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I promise that I have been doing much more in the kitchen than baking up butter and sugar-laced treats. It just seems that the only time I think to snap a picture is when I have a baking project going on. Truthfully though, I haven’t been spending as much time in the kitchen as I would like to. We just moved and are still getting settled in. I was out of town for a week visiting family and friends across Connecticut and New York. And next week I am starting grad school so I am busy preparing for that, too.
Our CSA is going strong. This year we opted with Lancaster Farm Fresh Co-Op. Everything is from Lancaster County, just an hour away. They deliver to our favorite coffee shop in our neighborhood (which also sells take-out beer), so it makes our weekly trip totally worth it. It’s also walking distance, so we don’t have to drive to pick it up! We are pretty inundated with greens right now, but we scored a pound of sweet cherries a few weeks back. I had a potluck for work and Father’s Day was coming up, so I put them to use immediately. Of course, I left some for snacking, too.
Brown Butter Cherry Bars
from Smitten Kitchen
For the crust:
7 tablespoons unsalted butter, melted
1/3 cup sugar
1/4 teaspoon vanilla extract
1 cup plus 1 tablespoon all purpose flour
Pinch of salt
For the filling:
1/2 cup sugar
2 large eggs
Pinch of salt
1/4 cup all purpose flour
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, diced
1 pound sweet cherries (you will not use all of them, so there should be plenty left for a treat later on!)
To make the crust: Preheat over to 375°F. Cut two 12-inch lengths of parchment paper and trim each to fit the 8-inch width of an 8×8-inch square baking pan. Press it into the bottom and sides of your pan in one direction, then use the second sheet to line the rest of the pan, perpendicular to the first sheet. (It should look like this.)
Using rubber spatula or fork, mix melted butter, sugar, and vanilla in medium bowl. Add flour and salt and stir until incorporated. Transfer dough to your prepared pan, and press the dough evenly across the bottom of the pan. Bake the crust until golden, about 18 minutes (it will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature.
To make the filling: Cook butter in heavy small saucepan (a lighter-colored one will make it easier to see the color changing, which happens quickly) over medium heat until deep nutty brown (do not burn), stirring often and watching carefully, about six minutes. Immediately pour browned butter into glass measuring cup to cool slightly.
Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla and whisk until smooth. Gradually whisk browned butter into sugar-egg mixture; whisk until well blended.
Arrange pitted cherries in bottom of cooled crust. Carefully pour browned butter mixture evenly over the fruit. Bake bars until filling is puffed and golden and tester inserted into center comes out clean, about 40 minutes (though, of course, this took less time in my hyperactive oven so please watch your baking times carefully). Cool bars completely in pan on rack.
Use the parchment paper overhang to carefully remove cooled bars from pan and place them on a cutting board and cut them into squares with a very sharp knife. The cherries, if they fall over your slicing lines, will want to give you trouble but if you saw a sharp knife into them slowly before pressing down, they’ll cut neatly and with minimum carnage.
I did not snap a photo of the finished product. They were so delicious I ate them almost immediately. I made a second batch and they came out even better than the first. Having fresh cherries definitely made the difference, but you can use frozen, or any berry of your choice. It would probably be a lot of fun to stud this cake with lots of blueberries or rasberries in the upcoming weeks while they are in season. I don’t know if I’ll make them again- they have a LOT of butter- but I would definitely recommend that you make them. And maybe share them with your friends.
I am backed up on posts, so this meal is from a few weeks ago, but I don’t think it’s too late to enjoy it, even though pumpkins have given way for candy canes, chocolates, and tons of delicious cookies. I made this right after Thanksgiving with a pumpkin that I’d had in my apartment as a decoration for the Fall. I felt bad throwing it out, and decided to honor it properly by cooking it up!
I had been saving a recipe that was sent to us by our CSA from way back in October. I was waiting specifically until I didn’t have need for a pumpkin anymore. So after Thanksgiving came to an end, I got right to work.
