Cauliflower Cheese Soup

2 cups potato chunks
2 cups cauliflowerets
1 cup chopped carrot (about 3 large carrots)
3 medium cloves garlic
1 cup chopped onion
½ tsp salt
4 cups water or vegetable stock
1 ½ cups grated cheddar
¾ cup milk
¼ tsp. dill weed
¼ tsp. ground dill or caraway seed
¼ tsp. dry mustard
black pepper to taste
¾ cup buttermilk
scallions, to serve

Place everything except cheese, milk, herbs and buttermilk together in a pot. Bring to a boil, cover, and simmer 15 minutes. Let cool 10 minutes. Puree until smooth and creamy.

Transfer to a kettle and whisk in the grated cheddar, milk, dill weed, ground dill or caraway seed, mustard and pepper.

(Optional: Steam or sauté in butter 1 ½ cups more cauliflowerets. Add these to the soup).

Just before serving whisk in buttermilk. Serve topped with chopped scallions and extra cheese.

Source

Cauliflower and Potato Curry

1 medium cauliflower
2 medium potatoes
3 T cooking oil
1 t cumin seeds
1 teaspoon fresh ginger, chopped
½ t cayenne pepper (or less if you don’t want it spicy)
1 teaspoon turmeric powder
1 t salt
1 medum-size tomato, chopped
3/4 cup good quality yogurt or coconut milk
2 T fresh corriander, chopped

Cut cauliflower into medium-size florets. Peel and cut potatoes into ½ inch cubes.

Heat oil on medium heat in a nonstick frying pan. Add cumin seeds and fry for a few seconds. Stir in ginger, chili powder, and turmeric powder.

Reduce heat to medium-high. Add cauliflower, potatoes, and salt. Mix well so the vegetables are coated with spices. Cover and cook on medium heat, stirring occasionally.

When cooked (potatoes should easily break with slight pressure), add tomatoes. Cook another 2 minutes or until tomatoes become soft and liquid is absorbed.

Add yogurt and warm through.

Sprinkle with corriander and serve hot with basmati rice.

Source

Roasted Butternut Salad

Potatoes:
4 cups Yukon Gold potatoes, cut into ½ inch cubes
2 t Dijon mustard
1 T extra virgin olive oil
2 t fresh dill weed, chopped fine
½ t fresh tarragon, minced
½ t sea salt
½ t garlic, minced

Pumpkin:
4 cups butternut pumpkin, peeled and cut into ½ inch cubes
½ t ground cinnamon
½ t minced fresh roseary
½ t tamari
½ t balsamic vinegar
2 t extra virgin olive oil
½ t sea salt

Dressing
½ t garlic, minced extra fine
½ cup roasted red bell pepper
¼ cup olive oil
2 ½ t Dijon mustard
3 T fresh lemon juice
2 t balsamic vinegar
1 T cider vinegar

Preheat oven to 375. Mix potato ingredients together and transfer to a parchment-lined baking sheet. Mix pumpkin ingredients together and transfer to another parchment-lined baking sheet. Bake at 375 F for 25 minutes or until the potatoes and squash are soft inside. Let cool and combine potatoes and squash in a bowl. Set aside.

Puree all dressing ingredients until smooth in a blender. Mix with potatoes and squash. Dice a carrot, a stick of celery and some fresh chives and combine together.

Source

Potato and goat's cheese frittata

6-8 new potatoes, scraped
200g (7oz) leeks, thinly sliced
¼tsp chilli flakes
3tbsp sunflower oil
30g (1oz) butter
6 eggs, lightly whisked
Splash of milk
100g-150g (3½oz-5½oz) soft goat's cheese
Sea salt and freshly ground black pepper

Preheat the grill to high. Cook the potatoes in boiling salted water for 10-15 minutes. Drain, cool, then slice thickly.

Melt the oil and butter together in a frying pan, about 24cm (9½in) in diameter (or use 2 small pans), over a medium heat. Add the potatoes and fry each side for 3 minutes until golden. Remove and put to one side.

Sweat the leeks and stir until softened, but not coloured, then add the potatoes and chilli flakes and mix gently.
Stir the milk into the whisked eggs. Pour over the potatoes and leeks, crumble over the cheese, then season with salt and pepper, and heat for about 4 minutes on a medium heat until bubbling.

Put under the grill about 20cm (8in) from the heat source for 3-5 minutes until puffed up and golden. Serve hot, straight from the pan.

Source