Archive | June, 2013

Cauliflower with capers, tomatoes, and olives

28 Jun

Cauliflower with capers, tomatoes, and olives

  • 1 head cauliflower, cut into small flowerets
  • 1 to 2 Tbs. olive oil
  • 3 garlic cloves, minced
  • 1 lemon, juice and zest of
  • pinch of cayenne
  • 6 sprigs of fresh thyme
  • 1/2 c. olive oil
  • 2 to 3 Tbs. sun-dried tomatoes, chopped
  • 2 to 3 Tbs. kalamata olives, rinsed and chopped
  • 1 to 2 Tbs. capers, rinsed

Toss the cut cauliflower with 1 to 2 Tbs. olive oil and bake in the sun oven as high as it will go for 25-45 minutes (usually around 350 degrees F).  While the cauliflower is baking, combine the garlic, lemon zest, lemon juice, cayenne, thyme, and 1/2 c. olive oil in a sauce pan and cook over medium-low heat for about 20 min.  When cauliflower is done, combine with the oil mixture and remaining ingredients (tomatoes, olives, and capers).  Serve hot or room temperature.

Advertisements

Creamy pesto sauce

20 Jun

Creamy pesto sauce

Pesto:

  • 1/4 c. walnuts
  • handful soaked and dried pepitas
  • 1 to 2 cloves garlic
  • 2 c. basil leaves
  • 1/3 to 1/2 c. olive oil
  • 1 Tbs. cream cheese
  • 1/2 tsp. sea salt

Process first 3 ingredients until fine.  Add rest of the ingredients and process.

Cream sauce:

  • 3 Tbs. butter
  • 2 Tbs. cornstarch
  • 2 to 3 c. milk

Melt butter in a pan, stir in the cornstarch until smooth.  Add milk little at a time until desired thickness is achieved.  Keep heat low.

Take cream sauce off heat, add pesto.  Use as topping for pasta.