Recipes / basil

Cauliflower “Parmesan” with Italian Red Beet Sauce

Cauliflower “Parmesan” with Italian Red Beet Sauce

INGREDIENTS

  • 1 large head cauliflower about 3 lbs
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup finely grated Parmesan cheese about 2 1/2 ounces
  • 1 cup good-quality prepared tomato-based pastsa sauce (I used red beet sauce) plus additional or serving, if desired
  • 3/4 cup shredded part-skim mozzarella cheese about 3 ounces
  • 1/4 cup thinly sliced fresh basil
  • pasta or zucchini noodles optional, for serving

 

INSTRUCTIONS

  • Place racks in the center and upper third of your oven. Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
  • Place the caulilfower on a cutting board and sliced off the base so that it forms a flat surface. Cut away the thick green stems. Stand it up on its cut end, with the florets-side up. Working from top to bottom, slice the head into 1-inch thick "steaks," starting from the center and working your way out. Some of the slices may break apart and florets on the sides will fall away. Arrange all of the cauliflower, both steaks and florets, in a single layer on the prepared baking sheet.
  • In a small bowl, stir together the oil, Italian seasoning, garlic powder, salt, and pepper. Brush over both sides of the cauliflower steaks and florets. Turn any loose florets so that their flat, cut sides are facing down and touching the surface of the pan.
  • Bake the cauliflower of the center rack for 20 minutes. Remove from the oven and with a think, flexible spatula, gently turn the steaks and florets over. Sprinkle the Parmesan over the top. Return the pan to the oven and continue baking until the Parmesan turns golden and the caulfower is tender and caramelized at the edges, 18-20 additional minutes. Remove the pan from the oven and turn the oven to broil.
  • While the caulfower bakes, prepare any noodles you'd like to serve with the cauliflower. If youd like additional sauce to serve on the side with the noodles, warm it in a small saucepan over medium heat (reserve 1 cup sauce for baking the cauliflower).
  • Once the cauliflower has baked, spoon 1 cup sauce over the top. Sprinkle with the mozzarella. Return the cauliflower to the oven, placing the pan on the upper rack. Broil until the cheese is melted and turning golden, 1 to 3 minutes. Do not walk away from the oven, to ensure the cauliflower does not burn. Sprinkle with the basil. Enjoy immediately, with noodles and warmed sauce if desired.

 

Charity Godwin
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Garlic Parmesan Fries

Garlic Parmesan Fries

Garlic Parmesan Fries

 

Ingredients:

4 Organic potatoes, sliced thinly into fries

Avocado oil

Himalayan pink salt

 

Sauce:

1/2 cup sour cream, mayonnaise, or avocado

1/2 cup Greek yogurt

1/2 lemon juiced

2 cloves garlic

7 fresh basil leaves

1/4 tsp Himalayan pink salt

 

Topping:

Parsley, chopped

Parmesan cheese

 

To Bake your potatoes on 425 degrees oven, mix them in 2 Tbsp avocado oil and salt. Bake until golden and crispy. To fry them in a pan on stovetop with avocado oil, add avocado oil to bottom of pan. Turn pan to high heat and add potato strips. Fry until golden, move to paper towel lined plate and salt to taste. Make the sauce for your fries in blender adding all the ingredients listed. Spoon sauce over your fries then toppings. Enjoy!

 

 

Charity Godwin
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Green Goddess Avocado Dressing/Dip Recipe

Green Goddess Avocado Dressing/Dip Recipe

Green Goddess Avocado dressing/dip Recipe

 

EQUIPMENT

* Immersion blender or food processor

 

INGREDIENTS

* 1/2 avocado

* 1/2 cup sour cream or greek yogurt

* fresh basil

* fresh dill

* fresh mint

* pinch kosher salt

* squeeze of lime

* 1 t. honey

INSTRUCTIONS

* Whizz all the ingredients together in a food processor until all herbs are finely incorporated and dressing is emulsified. I use about a ¼ cup of herbs (loosely packed) or a small handful of each.

 

NOTES

If you try it and want more herby flavor just keep on adding additional herbs until you get that perfect flavor. 

 

Charity Godwin
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Italian Potato Salad Recipe

Italian Potato Salad Recipe

Y’all NEED this Italian potato salad recipe it’s SO good! ❤️

 

Remember to order your organic produce from @amarilloeatsorganic b4 Wed at 12pm for delivery or pick up this Friday 9/3 at AmarilloEatsOrganic.com

 

Italian Purple Potato Salad Recipe:

6 – 10 servings

  • 2 1/2 Pounds Purple Potatoes – 1/2 inch cubes
  • 1 Tablespoon White Vinegar – (helps to keep potatoes intact)
  • 1 Recipe Basic Italian Vinaigrette – recipe below or Italian The One & Only Dressing
  • 1/2 Red Onion – thinly sliced or minced
  • 1 Large Red Bell Pepper – roasted – diced
  • 1 Small Orange Pepper – diced
  • 1 Small Yellow Pepper – diced
  • 1 Container Cherry Tomatoes – halved
  • 1 Cup Aged Parmesan Cheese – finely shredded
  • 1 1/2 Cups Fresh Basil – chiffonade or roughly chopped

Basic Italian Vinaigrette

  • 3/4 Cup Extra Virgin Olive Oil
  • 1/4 Cup + 2 Tablespoons White Wine Vinegar
  • 2 – 4 Cloves Garlic
  • 2 Teaspoons Italian Seasoning
  • 2 Teaspoons Sea Salt
  • 1/2 Teaspoons Black Pepper

Instructions:

Potatoes

Dice the potatoes into half inch chunks and put in a large pot and cover with water.  Add the vinegar and bring to a boil then reduce heat to medium-high heat.  Cook for 30 to 40 minutes or until opaque and soft.   Make sure and check on them a few times, you don’t want to hard or mushy potatoes.  The best way is to taste them.  When the potatoes are tender, pour into a colander, drain and let cool.

Vinaigrette

Mince or press the garlic in a garlic press and add to a jar.

Measure all other ingredients and add to the jar.  Shake well.

If you have an immersion blender it will help emulsify it.  Just blend everything together then stir in the garlic.

Roasted pepper

Roast the red pepper on the stovetop on medium-high heat.  A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs.  When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.

Take a paper towel and rub off the char.  It’s ok to leave a little of the char.  Slice in half, remove the seeds and stems.  Dice them up.

Assemble

Add the onion, peppers, tomatoes, cheese, basil and dressing to a big bowl and stir well.

When the potatoes are cooled, gently fold into the vegetables.

Charity Godwin
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