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roasted cauliflower


Roasting cauliflower brings out a nutty flavor that’s absolutely delicious! We’ve turned many people into cauliflower eaters with this recipe (including my Mom who swore that she hated cauliflower…and now she loves it)!

  • 1 head of cauliflower, cut into small florets
  • olive oil
  • salt, pepper, herbs (chives, thyme, oregano, parsley are all good options)

Drizzle the cauliflower with olive oil and sprinkle with salt and pepper. Toss together. Preheat oven to 400 degrees and roast for 25-30 min. (or until golden brown) turning every 10 min. Sprinkle with herbs and serve.

roasted pork tenderloin & cauliflower hash


  • 2 pork tenderloins, 3/4 lb. each
  • 1/3 cup flat leaf parsley, finely chopped
  • 1 T rosemary, minced
  • 1 T sage, minced
  • 1 apple, peeled, cored & cut into 1/4″ dice
  • 1/2 onion, finely chopped
  • 2 cups cauliflower florets
  • 3 cups potatoes, peeled & cut into 1/4″ dice
  • 1/4 lb. bacon, cut into 1/4″ dice
  • salt
  • pepper
  • 2 T olive oil


  1. pat pork tenderloins dry.  season with salt and pepper, and coat with herb mixture.
  2. pre-heat oven to 400°f.
  3. heat 1 T oil in an ovenproof skillet over moderate heat.  add seasoned tenderloins and brown for 4 minutes per side.
  4. place skillet in oven and roast pork until thermometer inserted in thickest part of tenderloin reads 145-150°f, approximately 12-15 minutes.  when done, transfer pork to cutting board, and let rest for 10 minutes.
  5. steam potatoes and cauliflower until tender. drain and cool.
  6. heat 1 T oil in skillet, add bacon, and cook over moderate heat until crispy, approximately 5 minutes.
  7. add onion to skillet and cook until browned, stirring occasionally, approximately 10 minutes.
  8. add apple to skillet and cook until apple softens, approximately 2 minutes.
  9. add potato and cauiflower to skillet and cook until browned, approximately 6-8 minutes.
  10. season hash with salt & pepper to taste.
  11. slice pork into 1/2″ thick medallions and serve over cauliflower hash.
  12. enjoy.

broccoli cheddar soup






  • broccoli florets (from 3-4 crowns)
  • 1/2 small onion
  • 2 ribs celery
  • 1 large carrot
  • 2 potatoes-cubed (red or yukon)
  • milk (1-2 cups)
  • chicken or vegetable stock/broth
  • 1-2 cups cheddar cheese
  • flour
  • butter


  1. dice onion, celery and carrot and saute in a pan with olive oil until soft.
  2. add potatoes and broccoli florets.
  3. cover with stock/broth and bring to a boil.
  4. simmer until everything is soft.
  5. blend mixture in a food processor until smooth. Set aside.
  6. add a pat or two of butter to the pan and once melted, sprinkle 1-2 tablespoons of flour and whisk until a paste is formed.
  7. with heat on medium high, slowly add milk to the paste while whisking.
  8. keep adding milk and whisking until all is combined and starts to thicken.
  9. add in cheddar cheese and melt.
  10. add in broccoli puree and stir to combine.
  11. add salt and pepper to taste.
  12. enjoy!