I inherited a CSA box packed with greens the other night, inspiring this simple one-pot winter pasta with a sauce made from a full bunch of kale, shallots, garlic, and goat cheese.
Classic Greek salad recipe, with plum tomatoes, cucumber, red onion, bell pepper, black olives, and crumbled feta cheese. Served with a red wine vinegar vinaigrette.
The combination of tender cauliflower, creamy sauce, crisp bacon, smoky flavor, melted cheese, and crunchy topping make this dish especially appealing, as well as comforting at some deep level. It is the kind of dish I can imagine Julia and Paul Child eating half a century ago in their Paris apartment. And yes, I just saw Julie and Julia.
Quinoa flakes kick this up to a new level of flavor. The texture is delightfully light. And the organic coconut oil gives it a buttery melt-in-your-mouth delicacy I haven't enjoyed since giving up moo-cow dairy.
