This morning is a cooking extravaganza as I attempt to use up all the vegetables from my veggie box this week. Luckily, it's not too much of a challenge when you have access to an oven, some canned goods, olive oil, and a garlic press! Want something SUPER easy and good for you for that lunch/dinner when you're running around? Prepare these ahead of time, stick them in the fridge, and they will be at your beck and call whenever needed! This is how I survive life as a busy student without spending a bajillion dollars on lunch everyday. I just carry it with me!
2 tbsp olive oil
2 tsp rosemary, minced
3/4 tsp salt
1/4 tsp white pepper *(I used just regular pepper...who on earth has white pepper readily available in their spice rack?)
1-2 cloves of garlic, minced *(I love garlic a little too much, so I actually used 4 cloves)
Mix cauliflower florets, olive oil, rosemary, salt & white pepper together. Transfer to a baking pan & arrange in one layer. In a 450 degrees oven, roast for about 25 minutes stirring occasionally. Once cauliflower begins to lightly brown, mix in the garlic then return pan to the 450 degree oven for 5-10 minutes--- enjoy!
Notes: I lined the roasting pan with non-stick aluminum foil to make clean up easier. Also, my oven turned out to be very hot, so 30 mins total was almost too much cooking time. Just pay attention and when the cauliflower starts to brown, add the garlic, and then cook for another 5 minutes maximum. Unless you have a cold oven. In which case...get a new oven.
1 can of chickpeas, drained and rinsed
1 can of fire roasted diced tomatoes
2 cloves of garlic, minced
1 tsp olive oil
Wash and cut out the stems of the greens and place into a large pot with a bit of water at the base. Steam the greens for about 3 minutes, or until just wilty. Remove from pot and blanche quickly with cold water, then put into a medium bowl. Add the chickpeas and 3-4 Tbsp of the diced tomatoes and toss. Add the garlic and olive oil and toss again. Salt and pepper to taste and serve warm or cold!
Roasted Cauliflower
1 head cauliflower, cut into 1 inch florets2 tbsp olive oil
2 tsp rosemary, minced
3/4 tsp salt
1/4 tsp white pepper *(I used just regular pepper...who on earth has white pepper readily available in their spice rack?)
1-2 cloves of garlic, minced *(I love garlic a little too much, so I actually used 4 cloves)
Mix cauliflower florets, olive oil, rosemary, salt & white pepper together. Transfer to a baking pan & arrange in one layer. In a 450 degrees oven, roast for about 25 minutes stirring occasionally. Once cauliflower begins to lightly brown, mix in the garlic then return pan to the 450 degree oven for 5-10 minutes--- enjoy!
Notes: I lined the roasting pan with non-stick aluminum foil to make clean up easier. Also, my oven turned out to be very hot, so 30 mins total was almost too much cooking time. Just pay attention and when the cauliflower starts to brown, add the garlic, and then cook for another 5 minutes maximum. Unless you have a cold oven. In which case...get a new oven.
Chard & Chickpea Salata
1 bunch of chard (or any other green really: kale, collard, etc)1 can of chickpeas, drained and rinsed
1 can of fire roasted diced tomatoes
2 cloves of garlic, minced
1 tsp olive oil
Wash and cut out the stems of the greens and place into a large pot with a bit of water at the base. Steam the greens for about 3 minutes, or until just wilty. Remove from pot and blanche quickly with cold water, then put into a medium bowl. Add the chickpeas and 3-4 Tbsp of the diced tomatoes and toss. Add the garlic and olive oil and toss again. Salt and pepper to taste and serve warm or cold!
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