Tired of the traditional summer picnic fare? Use cooked cauliflower instead of potatoes in your next potato salad, it gives great flavor, it requires less mayo, and it’s more flavorful than potatoes. Let us know I’d you’ve tried this!
I came to spaghetti squash late in life and skeptical of any one who claimed it was ‘just like’ spaghetti. While I quite like it, could possibly even wax poetic about my love of it, I still think it only superficially resembles the pasta it’s named after.
I love this dish as a side for just about anything (pictured here served with veal cutlets), and have also been known to eat it as a vegetarian main served with a nice crusty bread and a salad.
Serves: 4 as a side dish
You will need:
- 1 medium/large spaghetti squash
- 2-3 cloves of garlic
- 2 tbsp melted butter
- 2 tbsp minced fresh flat leaf parsley
- about 70g or 2.5oz of soft goat cheese, crumbled
Preheat oven to 350F. Cut stem ends off of spaghetti squash, scrape out seeds (roast like pumpkin seeds if you wish, they are super yummy!) and cut in half length wise.
Place cut sides down on a cookie sheet and place on middle rack in oven for 45min. At 45 min flip over and check to see if strands separate easily from the skin. If they do not, put back in oven for another 15 min (you can leave cut side up). When squash is tender, remove from oven and use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands. You can either use the skin as a bowl or put it all into a separate bowl for serving.
Melt 2 tbsp of butter and mix in the chopped fresh parsley. Mince or press garlic into the butter. Give it a good whisk. When squash is finished cooking and you have scraped it into ‘spaghetti’, drizzle with butter/parsley/garlic mixture and sprinkle with goat cheese for serving.
TL is one of my favourite people to cook with. We often bounce ideas off of each other, and some of the things she’s introduced me to have become go to favourites. TL not only introduced me to fiddleheads – which I had long known about, but hadn’t gotten around to trying- but she prepared them as this lovely simple side.
You will need:
- 1 1/2- 2 cups prepared fiddleheads – see here for instructions on how to safely prepare fiddleheads for cooking
- 2 tbsp butter
- 1-2 cloves of minced garlic
- zest of one lemon, plus juice from one wedge
- salt and pepper to taste
Add butter to pan on med-med high. Add fiddleheads and garlic once butter is melted. Sauté for 10 minutes. You will see the fiddleheads release some of their moisture.
When ready to serve, zest lemon and hit with the juice from a wedge of lemon. If you zest/juice too soon, they will discolour.
Tonight I served them with rice and grilled pork chops that had marinated in beer and drizzled with apricot white balsamic vinegar to finish.