WHAT WE EAT VEGETABLE ROASTING TIPS + ROASTED MARKET VEGETABLES WITH BROWNED BUTTER PEPITAS AND CORIANDER

Not to boast but the What We Eat team is darn good at making vegetables irresistible. To keep people coming back for more, we consider the following:

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CRISPY CAULIFLOWER WITH CAPERS, RAISINS, AND BREADCRUMBS

 

This is, hands down, one of Tricia’s favorite ways to cook cauliflower. She recommends doubling the garlicky, caper-y breadcrumbs and pickled raisins to bolster your “fridge pantry.” The breadcrumbs can be tossed into any salad, used on poached eggs or a simple avocado with evoo, or even used as a crispy topping to pasta. The raisins can be used on a cheeseboard, as a topper for any roasted vegetable or salad, or used as a sandwich condiment (think turkey, arugula and crumbled goat cheese). The sky’s the limit for both. This recipe is nearly the same as the original, except for upping the herbs and garlic, as well as adding lemon zest and red pepper flakes. Serve with roasted chicken, pork or scallops, or toss with chickpeas as a vegetarian main.

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