Creamy Tuscan Cauliflower

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FOR THE CASHEW CREAM

  • 1 cup raw cashews
  • 1 cup water

FOR THE PAN-SEARED CAULIFLOWER

  • 1 head cauliflower, cut into 4 quarters (can also do cauliflower steaks or pieces)
  • Salt and Black Pepper, to taste
  • 2 tablespoons high heat oil (like avocado, grapeseed, or canola)

FOR THE CREAMY TUSCAN SAUCE

  • 2 tablespoons plant-based butter (or more oil)
  • 1 bulb garlic, minced (more or less to taste)
  • 2 tablespoons Italian seasoning
  • 2 teaspoons Garlic powder
  • 1 teaspoon Smoked paprika
  • ½ teaspoon Chili flakes
  •  ½ teaspoon Black pepper
  • ½ teaspoon Salt
  • ⅔ cup sun-dried tomatoes in oil, chopped
  • 3 cups veggie stock
  • ⅔ cup vegan parmesan, grated
  • ½ cup fresh parsley, chopped
  • 1 lemon, juiced
  • 2-4 tablespoons dry white wine (optional)
  • 1-2 tablespoons white miso (optional)

  • PREHEAT OVEN to 425˚F/225˚C.
  • FOR CASHEW CREAM: Add 1 cup each cashews and water to a high-speed blender and blend until smooth*. Set aside.
  • FOR CAULIFLOWER PIECES: Add salt and pepper as desired to the cauliflower pieces. In a cast iron skillet, add 2 tablespoon oil over medium high heat. Once hot, add cauliflower pieces, flat side down. Do not overcrowd the pan, and do in batches if needed. Cook for 1-3 minutes until a nice brown, caramelized color starts to appear. Then, flip to the next cut side and cook an additional 1-3 minutes.
  • FOR BAKING: Place cast iron skillet in the oven and bake for 15-20 minutes**. Cauliflower should be just fork tender.
  • FOR TUSCAN SAUCE: While cauliflower in in the oven, add 2 tablespoon plant-based butter to a skillet and let melt over medium heat. Then add minced garlic and let cook for about 30 seconds. Add 2 tablespoon Italian seasoning, 2 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon each chili flakes, black pepper and salt, and stir, then add ⅔ cup chopped sun-dried tomatoes and stir again, cook for abut 1 minute. 
  • Add 3 cups vegetable stock and scrape the bottom of your pot. Add in all of the cashew cream and ⅔ cup grated parmesan and whisk together. Then ½ cup fresh chopped parsley, juice of 1 lemon, and if adding the optional 2-4 tablespoon dry white wine and 1-2 tablespoon white miso. Stir together until all ingredients are well combined. If needed, thin with more stock as desired. When cauliflower is done, add it to the sauce. Serve warmed. 

Notes

*Cashew cream: if you don’t have a high speed blender, you’ll want to soak your cashews for at least 2 hours in hot water, then blend.

**If you aren’t using a cast iron pan (or an oven safe pan, place cauliflower pieces on a baking sheet for the oven time.

***The sauce portion has been doubled from the video amounts shown.  After testing a few times with our family we decided we liked more sauce.  If you don’t like a lot of sauce, feel free to halve that part (keeping lemon juice and miso the same)

Simple French Tomato Pie from seriouseats.com

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  • 1 (14-ounce; 397 g) sheet puff pastry from 1 (17.3-ounce) package, such as Dufour, thawed if frozen; or 1  Pie Dough (i/2 recipe)
  • 1/4 cup (60 g) Dijon mustard or an equal-parts mixture of Dijon with crème fraîche (see note)
  • 1/4 cup packed grated Gruyere cheese (1 1/2 ounces; 43 g)
  • 1 medium tomato (9 ounces; 255 g), cored and sliced 1/4 inch thick
  • Kosher salt
  • Herbes de Provence, for sprinkling (optional)
  • Extra-virgin olive oil, for drizzling
  1. Preheat oven to 400°F (200°C) and set rack in middle position.
    If Using Puff Pastry:     On a lightly floured surface, gently roll out the puff pastry until it’s large enough to line an 8- or 9-inch tart pan or a standard 9-inch pie plate, roughly the size of an 10-inch round. Carefully transfer the mixture to a tart pan or pie plate, gently pushing it into the edges, and trim any excess overhang. Dock all over with a fork, then proceed to Step 2.
    Pie Dough: for single-crusted pies; Note, you can also use this style of dough for a free-form galette
  2. Spread mustard all over base of tart, then sprinkle Gruyere all over.
  3. Arrange tomatoes on top of mustard and cheese, then season all over with salt. Sprinkle lightly with herbes de Provence (if using) and drizzle with olive oil.
  4. Bake until tomatoes are roasted and excess water has cooked off and pastry is browned and crisp all over, about 30 minutes. Let cool slightly, then slice and serve.
  5. The tart is delicious with plain Dijon. If you want, you can cut it with an equal-parts mixture of crème fraîche, which is also delicious, though by no means necessary.

