Buffalo Cauliflower

In November Julia and I went with friends to one of my favorite neighborhood restaurants, and had one of the best appetizers ever – buffalo cauliflower. I am normally not a huge cauliflower fan – I like it just fine, but it’s never anything I think about making or ordering. This cauliflower was fantastic, and it seemed like it had to be easy to make so I set out to do just that. 

In the midst of college football bowl games whip this easy appetizer or side dish up and everyone will love it without the guilt of wings.


Buffalo Cauliflower

(Serves 2-4)


1 head cauliflower, chopped into florets

1 Tbs. canola oil

1/3 c. Frank’s Red Hot

1 Tbs. butter or Earth Balance

1 Tbs. blue cheese crumbles

Salt and pepper 


Preheat oven to 400

Toss cauliflower with 1 Tbs. Canola oil

Black pepper and pinch of salt

Roast at 400 for 16-20 minutes, flipping once. Make sure not to over crowd the pan so the cauliflower roasts and does not steam.

While cauliflower is in the oven combine heat 1/3 c. Frank’s Red Hot with 1 Tbs. butter/butter substitute

Toss roasted cauliflower in bowl with buffalo sauce

Add 1 Tbs. blue cheese crumbles, serve.




Zucchini with Lemon and Walnuts

I can’t tell you how much I love this “recipe.”  Honestly this had barely made it to the plate before I was tucking into it.  It’s a classic Italian veggie dish that is definitely a crowd-pleaser… Plus it’s gorgeous and takes five minutes to make–chop, plate, enjoy!  This is about to be one of the dishes you’ll make every week.

photo 2 (5)photo 1 (5)

-2 small zucchinis

-juice of 1/2 of a lemon

-1/4 c walnuts, roasted and chopped

-1 Tbsp olive oil

-salt and pepper to taste

Cut off the ends of the zucchinis and slice them paper thin–I like using my mandolin for this part.  Arrange the ribbons of zucchini on a platter, squeeze the lemon juice over, drizzle with olive oil, season with salt and pepper, and finish with the walnuts.  Wasn’t that fast?!  Enjoy!

Roasted Brussels Sprouts with Pancetta and Pine Nuts

This is a Thanksgiving side that I first made in 2010, and have made by request every year since.

They need to be made the day of Thanksgiving (which is sort of against everything we preach), BUT they can be served warm or room temperature which is helpful with the timing of everything.


Roasted Brussels Sprouts with Pancetta and Pine Nuts

Serves 3-4 (should be at least doubled for a Thanksgiving side)


Brussels Sprouts, 1 lb

Pancetta – can substitute thick cut bacon, 3 Tbs (or 2 ounces)

Olive oil – 2 tsp

Sea Salt – 1/4 tsp

Freshly Ground Black Pepper

Pine nuts – less than 1/4 cup

Granulated Sugar – 1 Tbs (optional but recommended)

Fresh Parmesan


Save yourself time and buy the pre-washed brussels sprouts and chopped pancetta.

Preheat your oven to 400 degrees

Cut the brussels sprouts in half and remove any grey/brown bits

Combine top five ingredients together in a bowl

Place on an aluminum foil lined cookie sheet, best if they don’t touch so they will roast instead of steam

Roast for 40 minutes, turning once.

While roasting, place pine nuts and sugar into a heated, dry skillet. Stir these constantly as they can burn in the blink of an eye. These will take 5 minutes max.

Once Brussels sprouts are done, put into serving dish and top with sugared pine nuts, freshly grated parmesan and ground black pepper.




Tuesday’s Table – Italian Chicken

This is a recipe that my best friend recommended to me years ago. It is simple, healthy and comforting. Great week night meal with lots of veggies.

Italian Chicken

Boneless, Skinless Chicken Breasts 
Tomatoes – cherry, Roma, on the vine (great acidity when good summer tomatoes aren’t available)
Fresh Mushrooms (white, button, baby bellas) – 1 container, chopped
Artichoke Hearts – quartered, drained and rinsed 
3 minced cloves of garlic
1 1/2 Tbs. Corn Starch, could substitute for flour
3 Tbs Olive Oil
1/2 tsp. Salt (split between veggies and chicken breast)
Fresh Ground Black Pepper
Red Pepper Flakes (optional)
1 cup – Shredded Mozzarella
Fresh herbs – Any that you have, basil, flat leaf parsley, oregano. If you are buying them just stick with fresh basil.
Noodles of your choice – Spaghetti Squash is our go to noodle, but we have had with  your standard angel hair pasta and that’s delicious too.


Who knew adding mushrooms would add B Vitamins and Antioxidants?! Yes, please.

 Quick Tip: Always cut your tomatoes with a serrated knife.

In a 9×13 baker combine chopped vegetables, garlic, corn starch, olive oil, salt and pepper.
Add chicken breast on top of the veggie mixture and season with salt and pepper, bury them slightly in vegetable mixture.
Bake at 350. I used convection and my chicken breast were thinly sliced so I baked for 20 minutes, but adjust according to your oven and chicken.
Take out of oven, top each chicken breast with mozzarella and fresh herbs. 
Place back in oven for 3-5 minutes, until cheese is starting to brown and bubble.
Serve on top of your “noodles” with a simple green salad.


I’ve been on a simple salad kick – Spring Greens with only a squeeze of lemon and teeny bit of olive oil (like 1/2 tsp) with salt and pepper.
Fresh, health, easy! 

Fresh Radishes with Butter and Sea Salt

This is one of the simplest, most French appetizers I have ever made… Well “put together” I should say. Fresh radishes with good butter and sea salt.

Buy the freshest radishes you can find and add good butter and sea salt. Wash the radishes well, slice them in half, or leave them whole. That is it.

Radishes have been the one food I never really liked, never, ever. Some people have lists of these things, and in my adult life mine has been only radishes. I never liked that I did not like them, if that makes any sense. I’ve actually always gotten myself to try radishes to try to change my taste buds, and until now it has never worked.

Maybe it was the small smear of butter and pinch of salt that did the trick? Regardless.

One thing that is important is that your radishes are fresh, I bought an organic bunch for $3.00 at the grocery. I also purchased Kerry Gold Irish Butter. Washed and sliced the radishes, sliced the butter, and added a small dish of sea salt to the plate.

Hors d’oeuvres are served!

Enjoy and try radishes. Try any and all of the foods that you don’t like, you never know when you might just change your very own taste buds.