Pan seared sounds so fancy, but really it’s just a quick, easy way to cook cauliflower without turning on the oven. A blazing hot skillet creates a slight char, plus some of our Champagne Vinaigrette transforms the florets into a terrific side dish. Eat it as-is, or keep a cooked batch in the fridge to add into salads throughout the week. This Pan Seared Cauliflower would also be a delicious, no-brainer dish to add your Thanksgiving menu.
I’ve found my children will eat “Orange Soup” more readily than they will eat Carrot Soup or Butternut Squash soup. So any of the numerous variations I make between September and March each year, all fall under the heading “Orange Soup”. There’s a limitless number of ways you can make this soup, and the glorious thing is that it’s extremely difficult to mess up. It’s also a great way to clean out the fridge, and use up some lonely vegetables.
In this case, it was the birthday that was big, but the salad could be, too. You have to admire a woman who insists on making the salad herself at her own catered birthday party, as my friend Lisa did. Especially when she also chooses to use our dressing! The salad can be any size you want, it’s just that easy. If there’s one particular ingredient you like a lot – heap it in. You don’t like another – leave it out. But the key here is the combination of the flavors – the aromatic fennel, the sweet oranges – and all the...
Sushi is wildly popular in my house – so popular that I had to start making my own once my children’s appetites began exceeding my budget. Of course, whether or not what I make is actually “sushi” is subject to interpretation. Usually it looks like sushi in that it’s rice wrapped in Nori , but that may be where the likeness begins and ends. I use those two ingredients as a departure point to put all sorts of things in the middle knowing they’ll be devoured! It’s a great way to add some fresh ideas to lunch.