Ingredient Archives


December 03, 20101 Comment

FALL 2010. CAULIFLOWER. 12.03.10

Nutrition-savvy folk will tell you that brightly colored vegetables and fruits pack the most nutrients. I am not a nutritionist, but I know that one exception to the rule is cauliflower. ¬†Though it lacks the chlorophyll-induced bold colors of its cruciferous cousins broccoli and kale, it has respectable cancer-fighting, immune-boosting powers. Over the past few weeks, I’ve included a few cauliflower recipes and there are just a couple more to enjoy this week. They are basic but solid.

Did you know that when roasted, kale becomes the consistency of a chip? I didn’t know that either until I tried it recently. Even my perpetually hunger-striking toddler gobbled them up, saying “I love them” while shoveling in one after another. And that’s the last thing he ate. Too bad that was three weeks ago. I guess I’d better get to work discovering the next vegetable that can be converted into a junk-food like state yet still retain its superior nutritional profile.

Cauliflower Lists

December 03, 2010Comments Off on Cauliflower Lists

2 medium heads cauliflower

1 small head red leaf lettuce

1 pound carrots

1 bunch Kale

1 red bell pepper

2 cups snow peas

8 limes

2 lemons

1 yellow onions

2 shallots

15 sage leaves

1 bunch Italian (flat-leaf) parsley

1 small bunch scallions

Fresh cilantro

Fresh dill

Fresh ginger root

Meat / Fish

1 pound filet mignon

1-1/2 pound tilapia filets

4 skinless, boneless chicken breasts


14 oz. extra firm tofu

Parmesan cheese

1 egg

Orange juice (fresh or frozen concentrate)

Pantry Staples

1 pound linguine

4 oz. soba noodles

Oyster sauce

Whole wheat bread crumbs

White balsamic vinegar

Panko bread crumbs

Reduced-fat mayonnaise

Dijon mustard

Apple cider vinegar

You’ll also need salt, pepper, olive oil, garlic, etc. Check the recipes to be sure you have the staples you need!

Note: List does not include “weekend splurge” ingredients.

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