Roasted Romanesco Cauliflower

So simple, so stunning: Use this basic roasting method as a jumping off point for enjoying this crunchy, mellow vegetable.

Ingredients:
1 pound Romanesco cauliflower, cut into wedges
2 tablespoons olive oil
½ lemon
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 450°.

2. Toss Romanesco with oil, salt, and pepper on a rimmed baking sheet. Roast, turning halfway through, until golden and tender, about 20 minutes. Squeeze over a few tablespoons of juice from the lemon half and season with more salt and pepper as needed.

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Fall in Abundance Recipes

recipes-october-23-archived

This week marks the return of a cherished Northwest delicacy: fresh Porcini mushrooms locally-foraged from our area forests. Earthy and woodsy, these meaty mushrooms define fall eating, acting as a wonderful compliment to seasonal favorites like soup, risotto and wild rice pilaf. Enjoy our favorite version of the latter this week, served alongside a beautiful salad topped with pears, blue cheese and hazelnuts, plus a medium-bodied Italian red wine, warm garlic bread with Porcini compound butter and an abundance of produce.

Here are a few recipe ideas for the week:

Wild Rice Pilaf with Sautéed Porcini Mushrooms
This hearty, robust dish is excellent warm or made ahead and served at room temperature.

Blue Cheese-Stuffed Roasted Pears with Arugula
Roasted and topped with cranberries, hazelnuts and blue cheese, these pears from the Barefoot Contessa are incredibly flavorful.

Roasted Romanesco Broccoli & Poblano Peppers
This dish boasts wonderful depth of flavor thanks to a splash of sherry vinegar and a dash of chili flakes.

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Roasted Romanesco Broccoli & Poblano Peppers

This dish boasts wonderful depth of flavor thanks to a splash of sherry vinegar and a dash of chili flakes.

Ingredients:
1 pound Romanesco broccoli
2 Poblano peppers, seeds removed and sliced into quarters
1 garlic clove, peeled and minced
3 tablespoons top-quality sherry vinegar
¼ teaspoon dried chili flakes
Sea salt and fresh ground pepper

Method:
1. Heat the oven to 425º. Cut the Romanesco so that the stalks are not more than ½-inch thick. Toss Romanesco and Poblanos with the garlic, 2 tablespoons of olive oil, and ¼ teaspoon salt and scatter on a rimmed baking sheet.

2. Roast for 12-15 minutes, tossing the once or twice, until the broccoli turns bright green and is slightly al dente, and peppers have blackened edges.

3. Remove from the oven and allow it to cool slightly. Toss with the 3 tablespoons of vinegar and ¼ teaspoon chili flakes. Allow to cool a little more. Add more vinegar, chili flakes and salt to taste. Drizzle with olive oil and serve at room temperature.

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