Roasted Cauliflower Pasta with Raisins, Capers, and Chard
Chard is one of our favorite greens. It's stunningly beautiful and abundant at our farmers market even in the winter. It's also delicious and edible in its entirety, both stems and greens, which is always a treat. We have simple, garlic sautéed chard as a side dish pretty often, and lately we've been adding raisins and capers to it, for bigger flavor. One night recently, without a real plan in mind, I roasted a head of cauliflower and added it to pasta, along with the raisin and caper chard. We loved the interaction of the caramelized cauliflower with the sweetness of the raisins and saltiness of the capers, as well as the slightly bitter, garlicky chard. My favorite dishes often come out of off the cuff cooking like that, this pasta being no exception. Hope you'll give it a go! Continue reading below for more recent recipes and other things we are cooking right now, plus links to some things (videos, books, etc.) that we've been loving.
Currently obsessed with Charles Dowding's gardening Youtube channel. I'm planning out a tiny vegetable and herb garden for this year, and I've learned so much just from watching him around his beautiful market garden.
In keeping with the theme of gardening, we recently started composting indoors in a cardboard box. We usually drop off our food scraps at our farmer's market, from which they go to a composting facility. We will continue doing this, but we've been reserving some scraps for the cardboard box compost. Doing this to have some homemade compost on hand for our indoor plants and possibly garden, and just further to connect to the circularity of nature. It's such a fascinating process!
Currently reading Braiding Sweetgrass by Robin Wall Kimmerer (affiliate link), and cannot recommend it enough. It's profound chapter after chapter, and I've been savoring every word.
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