Roasted Pumpkin Curry
1/2 of 1 small pumpkin seeded, peeled, and cubed
1 can of coconut milk
1/2 cup vegetable stock
2 or 3 tablespoons of red curry paste
2 or 3 tablespoons of fish sauce
4 or 5 tablespoons sugar
1 red bell pepper, julienned
8 oz. firm tofu, diced into small cubes
1 cup of green peas (fresh or frozen)
1/2 cup of chopped carrots
1 cup of steamed jasmine rice
Preheat oven to 400F.
Cut pumpkin into two halves and roast, cut side down, for at least 1 hour.
Meanwhile, bring coconut milk, fish sauce, sugar, and curry paste to a boil. Reduce heat and add bell pepper, carrots, tofu, green peas, and roasted pumpkin. Simmer until bell pepper and carrots are soft. Serve with steamed jasmine rice.
This dish was so delish! I was really surprised how well the pumpkin worked with the curry. It was very spicy- great for a chili night. The chili paste and the coconut milk made it silky, spicy and sweet. The vegetables complimented it well and the rice made it thick enough to fill you up. I highly recommend this for veggie lovers and my vegan friends. If you don’t have access to a pumpkin (by now it is past Christmas and finding one is probably quite a challenge), you can probably use any type of winter squash. I’ll probably make this meal again before Winter comes to an end. I am pretty obsessed and have been singing it’s praises for over a month now!
I’ve never been a huge fan of Brussels sprouts. This is just purely based on the idea of BrusselsSprouts, not even the taste. I hadn’t event tried them until a few years ago when I spent my first Thanksgiving away from home, when a friend brought a side dish of sprouts to our potluck. I didn’t fancy them back then, and I was still skeptical of them until recently. We received some in our CSA share in the month of November. I was a little reluctant, but Stuart was ecstatic. I took a measly bundle from the bottom of the bin, and searched far and wide for a good recipe. I ended up cooking them in a Frittata with bacon, and it was absolutely horrendous. I swore off the sprouts again.
Not too long after, as Thanksgiving was approaching, we received some more from our CSA. Stu encouraged me to give them another go around, so I told him I would. I also was lucky enough to stumble upon an episode of Alton Brown’s Good Eats that was specifically centered around the beauty of the Brussels sprout. I thought I was ready to give them a try.
Oddly enough, I found my recipe in the October issue of Real Simple. This was after searching culinary magazines, websites, and blogs. It was a simple recipe for ravioli with Brussels Sprouts and bacon. Alton Brown had mentioned that bacon is the perfect counterpart to sprouts, and I love a good ravioli dish. I decided to give it a go.
Stu took the reigns on this one, as I was busy tying up loose ends (i.e. a pumpkin pie) for Thanksgiving
Ravioli with Brussels Sprouts and Bacon
from Real Simple Magazine, October 2010
1 pound cheese ravioli (fresh or frozen)
6 slices of bacon
3 tablespoons olive oil
1/2 cup pecan halves, roughly chopped
1/2 pound Brussels sprouts, thinly sliced
kosher salt and black pepper
1 tablespoon white wine vinegar
grated Parmesan, for serving
Cook the ravioli according to the package directions.
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6 to 8 minutes. Transfer the bacon to a paper towel–lined plate. Break into pieces when cool.
Wipe out the skillet. Heat 2 tablespoons oil over medium heat. Add the pecans and cook, stirring frequently, until lightly toasted, 2 to 4 minutes.
Add the Brussels sprouts, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until just tender, 3 to 4 minutes.
Stir in the vinegar. Add the bacon and toss to combine. Serve over the ravioli. Drizzle with the remaining tablespoon of oil and top with the Parmesan, if desired.
Yeahhh! This was so good. I think the bacon did the trick, but also the fact that the sprouts were sliced so thinly. It was just the right combination of bitter green vegetable, savory meat, and soft cheese. Not only would I eat this dish again, but I look forward to the next time I can cook up some sprouts- even beyond the holiday season. Not too shabby!
