As with most cruciferous vegetables, one of the best ways to cook them in order to intensify their subtle flavor, and create an easy but “sophisticated” crowd-pleaser, is to roast them in dry heat. The end result will be cauliflower that tastes nutty and lightly sweet. This is a sure way to get children to eat an extra heaping of finger licking good veggies.
Recipe from Ishmir Savory
Vegan Chef & Holistic Nutrition Health Coach
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Makes: 4 – 6 servings
Ingredients
1 large head of cauliflower
3 Tablespoons extra-virgin olive oil
3 garlic cloves, minced
Juice and zest of ½ lime
½ teaspoon cumin powder
¼ teaspoon onion powder
1 teaspoon paprika powder
½ cup chopped fresh parsley
Sea Salt
Freshly ground peppercorns
Directions
Wash the cauliflower under running water and shake off excess water. Remove the outer leaves from the cauliflower stem. If necessary, cut the extra stalk off to ensure the crown can sit evenly on your cutting board. Cut the crown in half and then cut each half in quarters. You find that some florets will become loose. That’s fine, add them to a mixing bowl. Using the tip of your knife remove the florets from the stem and add to the mixing bowl.
Line a baking sheet with parchment paper and preheat your oven to 425˚F.
In a small bowl whisk together the olive oil, minced garlic, lime juice and zest, parsley, cumin, paprika, and onion powder until combined well.
Pour the mixture over the cauliflower and lightly toss until evenly covered with seasoning.
Place the cauliflower on the baking sheet in a single layer. Be sure to leave enough space between each floret to ensure even roasting.
Roast for 15 – 20 minutes or until the florets are golden brown and crispy on the edges.
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Shake up the flavour of traditional cod fish cakes by adding fresh salmon. Serve with tartar sauce and lemon wedges or slices. Better yet, do it Bermuda style – sandwich them inside a warm hot cross bun!
Prep time: 20 min • Chill Time: 30 min • Cook Time: 40 mins
Makes: 6 servings
Crispy and golden brown on the outside and moist and delicate on the inside, salmon & cod fish cakes, served along with a fresh garden salad, are a delicious and light favourite for Spring.
Ingredients
6 large potatoes, cut into wedges
8 Tablespoons butter
1 lb salmon fillet, skin removed
1 lb cod fish
Pinch of McCormick Grill Mates Montreal Chicken Seasoning
1 small sweet onion, or Bermuda onion, finely chopped
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh dill, finely chopped
3 garlic cloves, minced
Salt & freshly ground black pepper
Flour, for dredging
Oil, for frying
Lemon slices, for garnish, if desired
Directions
Soak cod fish overnight. Drain and rinse with fresh water. Refill pot with water and cook on medium-high heat on stove top. Drain water and flake fish.
Add potatoes to a large pot of slightly salted water. Bring to boil. Reduce heat and cook until potatoes are tender; about 15-20 minutes. Drain potatoes and mash thoroughly. Add 4 tablespoons butter and season with salt and pepper.
Season salmon with a pinch of McCormick Grill Mates Montreal Chicken Seasoning and broil, turning once, until cooked; about 3-4 minutes each side. Remove from oven and flake into chunks.
In a saute pan, add the remaining butter, chopped onion, chives, dill, parsley and garlic. Saute until onion in translucent. Add to potato mixture. Gently stir in flaked fish. Cover and chill 30 minutes in the refrigerator.
Remove fish cake mixture from fridge. Form cakes, dredge lightly in flour and shake off any excess. Heat oil in skillet and fry cakes for 3 to 4 minutes on each side until golden brown. Drain on paper towels.
Serve with tartar or dill sauce, and sliced lemon.
A moist, sweet cake studded with cherries. No pitting required. This no fuss recipe uses Musselman’s® Cherry Pie Filling so it’s easy to make. Enjoy served warm or cooled.
Cook time: 40 mins • Servings: 12
Musselman’s Cherry Pie Filling– Pasteurized – Gluten Free – Kosher
Ingredients
3 eggs, beaten
1 cup sugar
¾ cup cooking oil
1 ¾ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon vanilla
1 dash salt
1 21-ounce can MUSSELMAN’S® Cherry Pie Filling
1 Tablespoon sugar
½ teaspoon ground cinnamon
Instructions
Preheat oven to 350°F.
Beat together eggs, sugar, oil, flour, baking powder, vanilla and salt. Spread 2/3 of the batter into a greased 13×9-inch baking pan.
Spread MUSSELMAN’S® Cherry Pie Filling on top of batter. Drop the remaining batter by spoonfuls on top of the pie filling layer.
Stir together the sugar and the cinnamon. Sprinkle over top of cake. Bake for 40 minutes or until a toothpick inserted near the center comes out clean.
Visit Musselman’s website for more great recipes your family and friends will love.
