Colorful Cauliflower a La Greque

I haven’t talked much here about my mother who raised me, my adoptive mom Fay, other than to mention that I love her very, very much, and that she is also very, very much not a foodie. Both remain true, but on the latter point, I may sometimes give the impression that she never cooked anything good or even decent. Not true! While our staples leaned toward frozen mixed vegetables microwaved with margarine and the like, she sometimes pulled a randomly excellent homemade dish.

When I saw the beauties below at Zupan’s last week, my mind immediately wandered back to my mom’s cauliflower dish she called “Cauliflower a la Greque”; I believe she got the recipe from her McCall’s cookbook, the source of most of her recipes and thus the source of most of my early attempts. (I stand by that chocolate mousse recipe. It’s totally solid. Or, not solid, but creamy and airy and rich. You catch my drift.)

Instant inspiration from the produce section at Zupan’s

I knew I had to try and recreate it – and with those colors, how perfect for Easter, eh?
Mom served the dish warm, but I like it chilled – try it both ways and see how you like it best. And a happy, healthy Passover and Easter week to you if you celebrate. This is a lovely spring salad either way.

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Pistachio Lemon Spaghetti Squash

 

Pistachio Lemon Spaghetti Squash from Virgin Vegan: Everyday Recipes

To celebrate our new cookbook, “Virgin Vegan: Everyday Recipes for Satisfying Your Appetite”,  we’re sharing a different recipe from our new baby every day this week.

 

 

 PISTACHIO LEMON SPAGHETTI SQUASH

1 large spaghetti squash
3 tablespoons olive oil, divided
1 shallot, minced
1 clove garlic, minced
2 tablespoons minced parsley
1 teaspoon lemon zest
1 tablespoon lemon juice
Salt and pepper, to taste
1/4 cup diced pistachios

Preheat oven to 375 degrees. Bake whole squash for 30 minutes on a baking sheet. Remove from oven and cut squash in half lengthwise. Scoop out seeds in center. Brush cut sides of squash with 1 tablespoon oil. Place cut sides down on a baking sheet and return to oven to bake another 30 minutes.

While squash is baking, sauté shallot in remaining oil in a large skillet over medium-high heat for 2–3 minutes, until softened. Add garlic and cook another minute. Remove from heat and stir in parsley, lemon zest, and juice.

Remove squash from oven and separate strands of cooked squash flesh with a fork. Place in skillet and toss. Add salt and pepper to season. Stir in pistachios. Serve immediately.

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Photograph by Susan Barnson Hayward from Virgin Vegan Everyday Recipes for Satisfying your Appetite by Donna Kelly and Anne Tegtmeier, reprint permission by Gibbs Smith.