Author Archives: Lara Grossman

Curried Cauliflower Soup

Curried Cauliflower Soup

Curried Cauliflower Soup

Prep Time 10 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner, Lunch, Side Dish
Servings 8 people

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 2 tsp curry paste
  • 1 tsp fresh ginger minced
  • 1 cauliflower cut into florets
  • 1 potato peeled and cubed
  • 6 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • ¾ tsp salt
  • ½ tsp pepper
  • 2 tbsp lime juice

Instructions
 

  • Heat oil in large saucepan set over medium heat; cook onion, stirringoccasionally, for about 5 minutes or until softened. Add garlic, curry paste and ginger; cook, stirring, for about 1 minute or until fragrant.
  • Add cauliflower, potato, vegetable broth, coconut milk, salt and pepper; bring to boil. Reduce heat; simmer for 20 to 30 minutes or until cauliflower is tender.
  • Remove from heat; purée until smooth using immersion blender.Stir in lime juice. Sprinkle with cilantro.
  • Tip: If necessary, purée the soup in batches in a blender.
Keyword Cauliflower, Cilantro

Chopped Collard Greens with Soba Noodles and Thai Peanut Dressing

Chopped Collard Greens with Soba Noodles and Thai Peanut Dressing

Chopped Collard Greens with Soba Noodles and Thai Peanut Dressing

Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Dinner, Lunch

Ingredients
  

Salad Ingredients:

  • 4 cups Collard Greens chopped
  • ½ cup carrot julienne
  • ½ cup red bell pepper julienne
  • ¼ cup English cucumber julienne
  • 8 green onions sliced thinly
  • ¼ cup cilantro sprigs
  • 12 oz buckwheat (soba) noodles cooked
  • 1 tbsp sesame seeds toasted

Dressing Ingredients:

  • 6 oz rice wine vinegar
  • 1 tsp maple syrup
  • 2 tbsp ginger grated
  • 2 tbsp tamari or soy suace
  • 2 tsp sambal (chili garlic paste)
  • 1 tbsp sesame oil
  • ¼ cup canola oil
  • 2 tbsp creamy peanut butter
  • 3 tbsp water

Instructions
 

  • Cook soba noodles according to directions on package, and cool.
  • Add rice wine vinegar, tamari, maple syrup, sambal, ginger, sesame oil and peanut butter to blender. Blend, adding water. Slowly add canola oil. Set aside.
  • In a bowl, combine chopped collard greens, vegetables, and noodles. Toss with dressing and mound on plate. Top with green onions and sesame seeds, and serve.
Keyword Collard Greens

Brussels Sprouts, Cauliflower and Kale Gratin

Brussels Sprouts, Cauliflower and Kale Gratin

Brussels Sprouts, Cauliflower and Kale Gratin

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dinner, Side Dish
Servings 8 people

Ingredients
  

  • cup pancetta small cubes
  • ½ cup butter divided
  • ½ lb cauliflower florets
  • 1 cup Queen Victoria Kale leaves chopped
  • 2 lbs Queen Victoria Brussels Sprouts stems and outer leaves removed and halved
  • 3 tbsp all-purpose flour
  • 2 cups low fat milk
  • ½ cup heavy cream
  • ½ yellow onion peeled
  • 1 whole clove
  • cups gruyere cheese grated
  • ½ tsp kosher salt
  • cup bread crumbs
  • ¼ cup parmesan cheese grated
  • ¼ tsp ground black pepper

Instructions
 

  • Preheat oven to 375˚F.
  • Place the pancetta in a large skillet over medium heat. Cook until pancetta has crispy edges and has released some fat. Remove the pancetta, leaving the fat behind, and place it on paper toweling to drain. Add 2 tablespoons of the butter to the fat to melt. Add the cauliflower and kale. Cook until softened (about 10 minutes). Remove from the pan to cool, leaving the fat behind. Turn off the heat. Place the Brussels sprouts halves in the microwave in the microwavable package. Cook for 3 minutes or until Brussels sprouts are softened. Set aside.
  • Put the pan back on the stove over medium low heat and add 2 tablespoons of butter to the pan. When the butter has melted, add the flour and stir to make a paste. Add the milk and cream and whisk briskly to ensure no lumps form. Increase the heat to medium and allow the mixture to simmer.
  • Press the clove into the onion and add to the sauce. Allow the sauce to simmer for about 10 minutes, stirring frequently. Remove the onion and clove. Stir in 2 cups of Gruyere until melted. Taste for seasoning and adjust with salt and pepper to taste.
  • Add the Brussels sprouts, cauliflower, and kale to the pan and toss lightly to coat. Pour all of the mixture into a medium sized casserole dish. Sprinkle the top with the remaining Gruyere.
  • Combine bread crumbs, Parmesan cheese, 2 tablespoons melted butter, and ground pepper to taste in a small bowl. Stir to combine and then sprinkle evenly over the top of the casserole. Add the pancetta in an even layer.
  • Bake until cooked through and very lightly golden on top (about 20 minutes). Turn your oven to broil. Place the casserole just a few inches from the broiler and broil for just a couple of minutes until the top is golden brown and crispy.
  • Remove from the oven. Cool slightly. Serve warm.
Keyword Brussels Sprouts, Cauliflower, Kale

Honey Sriracha Roasted Brussels Sprouts with Cashews

Honey Sriracha Roast Brussels Sprouts with Cashews

Honey Sriracha Roasted Brussels Sprouts with Cashews

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dinner, Lunch, Side Dish
Servings 8 people
Calories 120 kcal

Ingredients
  

  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp sriracha hot sauce
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • ½ tsp pepper
  • ¼ tsp salt
  • 2 lb Queen Victoria Brussels Sprouts, trimmed and halved
  • ¼ cup chopped toasted cashews

Instructions
 

  • Preheat oven to 425°F. Mix together olive oil, honey, sriracha, soy sauce, sugar, pepper and salt; toss with Brussels sprouts until well coated.
  • Spread on parchment paper–lined baking sheet. Bake for 20 to 25 minutes or until Brussels sprouts are roasted and caramelized.
  • Sprinkle with cashews before serving.
  • Tip: For a milder flavor, replace sriracha with an equal amount of red wine vinegar.
Keyword Brussels Sprouts