This colorful side dish is packed with flavor and is sure to be a crowd pleaser.
Roasted Curried Cauliflower
- 1 large head cauliflower, cored, broken into large florets, florets sliced into 1/2-inch slices
- 1/2 onion, peeled, thickly sliced
- 4 cloves garlic, sliced
- 2 Tbsp lemon juice
- 1/3 cup extra virgin olive oil
- 1 1/2 teaspoons yellow madras curry powder
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
1. Preheat oven, line baking pan with foil: Pre-heat oven to 425°F with a rack on the top third of the oven. Line a large rimmed baking with foil.
2. Whisk together garlic, lemon juice, oil, curry, cinnamon, salt: Put the garlic, lemon juice, olive oil, curry powder, cinnamon, salt, and pepper in a large bowl. Whisk vigorously until well combined.
3. Coat floret slices with curry mixture: Add the cauliflower and onion slices to the bowl with the curry and toss to coat. Spread the cauliflower and onion slices on the baking sheet in a single layer.
4. Roast in oven: Roast in oven at 425°F for 25 to 30 minutes until well browned. Check halfway through the cooking, and rotate the pan for more even cooking.
Serve immediately or at room temperature.
Source: Simply Recipes
Roasted Cherry Tomatoes
I love roasted vegetables! It seams to bring out the sweetness and also carmelizes the outside. These roasted tomatoes are super easy and delicious too. You can easily double or triple the recipe if you are serving more people.
Preparation: 5 minutes
Cooking: 15-20 minutes
Total Time 20-25 minutes
1 pint cherry tomatoes (Try the heirloom tomatoes if you like a variety of colors)
1-2 Tablespoons Extra virgin olive oil
fresh ground pepper
4-5 large basil leaves cut into chiffonade (with scissors)
1. Pre heat the oven to 400 degrees.
2. Spread the tomatoes on a cooking sheet with an edge (or jelly roll pan) lined with foil
3. Sprinkle with the olive oil and toss the tomatoes gently. Sprinkle with Kosher salt and pepper.
4. Roast for 15-20 minutes until the tomatoes are soft.
5. Transfer to a serving dish and sprinkle with the fresh basil and a little more salt to taste.
Easy Peasy Roasted Green Beans
Time – 30 minutes
1/2 lb. green beans
2 cloves garlic, minced
1 Tablespoon Extra Virgin Olive Oil
freshly ground salt and pepper to taste
Pre-heat oven to 375 degrees.
Wash green beans, snap off the ends and place on a foil-lined pan.
Add olive oil, garlic and salt and pepper to the beans, toss gently and spread out on the pan.
Place in oven and roast for 20-25 minutes until crisp and tender.
Moroccan Spiced Cauliflower
Yield: 2-4 servings
Time :30 minutes
I head of cauliflower, cut into florets
¾ tsp Ras El Hanout* (spice mix from WILLIAM-SONOMA or make your own (recipe below)
1 Tablespoon extra virgin olive oil
pinch of chili pepper flakes
- Preheat oven to 400°F. Cut 1 head cauliflower into florets and place in a medium bowl
- Add Ras El Hanout, chili peper flakes and olive oil and toss to coat.
- Spread onto a foil lined jelly roll pan or baking sheet and sprinkle with kosher salt and fresh ground pepper to taste.
- Roast, tossing occasionally 20-30 minutes (cook 5 minutes longer if you like it more tender).
- Place in a serving dish and enjoy with your favorite chicken or fish dish.
Home-made Ras El Hanout*
You can make your own Ras El Hanout if you make Moroccan food often. If not, simply buy pre-mixed spices. I like the one from William–Sonoma.
