Cauliflower “Couscous” with Dried Apricots & Cashews

Cauliflower Couscous | ourfourforks.com

I usually associate cauliflower with the fall and winter months, but when a cauliflower popped up in our CSA last week, I was pleasantly surprised. I’ve made cauliflower pizza crust, cauliflower mashed “potatoes” and cauliflower “rice,” but it dawned on me that I had never tried cauliflower “couscous.” Cold grain salads have always been a staple in my family in the summer months; they’re perfect paired with grilled veggies, meat, fish and even other salads. But if you’re trying to avoid grains or just lower your carb intake, this cauliflower couscous is the perfect alternative.

 

Cauliflower couscous has such a mild flavor, that I decided to spice it up with a ginger cinnamon dressing, dried apricots and cashews. The dressing, inspired by Ottolenghi, may sound weird, but trust me: you’ll want to put it on everything. This dish is seasonally versatile: eat it cold in the summer, serve warm in the winter. Either way, enjoy!

 

Cauliflower Couscous | ourfourforks.com

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Cucumber Melon Salsa

Cucumber Melon Salsa | ourfourforks.com

When I started this blog in January, I created a blogging schedule. I committed to writing two posts a week and I’m embarrassed to say that in June that commitment was overshadowed by other commitments (like giving a speech at a best friend’s wedding, spending time at the beach with family, and just cooking without documenting). Instead of being stressed about neglecting this space for a couple of weeks, I’m telling myself I’m ok with it.

 

As Molly at Orangette put it so eloquently: a blog can be a barometer for one’s life. If I don’t post for a couple weeks it means I didn’t feel like it, I failed to properly plan, or I was doing things that trump blogging. And it’s summer, so that’s ok.

 

As I mentioned earlier this month, Josh and I are members of Stone Soup Farm CSA. Every Wednesday we get a bunch of fresh vegetables and last week cilantro was included. I usually just throw cilantro into salads or use them for Mexican inspired dishes, but this week we had melon in the fridge that I wanted to use up. I’ve always loved mango salsa, but had never tried melon salsa much less cucumber melon salsa. A quick internet search led me to this recipe, which became my inspiration.

 

Cucumber melon salsa is a refreshing new twist on summer salsa. Eat it with chips, put it on top of fish, burgers or in tacos. Fresh, sweet, slightly spicy, and healthy, cucumber melon salsa is super simple to throw together for any summer meal.

 

Cucumber Melon Salsa | ourfourforks.com

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Roasted Bok Choy with Garlic Tahini + Thrive Cookbook Giveaway!

Roasted Bok Choy with Garlic Tahini | ourfourforks.com

Bok choy made an appearance in this week’s CSA share and, though I had eaten it before, I had no idea how to cook it (just one of the cool benefits of joining a CSA). Boil it? Sauté it? Roast it? It was much larger than the bok choy I’ve seen in the grocery store (which, I’ve come to realize, was baby bok choy), so I decided roasting would be the easiest way to go.

 

When Vega contacted me about testing out some of their products (like I did here and here), they sent a couple cookbooks my way. Although I’m not a vegan by any stretch (though Isabel is pretty close to being one), our shared philosophy is that vegetables should rule the plate. The recipes in the Thrive Energy Cookbook appeal to me because they focus on fresh, vegetable-based dishes that aren’t trying to mimic non-vegan recipes (i.e. no weird soy grilled cheese or textured vegetable protein chili). I’ve been on a serious tahini kick recently (just like I was this week and this week and this week), so when I spotted a roasted garlic tahini sauce recipe in Thrive, I was inspired to create my own version for the roasted bok choy. The result is a creamy, garlicky sauce that is vegan, paleo and gluten free. Perfect for drizzling on summer veggies, dipping veggies into or mixing into a salad.

 

Roasted Bok Choy with Garlic Tahini | ourfourforks.com

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Roasted Turnips with Brown Miso Butter

Roasted Turnips with Brown Butter Miso | ourfourforks.comDecision making can debilitate me. As I’ve gotten older, I’ve gotten better at making decisions, but there are still moments in the grocery store when I panic. Red peppers or green? Organic or conventional (frantically pulling up the dirty dozen list on my phone)? Shrimp, chicken, beef, or eggs? Dark chocolate (I always buy the chocolate)?

 

Enter the CSA, a nod to a simpler way of life. There are many reasons to join a CSA: supporting small farmers, the element of surprise, eating local and in season, the list goes on. But for me, the most exciting part of a CSA is that produce decisions are made for me: the produce that is picked that week is the produce that I eat.

 

Josh and I picked up our first share of season from Stone Soup Farm, a coop in Massachusetts. This week, our share had scallions, swiss chard, mixed greens, spinach, bok choy and white Hakurei turnips. This summer, I’m going to post a recipe using produce from our CSA once a week, and roasted turnips with miso brown butter is the first installment. Brown miso butter is no joke; full of a umami, salty and slightly sweet flavor, it’s the perfect sauce for root vegetables. Feel free to use it with whatever veggies came in your share this week.

 

Roasted Turnips with Brown Butter Miso | ourfourforks.com

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