A whole head cauliflower, stuffed full with a fragrant greens butter, and slow roasted to perfection; this gorgeous show stopper can grace your holiday table as a side dish or spectacular main event!

While a whole roasted head of cauliflower has been on the culinary scene for some time, I gave my recipe the holiday touch by stuffing it bursting full of  delicious cheesy stuffing, brimming with collards, mustard greens, and of course plenty of butter!

This beauty was created with organic produce for a cooking segment filmed for the CN2 News Today Show at Wild Hope Farm, in Chester S.C.  An all organic endeavor,the team at Wild Hope Farm strive to practice regenerative agriculture, and grow delicious healthy foods to serve the local community. Check out their website for harvest share information and market locations.

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Whole Roasted Cauliflower with Greens Butter Stuffing

Whole roasted cauliflower is elevated to a new level, filled to the brim with  cheesy greens stuffing.

  • Author: Carol Green
  • Prep Time: 20
  • Cook Time: 90
  • Total Time: 1 hour 50 minutes
  • Yield: 8

Ingredients

1 large head whole Cauliflower

6  large stems Collard Greens

2 stems Mustard Greens

4 stems Spring Onions, chopped

1 stick of Butter, room temperature

1 cup Parmesan Cheese, grated

1 1/2 cups Mozzarella Cheese, grated

1/4 cup Olive Oil

2 Tablespoons Dijon Mustard

1 Egg

1/4 cup Gluten Free Crackers, crushed

1 teaspoon Garlic Powder

1 teaspoon Paprika

1/2 teaspoon Oregano

1 slice bread (for roasting)

Instructions

Prepare the greens;

  • Preheat the oven to 400 F
  • Bring a medium saucepan of water to the boil.
  • Strip the greens from the hard stems and rough chop
  • Place the greens in the boiling water, allow to wilt (less than a minute), and immediately remove.
  • Place in cold water to cool down, strain and squeeze all the water out of the greens.

Prepare the stuffing;

  • Place the butter, Dijon mustard, cheeses and seasonings in a food processor and process until combined.
  • Remove about 1/4 cup of the butter mixture and set aside.
  • Add the egg, oil and cracker crumbs to the food processor, and process until combined
  • Add the spring onions and greens to the food processor, and process until combined but still has texture.
  • Place a piping bag in a tall glass or jug, fold over the edges and fill with the stuffing.
  • Turn the of the head of cauliflower over and carefully remove the outer leaves, and as much of the core while keeping it intact.
  • Begin working the stuffing into the nooks and crannies of the cauliflower, pushing the stuffing down until the head begins to ‘burst’ with stuffing.
  • Place the cauliflower head upside down in a roasting pan, and cover with a square of parchment paper.
  • Roast upside down for 15 minutes, this allows the stuffing to sink down further into the cauliflower.
  • Remove from the oven, an baste the top and sides with the reserved cheesy butter mixture.
  • Flip the cauliflower right side up on to the piece of bread, keeping the parchment in place, this creates a ‘plug’ to keep the stuffing in place.
  • Roast for one to one and a half hours, depending on the size of the cauliflower, basting frequently.
  • Slice and serve!

Notes

Special equipment needed:

Food processor

Piping bag

parchment paper

Keywords: whole roasted cauliflower, stuffed cauliflower, thanksgiving side dishes, vegetarian thanksgiving

Fall has been late arriving here in the Carolina’s with unusually warm weather, and I just couldn’t wait to make dishes that capture the best of the season!

This beautiful risotto dish featuring wonderful fresh shiitake mushrooms from J & J Family Farm  in Clover, SC is the perfect dish to welcome Fall. Thank you to CN2 Today Show  for having us on your show, you can watch the full replay here.

The earthiness of the shiitake mushrooms pairs wonderfully with sweet roasted butternut in the healthy Fall comfort food vegetarian dish. The addition of dried mushrooms to the dish further intensifies the mushroom aroma.

