Birthday flowers from my love. Now that I’m cooking again I am craving new and different things in the kitchen. Mostly vegetables, but prepared in new (to me) ways. And anything fresh. But mostly just fruits and the vegetables at the moment, thank you. It seems I’ve gotten sick of heavy, fatty, winter food much sooner then usual this year. Hold the stew, I’ll take a salad. I’m kicking myself for not buying that juicer that I found for $10 at a yard sale over the summer. What was I thinking?!? A cup of fresh juice sounds really, really good right now.
For my birthday dinner I made a simple salad of romaine lettuce with orange slices, topped with the Honey Horseradish Dressing from this recipe and Easy Curry-Roasted Cauliflower. So, so good. The kids were irked that I only made 2 heads of cauliflower. I’ve been informed that in the future I must make at least 3 at a time. Half way through the meal we discovered that the dressing on the cauliflower made for a fabulous flavor combination. And the next day we made another double batch and used it to top two big trays of roasted Brussels sprouts.
Roasted Cabbage Slices were another recent trial that turned out to be a big hit with the kids. And spaghetti squash with all kinds of toppings. I’ve been making that a lot lately too. This is the easiest method I’ve found for preparing it.
What are you enjoying these days? Any fresh and fabulous foods to share?