Wow, this was incredibly delicious! It’s also very easy to make, though it took me about an hour start to finish. It’s easy to prep as you go, chopping the cauliflower while the (quick cooking) farro is cooking, grating the cheese while the cauliflower is sauteing, etc. Also, I made it all in the large stainless steel skillet. A few more notes:
1. I added some chopped spinach and white beans.
2. Cut back on the salt. I added some to the cauliflower while it was sauteing, and some of the caper juice ended up in the dish, so maybe avoid doing that next time but keep the same amount of salt the recipe calls for.
crusty baked cauliflower and farro
Yum! I think this has potential if you change the proportions a bit.
More oranges, cabbage, and dressing, less sweet potato. Also I used a whole pomegranate and I shredded the sweet potato because nobody got time to julienne.Make sure to chop the cabbage a bit so the pieces aren’t so long.
Would be great to take to a party, as it’s sturdy and keeps in the fridge for up to 5 days.
Yum! And very easy. A great way to use up spinach that is starting to wilt. I used a bag of baby spinach from Trader Joe’s, and it cooked down to a medium sized serving for one. Also, I’m pretty sure I had the right amount of spinach, and it turned out way too salty! Cut it down at least in half.
Delicious, and whips up fast with the immersion blender! WOuld definitely make again. Was skeptical of the nonfat yogurt but it turned out delicious. Also didn’t have lemon, so substituted white balsamic vinegar. Tossed with spinach, black beans, olives and cucumbers. Yum!
Incredibly simple and delicious! I shredded my zucchini instead of dicing it, used up some leftover shallots and added white beans and mushrooms. I think the mushroom really sent it over the top. Could work with other veggies too: peas, carrots, spinach, broccoli/cauliflower if you steamed it a bit first.
UPDATE: I used 3 medium-large zucchini plus one small package of mushrooms, and while the pan was a bit crowded it still turned out really good. Also the 3 additional tablespoons of butter don’t seem to add much when there’s already 1 tablespoon and sheavy cream.
This is probably the best broccoli I’ve ever tasted. Very easy dish, too! Goes great with roasted chicken drumsticks, delicious and the oven does double duty.
1. Used the immersion blender and its measuring cup to blend the dressing. I had to add a little bit of water for there to be enough liquid to blend, but this was no problem.
2. Just a touch too salty. I may have used the wrong measuring spoon, but next time I’ll try using just a little less.
Update: Tried with frozen green beans and it was delicious! But don’t leave them in too long, I overcooked them one time and they came out really bitter.
Update: Tried with frozen broccoli and it turn out mushy and gross.
Update: Don’t add too much water to the mixture to avoid adding excess moisture to the roasting process. A small splash is enough. Also, rough chop the larger pieces of garlic, there always seems to be a least one that doesn’t want to blend.
Delicious! I don’t like kale, so I substituted spinach. Also used dried cranberries instead of cherries. Very yum, would definitely make again!
Yum! Good pro tip on barley, don’t overcook it or it becomes mush. Made this mistake last week trying to sub barley for farro and it was a mushy mess. BUT, cooking barley for 15 mins or so was perfect! And next time I’d just shred the zucchini, easier than making ribbons which I consistently have no patience for.
Yum! This really is quick, easy and delicious. I threw in some carrots I had as well and it worked out really well. Could also use more almonds if you’d like more almond crunch, but the almond flavor infuses in the oil and brings plenty of flavor.
This was delicious! The only hangup I had was using my roommate’s mandoline. It as probably user error, but I had a really hard time with it. I think I’ll make this again when I have a food processor. I think slicing the veggies slightly thinner would make this even better.
This makes a ton, which is great for leftovers heated up in the toaster oven, with or without a fried egg on top. Also, the volume of veggies was so big that I had to use my biggest stock pot to mix them up in, because my biggest bowl (which is pretty big) couldn’t handle it.
Also some of the leek slices were a little tough, make sure to remove the tougher outer bits before baking.
UPDATE: Freezes really well. I had this about a month later and it was still delicious.