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Early spring harvest for a yummy salad tonight. We have a French radish, arugula, butter lettuce and sugar snap peas.
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Sunday night treat…rack of lamb with basmati rice and PURPLE cauliflower!
From livestrong.com: ANTIOXIDANTS The purple hue of this vegetable is due to anthocyanins. Anthocyanins are antioxidant flavonoids that belong to the group of phenolic antioxidants. Anthocyanins are also found in red cabbage, red wine and blueberries. This flavonoid holds potential health benefits, including the ability to help stabilize capillary walls. Weak capillary walls allow toxic substances to permeate into cells, which can be detrimental to the entire body. VITAMINS AND MINERALS Purple cauliflower contains important vitamins and minerals for overall health. In 100 g of purple cauliflower, you receive over 100 percent of the recommended daily values, or DV, of vitamin C. In addition, you get 25 percent DV of vitamin K, 14 percent DV of folate and 11 percent DV of vitamin B6. Purple cauliflower also offers 12 percent DV of manganese and 9 percent DV of potassium.
Warm cauliflower barley salad
I made this vegetarian dish for dinner last night. It’s hearty an filling! Very flavorful from Bon Appetit magazine.
Ingredients
1/2 cup pearled barley
Kosher salt
1 tablespoon finely grated lemon zest
3 tablespoons fresh lemon juice
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
6 tablespoons olive oil, divided
Freshly ground black pepper
1 head cauliflower, cut into florets
1 15-ounce can gigante, corona, or butter beans, rinsed
1/2 cup flat-leaf parsley leaves, divided
2 tablespoons fresh tarragon leaves, divided
Preparation
Place barley in a large saucepan; add water to cover by 2 inches. Season with salt. Bring to a boil and cook until tender, 25-30 minutes. Drain; run under cold water. Set aside.
Meanwhile, whisk lemon juice, mayonnaise, Dijon mustard, and 5 tablespoons oil in a medium bowl until emulsified. Season dressing with salt and pepper; set aside.
Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add cauliflower; cook, turning occasionally, until browned in spots, 10-12 minutes. Add 2 tablespoons water, cover, and cook until just tender, about 2 minutes longer. Season with salt and pepper.
Transfer cauliflower to a large bowl; add beans, 1/4 cup parsley, 1 tablespoon tarragon, reserved barley, and half of reserved dressing. Toss to coat; season with salt and pepper.
Divide salad among bowls; drizzle remaining dressing over. Garnish with lemon zest, 1/4 cup parsley, and 1 tablespoon tarragon.
Spinach butternut squash ricotta stuffed pasta shells with sage butter I made for dinner side dish. Yummy, vegetarian and easy to prepare ahead of time and pop in the oven when guests arrive.
Recipe:
http://www.keyingredient.com/recipes/13902230/butternut-squash-ricotta-spinach-stuffed-shells/
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Made my very first lemon merengue pie!
http://m.allrecipes.com/recipe/15093/recipegrandmas-lemon-meringue-pie
Dessert platter with kiwi, macaron, truffle and tea; birthday chocolate, canele in a cinnamon box. #saison #20coursemeal
Beautiful brioche Saison gave us for breakfast the next morning. #saison
We ate pigeon, steak with cabbage and black truffle shavings, cheese course, soufflé with pine nut gelato. #saison #20coursemeal
Lobster and veggies, mustard greens with vegetable broth and farro, black cod with plantains and curry, tofee duck liver #saison #20course meal
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