Roasted Gremolata Cauliflower

Roasted Gremolata Cauliflower
Print Recipe
Servings Prep Time
5-6 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
5-6 people 20 minutes
Cook Time
30 minutes
Roasted Gremolata Cauliflower
Print Recipe
Servings Prep Time
5-6 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
5-6 people 20 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400℉
  2. In a large bowl stir together parsley, lemon zest, garlic, salt and 3 tbsp of olive oil. Set aside.
  3. Remove outer leaves from cauliflower and cut the head into quarters. Easily core the cauliflower by cutting it out of each quarter, allowing any remaining leaves and stem to come away with it.
  4. Break or cut the cauliflower into large bite-size pieces. Toss cauliflower with remaining 1 tbsp of olive oil and a few grinds of a pepper mill. Spread out evenly on a large baking tray.
  5. Roast in the oven for about 30 minutes, turning once, allowing the bottom edges to become golden and caramelized.
  6. Remove from oven and add to the bowl of Gremolata along with the parmesan cheese. Toss to coat evenly and season with salt and pepper to taste. Serve immediately.
Recipe Notes

-make as a vegan option by omitting the parmesan cheese or using your favourite alternative cheese.

Rustic Potato and Sausage Soup

Rustic Potato and Sausage Soup
Print Recipe
Servings Prep Time
8 cups 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
8 cups 20 minutes
Cook Time
35-40 minutes
Rustic Potato and Sausage Soup
Print Recipe
Servings Prep Time
8 cups 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
8 cups 20 minutes
Cook Time
35-40 minutes
Ingredients
Servings: cups
Instructions
  1. Over medium heat add 1 tbsp of olive to a large pot or dutch oven. Add sausage links and cook until golden and no longer pink, turning often about 15 minutes.
  2. Remove cooked sausage to a paper towel-lined dish to absorb any excess fat. To the same pot add remaining 1 tbsp of olive oil over medium heat. Add onion, celery, carrots and garlic, sauté for 4-5 minutes until starting to soften and have sweat off some of their moisture.
  3. Pour in chicken broth and tomatoes crushed with your hands. Add potatoes, bay leaf, oregano, parsley, and both paprikas. Cover and simmer on low for about 10 minutes until potatoes are almost tender. While soup is cooking, chop kale and cooked sausage into bite-size pieces.
  4. Add kale and sausage to the pot and continue to cook partially covered for about 5 minutes until kale is cooked but still has some colour and bite. Season with salt and pepper and serve immediately with crusty bread if desired.

Creamy Caper Smashed Potatoes

Creamy Caper Smashed Potatoes
Print Recipe
Servings Prep Time
3-4 people 15 minutes
Cook Time
30-35 minutes
Servings Prep Time
3-4 people 15 minutes
Cook Time
30-35 minutes
Creamy Caper Smashed Potatoes
Print Recipe
Servings Prep Time
3-4 people 15 minutes
Cook Time
30-35 minutes
Servings Prep Time
3-4 people 15 minutes
Cook Time
30-35 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 350℉. In a medium bowl toss together potatoes, olive oil and a sprinkle of salt and pepper.
  2. Spread out evenly on a baking tray and bake for 25-30 minutes, turning once, until just tender.
  3. While potatoes are baking, combine together mayonnaise, parmesan, capers, dill, lemon juice and pepper.
  4. Remove potatoes from oven and gently flatten each with a flat surfaced utensil (I use a metal potato masher) to a third of its original height.
  5. Set oven rack to 7" from broiler and turn oven to broil. Spread 1 tbsp of paste onto each potato. Broil for 2-3 minutes until golden and bubbly. Remove from oven and serve immediately, garnishing with fresh dill if desired.

Poached Egg and Kale Toasts


Poached Egg and Kale Toasts
Print Recipe
Servings Prep Time
4 Toasts 15 minutes
Cook Time
12-15 minutes
Servings Prep Time
4 Toasts 15 minutes
Cook Time
12-15 minutes
Poached Egg and Kale Toasts
Print Recipe
Servings Prep Time
4 Toasts 15 minutes
Cook Time
12-15 minutes
Servings Prep Time
4 Toasts 15 minutes
Cook Time
12-15 minutes
Ingredients
Servings: Toasts
Instructions
  1. Heat oil in a medium skillet, add shallots and garlic. Cook on medium for 1-2 minutes, stirring often.
  2. Add kale, red pepper and water. Continue to cook, stirring often until kale is tender but still has some texture and all the water has been absorbed about 10-12 minutes. Stir in white wine vinegar and season with salt and pepper.
  3. While kale is cooking, add 3" of water to a shallow pot. Bring to a gentle simmer and add 1 tbsp of white vinegar and a sprinkle of salt. Crack eggs, one at a time into the water. Cook for 4 minutes for soft eggs. Remove with a slotted spoon to a paper towel lined plate to absorb excess moisture.
  4. Toast bread and butter if desired, top with a generous portion of sauteed kale and top with a poached egg. Sprinkle with chilli flakes if desired. Serve immediately.

Cranberry Almond Roasted Broccoli

Cranberry Almond Roasted Broccoli
Print Recipe
Servings Prep Time
6-8 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time
20 minutes
Cranberry Almond Roasted Broccoli
Print Recipe
Servings Prep Time
6-8 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400℉.
  2. Split broccoli spears into large bite-size pieces. Place broccoli and garlic on a large baking tray and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat evenly. Spread out in a single layer.
  3. Roast for 7 minutes. Add almonds and turn broccoli. Continue to roast for another 7 minutes. Add dried cranberries and toss to combine. Return to oven for 5-6 minutes until broccoli is tender and almonds are golden. Serve immediately.