As anyone who reads about food knows food fads come and go. Cauliflower has now replaced broccoli as the darling of the cruciferous family. And, yes, we all know that we must roast our vegetables--it is the only way--it brings out such nuttiness. I'll say. But how about trying these picatta-style cauliflower steaks for your next meatless meal? Okay, they're roasted, but it's how they're treated next that is the treat. Or try cooking the cauliflower like the Italians do--until it is actually cooked through--add some black olives and toss with your favorite pasta like Rachel does.
Is there any other leafy green vegetable out there besides kale? Seriously? Tender spinach sauteed in olive oil and finished with some balsamic vinegar and golden raisins is a quick and delicious side dish. Or try my personal favorite, escarole. Escarole is so versatile and much under utilized. It's great sauteed in olive oil with garlic and eaten alongside chicken or a veal chop. It can be stuffed, or cooked in soup. Give it a try.
This season the most ubiquitous recipe award goes to tomato soup. The best tomato soup recipe is everywhere you look. Even I have a best tomato soup recipe, but I only make it at the end of summer when Jersey tomatoes are at their peak. But now I think I found a winner for winter.
This recipe by Domenica Marchetti is just what I was looking for for Friday night's dinner, the first Friday in Lent. It ticks all the boxes--simple ingredients, ease of preparation, meatless and delicious! Good quality canned tomatoes are key here. It could be prepared handily after work giving you a hot, fulfilling meal in a little over an hour.
Cook's Note: It took forever for the thinly sliced carrots to cook. Next time I will dice them. Even if you plan to serve this soup to a group of Lilliputians I doubt that it would serve six. I served grilled smoked Gouda cheese sandwiches with the soup. We were very happy.
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