Whole-Roasted Cauliflower
This dish can’t be beat for presentation, served whole and topped with olive oil and sea salt.
Ingredients:
1 head cauliflower, leaves removed
2 ½ cups dry white wine
½ cup olive oil
¼ cup kosher salt
3 tablespoons lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
Additional olive oil and sea salt for garnish
Method:
1. Preheat oven to 475°. Bring wine, oil, kosher salt, lemon juice, butter, red pepper flakes, sugar, bay leaf and 8 cups water to a boil in a large stock pot.
2. Add cauliflower, reduce heat and simmer, turning occasionally until knife easily inserts into center, about 25 minutes.
3. Using two slotted spoons, removed cauliflower from pot and transfer to rimmed baking sheet, draining well. Roast until brown all over about 30-40 minutes.
4. Transfer cauliflower to serving platter, drizzle with olive oil and a sprinkling of sea salt.
Broccolini Salad with Olives and Sun-Dried Tomatoes
This salad packs in the flavor!
Ingredients:
1 large bunch broccolini, trimmed of tough ends
¼ cup olives of your choice, pitted and chopped
¼ cup sun-dried tomatoes, chopped
3 tablespoons fresh parsley, chopped
3 tablespoons olive oil
Juice of 1 lemon
Sea salt and fresh ground pepper
Method:
1. Cook the broccolini until just tender in salted boiling water. Drain and let cool.
2. Stir the lemon juice, salt and pepper together in a large bowl.
3. Add the broccolini to the bowl and toss with dressing. Taste and add salt as needed. Add olives, parsley and sun-dried tomatoes, toss gently.
Brunch Time Recipes
Put on a pot of coffee and perk up your taste buds with this week’s selection of spring-fresh brunch fare. Featuring organic breakfast sausages from Skagit River Ranch, Fairhaven Mills organic buckwheat flour, homey apple butter, and, of course, farm-fresh eggs from our heritage breed hens, the delivery also includes Challah bread from Snohomish Bakery, smoked cinnamon, soft, spreadable sheep’s milk cheese and snack-ready pear chips, plus such spring favorites as leeks, sunflower shoots, chive blossoms and red spring onions. Rise and shine, it’s breakfast time!
Here are a few recipe ideas for the week:
Challah Bread French Toast
This lovely and light French toast is wonderful topped with syrup, confectioner’s sugar or this week’s apple butter.
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.)
Maple-Spiced Apples
These fragrant apples are wonderful served on top of French toast, or tucked inside crêpes.
Scrambled Eggs with Red Spring Onions & Leeks
Punched up with bright spring onions, these scrambled eggs are divine.
Grilled Cauliflower Steaks with Honey & Meyer Lemon
Time to break out the barbecue for these flavorful cauliflower “steaks”!
Meyer Lemon-Honey Vinaigrette
This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.
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.