Mexican Street corn salad/dip from bellyfull.com

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2 tbsp vegetable oil
4 ears fresh corn, shucked, kernels removed (about 3-4 cups fresh corn kernels)
 3 tbsp Mexican Crema or sour cream
 2 tbsp mayonnaise
1 clove garlic, grated on a microplane grater (about 1 to 2 tsp)
2 tbsp fresh juice from 2 limes
¼ tsp chili powder
¼ tsp cumin
1/8 tsp smoked paper
coarse salt and pepper, to taste
 ¼ cup Cotija or feta cheese, finely crumbled¼ cup finely diced red onion
 1/3 cup fresh cilantro leaves, finely chopped

  • Warm oil in a large nonstick skillet over medium-high heat until shimmering. Add in the corn kernels; cook for about 5 minutes, tossing a few times, until lightly charred. Season with salt and pepper, to taste. Remove from the heat and cool for 10 minutes.
  • In a large mixing bowl, whisk together the crema, mayonnaise, garlic, lime juice, chili powder, cumin, paprika, and a pinch of salt and pepper.
  • Add dressing to the bowl with the cooled corn along with the cotija cheese, red onion, cilantro, and jalapeño. Using a rubber spatula, gently fold to combine and coat.
  • Serve and enjoy! (This salad is typically served warm, but it is also good at room temperature or even cold.)

Deb’s Favorite Brownies from smitten kitchen

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  • 3 ounces (85 grams) unsweetened chocolate, roughly chopped
  • 1/2 cup (4 ounces or 115 grams) unsalted butter, plus extra for pan
  • 1 1/3 cups (265 grams) granulated sugar
  • 2 large eggs
  • 1 teaspoon (5 ml) vanilla extract
  • 1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt
  • 2/3 cup (85 grams) all-purpose flour

    Heat oven to 350°F. Line an 8×8-inch square baking pan with parchment, extending it up two sides, or foil. Butter the parchment or foil or spray it with a nonstick cooking spray.

In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula and scrape batter into prepared pan, spread until even. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free.

Let cool and cut into desired size. If you’re like me, you will prefer these and all brownies, cold, from the fridge. But I bet you’re normal and will just eat them hot from the pan. If desired, dust the brownies with powdered sugar before serving.

French Strawberry Cake from Pinterest

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  • 1 1/3 cup flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 stick of softened butter
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1/2 cup sour cream or Greek yogurt (I use low fat)
  • 2 cups rough chopped strawberries
  • Sugar for finishing  
  1. Preheat oven to 350 degrees. Grease a 9 inch round pan. Add parchment paper to the bottom.
  2. In medium bowl, mix the flour, baking powder and salt. Set aside.
  3. Whip butter and sugar until fluffy.
  4. Add in eggs, one at a time. Beat well after each egg.
  5. Add in vanilla and beat well.
  6. Alternately, add in the flour mixture and the sour cream, beginning and ending with flour mixture.
  7. Fold in strawberries with a spatula.
  8. Spread batter in prepared pan and sprinkle top with sugar.
  9. Bake for 35-40 minutes, until cake tester comes out clean.
  10. Cool and serve. Cake will come out of pan easily if you want to plate it for display.

Spiced Roasted Cauliflower With Feta and Garlic from NYT

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  • 1 small head cauliflower
  • 6 garlic cloves, smashed
  • 3 tablespoons olive oil, plus more for serving
  • 2 teaspoons fennel or cumin seed
  • 1 teaspoon ground turmeric
  • Pinch of red-pepper flakes
  • Kosher salt and ground pepper
  • 1 ounce feta cheese, sliced or crumbled
  • ¼ cup parsley, tender leaves and stems, coarsely chopped
  • ¼ cup cilantro, mint or dill, tender leaves and stems, coarsely chopped

  • Heat oven to 450 degrees. Slice cauliflower lengthwise into ½-inch thick slices, including the core and leaves. (Some of the first slices will crumble and fall apart. This is O.K., and will be useful when you want those crispier bits.)
  • Place cauliflower (slices and crumbles) and garlic on a rimmed baking sheet and drizzle with olive oil. Sprinkle with fennel seed, turmeric and red-pepper flakes, and season with salt and pepper.
  • Roast, without disturbing, until cauliflower has turned a deep golden brown and crisped up in spots, 25 to 30 minutes. Using a spatula, flip the larger steaks and stir the smaller bits around and continue to roast until completely and evenly browned, another 8 to 10 minutes.
  • Remove from heat and transfer to a large serving platter. Top with feta, herbs and a drizzle of olive oil.

