I almost didn’t share this recipe, because it seems so easy and obvious, that probably you’ve already tried something like it. But if you haven’t, you MUST. Our CSA box included two unusual varieties of cauliflower and broccoli – cheddar cauliflower and purple broccoli. Cheddar cauliflower does not taste like cheese. (It’s ok that I was momentarily disappointed about this, right?) It’s just regular cauliflower with extra beta carotene, so it’s orange in color. Purple broccoli is apparently more common in Europe; in fact, I could only find information on it from websites in Great Britain. I think it tastes the same as green broccoli, but the texture is more tender. In my opinion, the best part of these non-traditional varieties is clearly their color – purple and orange veggies for dinner look so pretty!
Dinnertime seems to be happening later and later at our house. There is nothing quite like trying to get food cooked – and not burnt – while my 7 month old guy is having a full meltdown over his inability to crawl, or pull books out of a basket, or, sometimes, nothing at all. So mostly, I ignore dinner and try to keep the little guy occupied and happy until bath and bedtime – and then, finally, get some food made for us.
This recipe has been a go-to springtime recipe here, because I can get it prepped earlier in the day and (as long as I time it correctly) get it started and cooking while providing some entertainment for the little one! (Full disclosure: I have burnt dinner this way….) Although it takes a little bit of time to actually cook, and you DO have to keep an eye on it, its “simpleness to tastiness” ratio is, in my opinion, very high. Plus, you cook it all in only one pan!
In this house, we have been eating salads nightly. Our weekly boxes have been full of leafy greens – red and green romaine, green and red leaf lettuce, spring mixes, frisee… There’s nothing like eating a fresh, crisp salad while I wait for dinner to cook. And there’s nothing easier than grilling a piece of chicken, chopping up some lettuce and other veggies, and calling it dinner. As much as we’ve enjoyed these nightly salads, I was excited to stumble across a new way to use some of our weekly lettuce share. I actually found this recipe on a friend’s Pinterest page – and if you’ve ever attempted to make something off of a Pinterest idea, you may know that it’s a mixed bag. We love Asian food (or Asian-American food, as this may be), and I had the ingredients on hand, so I decided to give it a go.
Maybe it’s something to be ashamed of, and maybe I shouldn’t admit it, but I am really not a fan of kale. I know that it’s apparently a very healthy thing to eat (people give it credit for everything from lowering cancer risk to making your hair shiny!), but healthiness alone will likely never convince me to eat anything. (More on this when we reach brussels sprouts season….) An internet recipe search implies to me that the most popular ways to eat kale are: blended up in some kind of green smoothie, braised or roasted in the manner of these collard greens, or baked as chips. I was not thrilled about these choices, so when I stumbled on Smitten Kitchen’s Japanese Vegetable Pancakes, I felt this was the perfect solution to my “kale problem.”