Cauliflower with Tomato Relish

August 28, 2019

Ingredients:

In 5- to 6-quart sauce pot, place 1 inch water and steamer basket; heat to boiling on high. Remove leaves and center of core from cauliflower.
Place cauliflower, core side down, in steamer basket. Cover sauce pot with tight-fitting lid. Cook on medium 10 minutes or until cauliflower is fork-tender.
Meanwhile, in food processor with knife blade attached, pulse tomatoes, lemon juice, parsley, and 1/8 teaspoon ground black pepper until coarsely chopped, about 15 seconds.
To serve, place 1 cup portion onto plate and spoon 1-2 tbsp tomato relish over cauliflower.
Portion the rest of the cauliflower into individual containers the same way and store in refrigerator until ready to eat. To serve, remove from refrigerator and heat for 1-2 minutes or until heated through.

August 16, 2019

Wash the chard thoroughly.
Remove the stems and chop into 1" pieces (this is only necessary if the stems aren't tender). Set aside.
Stack the leaves and roll them into a scroll. Using a sharp knife, cut across each scroll so that you have 1" wide ribbons of chard leaves.
In a large skillet over medium heat, sauté the tomatoes and chard stems until they reach the desired consistency. Approximately 5 - 15 minutes.
Add chard leaves one hand full at a time, stirring after each addition. After all of the leaves have been added, add the vinegar and water, if needed.
Cover and steam until they reach their desired doneness. Approximately 5 - 15 minutes.
Check occasionally to be sure there is enough water in the pan.
Before serving, season with the pepper and stir to combine.
Divide into 4 portions and refrigerate until ready to use. Best served warm.

August 16, 2019

Spritz tomato halves with 5 squirts of butter spray.
Sprinkle 1 tsp parmesan on each tomato half, then top with Italian herbs.
Broil in oven or toaster oven about 6 inches from heat until top is nicely browned.