Cauliflower and Avocado Salad

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Photo Credit: Kruti Shah, 2017

I discovered this gorgeous and delicious recipe on Instagram from food blogger, Kruti Shah, who is a health & wellness food stylist, creating real food recipes using all fresh and local produce from a company  Southern California called Milk and Eggs. Unfortunately the company only delivers to customers in the  Orange County, California Area, but just think what you might be able to find in your local markets. Eat fresh and buy local!

The directions are simple and a listed here below:

Kruti uses organic Butter lettuce topped with ghee-sautéed mushrooms, florets of purple cauliflower, sliced avocado, cilantro and smoked jalapeño sauerkraut.

The smoked jalapeño kraut is available on-line at Farmhouse Culture.

This organic kraut serves as a spicy way to keep your gut healthy and awaken the palate. Farmhouse Cultures, Smoked Jalapeno Kraut blends oak-smoked jalapenos with cabbage, carrots, onions, and radish for a taste that’s packed with earthy bold heat.

Also, check out their site for other products that are organic and gluten free. You will not be disappointed.

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Roasted Brussels Sprouts & Cauliflower Soup

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Roasted seasonal vegetables add depth to this simple winter soup.

Serves 4

Ingredients:

1 pound fresh Brussels sprouts
1 small head of cauliflower, cut into  florets
3 Tablespoons olive oil
Salt, to taste
Ground black pepper, to taste
1 Tablespoon unsalted butter
1/2 cup diced  white onion
2 cups vegetable broth
1 cup  milk
Crushed red pepper flakes, for garnish

Directions:

Preheat oven to 450°F. Halve Brussels sprouts. Arrange sprouts and cauliflower on a large sheet pan. Light season with salt and pepper and drizzle with the olive oil. Roast for 15 minutes, stirring halfway.

Meanwhile, melt butter in a large sauce pan and sauté diced onion until translucent. Add the vegetable broth and bring to a boil. Simmer over low heat for 5 minutes.

Transfer half of the roasted vegetables to the broth and simmer for about 2 min., stirring occasionally. Return the remaining vegetables on the baking sheet to the oven, to roast for another 5 minutes.

Use an immersion blender to purée the soup. Remove from heat and stir in the milk and remaining roasted vegetables.

Pour the soup into serving bowls and garnish with a few sprinkles of crushed red pepper. Serve immediately.

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

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T-Bone Steak, Seasoned Steak Fries and Creamed Spinach

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This meal was kept real simple with whole and fresh ingredients.

The secret to cooking a great steak is simple gentle seasoning and high searing heat. But most importantly “Don’t touch that steak!” Not until you are ready to flip after 2 to 3 minutes of cooking it on one side and then cook the meat without disturbing it, for another 2 ½ minutes.

On another note, to save on calories, cauliflower was used as substitute for the cream and starch in this version of “Creamed Spinach”. Another calorie cutting tip is that the steak fries were oven baked.

Serves 4
Ingredients:
For the Seasoned Steak Fries:
3 Tablespoons olive oil
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon salt
1⁄2 teaspoon ground black pepper
4 to 6 Russet potatoes, cut into wedges

For the Creamed Spinach:
1 medium head cauliflower, trimmed and cut into small florets (about 6 to 7 cups)
1 tablespoon extra-virgin olive oil
Fine sea salt,to taste
1 1/4 pound fresh baby spinach, coarsely chopped
2 Tablespoons olive oil
1 teaspoon fine sea salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground nutmeg
1/2 cup Fontina Cheese, cubed
For the T-Bone Steaks:
2 teaspoons canola oil
Four T-bone steaks, each about 1-inch thick, trimmed of excess fat
1 teaspoon coarse sea salt, divided
1 teaspoon coarsely ground black pepper

Directions:
For the Steak Fries:
Preheat the oven to 400 °F. Combine oil, paprika, cumin, salt, and pepper in a large bowl.Place potato wedges in the bowl with the seasonings and toss to coat the wedges with the spices.

Transfer potato wedges to a large ungreased baking sheet.Bake until the potato wedges are golden and crisp for about 35 to 40 minutes.

For the Creamed Spinach:
Bring a large pot of salted water to a boil. Add cauliflower and cook until very tender, about 10 minutes. Reserve 1/4 cup of the cooking liquid and then drain well and transfer cauliflower to a food processor. Add oil and reserved water, 1 tablespoon at a time, and purée until smooth. Set aside.

In a large sauce pan, heat olive oil over medium heat. Add the spinach, and cook until slightly wilted. Add salt, white pepper, and nutmeg. Stirring occasionally, add the cauliflower mash and stir in the Fontina cheese and cook for 2 to 3 minutes or until cheese is slightly melted. Taste and adjust the seasoning as needed. Serve at once, or keep warm in the top of a covered double boiler over barely simmering water for up to 30 minutes.

For the Steaks:
Prepare a grill for high-heat cooking.

Brush the oil on both sides of steaks and sprinkle steaks on all sides with 3/4 teaspoon of the salt and black pepper. Place steaks on the grill and cook 3 minutes; rotate each steak about 90 degrees and cook 3 more minutes. Flip steaks and repeat grilling and rotating process, cooking until steaks reach desired doneness, about 5 minutes more for medium-rare (145°F internal temperature). Transfer steaks to plates and let rest for 5 minutes.

Serve the steaks with the steak fries and cream spinach on the side.

Cook’s Notes:
If you are pressed for time, here is an alternative recipe for making seasoned steak fries using commercially prepared potatoes.

Serves 4 to 6

Ingredients:
One 28-ounce bag frozen steak fries
1 tablespoon olive oil
1 to 2 teaspoons Lawry’s Seasoning Salt

Directions:
Open one 28-ounce bag frozen steak fries. Add 1 tablespoon olive oil and 1 to 2 teaspoons Lawry’s Seasoning Salt to potatoes in the bag. Close bag, and shake vigorously to evenly coat potatoes. Spread potatoes evenly on an aluminum foil-lined baking sheet Bake at 425°F for 45 minutes, stirring once. Serve immediately.

TODAY.com Parenting Team FC Contributor