I have been very productive in the kitchen lately. Honestly, I have, although this blog shows no proof. Unforunately, neither does my camera. I have been up to my eyeballs in festive foods and baked goods, including but not limited to: apple butter, cranberry apple jam, pumpkin pie, apple pie, home made marshmellows, donuts, and a failed sweet potato souffle. However, most of these things were so involved that I didn’t get around to photographing them, or if I did, it wasn’t enough to make a post out of. Also, most of these things will probably be used as Christmas gifts so I don’t want to go too deep into details.
In the meantime, here are the photos that I did take, in no particular order, so that you can get a sneak peak of what I’ve been up to.
So that is a general mash-up of what I’ve been up to. Mostly baking things that are unhealthy. I still have our final CSA pick-up to post, and it was good one! As well as some of the seasonal meals that we’ve been able to get out of it. I’ve also been stocking up on potatoes and squash for the upcoming weeks. Now that our CSA is over, I’m trying to focus mostly on meals that are pantry-based, or more importantly, cheap. Things might get pretty boring around here, especially since the budget is tight, but I’ll do my best to keep things interesting. I’ll also promise to do my best at posting more regularly, as Christmas is coming up and I can already tell I’ll be spending many long nights in the kitchen making baked goods and home-made presents. Come on back for more!
This fall I’ve found myself pretty obsessed with butternut squash. I don’t think I’m the only one who has this sentiment, but I can’t stop myself from picking one up every time we go to our CSA or I hit up a farmer’s market or farm stand. My goal this year though, is to find new and unique ways to cook with the squash, instead of just roasting it or putting it in soups. I’ve had some success with this so far, although I did use some squash in a delicious butternut squash and pear soup. My favorite recipe so far though, has been a butternut squash sauce recipe that I’ve been using on pasta for the past few weeks.
Butternut Squash Pasta Sauce
from Martha Stewart
1 medium butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
1/2 teaspoon dried rubbed sage
Coarse salt and ground pepper
5 cloves garlic, peel on
1 cup half-and-half
Pasta (such as cheese ravioli or any short pasta), for serving
Toppings, such as grated parmesan cheese, chopped toasted walnuts, finely chopped fresh sage
Preheat oven to 375 degrees. Using a large, sharp knife, trim ends; halve squash crosswise to separate bulb from neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; discard.
Cut squash into 2-inch chunks; transfer to a small rimmed baking sheet. Toss with oil and sage; season generously with salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard skin from garlic.
Transfer squash and garlic to a food processor; puree. With motor running, add half-and-half through the feed tube; process until smooth. Add 1 to 2 cups water; continue to process until smooth, adding water to thin if necessary. Season again generously with salt. (To freeze, see below.)
Cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Pour sauce over pasta; toss to coat. Add some pasta water to thin sauce if necessary. Serve with desired toppings.
I made this recipe with ravioli the first time. I loved it because it was almost the same as making butternut squash ravioli with a squash filling, but it was much easier and less time-consuming. I don’t have a pasta maker, so making my own ravioli is out of the question at this point, but the sauce gave a taste that was just as good. It was fairly easy to make and there was a ton leftover. We had the sauce with another pasta dish the following week, and there is still some leftover. There is now some in the freezer for later on in the winter when I can’t access the squash as easily as I can now. I’m curious to try the sauce with something other than pasta, but I’m not sure how that would work. Post in the comments if you have any suggestions.
As harvest season is coming to a close, it is refreshing to still see lots of leafy greens available. I was pretty excited last week when we received a beautiful bunch of swiss chard in our CSA share. I’ve cooked with chard throughout our CSA season, but I was interested in looking for a more autumn-themed dish. I can always count on my Eating Well: In Season cookbook to provide me with a seasonal meal.
The recipe that I found was pretty similar to some of the frittatas that I’ve made throughout the summer except that this recipe called for a tart crust made from scratch. I was pretty excited to give it a try.
Chard and Feta Tart
Adapted from Eating Well In Season
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 and 1/2 tablespoon chopped fresh oregano, or 1/2 teaspoon dried
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
5 tablespoons cold water
2 teaspoons extra-virgin olive oil
6 cups chopped chard (about 1 bunch), leaves and stems separated.
