Today while talking with a friend she shared with me a new way to cook Cauliflower. In the past I have only ever had steamed or boiled, but never roasted. So for dinner I thought I would give it a try. Super simple and easy. She told me to toss with olive oil and bake in the oven. Tonight I realized she didn’t tell me for how long or what temperature. When I pulled the cauliflower bag out there was a recipe on the back, problem solved. To my family’s delight the loved it. Another success. Paired with Chicken Marsala.
32 oz bag of precut cauliflower
3 tbsp olive oil
1 tbsp minced garlic
1/4 cup grated fresh Parmesan
Heat oven to 450 degrees. In plastic bag put olive oil, garlic and cauliflower. Toss till well coated. Spread out mixture on cookie sheet lined with parchment paper. Season with salt and peper. Cook for 20 minutes, half way through turn. Cook till golden. Remove from oven, and place in bowl. And Parmesan cheese and toss. Serve.
Summer is here and my garden is finally producing veggies. This year it’s small and has been a little slow. My whole reason for growing is tomatoes. I can not stand those things in the grocery store that produce guys says are tomatoes. To me tomatoes are those wonderful things you grow and have flavor. Best picked off the vine, washed off and eaten right then.
I had several tomatoes com of the vine and have been sitting on my counter to ripen up a little more. Today they were calling my name. I just had to have to have one or two. So this morning I was eating late so what to fix. I wanted something a little more than just tomatoes. Something heathy too. I came up this little salad.
1 small can canned chicken
2 medium garden tomatoes
4-6 artichoke hearts
1 small baby cucumber
Little bit of olive oil
Cut veggies, use fork to shred up chicken, and toss with olive oil. Season with salt and pepper.
This is a very light salad that you could use tuna instead of chicken. I opted for chicken because I am not a fan of fish.
My salad with some of my garden tomatoes.