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander seeds
- 1/2 teaspoon cayenne
Prep Time: 15 minutes
Cook Time: 30 minutes
1/2 cup black lentils
1 bunch of collared greens
1 yellow onion
1 lemon (including 2 tsp of lemon zest)
2 tsp. Ras El Hanout ( I like the one from William Sonoma)
Salt and pepper to taste
1. Cook the lentils:
Heat a large pot of salted water to boiling on high. (discard any pebbles you see in the lentils; Rinse the lentils and drain thoroughly. Add the lentils to the pot of boiling water and cook, uncovered, 24 to 26 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.
4. Prepare the ingredients:
While the lentils cook, wash and dry the fresh produce. Peel and thinly slice the onion.
Remove and throw out the collard green stems and roughly chop the leaves. Use a zester to get 2 tsps. of lemon zest from the lemon. Cut the lemon in quarters and take out the seeds.
3. Cook the collard greens:
While the lentils continue to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and ras el hanout; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant. Add the collard greens; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add ½ cup of water and cook, stirring occasionally, 3 to 4 minutes, or until the collard greens have wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste.
4. Finish the lentils & plate your dish:
To the pot of cooked lentils, add the cooked collard greens, lemon zest and the juice of 2 lemon wedges (just 1/2 of the lemon); stir to combine and season with salt and pepper to taste.
Serve with your favorite fish or chicken dish.
Savory Sweet Potato Fries
Yield: 4 servings
2 sweet potatoes
2 tablespoons olive oil
2 cloves garlic
¼ tsp hot pepper flakes
2 ½ Tablespoons fresh thyme (rough chopped)
1. Preheat the oven to 450 degrees.
2. Wash and prepare the fresh ingredients:
– Cut the sweet potatoes in 3rds and then cut each “wheel” in 8ths to make wedges
– Peel and finely chop the garlic cloves.
– Chop the fresh thyme.
3. Prepare the Fries:
– Place all the ingredients in a bowl and toss to coat the potatoes.
– Place the potato wedges on a Teflon coated jelly roll pan (or lightly greased cookie sheet) and spread in one layer on the pan.
4.Cook the Fries:
Cook for 20 -25 minutes on until nicely browned turning once with a spatula after about 10 minutes. Serve hot or at room temperature. Enjoy!
There’s a new healthy rice substitute that is SP friendly*. With just a few simple ingredients and little effort to prepare, our zucchini rice recipe is the side dish you’re going to be making all summer long.
MAKES 4 SIDE-DISH SERVINGS
START TO FINISH: 35 MINUTES
4 zucchini, ends trimmed
2 teaspoons salt
1 tablespoon olive oil
1 sweet onion, finely chopped
1 garlic clove, minced
¼ cup grated Parmesan cheese
Salt and freshly ground black pepper
1. Grate the zucchini on the coarse side of a box grater. Squeeze the grated zucchini with your hands and drain off the excess liquid.
2. Add the salt to the zucchini and toss to combine. Transfer to a strainer and drain, squeezing occasionally, for 15 to 20 minutes.
3. In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes.
4. Add the garlic and zucchini to the pan, and cook until fragrant, 1 to 2 minutes. Stir in the cheese until combined, and season with salt and pepper.
5. Serve immediately, warm.
* SP = Standard Process Purification Program
Easy and refreshing, this quick salad recipe is great for summer. I love to mix up the tomatoes for a unique twist. It takes just 5 minutes to prepare and is big on tangy flavor. Include it at your next BBQ!
Tomato Cucumber and Onion Salad
Approximately 1 pound of tomatoes (I like small heirloom tomatoes, combined with grape and cherry tomatoes, quartered or halved lengthwise depending on the size)
1/4 red onion (or sweet Maui Onion) peeled, halved lengthwise, and thinly sliced
1 Kirby cucumber, halved lengthwise and thinly sliced
A generous drizzle of extra-virgin olive oil, about 2 tablespoons
1 splashes red wine vinegar
1 splash of apple cider vinegar
Coarse salt and black pepper
Dress the tomatoes, onions, and cucumber with olive oil, vinegars, salt, and pepper.
Let stand to allow onions to mellow and flavors to blend, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.