2 tablespoons minced garlic
2 tablespoons water
2 large eggs
1 cup part-skim ricotta cheese
1 teaspoon freshly grated lemon zest
1/8 teaspoon freshly ground pepper
1/2 cup chopped pitted Kalamata olives
1/3 cup crumbled feta cheese
To prepare crust:
Combine whole-wheat flour, all-purpose flour, oregano, salt and 3/4 teaspoon pepper in a bowl. Make a well in the center and add 1/3 cup oil and 5 tablespoons water. Gradually stir the wet ingredients into the dry to form a soft dough. Knead on a lightly floured surface until the dough comes together. Wrap in plastic and chill for 15 minutes.
Preheat oven to 400F. Coat a 9-inch tart pan with removable bottom with cooking spray.
Roll the dough into a 12-inch circle on a lightly floured surface. Transfer to the prepared pan and press into the bottom and up the sides. Trim an overhanging dough and use it to patch any spots that don’t come all the way up the sides. Prick the bottom and sides with a fork in a few places. Bake the crush until firm and lightly brown, 20 to 22 minutes. Let cool on a wire rack for at least 10 minutes.
To prepare filling:
Meanwhile, heat 2 teaspoons oil in a large skillet over medium heat. Add chard stems and cook, stirring until just tender, about 2 minutes. Add garlic and cook, stirring until fragrant, about 15 seconds. Add chard leaves and 2 tablespoons water and cook, stirring, until the leaves are just tender and the water has evaporated, about 2-5 minutes. Transfer the greens to a sieve over a bowl and let drain and cool for 5 minutes. Whisk eggs, ricotta, lemon zest and 1/8 teaspoon black pepper in a large bowl. Fold in the greens olives, and feta. Spread the filling into the crust. Bake the tart until the top is lightly browned and knife inserted in the corner comes out clean, 30 5o 35 minutes. Let cool for 10 minutes before cutting into wedges.
This was an awesome meal. The home-made crust was so savory from the black pepper and oregano. The filling was delightful. I didn’t have lemons on hand, so I added some lemon-pepper seasoning and it worked just fine. It probably wasn’t as strong as it would have been with the addition of grated lemon peel, but it worked. I loved the combo of the olives and feta with the chard.
This was a great recipe because it involved plenty of baking, but served as a dinner. Although I thought that making the crust would be an extra step and inconvenient, it was one of the best parts. I didn’t have a tart dish, so I used a regular pie dish which worked fine, but didn’t have the same aesthetic. If you are planning to serve this to guests or has hor d’eourves, I would recommend using the actual tart dish. I’ve stumbled upon a few recipes since that require them, and I’ll probably purchasing one in the near future, if I can find one at an affordable price. In the meantime, it’s not really about what this tart looked like, but how good it tasted while I was chowing it down!
If there’s one thing I’ve been obsessed with this Fall it’s apples. In the same way I fell in love with peaches this summer, for the first time in my life, I’ve seemed to really develop a liking for apples. Probably because most of the times I’ve been sinking my teeth into them, they’ve been right off the tree, as opposed to the grocery store display. I can’t get enough of Galas, MacIntosh, Honeycrips, and Jonagolds. I’ve been trying all different recipes, but was really excited to put these blushing red beauties into donut form. A few problems arose. One: I had no desire to fry up donuts, and preferred to bake them instead. Two: If I did find a recipe for baked donuts, it involved a donut pan, which I did not have.
After a while of searching, I was pretty excited to find a baked donut recipe that involved baking the donuts in a mini-muffin pan to make donut holes. I ended up having to purchase a pan, but I’ll definitely put it to use more often than I will a donut mold pan.
Oven Baked Apple Donuts
from Jennifer Bartoli, contributor to The Kitchn
1/4 cup lightly packed brown sugar
1/4 cup white sugar
1 1/2 cups bite-sized chunks of apple, peeled and cored
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon kosher salt
1 teaspoon nutmeg
1/3 cup cold butter, cut into small pieces
1/4 cup milk
1/4 cup butter, melted
1/3 cup sugar
1 teaspoon cinnamon powder
Preheat your oven to 350F. Whisk the flour, baking powder, sugars salt and and nutmeg in a bowl. Add the cold chopped butter. Rub the pieces of butter with the flour mixture until the mixture resembles coarse crumbs.
