[Recipes] Cauliflower and other foods I’d never eat without Green BEAN Delivery

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February 17, 2012 by Ashlee Clark Thompson

Photo courtesy of Horia Varlan via Flickr.

It’s been a couple of months since I started receiving a Green BEAN produce bin every other week.

The organic fruits and vegetables we receive at our home have been a hit. The Mister and I have been eating a lot healthier because there’s always an orange or lettuce ready for us to eat.

My favorite part of our produce bin, however, is discovering new foods.

Here are some foods that I had never eaten before our Green BEAN delivery began. A special thanks goes to Pinterest, Twitter, my mom, The Kitchn and The Kentucky Fresh Cookbook for giving me ideas on how to cook these foreign foods.

  • Cauliflower

This vegetable never looked appetizing to me. Maybe because it looked eerily similar to a brain. Or maybe it was how hard the florets were. Either way, I managed to avoid cauliflower until it stared up at me from my green produce bin.

A co-worker passed along some links to encourage me to explore cauliflower. I decided to roast the head of cauliflower with some fingerling potatoes that also came that week. I used a recipe for roasted root vegetables from The Kentucky Fresh Cookbook. I tossed the vegetables and an onion with a mixture of olive oil, thyme, salt, pepper and garlic, dumped everything on a rimmed baking sheet, and roasted at 450 degrees for about 40 minutes.

Roasting the cauliflower softened the florets and gave the edges a little crispiness, or, as we say in my house, it put some stank on it. The fragrant thyme brought married the potatoes and cauliflower nicely. This side dish has entered the regular rotation of Ashlee Eats HQ.

  • Kale Greens

I grew up eating mixed greens from a can. I had never seen greens in their pure form, when they look just like, well, greens. My Twitter buddies advised that kale greens hold up well in soups, so I threw half of my week’s bunch into a navy bean soup recipe from The Kentucky Fresh Cookbook. The greens bulked up the soup and transformed it from a side dish to a main course. Kale was indeed slower to wilt and wither in the hot soup than other leafy greens, and it froze well, too.

With the other half of the bunch, I made this quick and easy salad. As I said on Pinterest, this was an easy way to eat some veggies without pulling out a pot.

  • Squash

I never understood how something that starts like this:

Photo courtesy adactio via Flickr.

Can end up like this:

Photo courtesy of Vidya Crawley via Flickr.

I learned that it’s actually pretty easy to do this transformation. I peeled the butternut squash I had received and cut it in half lengthwise. I scooped out the seeds, then rubbed both halves in olive oil. I sprinkled the squash with some sea salt and roasted it in the oven at about 400 degrees until it was tender. The squash was savory and hearty. The pile of orange cubes also brightened up my plate at every meal.

I’m eager to discover more new fruits and vegetables. Have any suggestions on what to try next?

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