Break out the barbecue for these flavorful cauliflower “steaks”!
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
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.
An interesting, yet classic, Italian combination of sweet and savory.
1½ pounds fingerling, or other small new potato
2 tablespoons olive oil
2 sprigs fresh rosemary, leaves stripped from stems and chopped
¼ cup gorgonzola dolce cheese
2 tablespoons honey
Sea salt and fresh ground pepper, to taste
1. Preheat the oven to 375°. Cut fingerlings in half lengthwise, if on the larger side. Then in a large bowl, toss the fingerlings in oil, add salt and pepper to taste, and the rosemary.
2. Place onto a baking sheet and roast in the oven for 45 minutes, turning potatoes half way through. Potatoes should turn a nice shade of brown and be fork tender. Remove from the oven and put the roasted potatoes on a serving platter, then add the gorgonzola on top in bite-size pieces and drizzle with the honey.
The inherent sweetness of carrots is further enhanced in this glazed side dish from local chef John Sundstrom’s Lark: Cooking Against the Grain.
1¼ pounds baby carrots
1 tablespoon unsalted butter
1 ½ tablespoons honey
Sea salt and fresh ground pepper
1. Prepare an ice bath. Bring a large saucepan of salted water to a boil. Boil the carrots for 2-3 minutes until just tender. Strain the carrots from water and immediately place them in the ice bath.
2. Remove the carrot skin by gently rubbing it off with a dry kitchen towel. (It should come off quite easily.)
3. Heat a sauté pan over medium-high heat. Add honey and butter to the pan and melt together. Add the carrots and toss to coat. Season with salt and pepper.
4. Cook until the carrots are heated through and the honey and butter mixture has formed a sticky glaze. Adjust seasoning to taste, serve hot.
Packed with rutabagas and kale, this super-healthy salad from Food & Wine is incredibly refreshing.
1 large bunch baby kale, or other favorite dark leafy green (about 2 pounds)
2 tablespoons apple cider vinegar
¼ cup, plus 2 tablespoons olive oil
1 teaspoon lemon zest
¼ cup lemon juice
1 tablespoons soy sauce
1 tablespoon honey
1 medium carrot, julienned
1 tart apple, peeled and julienned
1 cup peeled and julienned rutabaga
2 scallions, thinly sliced
Sea salt and fresh ground pepper to taste
1. In a large bowl, massage the kale with the vinegar, 2 tablespoons of the olive oil and 1 teaspoon of salt. Let stand at room temperature for 30 minutes.
2. Meanwhile, in a medium bowl, whisk the lemon zest and juice, soy sauce, honey and remaining ¼ cup of olive oil. Season with salt and pepper.
3. Toss the carrot, apple, rutabaga and scallions with the kale. Add the dressing and toss again. Season with salt and pepper and serve.