Eats – Page 4 – Cheeky Attitude

Roasted Cauliflower with Curry and Lemon

Hubby’s groan was intentionally loud when he saw me unpack the beige blob of cauliflower. He’s not a fan. I think of cauliflower as a vehicle for other flavors and I I remembered a recipe that fit his palate – tangy and spicy (but not hot).

Based on a roasted cauliflower salad that Chef Susan makes at work.

Preheat oven to 450F
Spray a jelly roll pan with olive oil spray

2 lbs cauliflower florets
1 lb small fingerling potatoes
1 tsp salt (divided)
1 Tbs chopped garlic
1 tsp sweet paperika
1 tsp sweet curry powder
freshly ground black pepper (about 4 cranks of the grinder)
1/4 cup olive oil
1/3 cup freshly squeezed lemon juice

Place cauliflower florets into a large bowl. Cut potatoes into chunks no bigger than the larger florets. Add 1/2 tsp salt, garlic, paprika, and curry then stir. Pour in the olive oil, toss, then spread on the jelly roll pan sprayed with olive oil spray. Roast for 20 minutes at 450F, then furn with a spatula. Return pan to oven and roast for 10 more minutes. Cauliflower and potatoes will begin to brown and soften. Cool to room temperature.

While the vegetables are cooling whisk lemon juice with 1/2 tsp salt until salt dissolves (I just put it in a glass jar and shake it).

When ready to serve toss cauliflower and potatoes in a bowl with the lemon juice.

Enjoy! Hubby sure did!

Speedy Southwestern Salad – Easy picnic salad recipe

The credit for this “recipe” goes to @snbLeslie who brought a version of it as a dip to one of our knitting weekends.

The hero of the 3 ingredients is the TJs Corn and Chile salsa which adds the spice and lovely southwestern flavor.

If you keep a can of black beans on hand and this salsa you can squee a little bit like I did when I got avocados in my CSA.

After cubing the avocado, rinse and drain a can of black beans, and add the salsa.

And you’re done. Serve it in a bowl as a dip with tortilla chips.

Or schmancy it up a bit and assemble a plate to pass it in little tortilla “cups”.

I kept the mix in the fridge during the week and just tossed it with a bowl of greens for a quick “Big Salad” meal.

As a vegan dish you can’t go wrong bringing it along on a picnic or to a pot luck.

Looking for another picnic salad? Try the 4-ingredient “Perfect picnic potluck salad recipe”

New York Goodies

I lost my camera during this trip so all I have are iphone photos to share. The person who has my camera has the more vivid details of the trip including the BlogHer conference memories. Yet I still love you New York.

I have so much love for New York City that I can overlook its suffocating humidity. I have been adding to my list of places to eat and things to do for over a year and my plotted list ended up looking like this:

With all this on my menu plus all the fun stuff that BlogHer had to offer, I needed at least a month to make a dent in the list. Here are a few of the highlights of what I did manage to squeeze in:

From the @waffletruck – Belgian waffle, strawberries, banana and nutella – fresh fresh fresh and good good good

In the lower level of the Plaza Hotel there is a Food Hall with all types of delectable treats. We shared a trio of rolls: crab, lobster, and shrimp. And then I had a s’more made to order from the Three Tarts counter where their gourmet marshmallows are the stars.

Through the phone booth of a small hot dog shop you can enter a speakeasy style bar with silly taxidermy (jackalope) and specialty cocktails. I had the “mescal mule” a mescal laced concoction with passion fruit puree and house made ginger beer.

I’d be big as a house if I had easy access to the N.Y. Deli quick and delish breakfast of bacon, egg, and cheese on a roll.