 

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Shiitake Mushroom, Roasted Butternut & Kale Risotto

The earthiness of the shiitake mushrooms pairs wonderfully with sweet roasted butternut in the healthy Fall comfort food vegetarian dish. The addition of dried mushrooms to the dish further intensifies the mushroom aroma.

  • Author: Carol Green
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 60
  • Yield: 8

Ingredients

  • 2    cups butternut squash cut into 1” dice
  • ½   cup (0.25oz) dried oyster or porcini mushrooms
  • 3    cups shiitake mushrooms, sliced (8oz)
  • ½   cup red onion, diced
  • 2    cloves garlic minced
  • 4    tablespoons ghee (clarified butter)
  • 1 ½            cups Arborio rice
  • 8    cups vegetable broth heated
  • tablespoon Savory Spice Store Barnegat Bay Seasoning
  • 4    stalks Lancino kale, stripped from stem and sliced
  • teaspoon chopped fresh thyme
  • ½   cup chopped parsley
  • cup grated Pecorino Romano or Parmesan Reggiano cheese
  • Salt, to taste

Instructions

  • Preheat the oven to 450F, place the butternut on a roasting pan, cover with a tablespoon of ghee, lightly salt, and roast or 20 minutes until tender, stirring once or twice.
  • Place the dried mushrooms in a bowl, and cover with three cups hot water. Allow to soak for 10 minutes, reserving the mushroom broth, remove the mushrooms and finely chop.
  • Add the reserved mushroom broth to the vegetable broth.
  • Heat a large, deep sauté pan over medium high heat, add two tablespoons of ghee to the pan, and sauté the mushrooms until browned, approximately four minutes.
  • Lower the heat, add the onion and garlic and sauté a few more minutes.
  • Add a little more ghee to the pan, add the rice and stir for a minute.
  • Begin adding the hot broth, one ladle at a time, stirring continuously until incorporated.
  • Add the seasoning and thyme, and continue adding broth while stirring, until the rice is tender yet still a little firm, approximately 20 to 25 minutes total cooking time.
  • Add the kale and stir until wilted.
  • Add the cooked butternut squash, and approximately half a cup of grated cheese.
  • Stir in the parsley, and taste for salt.
  • Serve, and top with extra grated cheese.

Keywords: fall comfort food; shiitake mushrooms; healing food; autoimmune; risotto; roasted butternut and shiitake risotto

Fall has been late arriving here in the Carolina’s with unusually warm weather, and I just couldn’t wait to make dishes that capture the best of the season!

This beautiful risotto dish featuring wonderful fresh shiitake mushrooms from J & J Family Farm  in Clover, SC is the perfect dish to welcome Fall. Thank you to CN2 Today Show  for having us on your show, you can watch the full replay here.

The earthiness of the shiitake mushrooms pairs wonderfully with sweet roasted butternut in the healthy Fall comfort food vegetarian dish. The addition of dried mushrooms to the dish further intensifies the mushroom aroma.

 

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Shiitake Mushroom, Roasted Butternut & Kale Risotto

The earthiness of the shiitake mushrooms pairs wonderfully with sweet roasted butternut in the healthy Fall comfort food vegetarian dish. The addition of dried mushrooms to the dish further intensifies the mushroom aroma.

  • Author: Carol Green
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 60
  • Yield: 8

Ingredients

  • 2    cups butternut squash cut into 1” dice
  • ½   cup (0.25oz) dried oyster or porcini mushrooms
  • 3    cups shiitake mushrooms, sliced (8oz)
  • ½   cup red onion, diced
  • 2    cloves garlic minced
  • 4    tablespoons ghee (clarified butter)
  • 1 ½            cups Arborio rice
  • 8    cups vegetable broth heated
  • tablespoon Savory Spice Store Barnegat Bay Seasoning
  • 4    stalks Lancino kale, stripped from stem and sliced
  • teaspoon chopped fresh thyme
  • ½   cup chopped parsley
  • cup grated Pecorino Romano or Parmesan Reggiano cheese
  • Salt, to taste

