Cauliflower, let me count the ways...

If you're one of the many folks whom partake in our weekly produce delivery, you'll see that cauliflower is a staple in your order. This recipe is a tangy, piquant variation of roasted cauliflower. 

Yield: Serves 4

INGREDIENTS 1 head garlic ¼ cup plus 1 tablespoon extra-virgin olive oil, divided 2½ teaspoons salt, divided Freshly ground black pepper 4 strips bacon (preferably double-smoked) 1 large head cauliflower, quartered ¼ cup fresh lime juice ¼ cup fish sauce 1 tablespoon salted capers, rinsed and coarsely chopped 1 teaspoon finely chopped flat-leaf parsley 2 teaspoons finely chopped red Fresno chile (about 1 small chile)

DIRECTIONS

1. Preheat the oven to 350°. Roast the garlic: Cutting crosswise, slice off the top third of the garlic head and drizzle with 1 tablespoon of the olive oil. Season with ½ teaspoon of the salt and pepper and wrap loosely in aluminum foil. Place in the oven and bake until golden-brown and tender, about 45 minutes. Remove the garlic from the oven, set aside to cool slightly, then squeeze the garlic head over a small bowl to release the roasted cloves. 2. Roast the cauliflower: In a large, ovenproof skillet or cast-iron pan set over medium heat, add the bacon and cook, flipping each piece once, until both sides are browned and crisp, about 8 minutes total. Transfer the bacon to a paper-towel-lined plate and set aside for another use. Add the cauliflower quarters cut-side down to the bacon fat in the pan. Place the pan in the oven and cook until browned and a paring knife easily slides into the center of a wedge, about 50 minutes (if roasting a smaller head of cauliflower, it will take less time to roast). 3. Make the vinaigrette: In a medium bowl, whisk together the lime juice and the remaining 2 teaspoons of the salt until the salt dissolves. Whisk in the roasted garlic and fish sauce. Whisking constantly, drizzle in the remaining ¼ cup of the olive oil. Stir in the capers, parsley and chiles 4. To serve, place the cauliflower quarters on a platter and pour the vinaigrette over the top.

Sweet Potato Spaghetti!

Ingredients:

2 Tbsp of fat (coconut oi, butterl or meat fat)
1 medium yellow onion, diced
3 stalks celery, diced
3 garlic cloves, minced
2 lbs. ground venison
1 large or two medium (2-3 cups) sweet potatoes, shredded (use a cheese grater or food processor)
2 tsp oregano
2 tsp salt
1/2 tsp pepper
1 1/2 C tomato sauce (any sauce you like. There is an organic marinera sauce with mushrooms from Trader Joe's that I like. It's the only one they have that doesn't contain additives or dairy.)

Instructions:

1. Melt the lard in a large skillet over medium-high heat
2. Add the onions and celery and saute for 5 minutes
3. Add the garlic and ground venison and cook until browned
4. Add sweet potatoes, seasoning, and sauce, reduce heat to medium and cover
5. Simmer for 15-20 minutes until the potatoes are tender

(Recipe borrowed from paleoparents.com)

Pad Thai from "Well Fed"

 A couple months back, I had the pleasure of having this exact recipe prepared for me by our resident "Sunshine" CF bad-ass, C-Rose. I was so impressed with it's flavors that I felt I needed to share it with you all. Thank you, Well Fed by Melissa Jouwan for providing this delicious recipe. 

1 cup cooked spaghetti squash
1/2 cup snap peas, slivered
1/4 onion, sliced thin
grilled chicken thigh or breast, diced (whatever amount you usually eat)
1 egg, scrambled with 1 t coconut aminos
coconut oil



SAUCE:
1/4 cup coconut milk
2 tablespoons lime juice
1 clove garlic, minced (about 1 teaspoon)
1/2 teaspoon crushed red pepper flakes
1 tablespoon coconut aminos
1/4 teaspoon powdered ginger
1/2 teaspoon rice vinegar
1/4 cup sunflower seed butter (I like Sunbutter; no sugar added)
dash ground cayenne pepper (optional)




Prepare the Sauce first:

1. Place the last 8 ingredients in the bowl of a food processor and whirl until well blended. If you do not have a food processor,  you can mix by hand with a whisk.

2. Scrape down the sides of the bowl with a rubber scraper, then add the coconut milk. Process until it’s blended and smooth. If you are whisking by hand it will have a nice, less smooth, rustic consistency.

Set aside.

3. Heat some coconut oil in a pan over medium-high heat; I use about 1 teaspoon. Sauté the onion and snap peas until crisp-tender. Not too long! Then set aside.

4. Heat a little more coconut oil in the pan. Pour in the egg and let it spread out into pancake. Cook until the egg is set and beginning to brown, then flip to lightly brown the other side. Cut the egg into strips and set aside.

5. Heat a little more coconut oil in the pan. Add the spaghetti squash, snap peas/onions, egg, and chicken. Stir fry ’til heated through.

6. Add sauce and stir fry until everything is well-blended and hot.

 That's our C-Rose!