Slow Roasted Cauliflower1 large head cauliflower
2 cloves garlic, minced
1 T. Alchemy Spice Fat Elvis Memphis Rub
1 t. cumin
1/4 c. melted coconut oil (or oil of choice)
1/4 c. cilantro leaves
juice of 1/2 a lime
salt to taste
Preheat oven to 325 F. Separate the cauliflower florets. In a bowl, toss the cauliflower with the garlic, spice rub, cumin, oil and salt.
Spread on a baking sheet (lined with parchment, if you like) and bake, stirring occasionally, until the cauliflower is well caramelized, about 45 minutes–1 hour.
Garnish with the cilantro leaves and a spritz of lime.
Fall is here, and you know what that means–pie. I’m a fan of fruit plus a crust in any variation: pumpkin pie, apple tarte tatin, plum galettes … but I have to admit, I’m not the biggest sweet treat eater. I tend to prefer savory things, so with my bounty of butternut squash and apples from last week’s market, I decided that I would stick with the crust plus fruit equation that always makes me happy, but that I would make them for dinner, instead of dessert.
Apple butternut tartlets
For the crust
To make the tarts
Preheat the oven to 375 degrees.
In a large saute pan or skillet, caramelize caramelize the onions over medium-low heat in a little olive oil, butter or a mixture of the two. When the onions have caramelized, remove from the heat and stir in the thyme leaves.
Meanwhile, roll out the dough for your tarlets. To do this, I rolled the dough into a rough triangle, 1/4″ thick, and cut out circles using a large biscuit cutter (mine was 3 and 5/8″), then rolled the circles out further until they were 1/8″ thick.
Arrange on a baking sheet, lined with parchment paper. In the center of each circle, spread 1 T. of the onions, leaving a roughly 1″ border on all sides. Sprinkle 1 T. of cheese over the onions, then layer with a piece of butternut squash and several slices of apples.
Fold the edges of the tarts back over the filling, crimping as you go, if you like. Brush the dough with the egg and water mixture and bake for 20+ minutes, or until the dough is golden brown and the bottom of the tarts are no longer soft.
Cool slightly before eating and serve warm, or at room temperature.
Makes 10-12 tartlets.
Apple season is upon us! Here are two ways that I like to celebrate this seasonal treat. If you’re at the market tomorrow, stop by to see me; I’ll be offering samples of these recipes and would love to meet you!
Fennel and Apple Chicken Salad
Chai Butternut Soup
This recipe is lightly adapted from my friend Bekah Tuggy’s original recipe. It’s genius and a staple in our house during the fall months.
Puree the soup using an immersion blender or in small batches in a stand blender. Gently stir in the half and half or cream, if using. Taste and adjust salt and pepper.
I grew up eating roast beef for Sunday lunch very often–so much so that in my head I don’t call it “roast beef” I call it “Sunday roast.” I still have a fond place in my heart for this meal, so after twenty-something years of Sunday roast lunches, I’ve learned to be creative with my leftovers. These tacos are actually thin potato cakes stuffed with leftover roast beef and whatever else you’d like; I’ve used homemade creme fraiche (sour cream works just fine, though), plus salsa and some hot sauce. Contrary to form, I did not load these particular tacos with vegetables, but they are also delicious in a vegetarian version, using butternut squash instead of the roast beef.
Sunday Roast Tacos
For the potato cakes, adapted from The Surf Cafe Cookbook
Divide the dough into eight equal pieces and roll out on a lightly dusted surface into thin circles, approximately the size and shape of taco-sized tortillas. Cook over medium heat in butter or coconut oil for 2-3 minutes a side, or until both sides are covered with golden brown spots.
Make it vegetarian or vegan: Substitute roasted pieces of butternut squash, spiced with Fat Elvis rub. To go vegan, substitute avocado mashed with a pinch of salt for the creme fraiche.
Makes eight tacos.