Grilled Cauliflower Steaks with Honey & Meyer Lemon
Break out the barbecue for these flavorful cauliflower “steaks”!
Ingredients:
2 large heads cauliflower
2 tablespoons olive oil
2 Meyer lemons, zested and juiced
2 cloves garlic, finely minced
1 teaspoon honey
2 teaspoons kosher salt, divided
¼ teaspoon red pepper flakes
¼ cup chopped fresh parsley
¼ cup chopped toasted walnuts
Lemon wedges, for serving
Method:
1. Remove the outer leaves from each cauliflower head, then cut off the bottom stem end so that you create a flat base and can stand the cauliflower up on a cutting board. Resting the cauliflower on the stem, use a large, sharp knife to trim away the sides, then cut the remaining head into 2 very thick or 3 more moderate “steaks.”. In a small bowl, stir together the lemon zest and lemon juice, garlic, and honey.
2. Heat a grill to medium (about 350°). Brush one side of each cauliflower steak with the lemon–olive oil mixture and then sprinkle the brushed sides with half of the salt. Place the salted side down on the hot grill, then brush the tops of the steaks with the olive oil mixture and season with the remaining salt.
3. Cover the grill and let cook for 5 to 6 minutes, until the bottom is beginning to char. Flip the cauliflower, then re-cover the grill and cook 5 additional minutes, until the cauliflower is tender. Remove from the grill. Sprinkle with the red pepper flakes, parsley, and walnuts. Serve hot with lemon wedges.
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Roasted Oyster Mushrooms
Roasting these mushrooms in the oven lends rich, concentrated flavor—delicious!
Ingredients:
1½ pounds Oyster mushrooms, halved if large
4 tablespoons cold unsalted butter, diced
½ cup chicken stock
¼ cup olive oil
Freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 425°.
2. Arrange the mushroom slices on a large rimmed baking sheet in a slightly overlapping layer. Dot the mushrooms with butter and drizzle with the chicken stock and olive oil. Season with salt and pepper.
3. Roast the mushrooms in the center of the oven for about 20 minutes, turning occasionally, until the stock has evaporated and the mushrooms are tender and lightly browned in spots. Blot with paper towels and transfer to a plate. Sprinkle the mushrooms with the parsley and serve.
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Buckwheat Crêpes
Once you perfect the technique here, start adding in and playing with your favorite fillings. (This week we suggest using our signature apple butter paired with some maple-spiced apples.)
Ingredients:
1 cup buckwheat flour
¾ teaspoon salt
2 large eggs
1 cup milk
1 tablespoon unsalted butter, melted
¼ to ½ cup water
Method:
1. To make the crêpe batter, combine all the ingredients (except water) in a blender, and blend until smooth. Cover the batter and let it rest in the refrigerator for at least 2 hours, or overnight.
2. When you’re ready to make crêpes, thin the batter with water, using less water for thicker crêpes and more water for thinner ones.
3. Preheat a crêpe pan or non-stick skillet over medium-high heat. Lightly grease the pan with butter, oil, or pan spray, then pour in enough batter to thinly coat the bottom of the pan; swirling the pan as you pour the batter will help ensure an even coating. Cook the crêpe for 1 to 2 minutes on the first side, until it’s golden and lifts from the pan easily. Flip it over and cook for another 1 to 2 minutes on the other side.
4. Transfer cooked crêpes to a plate, stacking them on top of one another, and keeping a towel over them. Fill as desired; serve warm.
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Baked Caramelized Onions
Whip up a batch at the beginning of the week, then enjoy these beauties tossed with roasted vegetables, incorporated into sandwiches or mixed into scrambled eggs all week long!
Ingredients:
5 pounds yellow or red onions, or a mixture of both (about 5-6 onions total)
¼ cup olive oil
1 tablespoon salt
Method:
1. Preheat oven to 400°. Peel and trim onions, then half and cut into ¼-inch slices.
2. Place onion slices into a large stockpot or Dutch oven, then drizzle with the olive oil and sprinkle with salt, tossing to distribute. Cover and place in oven.
3. Bake onions for 2 to 2½ hours until golden brown, stirring the onions every 15 minutes or so, scraping the sides of the pot so that the onions do not stick. Store the caramelized onions in an airtight container in the refrigerator for up to 2 weeks.
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Honey-Roasted Pear Salad with Thyme-Apple Verjus Vinaigrette
This salad is a stunner!
Ingredients:
1 bunch fresh thyme sprigs
4 ripe but firm Bosc pears (about 2 ½ pounds), halved, cored
¼ cup honey
6 cups mixed spring greens, such as this week’s Wrinkled Crinkled Cress, Claytonia and salad mix
6 ounces blue cheese, sliced or coarsely crumbled
½ cup hazelnuts, toasted, coarsely chopped
Dressing:
⅓ cup apple verjus
⅓ cup olive oil
1 large shallot, finely chopped
2 teaspoons fresh thyme leaves
Method:
1. To prepare the dressing, whisk all ingredients together in a small bowl to blend. Season dressing to taste with salt and pepper.
