Roasted Cabbage Steaks

Check out this super simple yet incredibly tasty recipe by Holly @spendpennies

Ingredients:

• 1 head green cabbage

• 2 tablespoons olive oil

• ¼ teaspoon salt more to taste

• ¼ teaspoon black pepper

• 1 tablespoon melted butter (optional)

• chopped fresh parsley or thyme for garnish

Instructions:

1. Preheat the oven to 400°F.

2. Slice across a head of cabbage to create ½-inch thick rounds. Brush each side with olive oil.

3. Place on a rimmed baking sheet (cut rounds in half to fit on the pan if needed). Roast for 25 to 30 minutes. Broil for 1 to 2 minutes if desired.

4. Drizzle with butter and serve.

Head over to spendwithpennies.com for more great recipes and cooking tips.

Garlic Butter Broccolini

Introducing Gideon General (on IG as @gidsgids and also on YouTube) with his tips and recipe for broccolini.

Cook time: 15 mins
Serving: 2-3
Ingredients:

• 2 lbs. Broccolini

• Garlic

• Butter to taste

• lemon juice

• Kosher Salt

Instructions:

1. Peel the bottom stem of the broccolini so that you can eat more of the vegetable (this is optional as our broccolini is very tender).

2. Blanch the broccolini in boiling water for 3 minutes. Then place in a strainer to remove as much water as possible.

3. In a sauté pan, sauté in medium heat for 2-3 minutes or until it gets a nice sear. Then toss in 1-2 Tbsp of butter and a few cloves of garlic. Make sure not to burn the garlic. Season with Kosher salt to taste.

4. Add a few splashes of lemon juice at the end and you’re ready to eat. Enjoy!

Google "Gideon General recipes" for more great recipes and cooking tips.

Pickled Radishes

Check out this recipe from sivanskitchen.com to enjoy our radishes pickled. 

Ingredients (approximately 4 32-Ounce Mason Jars):

• 4 lbs of radishes (trimmed and washed thoroughly)

• 4 beets, raw, unpeeled, and washed

• 4 Serrano chilies (optional), sliced into thin circles

• 8 Tbsp kosher salt (2 Tbsp per jar)

• 4 tsp peppercorns (1 tsp per jar)

• 4 bay leaves (1 per jar)

• 2 cups white distilled vinegar (½ cup per jar)

• Room temp filtered water, to fill jars

Instructions:

1. Trim the radish tops and tails and wash them thoroughly. You can use a sink with a mild soap solution if needed, but rinse them well to ensure no soap residue remains.

2. Scrub the beets clean and slice them into thin half-moon shapes.

3. Cut the chilies into thin circles if you like an extra kick of heat.

4. In each clean mason jar (32-ounce size), begin layering:

5. Start with a few slices of beet at the bottom of the jar. Add radishes, filling the jar halfway.

6. Sprinkle 1 teaspoon of sliced Serrano chilies on top of the radishes. Add 1 bay leaf. Add more beet slices to create another layer. Fill the rest of the jar with whole radishes, packing them tightly.

7. To each jar, add: 2 Tbsp of kosher salt, 1 tsp of peppercorns, ½ cup of white distilled vinegar. Top off the jars with filtered water, leaving about ½ inch of space at the top.

8. Screw the lids onto the jars tightly. Place the jars on your counter at room temperature for 2 days to allow the radishes to ferment slightly.

9. After 2 days, transfer the jars to the refrigerator to stop the fermentation process and enhance the crispness of the radishes. They are ready to be enjoyed. Keep refrigerated and consume within 1-2 months for the best flavor and texture.

Head over to sivanskitchen.com for lots more exciting ways to prepare your produce.

Heirloom Tomato Galette

Grab some fresh local organic tomatoes while they are still here and try this delicious recipe from flourist.com

Ingredients:

• 4-5 medium Heirloom Tomatoes, sliced 

• 1 cup (250g) ricotta cheese

• 1/2 cup packed (70g) cheddar cheese, grated

• 1/2 cup (60g) parmesan cheese, grated

• 1/2 tsp salt 

• Freshly ground black pepper

• 1 egg white

• 1 pie crust

• 2 tbsp finely chopped Italian Parsley

Directions:

1. To prepare the filling, combine cheeses together with the salt and freshly ground pepper in a small bowl. Slice the tomatoes thinly and set aside, in a single layer, on paper towels for about 30 minutes. This will help to draw some of the moisture from the tomato slices. 

2. Preheat oven to 375°F. Line a baking sheet with parchment paper.

3. Remove dough from the fridge. Lightly flour your rolling pin and roll the pastry dough out to a 12-inch circle, approximately 1⁄8-1/4" thick. Gently place on the prepared baking sheet and spread ricotta mixture on top, leaving 3 inches from the edge. Arrange tomato slices on top (overlapping slightly as shown) and fold edges of dough over the filling, tucking and overlapping slightly as needed. Lightly salt the tomatoes with an additional sprinkle of salt. Place in refrigerator to chill for 30-45 minutes, the colder the better. 

4. To create an egg wash, lightly whip up the egg white with 1 tablespoon water with a fork. When ready to bake, brush the dough edges with egg wash and bake for 35-45 minutes until the crust is a deep golden brown. Serve warm or at room temperature, garnished with freshly chopped parsley or basil leaves and freshly ground black pepper.

Yields: 1 large (approximately 9 inches) galette

Let us know how it turns out and go to flourist.com for more great recipes!

Extra Crispy Cauliflower Steaks

Here’s an easy-to-prepare, yet super yummy recipe from IG's @matthewfrancisj

Ingredients:

• 2 medium heads cauliflower

• 1/4 cup extra-virgin olive oil plus 2 tablespoons, divided

• 1/4 cup grated Parmesan cheese, divided

• 1 tablespoon salt-free Italian seasoning

• 1 1/2 teaspoons grated lemon zest, plus lemon wedges for serving

• 1/4 teaspoon salt

• 1/3 cup whole-wheat panko breadcrumbs

• 2 medium cloves garlic, grated

Directions:

1. Preheat oven to 425°F. Line a large baking sheet with foil. Remove and discard outer leaves of cauliflower heads; trim stems. Place the cauliflower heads, stem-side down, on a cutting board; cut 2 (3/4-inch) steaks from the center of each. Reserve the remaining cauliflower for another use. Arrange the steaks in a single layer on the prepared baking sheet.

2. Stir 1/4 cup oil, 2 tablespoons Parmesan, Italian seasoning, lemon zest and salt in a small bowl until combined. Brush the mixture on the top of each cauliflower steak (about 1 tablespoon each). Roast until the cauliflower is fork-tender, about 20 minutes.

3. Meanwhile, combine panko, garlic, 1 tablespoon oil and the remaining 2 tablespoons Parmesan in a small bowl.

4. Remove cauliflower from oven. Reduce oven temperature to 400°F. Sprinkle each steak evenly with the panko mixture; gently pressing to adhere.

5. Roast until the panko is golden brown, about 5 minutes. Drizzle the cauliflower steaks with the remaining 1 tablespoon oil. Serve with lemon wedges, if desired.

Enjoy!