Saturday, June 30, 2012

roots and gills

One thing I could never quite figure out in Boston (and I have to admit, I didn't try as hard as I could've...) is gardening. I had a little herb garden in my apartment that didn't last very long. I'm used to twice as much sunshine, ergo, about double the possibilities as far as produce. 

In addition to my mom's tomatoes and peppers, I've started growing my own cherry tomatoes, sage, parsley, cilantro and rosemary.

Last week, I took some things over to Madaline's so I could cook while she rested took care of her twins. I tried the recipe featured on this month's bon appetit. It turned out so good, that I decided to make it again for my family, with a couple of additions.

additions #1 and #2
I made the yogurt sauce earlier in the day. With that out of the way, I started by boiling the beets. I've never cooked beets myself, but I'm told that they bleed if you don't prepare them before cutting into them.

As for the cauliflower, I decided to keep it simple. I sliced them very thin, sprinkled them with some olive oil, sea salt, and a few springs of thyme, and roasted them with the sliced beets.

(they still bled a little)

I also added some shredded carrot and halved cherry tomatoes to a cup of whole wheat cous cous, for another quick and easy side dish.

Usually when I make salmon, I use a different sauce made with sour cream. This yogurt sauce (almost exactly like tzaziki) is just as delicious and much better for you. But the big surprise was the roasted veggies. I honestly can't remember the last time I ate cauliflower, but I know I was young and I didn't like it. Roasted with salt and thyme was pretty tasty! This is my new favorite dinner, hands-down. It's shout-your-lungs-out good.

Be honest. The second you hear the word "beets", this cartoon band comes to mind...

You're welcome.

Now that I'm a beet and cauliflower convert, what are your favorite ways to prepare them? What are you taking to the Fourth of July cookout?

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