In a separate bowl, beat the egg. Mix in the milk and fold in the chopped apples. Add the egg mixture to the flour mixture. Stir using a spatula or spoon making sure not to overmix. Place a spoonful of batter into each mold of a buttered mini muffin pan.
Bake for 15-18 minutes or until the donuts are just golden. Remove from the oven, unmold and lightly brush each donut with the melted butter. Dunk in a bowl with the sugar and cinnamon mixed in. Shake off excess sugar and serve immediately.
These donuts were everything that I hoped they’d be. Filled with soft chunks of apples, dipped in butter, and coated with cinnamon and sugar. The mini muffin tin made them just the right size to pop in one or two for an afternoon snack or a quick dessert after dinner. I’ve found myself snacking on them after a long day at work, with a mug of hot apple cider. It was delightful! These also make a really great gift for friends, or would be great to bring along to a party of brunch. They’re fairly easy to make, so this won’t be the last time I’ll enjoy them.
Happy Halloween, ya’ll! This year instead of celebrating like I normally do, I spent nearly the entire weekend in the kitchen. What started out with some butternut squash ravioli on Friday night, was followed by home made apple butter in jars, roasted pumpkin seeds, pumpkin cinnamon rolls over night and into the morning, ginger snaps. With a few oatmeal cookies tossed in by Stu. Of course in the midst of all of my stove-opening-and-closing and pot-stirring was some good old fashioned Jack O’Lantern carving.
Last weekend I dragged Stu and his bee-hind to Linvilla Orchards in Media, PA. This was a good idea in theory, but the place was packed. After waiting in line for apple donuts and fighting through crowds to pick out the best pumpkins, we ended up spending way too much money on three pumpkins. However, I am pretty determined to make these suckers go for as long as possible and get all I can out of ’em.
Two awesome pumpkins joined the ranks of our gourds from our CSA and my Happy Fall pumpkin from my Aunt Angela when she came to visit. These guys were perfect for carving and their seeds went to great use.
This beaut is a Fairytale Pumpkin. Aside from looking awesome, it’s particularly great for eating and has a sweet flesh that’s perfect for cooking and baking. If I can ever bare to party with it (pumpkins are appropriate decorations for Thanksgiving, too!), it will be cut open and the flesh will be made into a pumpkin puree for a pie, and if there’s enough hopefully for a mousse or maybe even a pumpkin soup. I’ve finally finished off my 28oz. can of pumpkin puree, so I’m excited to use real pumpkin in my next few recipes. Hopefully I can get a few more in before November ends and Christmas season approaches. That is, if I’m not entirely sick of pumpkin by then.
As I’ve mentioned before, I’ve been spending a lot of my spare time recently scouring the internet for Fall-appropriate meals. Amidst all of my recipes involving apples, butternut squash, pumpkin, and chili, I kept stumbling upon recipes for macaroni and cheese. This excited me. I’ve never made it before, but boyyyy do I love it. I couldn’t wait until the temperatures dropped enough for me to make a nice baked mac ‘n cheese and curl up with a big comfy bowl of it. There is nothing like a nice big bowl of something warm and cheesy to make your day better!
Mac and cheese can be pretty unhealthy, but I found a recipe that includes butternut squash, to add a bit of vegetation and with that, some nutrients! I wasn’t sure how it was going to come out, and Stu is pretty skeptical of butternut squash these days, but I figured I’d give it a try.
