1 t. Italian seasoning (rosemary, savory, basil, marjoram, and oregano)
1/2 t. salt
olive oil for brushing on just before baking
Wash and chop your precious cauliflower (one of my favorite veggies!), then process till grainy and not mushy. Put into a microwave-safe bowl, cover, and microwave 7.5 minutes. Preheat your oven to 450 F, spray a cookie sheet with oil, and add your eggs, cornmeal, mozzarella, garlic, spices, and salt to the cooked cauliflower. Press into the pan and brush with olive oil.
Red cabbage pickles and rainbow chard stem pickles.
After I made my rainbow chard smoothie the other day, I had the stems left over and I COULD NOT compost them. They were too pretty and I knew they had a kind of crunchy salty flavor. I thought PICKLES! And sure enough, when I searched for chard stem pickles, I found a recipe. And there I was thinking that I was the only one on earth who had imagined that combo.
The recipe I found is from Bon Appetit and it's called Sriracha Fridge Pickles. I keep sriracha hot sauce on hand, so with vinegar, sugar, and onions, I was good to go. (Didn't have celery seed so used celery salt.)
My lovelies. So bright they're almost iridescent.
I tripled the pickling brine and used some red cabbage I had on hand for a second batch.
1 1/2 c. chopped chard stems (I prefer rainbow for the brightness and happy factor)
1 c. distilled white vinegar
2 c. sugar (I used 1 c. instead and it was a good amount of sweetness for us)
1/2 onion, halved and then thinly sliced
3 T. sriracha (I used 2 T. and that was plenty of heat for our taste buds)
1/2 t. celery seeds (I used 1/2 t. celery salt)
Stir the vinegar and sugar together in a bowl, then throw in the celery salt (or seeds), onion, and sriracha. Pour it over your rainbowy stems and let it hibernate in the fridge for a few days (two was fine).
Oooooh, man. This is good stuff. We ate them a few nights ago with tahini-lemon burgers (recipe to come!) and this made me so, so happy. Looking forward to having them again.
I've always been a pickles girl and just can't get enough--my mom said I used to ask her to buy pickles and olives for me when I was a kid and went to the grocery store with her. So there you have it: I've always been a bit odd. Odd, but with good taste buds.
One of my bloggin' heroes: The Pioneer Woman. I got to see her at Third Place Books recently with some friends, and even though we had to stand way in the back and my camera zoom doesn't do her justice, we had a great time laughing. The woman is a hoot and a holler!