CSA Delivery posted by Chef Kathleen
Posted on 12 October 2009 by Tricia
This week’s CSA selection was a potpourri of summer and fall veggies. This time of year creates the perfect market basket since tomatoes, peppers, and lettuces are still available. Plus fall veggies like hard shell squash are beginning to be picked as well. Included in this week’s box was a beautiful white head of cauliflower. Cauliflower is a versatile veggie that is available year round. It’s great for dipping, in soups or salads, or with cheese sauce or hollandaise. One of my favorite ways to prepare cauliflower is simply roasting it. Cut the cauliflower into florets, toss with olive oil, salt and black pepper. Roast in a 400ºF oven for 20-30 min. or until golden brown. Stir cauliflower once halfway through (after about 15 min.) Finish it off with a drizzle of KRAFT Light Parmesan Asiago Balsamic Vinaigrette. Roasting is an easy method of cooking that works well for many harvest vegetables. It really enhances the flavor of the vegetables. Here is another easy recipe from Angie, another one of our chef’s in the Kraft Kitchens, for roasting autumn vegetables.
Angie’s Roasted Harvest Vegetables
What You Need!
2 sweet potatoes, peeled, cut into wedges
2 parsnips, peeled, sliced
1 bulb fennel, sliced
1 red onion, sliced
1/2 cup cup KRAFT CATALINA Dressing
1/2 cup cup cranberry juice
1/4 cup cup maple-flavored or pancake syrup
Make It!
HEAT oven to 350°F.
TOSS first 4 ingredients in large baking dish.
MIX remaining ingredients; pour over vegetables.
BAKE 50 min. or until vegetables are tender.
*Brought to you by www.KraftFoods.com
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Tags | *Salad Center*, best salads, cauliflower, Chef Kathleen, community supported agriculture, Foodie, roasting, tips, tricks
