Believe it or not, this was one of the first meals I cooked after my concussion. This whole roasted cauliflower, which is inspired by one of my favorite restaurants in NYC (ABCV), has been on my “recipe to-do list” for an incredibly long time. I was sitting on my couch with my mom when she mentioned her and my dad were going to stay over for dinner followed by her asking, “what should we order in?” As someone who loves to cook for those I love, and have always promised my dad for a home cooked meal after work one day before his commute home, I finally had the opportunity at my fingertips. It was finally time to cook my parents a delicious and impressive meal in my own kitchen. Although I had just suffered a pretty serious concussion and was still unable to turn on majority of the lights in my apartment, which also showed me how magnificently calming a dimly lit home can be, cooking was the one thing I was most definitely capable of.
With a freezer conveniently packed with Pat La Frieda lamb (you’d be amazed what you can find in my freezer), and a mother willing to grocery shop for me, it was time to create something memorable and delicious. To say this meal impressed my parents and hit the spot would be an understatement; my dad licked his plate clean and my vegan(ish) mom was sneaking in bites of my lamb. I even had an extremely satisfied Joe come home from work the next day and randomly express how amazing last night’s dinner was. Turns out I may cook my best meals while concussed? I’ll freaking take it!
Ingredients (serves 4):
- Rack of lamb (1)
- Cauliflower (1 large head)
- Lemon (2)
- Pomegranate (1)
- Cucumber (½)
- Greek yogurt (1 cup)
- Hazelnuts (½ cup)
- Golden raisins (½ cup)
- Avocado oil
- Olive oil
- Curry powder
- Tandoori blend
- Whole cumin
- Mustard powder
- Salt & pepper
- Make the seasoning for the cauliflower: combine ½ cup of avocado oil, juice of ½ lemon, curry powder, turmeric, tandoori blend, whole cumin, and salt & pepper
- Place the cauliflower on a parchment lined baking sheet and bake at 450 for 50 minutes
- While the cauliflower is baking, prepare its accouterments
- Chop the hazelnuts
- Chop the golden raisins
- Chop the parsley
- Peel the pomegranate and separate the seeds
- Prepare the tahini dressing: combine and stir 1/3 cup of tahini with ½ cup of olive oil and the juice of ½ lemon
- Prepare the tzatziki sauce:
- Chop the ½ cucumber into very thin pieces
- Mix the chopped cucumber into the yogurt with fresh dill, the juice of ½ lemon, and salt & pepper
- Rub the lamb with the curry powder, turmeric, mustard powder, and salt & pepper
- Place the lamb on a cooking rack and cook at 450 for 25 minutes or until the temp reaches around 130 degrees. Flip with about 10 minutes of cooking to go
- Remove the lamb and allow to rest for ~10 minutes
- While the lamb is resting, place the cauliflower on top of the pomegranate seeds, chopped hazelnuts, and chopped golden raisins and top with the tahini dressing and the chopped parsley
- Slice the lamb and serve alongside the roasted cauliflower head
- Gluten Free
- Dairy Free
- Soy Free
- Low FODMAP
Guaranteed easiest clean up
We have a general rule in our apartment that if one person cooks, the other cleans. Since I typically am doing the former, Joe is often times the person manning the sink after we finish up our meal. With the constant flow of recipe testing that goes down in our kitchen, I am often questioned how it is possible that I dirtied so many dishes. If you have ever tried to create a recipe, or you are like me and decide to somehow use every bowl, plate, or fork in your cabinets, you get what a shitshow your kitchen can look like after the fact. In order to avoid this situation, and really just make Joe a happier human, I started creating “one sheet pan” dinners. The main requirement of these meals: once done cooking, the only dirty dish (other than those you ate on) is the baking sheet. These recipes are proving to be delicious and, not surprisingly, incredibly easy. I now know what Joe is going to request for every dinner from here on out…
Healthy turkey chili with a spicy kick
Personally, I’m a beef chili person, but when I had so many people ask me whether they could replace the beef with ground turkey in my meat chili recipe (which, yes, you can), I decided it was time to create a new chili recipe for this poultry lovers. In my mind, the a chili with beef deserves to be hearty and simple; hence the minimal ingredients and the doubled beans included in the recipe. However, I decided to amp up the flavor and ingredients for the turkey chili and decided to go a Mexican route, throwing in some canned corn and green chili peppers. Although the recipes may be differ, I promise you, it is still just as easy of a meal to make.
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If you follow me on Instagram (which I hope all of you do!!), then you know that whenever I am in Florida it is an absolute must that I have my favorite meal: sweet potato crusted salmon from the Food Shack. I don’t know why I never thought of doing something so brilliant, but ever since I had it a few years ago I can never get it off my mind. Finally, after 3 years of claiming I would do so, I have officially created a recipe in my kitchen for my own version and I can safely say it is BOMB. With a few extra steps, you too can be enjoying this incredibly crunchy exterior yet perfectly cooked salmon.
A weeknight Whole30 staple
Let me start right off the bat by saying in no way, whatsoever, is this meal replacing a delicious bowl of gluten and cheese filled spaghetti and meat sauce from your favorite Italian restaurant. Also, before the naysayers come at me about how quickly this meat sauce is made, this is not your grandmother’s Sunday sauce; this is a quick meat marinara sauce that does not take much time but still tastes delicious. Now that we’re on the same page, let me show you how to make a delicious and fast Whole30 approved dinner that you can surprisingly pull together with some potential staples lying around your kitchen (or am I the only one who regularly has zucchini and sweet potatoes on hand and ground beef in my freezer?).
The perfect meal to batch cook
When people think of Whole30 they think of lame, boring, sad salads. I get it, I thought the same thing as first. Little do these said negative people know that eating Whole30 compliant meals can actually be pretty freaking delicious. Not only delicious, but easy. This meal is so simple, includes a wide variety of ingredients that are easily interchangeable, and is the perfect meal for a batch cooking session. Cook a huge skillet of this stir-fry on a Sunday night and I promise, your hungry Whole30-doing self will thank you every day afterwards. Whether enjoying at work, while your coworkers eye you with envy mid bite of their sad salad mentioned above, or at night, sans that glass of wine that you crave so badly (sorry, I can’t help you there), it will hit the spot.
The quickest meal on this site
A few weeks ago I was in Florida with my family and, when I realized we had no lunch plans, I immediately raised my hand to create something delicious for everyone. However, as soon as my hand went up, the sun came out, and I immediately regretted my decision of volunteering to be inside the kitchen during the day (although, I must admit, the idea of driving a car to a nearby suburban Trader Joe’s with extremely wide aisles and a limited line is one of my ongoing daydreams). When I entered the store, I decided that I was going to make the easiest, quickest, and most crowd-pleasing lunch possible. That meant no oven, no stove-top, not even a microwave; this meal had to take me 5 minutes or less. I grabbed a bunch of random ingredients from the produce and pantry aisle and prayed for a successful pairing. I must have had the TJ gods on my side because I have been craving this salad ever since. It is SO easy, so refreshing, and surprisingly filling. A definite new weekday staple in my house.
Continue reading “Kale Tahini Salad with Avocado, Pomegranate, and Walnuts”