Food & Drink
May 24, 2018
Chances are this Memorial Day your grill will be occupied with meat, meat and more meat! So I like to take my veggies inside and give them the love they deserve. Here is a round-up of my favorite veggies sides all of which are SUPER easy to make! Enjoy!
SPICY ROASTED CORN WITH COTIJO CHEESE:
- 1 bag of Trader Joe’s Frozen Roasted Corn
- 2 green jalapeno, deseeded and diced
- 1 large red pepper, deseeded and diced
- 2 shallots minced
- 1/2 red onion diced
- 4 tbsp of butter
- 1/2 tsp of Salt
- 1/2 cup Grated Cotijo Cheese
- In a large skillet melt the butter
- Add the shallots, red onion, jalapeno pepper and red pepper. Cook until they begin to get tender
- Add the roasted corn and salt. Cover and let cook for 10 minutes or until the corn is warm.
- Transfer to a serving bowl. Top with Cotijo cheese and garnish with cilantro
HONEY ORANGE ROASTED CARROTS
- 1 bundle of organic orange carrots, stems removed (thin carrots work best)
- 1 bundle of organic purple carrots, stems removed (thin carrots work best)
- 3 tbs spoons of local honey
- Juice from 1 large orange
- 1/4 cup of olive oil
- 2 tsp of sea salt
- 6 ounces of goat cheese
- 1 tbs of chopped parsley
- Preheat the oven to 400
- Line a large baking pan with parchment paper
- Cut each carrot in half
- In a small glass bowl, whisk together the olive oil, honey , orange juice
- Toss the carrots in the mixture
- Evenly spread the carrots on the pan. Sprinkle with 1 tsp of salt. (If the pan looks too crowded, use 2 pans)
- Reserve the remaining honey, orange mixture
- Roast carrots for 20 minutes. Remove and drizzle the remaining honey/orange mixture on the carrots.
- Return to oven for another 20 minutes or until the carrots begin to brown
- Remove carrots and allow to cool for 10 minutes
- Plate carrots. Sprinkle remaining salt, goat cheese and garnish with parsley.
WHOLE ROASTED PARMIGIANO REGGIANO CAULIFLOWER
- 1 large cauliflower head rinsed well
- 1/3 cup of olive oil
- 1/3 cup of parsley
- 1/3 cup of grated parmigiano reggiano
- 1/2 tsp salt
- Preheat the oven to 400
- Trim the cauliflower head. Remove the leaves, but be sure not to remove to much of the base/stem.
- Place the cauliflower head in a baking dish. Fill the baking dish with 1/2 inch of water. Cover the dish completely with aluminum foil making sure the edges are sealed tight. Bake in the oven for 25 minutes or until you can easily poke a toothpick through the center of the cauliflower head. You want the cauliflower to be lightly steamed.
- While the cauliflower is cooking, combine the parsley, olive oil, grated cheese and salt in a food process and process until smooth. Remove the paste and set aside.
- When cauliflower is cooked through, remove from the oven.
- Discard the aluminum foil, drain the water from the baking dish and let the cauliflower cool (in the baking dish) for at least 5 minutes
- Increase the oven temp to BROIL
- Brush the cauliflower head with the parsley and parmigian paste and return to oven for at least 10 minutes or until the cauliflower head is a deep golden brown.
- Remove from oven, slice and devour!!
1 package of baby corn (approximately 18 pieces)
2 tbsp of butter
½ tsp salt
2 tbsp of light sour cream
2 tbsp of mayo
¼ cup of grated cotija cheese or grated parmesan cheese
smoked paprika to sprinkle
1 tbsp of chopped parsley
- Heat butter in a large non-stick pan over medium high heat. When butter melts add baby corn and cover. Cook for 2 ½ minutes. Flip corn. Cook for another 2 ½ minutes then remove from heat.
- While corn is cooling, mix the sour cream and mayo together well.
- Once corn is room temperature, sprinkle with salt and place on serving platter.
- Brush the corn with sour cream/mayo mixture.
- Sprinkle cheese generously over corn
- Sprinkle smoked paprika lightly over corm
- Garnish with parsley and serve!
Romesco sauce is a nut and red pepper-based sauce that originated from Northeastern Spain. The fishermen in this area made this sauce to be eaten with fish. I make jars of it and use it on everything from fish, to chicken to roasted cauliflower and even EGGS!
Try it and let me know what you think!
1 head of purple cauliflower broken down into florets
1 head of yellow cauliflower broken down in to florets
2 tbsp of olive oil
2 tsp salt
1 tsp pepper
grated parmigiano or grated ricotta salata (for plating)
chopped fresh parsley (for plating)
2 red roasted pepper (jarred or homemade)
4 roasted piquillo peppers (jarred or homemade)
1/2 cup of jarred roasted tomatoes
5 raw garlic cloves
1/2 cup roasted almonds
2 tbsp sherry vinegar
1/2 tbsp smoked paprika
2 tbsp of olive oil
- Preheat oven to 400
- Line 2 baking sheets with parchment paper.Place florets on baking sheets and toss cauliflower in olive oil. Sprinkle salt and pepper evenly.
- Roast cauliflower until golden brown and tender. About 35 minutes
- While the cauliflower is roasting, combine all of the romesco sauce ingredients in a food processor. Process until all ingredients are fully combined. The sauce should not be over processed. I like for it to have texture.
- Generously layer the sauce onto a large circular dish and place the roasted cauliflower on top while still hot.
- Sprinkle the cauliflower with parsley and grated cheese of choice. I prefer pecorino romano or ricotta salata.