Spicy and Secretly Delicious Recipes

I think I have mentioned before that I am very blessed to have a local grocery store that specializes in fresh produce. It is always crisp, colorful and looks like it was either just plucked out of the ground or picked from a tree somewhere! Mid-February...it's hard for me to even think about what might be in season. I am looking out my window now and there lies at least a foot or two of snow! Everything living is either hiding or went south, and I haven't seen anything green sprouting from any plant either.

I think I have mentioned before that I am very blessed to have a local grocery store that specializes in fresh produce. It is always crisp, colorful and looks like it was either just plucked out of the ground or picked from a tree somewhere! Mid-February...it's hard for me to even think about what might be in season. I am looking out my window now and there lies at least a foot or two of snow! Everything living is either hiding or went south, and I haven't seen anything green sprouting from any plant either.  

Somewhere, though...things are growing and thriving! Low and behold, this very month is when one of my favorite veggies is in season...BROCCOLI! When I was younger, the only way I could get myself to eat this vegetable was to imagine they were little trees. Envisioning them as something magical somehow made them appealing. Now, I thoroughly love eating them and could devour a forest full of them! Cauliflower is also in season. I'll admit, even though I readily eat this veggie and enjoy it, it definitely does not make my Veggie Top 10 All-Star Favorite List! (Yet, I have found ways to make it tasty.)  So, I want to share 2 of my favorite recipes using just these veggies alone.


Szechuan Broccoli
Ingredients

6 cups of chopped broccoli
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp apple cider vinegar
1 tsp honey
2 cloves of crushed garlic

1 tsp grated fresh ginger root
1 tsp red pepper flakes

1 tsp olive oil

Directions

First, heat up all of the seasonings in a pan/wok. After the "sauce" has started to warm, toss in the broccoli and make sure to move it around in the pan to coat all the florets with the sauce. Allow to cook about 4-6 minutes. (I prefer to leave quite a bit of crunch to my veggies and Dr. Oz says it helps to retain the nutrients as well!) Serve over brown basmati rice and enjoy!

Roasted Cauliflower "Potatoes"

Ingredients

1 head of cauliflower

2 cloves of garlic 

Olive oil spray

Coarse sea salt 


Directions

I personally like to roast the cauliflower in the oven to help enhance its flavor. You can steam it, if you desire, as well! First, cut the cauliflower up into large pieces and arrange on a cookie sheet. Lightly spray it with an olive oil spray. Next, rub the crushed garlic on top. Sprinkle with the coarse sea salt and place in the oven at 400 degrees for 20-25 minutes. After they are cooked, remove from oven and just throw them all into a food processor. They will turn into a creamy consistency much like mashed potatoes! Serve immediately as a side to any dish as a substitute for mashed potatoes! Yummy AND secretly delicious!

Talk to you all soon!

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