slaw on my sandwiches. I love the freshness it brings, the crunch, the tang of vinegar. It is what really makes a sandwich. I generally just throw a few things together without hard and fast rules. There is no wrong way to make a slaw, but this slaw is kind of perfect. I use seasoned rice vinegar which is one of my favorite things.

I cut about 1/3 of a small head of cabbage into thin strips and then chopped the opposite direction for a finely shredded chop. This gave me four cups of cabbage that I put in a big colander. I sprinkled with a teaspoon of salt and let it sit, the salt bringing out the liquid, for several hours. (Actually, I left it overnight.)

The next day, I squeezed the liquid out of the cabbage, put it in a bowl and added

  • 1 cup of chopped yellow onions
  • 2 carrots, peeled and grated
  • 2 cups of chopped cilantro
  • zest from 1 lemon

I mixed these together. Then I squeezed the lemon and added the juice with an equal amount of seasoned rice vinegar, some pepper, and 1 TBSP of olive oil. It should have enough salt from the salting the night before. Season it to your taste.

I know the usual ratio in dressing is 2:1 oil to vinegar and this is the opposite, but this makes it tangy. It doesn’t exactly pickle the slaw, but it gives it a light, bright, zing that I want.

This makes enough for six sandwiches, more or less, depending on how much you like to use. I use this with bacon, sausage, or in this example, pulled pork. It makes a perfect sandwich or on a tostada shell, a delightful, fresh tostada.

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