It’s time for another eChallenge! Thanks to everyone who participated in June’s Salmon Cakes eChallenge. We had some beautiful dishes and lots of great tips and ideas. From the ideas that came out last month, July’s eChallenge will be PESTO!
Another beautiful cauliflower caught my eye at the Culver City Farmers Market. Orange Cauliflower! The grower said that this variety was a bit sweeter in flavor than it’s white cousin. So bright and cheerful, I had to bring her home :). Upon further investigation, I found that it was not only beautiful and tasty, it was a new variety developed at Cornell that has more vitamins as well.
The florets of the new cauliflower look like those of its white cousin, but are orange. More importantly, the vitamin content of orange cauliflower is higher because it contains 320 micrograms of beta-carotene per 100 grams, or approximately 25 times more vitamin A than white cauliflower. – John Zakour and Linda McCandless, Cornell University
We had an unexpected Sunday dinner date opportunity, and it was a debate whether we would stay in, or go out to a restaurant. We were leaning towards staying in to catch up on videos/tv, and the thought of steak and roasted vegetables sealed the deal!
We have been steaming our asparagus, but after our success with the Romanesco cauliflower, I am on a roasted vegetable kick! I never realized what a difference roasting makes in vegetables. They are tender inside but still firm on the outside. There’s a nice toasty flavor mixed with whatever spices are used.
Tonight we were free-wheelin’ and recipe-free. We were doing our own version of 30-minute meals. Ok, it took more like 45 minutes including defrosting the steaks, but still, it was a quick, no fuss meal.