Roasted Lemons, Spinach Muffin Cakes, Cauliflower Hot Wings
Organic Roasted Lemons, 2 ways for different uses, both a treat!
Lately, I’ve seen a number of recipes with suggestions for serving with Roasted Lemons. Why not, we roast our organic veggies for intense flavor, so why not a lemon? I gave it a try, yum!
The simplest version was roasting a half lemon. Notice how plump the lemon half has become.
Simply cut the organic lemon in half and roast it along with anything else you may be roasting, chicken, fish or veggies. Set the oven to 375 or 400 and roast the lemon halves for about 20 minutes. They will plump up, become really juicy and possibly slightly caramelized around the edges. The aroma is wonderful, almost “Sweet”.
I was careless the first time and tried 25 minutes…
Second try with above directions, much better! These were juicy, lightly caramelized and ready for service!
Now that you’ve mastered roasting lemons, try using them in different ways. I used the Marinated Feta with Roasted Lemons from Epicurious, in salads, as a crostini topping for baguette slices, in an omelet, and for just plain snacking! So good and it lasts in the fridge for days, but most likely it won’t hang around that long!
Marinated Feta with Organic Roasted Lemons
Servings: Makes about 2 cups
1 organic lemon, sliced, seeds removed
2 tablespoons plus ½ cup olive oil
8 ounces feta, sliced ½ inch thick
2 dried red chiles, lightly crushed
2 bay leaves
2 tablespoons fresh lemon juice
Freshly ground black pepper
Roast lemon slices tossed with 2 tablespoons olive oil at 400 for 12-15 minutes.
Mix with the remaining ingredients and pour ½ cup olive oil over all. Cover and let marinate for several hours or overnight.
Serve with pita, shrimp, on veggies or salads. The oil alone makes a nice seasoning.
Or how about Roasted Organic Citrus! Look at these beautiful colors!
Buffalo-style anything is currently a hit in the junk-food world, and also in the health food world. Frank’s Red Hot makes everything taste good, and a little pastured. butter helps…
The following recipe for Organic Cauliflower Hot “Wings” is a healthy veggie version of the popular, not so healthy snack food, Buffalo Wings. I love it not only because it’s veg, but it’s crispy and can be dipped in Blue Cheese!!
Organic Cauliflower Hot Wings
1 head organic cauliflower
1/2 cup rice flour
½ cup water
Pinch of kosher salt
Pinch of granulated garlic
1 tsp.pastured butter, melted
½ cup Frank’s Red Hot sauce
Organic Cauliflower “Pot Roast”, roasted and braised with spices, veggies, and chickpeas for added protein. A little Bragg’s or Coconut Aminos for “umami” flavor and you’ve got a Vegan, Paleo, Gluten-free, Omnivore treat!! Don’t be put off by all the ingredients, it’s simple and items you probably have on hand.
Spicy Organic Cauliflower Pot Roast
1 head organic cauliflower
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon coriander (or cumin if you like a stronger flavor)
1/2 teaspoon each garlic and onion granules
red pepper flakes to taste
2 organic carrots
1 organic onion
2 cloves organic garlic
4 organic small-medium potatoes
2 stalks organic celery
2 tablespoons Bragg’s Aminos or Coconut Aminos
1 cup vegetable broth
Variety of herbs, thyme, rosemary, parsley, Italian Herb blend, etc. dried or fresh
1 can organic chick peas, drained, optional
Wash the cauliflower and trim the leaves. Cut off the stem so it sits flat in a pot. Cut a cross into the bottom of the stem.
Chop and saute the onion in remaining oil
Put the cauliflower in the pot and rub it all over with the rub mixture above.
Add the vegetable broth. Surround the cauliflower with the carrots, potatoes, and celery.
Pour the Braggs on top and add the lemon, (use your roasted lemon here!) sprinkle with chopped garlic and herbs.
Cover the pot and bake for 40-45 minutes. Uncover and bake an additional 30 minutes or until cauliflower and veggies are done.
When my kids were little, I had to alternate between spinach and broccoli every week. One loved spinach the best, another, broccoli, and the third loved them both plus mushrooms! Veggie love was in the family.
To this day, I never worry much about what to do with organic spinach, it’s either, sauteed in 0live oil with a little garlic (maybe add cherry tomatoes or mushrooms if they are handy), steamed with pastured, organic butter, or creamed with a little nutmeg and cayenne.
When I saw the following recipe idea, it reminded me of a spinach pasta filling for shells, ravioli or lasagne, and thought I’d give it a try; good decision!
These plump, moist spinach-y cheese-y little bites are really a treat. They can be breakfast, a side dish or a snack. I like them better than crustless spinach quiche as they have less egg and more spinach
Organic Spinach Muffin Cakes
1 pound organic leaf spinach (or baby spinach)
½ cup fresh ricotta cheese
½ cup grated Parmigiano-Reggiano Cheese
2 organic eggs