Fresh cauliflower is cut into florets, misted with olive oil and seasoned with sea salt and freshly-ground black pepper. Slow-roasted until tender-crisp and brown, then dressed with Buffalo sauce (equal proportions of Frank’s Hot Sauce and melted butter, with a dash of vinegar) and returned to the oven for a few more minutes to glaze.
Served hot with a cooling combination of crumbled bleu cheese, buttermilk, shaved celery, sour cream, chives, parsley and a squeeze of fresh lemon juice..
“Cauliflower is very low in Saturated Fat and Cholesterol. It is also a good source of Protein, Thiamin, Riboflavin, Niacin, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid, Potassium and Manganese.” –NutritionData
Wednesday evening means Farmer’s Market in Austin, and September means peppers! Hot peppers, sweet peppers, short ones, long ones, round ones and everything in between. Here’s a small sample that includes jalapeños, hot cherry, Russian heirloom and assorted sweets.
Since this is way more than I can eat in the next week, I’m going to use use two methods to set some aside. Start by halving, seeding, rinsing and chopping your peppers (size and shape are up to you).
The 1st batch is left as is and double-bagged for the freezer. The second batch is sealed in an airtight glass container with olive oil, salt and vinegar. Recipe-ready, it will live in the refrigerator for up to 3 months.