Instructions

  • Preheat the oven to 450F, place the butternut on a roasting pan, cover with a tablespoon of ghee, lightly salt, and roast or 20 minutes until tender, stirring once or twice.
  • Place the dried mushrooms in a bowl, and cover with three cups hot water. Allow to soak for 10 minutes, reserving the mushroom broth, remove the mushrooms and finely chop.
  • Add the reserved mushroom broth to the vegetable broth.
  • Heat a large, deep sauté pan over medium high heat, add two tablespoons of ghee to the pan, and sauté the mushrooms until browned, approximately four minutes.
  • Lower the heat, add the onion and garlic and sauté a few more minutes.
  • Add a little more ghee to the pan, add the rice and stir for a minute.
  • Begin adding the hot broth, one ladle at a time, stirring continuously until incorporated.
  • Add the seasoning and thyme, and continue adding broth while stirring, until the rice is tender yet still a little firm, approximately 20 to 25 minutes total cooking time.
  • Add the kale and stir until wilted.
  • Add the cooked butternut squash, and approximately half a cup of grated cheese.
  • Stir in the parsley, and taste for salt.
  • Serve, and top with extra grated cheese.

Keywords: fall comfort food; shiitake mushrooms; healing food; autoimmune; risotto; roasted butternut and shiitake risotto

Fall has been late arriving here in the Carolina’s with unusually warm weather, and I just couldn’t wait to make dishes that capture the best of the season!

This beautiful risotto dish featuring wonderful fresh shiitake mushrooms from J & J Family Farm  in Clover, SC is the perfect dish to welcome Fall. Thank you to CN2 Today Show  for having us on your show, you can watch the full replay here.

The earthiness of the shiitake mushrooms pairs wonderfully with sweet roasted butternut in the healthy Fall comfort food vegetarian dish. The addition of dried mushrooms to the dish further intensifies the mushroom aroma.

 

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Shiitake Mushroom, Roasted Butternut & Kale Risotto

The earthiness of the shiitake mushrooms pairs wonderfully with sweet roasted butternut in the healthy Fall comfort food vegetarian dish. The addition of dried mushrooms to the dish further intensifies the mushroom aroma.

  • Author: Carol Green
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 60
  • Yield: 8

Ingredients

  • 2    cups butternut squash cut into 1” dice
  • ½   cup (0.25oz) dried oyster or porcini mushrooms
  • 3    cups shiitake mushrooms, sliced (8oz)
  • ½   cup red onion, diced
  • 2    cloves garlic minced
  • 4    tablespoons ghee (clarified butter)
  • 1 ½            cups Arborio rice
  • 8    cups vegetable broth heated
  • tablespoon Savory Spice Store Barnegat Bay Seasoning
  • 4    stalks Lancino kale, stripped from stem and sliced
  • teaspoon chopped fresh thyme
  • ½   cup chopped parsley
  • cup grated Pecorino Romano or Parmesan Reggiano cheese
  • Salt, to taste

Instructions

  • Preheat the oven to 450F, place the butternut on a roasting pan, cover with a tablespoon of ghee, lightly salt, and roast or 20 minutes until tender, stirring once or twice.
  • Place the dried mushrooms in a bowl, and cover with three cups hot water. Allow to soak for 10 minutes, reserving the mushroom broth, remove the mushrooms and finely chop.
  • Add the reserved mushroom broth to the vegetable broth.
  • Heat a large, deep sauté pan over medium high heat, add two tablespoons of ghee to the pan, and sauté the mushrooms until browned, approximately four minutes.
  • Lower the heat, add the onion and garlic and sauté a few more minutes.
  • Add a little more ghee to the pan, add the rice and stir for a minute.
  • Begin adding the hot broth, one ladle at a time, stirring continuously until incorporated.
  • Add the seasoning and thyme, and continue adding broth while stirring, until the rice is tender yet still a little firm, approximately 20 to 25 minutes total cooking time.
  • Add the kale and stir until wilted.
  • Add the cooked butternut squash, and approximately half a cup of grated cheese.
  • Stir in the parsley, and taste for salt.
  • Serve, and top with extra grated cheese.

Keywords: fall comfort food; shiitake mushrooms; healing food; autoimmune; risotto; roasted butternut and shiitake risotto

Flan! The classic silky smooth custard dessert with a caramel custard is found on the menu in a multiple of versions world wide.

On my recent visit to Thames Farm, to film cooking segments for the The CN2 News Today Show I was inspired to create a version complimented with a blueberry balsamic caramel. The balsamic vinegar cooks away, and imparts just the right amount of balance to the sweetness.

For a stove top preparation, I steamed the dessert in a double boiler, however this could also be baked in the oven in a ‘bain marie’ (waterbath).

Enjoy!

Chef Carol

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Lemon Flan with Blueberry Balsamic Sauce

A classic flan dessert gets an update infused with lemon and paired with a blueberry balsamic caramel sauce. 

  • Author: Carol Green
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 6
  • Category: Dessert

Ingredients

For the sauce:

1/2       cup sugar

1 ¼       cup blueberries

¼         cup water

1          Tbsp balsamic vinegar

For the Flan:

1 ½       cups whole milk

½         cup heavy cream

4          large eggs

¼         cup sugar

½         tsp, Stevia

1          tsp lemon zest

Pinch of salt

Instructions

Prepare the Sauce:

  • Place the sugar in a medium sized, heavy bottom saucepan over medium heat.
  • Do not stir, but watch carefully, as soon as the sugar has melted, add the water, balsamic and 1 cup of the blueberries. (set aside ¼ cup to use for garnish)
  • Stir until all well incorporated and a thick syrup has formed, set aside.

Prepare the Flan:

  • In a large bowl, whisk together the sugar and eggs until well incorporated.
  • Add the rest of the ingredients, stir well.
  • Add water to the steamer basket set up, and place over high heat.
  • Place one to two tablespoons of the sauce in each ramekin, and swirl to coat all sides.
  • Fill each ramekin with the egg custard, place in the steamer basket, cover, lower the heat and allow to steam gently for 20 to 25 minutes.
  • Remove from the basket and allow to cool. The flan can be enjoyed warm, or cold.
  • Add the reserved blueberries to the rest of the sauce.
  • Run a small knife around the inside edge of the ramekin to release it.
  • Invert onto a plate, garnish with a little more sauce, and serve.

Notes

Special equipment needed:

6          ramekin dishes

Pot with steamer basket, or ‘Bain Marie’ (waterbath) for oven baked version.

Keywords: flan, dessert, egg custard, thames farm, blueberry balsamic sauce

Ah Kale… a quick search will firmly cement this leafy green in it’s place of ‘super-foods’, meaning foods that are extremely nutritious and healing to the body.

Loaded with the caratenoid lutein, folate and Vitamin K, these anti inflammatory compounds are known to dramatically improve cognitive function and well being.

But is Kale really so good to eat? Done right, you can add ‘absolutely delicious’ to the list of accolades for this powerhouse. The key is to make a really fabulous dressing, that hits the notes of just the right amount of sweet and tangy to balance the acidity of the vinegar.

All of these meet in my blueberry balsamic dressing, where loads of fresh blueberries are blended right into the balsamic dressing, and gently massaged into the kale, the result, sublime!

The second powerhouse food in this set, the humble blueberry, is rich in anthocyanins,  a group of flavonoids with incredible antioxidant and anti-inflammatory properties. These compounds work to improve circulation and cognitive function.

To top it all off, quite literally, lightly toasted walnuts, heck it’s no surprise these guys are a significant source of brain boosting  alpha-linolenic acid (ALA), a plant based omega-3, they even look like little brains!

The final touch, a generous sprinkling of probiotic rich feta cheese, bursting with calcium, phosphorous and Vitamin A.

Top that off with extra fresh blueberries, and you have a great salad to bring along to your next festivity. Don’t you feel smarter already?

Enjoy!

Chef Carol

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Blueberry Kale & Walnut Salad with Blueberry Balsamic Dressing

Featuring brain boosting kale, blueberries, feta and walnuts in a tangy blueberry balsamic dressing, the perfect make ahead salad.

  • Author: Carol Green
  • Prep Time: 20
  • Total Time: 20
  • Yield: 8
  • Category: Salads

Ingredients

For the Dressing:
1          cup fresh or frozen blueberries

½         cup balsamic vinegar

½         cup extra virgin olive oil

1          tablespoon fresh lemon juice

1          tablespoon Dijon mustard

1          teaspoon raw Honey

½          teaspoon sea salt

Salad Ingredients:

2          bunches kale of choice

1 ½      cups fresh blueberries

1          cup fresh feta or goat’s cheese crumbled

½         cup walnuts, lightly toasted and chopped.

Instructions

  • Place all the dressing ingredients in a blender, and blend until still slightly chunky
  • Place the kale in a large bowl, and pour over a little of the dressing, ‘massage’ the kale, adding just enough dressing to coat evenly
  • Serve the kale onto individual plates or a platter, scatter the fresh blueberries over the salad, and top with the feta cheese and toasted walnuts.

Keywords: brain boosting foods, kale and blueberry salad, antioxidant powerhouse

 

Traditionally made with cucumbers, Tzatziki is the perfect accompaniment to many dishes.  Putting a new spin on an old classic, this version is made with zucchini instead of cucumbers; the result, a delicious dish which holds up well!

I served this sauce along with  Baharat Lamb Lettuce Cups, prepared at Farm Day with Thames Farm  pasture raised lamb.

Produce for the demo was kindly supplied by Lisa of Farm Fresh Carolinas, an ALL organic produce delivery service based in Fort Mill, SC.  It is a real treat to find a delivery service that delivers only organic produce to your door, fresher and cheaper than you can find it in the store!

Farm Fresh Carolinas have supplied the discount code GREEN for you to receive $10.00 off your first order!

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Zucchini Tzatziki Sauce

A new twist on a classic recipe, Tzatziki sauce made with zucchini instead of cucumbers!

  • Author: Carol Green
  • Prep Time: 15 hours
  • Cook Time: 0 minutes
  • Total Time: 15 hours
  • Yield: 6

Ingredients

  • 1 Garlic Clove, finely grated
  • 3 cups Greek Yogurt, Whole Milk
  • 3 cups grated Zucchini
  • 2 Tablespoons Fresh Lemon Juice
  • 1 Teaspoon Lemon Zest
  • 4 Spring Onions, finely chopped
  • 1 Tablespoon Fresh Parsley, finely chopped
  • 2 Teaspoons Fresh Dill, chopped
  • 1 Teaspoon Fresh Mint, finely chopped
  • 1 Teaspoon Salt
  • 1 Teaspoon Paprika

Instructions

Stir all ingredients together, and serve.

Notes

This version of Tzatziki sauce holds up quite well, up to three days in the refrigerator.

A quick and simple snack to prepare, these crispy pumpkin seeds are additive alone or as toppings.

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Crispy Spiced Pumpkin Seeds

  • Author: Carol Green
  • Prep Time: 5 hours
  • Cook Time: 15 hours
  • Total Time: 20 hours

Ingredients

  • 2 Cups Raw Pumpkin Seeds
  • 1 Tbsp Olive Oil
  • 1/2 tsp. Hotshot Spice Blend (equal ginger, cinnamon & turmeric)
  • 1 tsp. Sea Salt

Instructions

  • Preheat the oven to 350F
  • Place the pumpkin seeds on a sheet pan, and toss with the oil and spice.
  • Bake until crispy, stirring once or twice, 12 to 15 minutes.

This versatile recipe is a key component to the ‘Bountiful Bowls’‘ recipe!