Difficulty: Easy
Time: 25 mins,
Servings: 4 to 6
A favorite in the UK, what kid wouldn’t want to try Bubble
& Squeak, even if it is made w/ cauliflower. Ours is paired w/ tomato salsa for an extra burst of tangy
flavor. The nasturtium flowers in
the photo add edible beauty & a peppery bite.
Amount
|
Measure
|
Ingredient
|
Prep Method
|
1
|
Large head
|
Cauliflower
|
|
1/3
|
Cup
|
Evoo
|
|
2
|
Tablespoons
|
Toasted hazelnut oil
|
Or organic unsalted butter,
toasted walnut, pistachio or sesame oil, or coconut oil
|
Be strategic in the kitchen. While you prep the cauliflower, heat the evoo, butter (or
nut oil) and sesame seeds over medium heat in the skillet. Slice the stem of the cauliflower so it
sits firmly on your board. Cut into
thin slices (1/4 inch).
Then cut the slices into about 1 ½ inch cubes.
Add the cauliflower & cook over medium high heat until you stir up color. 10 mins.
Then cut the slices into about 1 ½ inch cubes.
Add the cauliflower & cook over medium high heat until you stir up color. 10 mins.
Add
1
|
Pound
|
Grated russet potatoes
|
Peeled or not
|
1/3
|
Cup
|
Sweet marsala
|
Or sherry or broth
|
Either scrub or peel the spuds. I peeled them to keep a crisper white & deep red color
to the dish. Cook for 5 mins until
you stir up color as the photo shows.
Add the
Add the
½
|
Teaspoon
|
Sea salt
|
|
½
|
Teaspoon
|
Pepper
|
|
1
|
Cup
|
Favorite sausage
|
sliced
|
Cook for about 5 mins until spuds are tender.
Meanwhile prep the kale and scallions.
1
|
Bunch
|
Red kale
|
Chiffonade
|
1
|
Bunch
|
Scallions
|
Thin slice
|
Stir in the kale & scallion & sauté another 5 mins
until the kale is cooked. Cook
longer if you like a more crispy texture.
Plunder your garden or culinary potted plants for edible
flowers and herbal garnishes. It’s
nasturtium season here in Cali.
The peppery petals are gorgeous and add flavor to our springtime
fare.
TOMATO YELLOW MANGO SALSA GARNISH
Amount
|
Measure
|
Ingredient
|
Prep Method
|
1 ½
|
Cups
|
Diced tomato
|
|
1
|
Cup
|
Radicchio
|
Chiffonade
|
½
|
Cup
|
Cucumber
|
Diced
|
2
|
Medium
|
Scallions
|
Thin slice
|
1
|
Clove
|
Garlic
|
Minced
|
1
|
Small
|
Chili pepper
|
Or chili flakes to taste
optional
|
1 ½
|
Tablespoons
|
Evoo
|
|
1
|
Medium
|
Yellow mango
|
Peeled & diced opt
|
½
|
Teaspoon each
|
Sea salt & black pepper
|
|
1
|
Small
|
Citrus
|
Blood orange, Meyer lemon,
tangerine, lime
|
Combine all the salsa ingredients in a medium mixing
bowl.
Chiffonade is a culinary term meaning cutting leafy greens & herbs into long thin strips. Any flavorful citrus will do. Today I used a blood orange, but Meyer lemon, key lime or grapefruit would work well too. Stir well to combine. Let macerate while you complete your squeak
-->
Chiffonade is a culinary term meaning cutting leafy greens & herbs into long thin strips. Any flavorful citrus will do. