Millet Cauliflower Caraway “Mashed Potatoes”

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Cauliflower Millet Mash

Cauliflower is trendy. It’s become the hip, harlem shakin‘, Sriracha loving, Ray-Ban wearing vegetable of 2013. It’s hot on demand and is quickly sneaking its way onto restaurant menus nationwide. Can’t say I predicted that.

I could’ve predicted the past year’s kale boom, the one that’s quietly beginning to slow. Leafy, vibrant greens packed with nutrients – it was only a matter of time before they shifted beyond garnish status on the plate. This whole cauliflower craze though, it really snuck up on me. I definitely didn’t see the day coming where cauliflower “steak” would push beef aside and become the highlight of a menu (at $34 a plate)! I could certainly argue with that price, but cauliflower shining across menus is fine by me.

Cauliflower doesn’t make my grocery list all that often, but I admit, its crowns have been the favored ones ever since I was kid. My mom would often steam it up alongside broccoli, the green monster I’d grimace at after every bite. For the cauliflower, however, there was never any kind of the “you won’t get dessert if you don’t eat…” convincing needed. Today, I probably eat more of the green crowns than the white, but again I admit, cauliflower is still the favored one. Cauliflower Millet Mash

Its relatively neutral flavor makes it great for dishes like this (and apparently pizza crust too!). Here, cauliflower is paired with a slightly nutty millet, and then whipped up in a food processor. The result is a creamy, mashed potato-like texture yielded without any butter or cream needed. In fact, you could call this a no-fat version of mashed potatoes, although with the caraway seeds, it’ll bring just a tad more complexity to the table. Feel free to skip the seeds altogether if you’re looking for a neutral side or straight-up mashed potato replacement. However, I find the caraway to really add a nice, unique element you seldom find outside of rye bread.

I served this up with a batch of sautéed baby portabella mushrooms and garlic. To do the same, simply slice up  8 oz. baby portabellas along with a couple of garlic cloves. Saute in a little olive oil, deglazing the pan with a splash of balsamic vinegar, and seasoning with salt and pepper. Feel free to add in thyme or other herbs, or keep it simple and let the millet mash speak for itself. The mushrooms will add a nice depth of texture to the velvety smooth cauliflower. CLICK HERE FOR RECIPE…

Spring Asparagus Pesto

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Asparagus Pesto

One of my favorite things about spring is the abundance of fresh asparagus.  It’s clearly the supermodel of its season, able to grow as much as 10 inches in a 24-hour period. Too bad (thank god?) my legs never grew that fast.

When I used to work at a CSA, picking baskets of the veggie was part of my daily morning routine. Given its constant growth spurts, a regular harvesting schedule is a necessity. Lucky for you and I, this should mean plenty of cheap asparagus at the farmer’s market stands every spring. Or a constant source of produce if you’re growing your own garden.

Asparagus Pesto

The first few times I take it to my kitchen, whether from my family’s garden or a local farmer, I always give my asparagus a simple steam with a drizzle of olive oil and vinegar, or a quick saute with garlic, EVOO and lemon. Spring is of course the best time to eat the vibrant stalks, and its natural flavor should suffice. However, as every asparagus grower knows, if you’re endlessly harvesting your own, there’s only so much steamed asparagus one can eat before you fear your pee will smell horrible forever.

Luckily, I’ve always been able to get over the whole smelly pee things as long as I keep finding new and creative ways to make the veggie exciting. There’s definitely a ton you can do with it - Tacos, tartines, wraps, soups, you name it.  One of my favorites is to dress it up with a simple Soy Asian Vinaigrette.

This is the first year I’ve ever tried to do an asparagus pesto, and I was pleasantly blown away with the results. This makes for a perfect sandwich spread, and would also go great with pasta – though I’d recommend drizzling in a little more olive oil before tossing it with your noodles. For sandwich material, keep it vegan and add it to other roasted veggies or a pressed and baked tofu, or add in some mozzarella and tomato.

Rosemary Garlic Roasted Potatoes

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Roasted Rosemary Potatoes

Word is that rosemary can boost your memory, according to a recent study presented at the Annual Conference of the British Psychological Society in Harrogate. It’s being speculated that the eucalyptol compound within the herb has an affect on the brain and our memory systems. I’ll take it. A little freshening up never hurt my brain, especially when it results in a bonus for my tastebuds too.

Regardless of its potential magical powers, I’ve always loved the natural fragrance of rosemary. In honesty, I don’t utilize it enough. I think this is largely because rosemary’s most often paired with meats. But of course it goes well with vegetarian cuisine too, crispy potatoes especially.

I absolutely adore this simple combination, and as mentioned in previous posts, can never get enough of roasted garlic. I contributed this dish for a family dinner the other week. As straightforward as it is, it surprisingly got a round of comments from the table. I was worried it’d be masked by all the other seemingly elaborate dishes on the table. There’s something about potatoes, however, that nearly always bring high fives.

Healthier, and much more elegant, than a deep-fried french fry, this is a classic side suited for numerous occasions. I always opt for a red-skinned potato for the touch of color they add to the bowl, but feel free to experiment with other varieties.

Curried Sweet Potato and Lentils

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Curried Sweet Potato and Lentils

I’ve been trying to use up all my winter foods before the much anticipated spring veggie takeover. While I could certainly eat sweet potatoes year-round, it’s likely they’ll soon be swapped for a greener, but equally sweet, starch. I’m talking spring peas, and buckets of them. I’m talking sweet pea soups and all the other early seasonal veggies I can pair with them. Man am I ready for that.

However, in the meantime, I’m still going strong with my long-term love of sweet potatoes and relishing in their convenience. Sweet peas are great, but to enjoy them at their best, you’re in for an hour or so of shucking away their pods. (Totally worth it though!) On the other hand, the sweets used in this dish needn’t even be peeled. In fact, after a good wash, you’ll want to leave on the skin as you chop. It’s this thin outer layer that holds much of the healthy tuber’s potassium and fiber.

Speaking of fiber, I’m not sure there’s an easier (or cheaper), cholesterol-lowering source than lentils. Lentils really don’t get enough credit in my kitchen, but I’m always happy with the results when they do make it to the stove. Filling and versatile, I hope to see more of these on my blog soon.

Here, they’re paired with a flavor-heavy variety of spices and sweetened with both the coconut milk and the potatoes. The potatoes every so slightly melt into the dish, complimenting the coconut which gives the low-fat lentils a slight richness. I recommend serving in a wrap with diced avocado, but any whole grain would work below them as well.

Note, this recipe is meant to feed a crowd. Cut the recipe in half or freeze for later use if yield is too much.

CLICK HERE FOR RECIPE…