cauliflower gratin

a friend shared this with us last thanksgiving and now it's been added heavily into our rotation.

cauliflower gratin
makes one 9x13 casserole

1 large head cauliflower, cored and cut into florets
1 cup heavy cream
1 tbsp flour
1 cup grated Parmesan (or white cheddar)
salt and pepper
1/2 cup panko (or breadcrumbs)
1 tbsp butter, cut into small pieces

Preheat oven to 400 degrees.

In a large bowl, combine cauliflower, heavy cream flour and 3/4 cup grated cheese. Season with salt and pepper and toss to combine.

Transfer mixture to a baking dish, cover tightly with foil, and bake 30 minutes.

In a small bowl, combine 1/4 cup cheese and panko (or breadcrumbs). Sprinkle over cauliflower. Dot with butter and bake, uncovered, until topping is golden brown and cauliflower is tender when pierced with a knife, 10 minutes.

If still not browned on top, broil for another 5 minutes. Let cool 5 mins before serving.

kale mac n cheese

After a summer of CSA vegetables, we needed something that our kids would definitely eat, hopefully in the form of vegetables. So, why not just combine kale, cheese and pasta? This was really really good - for both kids and adults.

kale mac n cheese
serves 4-6

1-2 tbsp olive oil
3-4 cloves garlic, minced
1 small bunch kale, removed from stem and chopped
1/4 - 1/2 cup chicken or vegetable stock
1 lb short pasta
2 tbsp butter
2-3 tbsp flour
about 2 cups whole milk
1 cup grated cheese (I used a mix of cheddar, gruyere and random mozzarella)
salt and pepper, to taste

Boil pasta according

Heat olive oil in a large sauce pan and saute garlic until fragrant. Season with salt and pepper.

Add in the kale and stock and bring to a boil. Season with salt and pepper.

Transfer to a blender or food processor and blend. Set aside.

Melt butter in the same sauce pan. Add flour, salt and pepper. Stir until mixed, about 1-2 mins (you want to cook off the pastry flavor of the flour).

Slowly pour in the milk and whisk  until you've got a thick sauce (you may not need to use all of it).

Stir in the cheese until melted.

Pour in the blended kale and stir until fully incorporated.

Add in the cooked pasta, tossing to combine.

Serve immediately.

kale salad with freshly shaved parmesan

Everyone is crazy about kale so this is a perfect dish to share with others, plus the freshly shaved parmesan is oh-so-good on this salad.

kale salad with shaved parmesan

makes 12 servings

juice of 1 lemon

1/4 of a red onion, chopped

1 tsp honey

1/2 tsp salt

2 small bunches kale, stems removed and shredded or finely chopped

2 tbsp extra virgin olive oil

1/3 cup sliced almonds or pine nuts

1/2 cup dried cranberries or raisins

2 1/2 oz parmesan cheese, shaved with a peeler (or buy preshaved)

In a bowl, whisk juice, shallot, honey, and salt. 

Add kale and toss well. Top the salad with almonds, cranberries or raisins and Parmesan.