Riced Cauliflower Vegetable Bowl

by

This recipe is beautiful, and it looks complex!  Truth is that it is quite simple and leaves opportunities to use your own creativity.   In my cooking confidence course this is one of the first recipes we visit for beginning cooks.  There are so many alternatives, and it is so easy for students to feel comfortable being creative and using their own intuition.  I have listed some alternatives to play with and be creative with to help you build your confidence, too!

Serves:

4

Total Time:

20 minutes

To Make

Ingredients:

  • 2 Tbs. Olive Oil
  • 1 bag organic riced cauliflower
  • 1/2 cup pesto
  • 2 cups chopped kale
  • 1 cup sundried tomatoes sliced
  • 1 cup feta cheese crumbled.
  • Salt and pepper to taste
  • Add any cooked protein of choice or sushi
  • Drizzle hickory smoked olive oil
      Alternatives:
    • Capers
    • Pine nuts
    • Pistachio nuts
    • Olives
    • Spinach
    • Chard
    • Butternut squash (cooked)

      Directions:

      Add the olive oil to a sauté pan.  Once heated add the bag of riced cauliflower and cook till softened.  Add the pesto stir till combined.  Add the next 4 ingredients, (kale or greens of your choice, sundried tomatoes, salt and pepper).  Stir till heat level increases to added ingredient to match the cauliflower. Finish with Feta cheese and drizzle of hickory smoked olive oil.  Use as a side or place a cooked protein of your choice on top. Enjoy!

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      Marinated Fontina Cheese & Grapes on Rosemary Skewers

      by

      This recipe was shared by one of our gatherers in our “Gather with Nanny Bubby” Facebook group.  It was so beautiful, and so delightfully easy and fun to make, I had to make it myself.  I give her complete credit, Roseanne Heideman is amazingly artistic both with food and with art.  Enjoy this amazing appetizer!

      Serves:

      6-8

      Total Time:

      24 hours marinade time plus 15 minutes

      To Make

      Ingredients:

      • 24 fresh rosemary sprigs
      • 3/4 tsp crushed red pepper
      • 2 Tablespoons white balsamic vinegar (I used Temecula Fresh Apple balsamic vinegar)
      • 2 Tablespoons extra virgin olive oil (I used Temecula D’luscious Fresh Lemon olive oil)
      • kosher salt
      • 1/2 pound fontina cheese wax removed, cut into 24 cubes
      • 48 grapes plus a vine of grapes for the center garnish

      Directions:

      Prepare the rosemary sprigs by stripping the springs of needles on the bottom half where you will be putting the cheese and grapes later. Set rosemary needles to the side as you will use some in the marinade.

       Mince enough rosemary needles to measure about 1/2 cup.

      Create the cheese marinade by adding minced rosemary, red pepper flakes, white balsamic, oil and salt to taste in a bowl. Whisk until combined and add the cheese. Let chill in a ziploc bag or in a covered bowl for 4 hours or overnight, mixing halfway through to help the cheese absorb the flavors.

      Assemble the skewers by adding a grape, then marinaded cheese, then a grape to each skewer. Assemble on a serving platter and enjoy! It is best at room temperature.

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