Melissa Clark’s IP steel-cut oats

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1 tablespoon unsalted butter, plus more for serving
1 cup steel-cut oats
¼ cup dried currants or dried fruit
1 tablespoon maple syrup, plus more for serving
¼ teaspoon kosher salt Flaky sea salt, for serving (optional)

Using the sauté function, melt the butter in the pressure cooker. Then stir in the oats, currants, syrup, and salt; stir until the oats are toasted and fragrant, about 3 minutes. Stir in 3 ¼ cups water, cover, and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes; then release the remaining pressure manually. Serve with additional maple syrup, butter, and a sprinkling of flaky sea salt if desired.

4-6 servings

Strawberry summer cake from smitten kitchen

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strawberry barley summer cake
  • 6 tablespoons (85 grams) unsalted butter, at room temperature, plus extra for pie plate
  • 1 1/2 cups (188 grams) all-purpose flour (can swap 3/4 cup or 94 grams all-purpose flour with 3/4 cup or 75 grams of barley flour, see Note)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar
  • 1 large egg
  • 1/2 cup (118 ml) milk
  • 1 teaspoon (5 ml) vanilla extract
  • 1 pound (450 grams) strawberries, hulled and halved

Preheat oven to 350°F (180°C). Butter a 9- or 10-inch springform or cake pan. The 10-inch would make a thinner cake.

Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

Pour into prepared pan. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.

Do ahead: Cake can be stored at room temperature for up to 2 days, loosely covered, but good luck with that.

No-Knead Crusty Cherry Walnut Bread from Kitty’s Kozy Kitchen

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  • 3 cups + 2 Tablespoons  all-purpose flour
  • 2 teaspoons coarse sea salt
  • 1/2 teaspoon instant yeast
  • 3/4 cup chopped nuts ( walnuts or pecans)
  • 3/4 cup dried cherries (dried cranberries or apricots would be good, too)
  • 1 Tablespoon honey
  • 1 and 1/2 cups warm water (about 95 degrees)
  • 6 quart or higher dutch oven or 2 smaller dutch ovens, if making small loaves,  or any large oven-safe pot with a lid.
  1.  Stir the first 6 ingredients together in a large bowl. Stir in the warm water. The dough will be pretty sticky– you want a sticky dough!  Gently shape into a ball as best you can. Cover tightly with plastic wrap or aluminum foil. Set on the counter at room temperature,  and allow to rise for 12-18 hours. The dough will double in size, stick to the sides of the bowl, and be covered in air bubbles.
  2. Turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape into a ball as best you can. Transfer dough to a large piece of parchment paper. (Large enough to fit inside your pot and one that is safe under such high heat. 
  3. Using a very sharp knife, gently score an X into the top. Cover dough lightly with plastic wrap and leave alone for 30 minutes.
  4. During this 30 minutes, preheat the oven to 475 degrees.  Place your dutch oven (with the lid) or heavy duty pot inside for 30 minutes so that it’s extremely hot before the dough is placed inside. After 30 minutes, remove the dutch oven from the oven and carefully place the dough inside by lifting it up with the parchment paper and sticking it all– the parchment paper included– inside the pot. Cover with the lid.
  5. Bake for 25 minutes with the lid on. Carefully remove the lid and continue baking for 8-10 more minutes until the bread is golden brown. Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on the counter for 30 minutes before breaking/slicing/serving.
  6. Cover and store leftover bread at room temperature for 1 week.

Marcella’s Broccoli and Potato Soup

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  • 3 tablespoons unsalted butter, divided
  • 1/4 cup extra virgin olive oil
  • 2 cups yellow onion, julienned
  • Kosher salt and freshly ground black pepper
  • 3 garlic cloves, peeled and minced (about 1 tablespoon)
  • 2 cups Yukon Gold potatoes, peeled, medium dice
  • 2 1/2 cups broccoli florets, no stems
  • 3 1/2 cups stock, chicken or vegetable
  • 6 smallish fresh basil leaves, torn
  • 1/2 cup Parmesan, grated
  1. In a 3 1/2-quart heavy-bottomed pot, combine the olive oil and half the butter. Place the pot over medium heat. Once the butter begins to melt, add the onions. Season them with a pinch of salt and freshly ground black pepper.
  2. Saute the onions until they become golden. Don’t rush this step and adjust the heat as necessary to keep them from browning too fast. Add the garlic and cook until fragrant.
  3. Add the potatoes. Stir them to coat with oil and let them sizzle away for a minute or two. Add the broccoli and do the same as you did with the potatoes. Add the stock.
  4. Bring the stock to a boil. Taste the broth and adjust the seasoning. Go easy on the salt though because the Parmesan has lots and will act as seasoning as well.
  5. Simmer the soup until the broccoli and potatoes are tender. The broccoli is not going to remain vibrant green, but if it is good broccoli it won’t be olive drab either.
  6. Once the potatoes have cooked through, add the parmesan, the remaining butter, and the basil. Stir to combine and serve with more black pepper.