Macaroni and Cheese with Butternut Squash
from Martha Stewart
1 small butternut squash (about 1 pound) , peeled, seeded, and cut into 1-inch cubes (about 3 cups)
1 cup homemade or low-sodium canned chicken stock, skimmed of fat
1 1/2 cups nonfat milk
pinch of freshly grated nutmeg
pinch of cayenne pepper
3/4 teaspoon coarse salt
freshly ground black pepper
1 pound elbow macaroni
4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
4 tablespoons Parmesan cheese, finely grated (1 ounce)
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
olive-oil cooking spray
1/2 cup part-skim ricotta cheese
Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.
This was quite good. Different from your standard macaroni and cheese, but the mashed up butternut squash added such a nice flavor and texture. If you didn’t make it, you might not even notice it was in there, very subtle, but in just the right way. Stu was a big fan. This made a lot of macaroni. We had leftovers for lunch and even froze some to have in a week or two on a busy night. I don’t know if I’ll make this again, I think one time is enough, but I was really glad that I got to give it a try, and that it came out well. If you’re looking for a fun and new way to put your butternut squash to use- this is it!
Last week our CSA gave us a beautiful head of cauliflower. We had the choice between cauliflower or broccoli, and I really don’t care for either. But, I was interested in seeking out some unique recipes for the cauliflower and thought that maybe I could come around to it. Plus, it was too good-looking to turn down. I snatched it up and then came home, and snatched up this great stir-fry recipe from The New York Times.
There is a great column in the Diner’s Journal blog on the NYT website. Each week a different columnist takes a turn at contributing a vegetarian or vegan recipe to put together what has become “The Temporary Vegetarian.” This is great because I can sometimes consider myself a temporary vegetarian; I love a good veg-packed meal, but I sometimes can’t resist a juicy hamburger, delicious sausage, or a pulled pork sandwich. I’m sorry. But, I try as hard as I can when I cook at home to incorporate as many veg-friendly meals as possible. I also have a few friends, as well as a sister, who are on the vegetarian/vegan route, so I try to incorporate as many veggie meals as possible into this blog. This one’s for you, ladies!
Vegan Indian Stir-Fried Cauliflower
from The New York Times Diner’s Journal, originally adapted from Chef Hermant Mathur
1 large whole cauliflower, cut into 2-inch florets
2 tablespoons canola oil
3/4 teaspoon cumin seeds
1 to 2 fresh Thai bird chilies (about 1 inch long), seeded and finely minced (I used jalepeno peppers)
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
small pinch chili powder
1/3 teaspoon turmeric
half a small orange bell pepper, cut into 1-inch dice
half a small red bell pepper, cut into 1-inch dice
1 1/2 very large heirloom tomatoes, or 3 large plum tomatoes, cut into 1-inch dice
2 tablespoons chopped cilantro
Immerse the cauliflower florets in a bowl of cold water and set aside.
Place a large, heavy-bottomed skillet with a lid over high heat, and add the oil. When the oil is shimmering, add cumin seeds and cook, stirring rapidly, until golden brown, about 30 seconds. Add 1 minced chili, coriander, cumin, chili powder and turmeric.
Drain the cauliflower, add to the skillet, and sauté for 5 minutes, stirring constantly to avoid burning. (If the mixture starts to stick, add 1 to 3 tablespoons of water.) Season with salt to taste. Stir. Adjust spiciness to taste, adding part (or all) of the second chili, if desired. Reduce heat to medium low. Cover, and continue to cook, lifting the lid and stirring occasionally, until the cauliflower is tender, 8 to 10 minutes.
Add orange and red bell peppers, cover, and cook for 2 minutes. Add tomatoes, cover, and cook for another 2 minutes. Increase heat to high and cook uncovered, stirring occasionally, until the tomatoes are soft and most of the liquid has evaporated. Stir in the cilantro, and serve immediately. If desired, serve with rice or bread.
This was a really beautiful dish. Like the article says, it is really vibrant and full of color. Also full of flavor. Definitely a healthy dish, but truthfully, I still am not crazy about cauliflower. I will probably cook with it again if I stumble upon it or if we receive it in our CSA, but definitely not my favorite vegetable. The flavors in this dish helped to make it a bit better, and I definitely recommend it to my vegan and vegetarian friends. I guess next time when I have the choice, I’ll stick with the broccoli.