summer veggie stack

20140812-IMG_153420140812-IMG_1536Late summer dishes are all about simplicity. Raw veggies fresh from the garden, olive oil and salt. The best thing about summer is indeed the produce that is readily available. Tomatoes are just coming into their state of perfection, because really they¬†aren’t worth eating any other time of the year. Not to mention the basil that is coming in our CSA boxes so it’s no longer a treat, but a staple. Here tomatoes, cucumber, and green beans are seasoned, cut and stacked into a chic little dish. Something that takes 15 minutes to make, but would be an impressive starter to any meal.

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butter lemon roasted cauliflower

roasted califlower madeyedlinblog.com-3roasted cauliflower madeyedlinblog.com

 

I kind of always thought of cauliflower as a throwaway vegetable. It was flavorless and a little weird. It is like it wants to be like it’s cool green friend broccoli, but never made it. Lately, I have unofficially been trying to make vegetables more glamours; in order to make myself eat more of the good stuff. How do you make something as mundane as cauliflower beautiful and into one of the best side-dishes you will ever eat? Butter, of course, silly question. This recipe is wonderful, and super easy. It makes such a great side dish.

Couple of things, I like to serve mine with ricotta spiked with paprika and garlic salt. And, if you wanted to sprinkle 1/4 cup greater parmazen on before baking that is wonderful too.

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