Broccoflower Potato Salad (V, if you don't add the sausage)

Sorry to say it like this, but if you can't have fun with this vegetable, I feel deeply sad for you.


Cooking skills focus: Roasting, balancing flavors

Ingredients:
1 1/2# baby red potatoes, cut in half
2 T olive oil
salt and pepper TT

2 T olive oil
1 # crimini mushrooms, sliced in half and thickly sliced
salt and pepper TT

4 sausages, cut or pulled into chunks 1/2" inch on a side

2 t maple syrup
3 T olive oil
1 lemon, juiced
1/3 C water
1/2 bu parsley, chopped finely.
salt and pepper TT
1 T Togarashi spice blend

2 heads broccoflower, diced small (1/4" on a side)
1 Fuji apple, diced medium (1/2" on a side)

Instructions:
1. Preheat the oven to 425 degrees.
2. Toss the potatoes with the first 2 T olive oil, salt and pepper and roast in the oven for 35 minutes or until golden. Set aside.
3. Meanwhile, toss the mushrooms with the second 2 T olive oil, salt and pepper and roast in the oven for 20-25 minutes or until brown and slightly crispy. Set aside.
4. Roast the sausage in the oven for 20 minutes or until well browned. Set aside
5. Whisk together the maple syrup, olive oil, lemon juice, water, salt and pepper, Togarashi and parsley.
6. Toss the dressing over the broccoflower and apple in a large bowl. Add the mushrooms and potatoes, toss and serve with the sausage as an optional topping.

Near-Broccoli Naked Casserole (V)

You'll be cooking with broccoflower (above) and broccoli rabe, but not broccoli.


Cooking skills focus: Knife skills, sauteeing, roasting, baking, balancing flavors

Ingredients:
2 T cooking oil
1 onion, julienned
1/2 head garlic, cloves peeled & sliced
salt & pepper TT

1 1/2 # roma tomatoes, cored & diced large (3/4" on a side)
2 T olive oil
salt & pepper TT

2 T cooking oil
2/3 # chanterelle mushrooms, quickly rinsed & dried, then diced small (1/4" on a side)
salt & pepper TT

1 head broccoflower, diced medium (1/2" on a side)
1 bunch broccoli rabe, 1/2" inch trimmed off the end and sliced 1/2" thick
3 T olive oil
salt & pepper TT
1 T Adobo spice blend, ground
1 lemon, juiced

2 C couscous
1 C water
salt & pepper TT

2 cans garbanzo beans, drained and rinsed well

Instructions:
1. Preheat the oven to 400 degrees.
2. Heat a large saute pan over high heat. Add the 2 T cooking oil. Add the onion and saute on high heat for 5 minutes, stirring occasionally. Add the garlic. Drop the heat to medium and saute for another 5 minutes, seasoning with salt and pepper. Set the onons and garlic aside. Keep the saute pan out.
3. Toss the tomatoes with the 2 T olive oil in a large bowl, season with salt and pepper and transfer to a sheet pan. Roast in the oven for 15 minutes. Keep the bowl out.
4. Meanwhile, heat the saute pan again over high heat and add the next 2 T cooking oil. Add the mushrooms and saute for 6-8 minutes, or until browned and slightly crispy. Remove and set aside.
5. In the large bowl, combine the broccoflower, broccoli rabe, roasted tomatoes, sauteed onions and garlic, the 3 T olive oil, lemon juice, additional salt and pepper and Adobo spice blend.
6. Put the couscous in the bottom of a baking dish and add the water. Season with salt and pepper. Add the garbanzo beans, then put the vegetable layer on top of the beans.
7. Bake covered in the oven for 30-40 minutes, or until the couscous is fully cooked.
8. Top with the sauteed chanterelle mushrooms and serve.