Moments later, another post! I'll try to better disperse posts over multiple days in the future.
Monday I made a couple of extremely simple dishes using the ingredients of my CSA share, which have fed me over the week.
Dish one was a lovely fall/winter slaw. I steamed a quarter head of green cabbage, and added to it grated raw carrot, beet and apple.
To this I added sunflower seeds and a vinaigrette made from white balsamic vinegar, olive oil, sea salt, fresh ground pepper a touch of honey. The picture doesn't do it justice, but it was delicious and the beets added a lovely color!
While I was mixing this up, I had the easiest (no) cream of cauliflower soup ever simmering on the stove. I first sauteed one small diced onion and one minced clove of garlic in a tablespoon of butter until the onion was soft and glassy. To this I added two teaspoons of sea salt, a bay leaf and one cut up head of cauliflower. After sauteing them for maybe five minutes I added approximately 3-4 cups water.
Once the cauliflower was tender, I removed the pot from the stove and carefully pureed the soup with a hand blender. I then added freshly ground pepper and enjoyed this tasty soup with a side of my winter slaw.
Did I mention all ingredients (salt, pepper, oil, vinegar aside) were both local and organic?
Monday I made a couple of extremely simple dishes using the ingredients of my CSA share, which have fed me over the week.
Dish one was a lovely fall/winter slaw. I steamed a quarter head of green cabbage, and added to it grated raw carrot, beet and apple.
To this I added sunflower seeds and a vinaigrette made from white balsamic vinegar, olive oil, sea salt, fresh ground pepper a touch of honey. The picture doesn't do it justice, but it was delicious and the beets added a lovely color!
While I was mixing this up, I had the easiest (no) cream of cauliflower soup ever simmering on the stove. I first sauteed one small diced onion and one minced clove of garlic in a tablespoon of butter until the onion was soft and glassy. To this I added two teaspoons of sea salt, a bay leaf and one cut up head of cauliflower. After sauteing them for maybe five minutes I added approximately 3-4 cups water.
Once the cauliflower was tender, I removed the pot from the stove and carefully pureed the soup with a hand blender. I then added freshly ground pepper and enjoyed this tasty soup with a side of my winter slaw.
Did I mention all ingredients (salt, pepper, oil, vinegar aside) were both local and organic?
Posts
Looks delicious!! Last time I tried to make a cauliflower soup it was really gross. I think I was playing around too much with spices. Next time I'll have to keep it simple.
ReplyDeletePaula