2. Preheat the oven to 400°. Scatter thyme sprigs on a rimmed baking sheet. Place the pear halves cut side down on a work surface. Starting ½ -inch from stem and leaving the pear half intact, cut each lengthwise into scant ⅓- to 1/2 -inch-wide slices. Press pear gently to fan slices; place atop thyme sprigs. Drizzle pears with honey; sprinkle with salt and pepper. Bake until pears are tender, about 15 minutes. Let stand on a baking sheet at least 30 minutes and up to 3 hours.
3. Combine the greens in a large bowl. Add a drizzle dressing and toss to coat, adding more to taste. Divide the salad among plates and place a pear half on top of the greens. Garnish salads with cheese; sprinkle with nuts.
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Chive Blossom-Garlic Aioli
This flavorful aioli is wonderful served with freshly-roasted asparagus, or even with homemade French fries!
Ingredients:
1 egg
2 tablespoons garlic, chopped
1 cup extra virgin olive oil
2 tablespoon sherry or chive blossom vinegar
½ teaspoon salt
2 tablespoons chive blossoms
Method:
1. In a blender or food processor, drop in the egg and chopped garlic and process until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar and salt. (The sauce should be creamy and mayonnaise-like and will have a nice garlic bite.)
2. Add one tablespoon of the chive blossoms and blend a few more seconds. Place the aioli in a small bowl and mix in remaining chive blossoms. Refrigerate until ready to use.
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Double the Cheese Grilled Cheese Sandwich
Melty Fontina layered in between slices of Gruyère cheese bread? We say, yes please!
Ingredients:
8 ounces Fontina cheese, grated
Sliced Gruyère cheese bread
Butter
Method:
1. Generously butter a slice of bread and lay butter-side down in a skillet. Add a generous amount of grated Fontina and top with another slice of buttered bread. Repeat with as many sammies as you please.
2. Cook over medium-high heat, flipping once the bottom side is golden brown and Gruyère cheese starts to soften. Toast for another 2-3 minutes until the other side is golden brown. Remove from the skillet and enjoy!
Variations: Triple the cheese, if you like (mozzarella or cheddar would both work well!); or, try layering caramelized onions and/or thinly-sliced apple inside the sandwich, too.
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Apple-Rhubarb Crisp
A quick and easy dessert—simply toss apples and rhubarb with the following ingredients, then sprinkle with our signature crisp topping.
Ingredients:
2 cups rhubarb, washed and chopped
4 cups apples, peeled, washed and sliced
1¼ cups sugar
1 tablespoon cornstarch
1-2 tablespoons of butter
F&L fruit crisp topping
Method:
1. Preheat the oven to 375°.
2. Toss the rhubarb and apple slices with sugar and cornstarch. Place in an oven safe dish and add butter dabs to the top.
3. Sprinkle the fruit crisp topping evenly over the fruit, covering it completely. Bake until the topping is lightly browned and the fruit is bubbling.
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Rosemary-Honey Marinated Oranges
Kissed with sweet honey and fragrant rosemary, these oranges are incredible served with ice cream for dessert!
Ingredients:
1 (20-ounce) jar with a lid
4-6 small-medium sized Cara Cara oranges
2 tablespoons honey
Sprigs of fresh rosemary, washed and dried
Juice from 1 small Cara Cara orange
Method:
1. Peel the oranges by slicing about ½-inch off of each end. Then, standing them on one of their flat bases, use a paring knife to carefully cut just between the pith and flesh, moving the knife downwards and following the curve of the orange. Remove any excess pith, then cut the oranges horizontally into thin (approximately ¼-inch) round slices. Set aside.
2. Gently remove the leaves from one or two of the rosemary sprigs and set aside.
3. Add a few slices of the oranges into the 20-ounce jar, drizzle with about ½-teaspoon of the honey and a few of the rosemary leaves. Repeat this process until you’ve reached the top of the jar. If you’ve reached the top and still have a few orange slices left, gently press down of those already in the jar. Add a few rosemary sprigs to the jar, along the sides, between the sides of the oranges and the glass. Lastly, pour in the juice, then close the jar tightly and let the oranges marinate for at least 24 hours, and up to 5 days, in the refrigerator.
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Cara Cara Orange Salad with Honey-Lime Vinaigrette
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Ingredients:
1-2 Cara Cara oranges
½ pound arugula greens
1 avocado, pitted and thinly sliced
½ cup toasted pumpkin seeds
Vinaigrette:
¼ cup fresh lime juice
2 tablespoons honey
1 teaspoon Dijon mustard
½ teaspoon garlic powder
¼ teaspoon cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper
¼ cup olive oil
¼ cup grapeseed or canola oil (or other preferred mild tasting oil)
Method:
1. Spread the arugula greens out on a large, round serving platter to make a bed.
2. Using a sharp paring knife, cut the tops and bottoms off the orange. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
3. Arrange the orange on top of the arugula, overlapping the slices slightly. Then layer on the avocado slices.
4. To prepare the dressing, whisk together all the ingredients except the two oils. Continue whisking while adding the oils in a thin stream. Keep whisking until well combined. Drizzle vinaigrette over the salad and then season with ground pepper if desired. Garnish with the toasted pumpkin seeds.
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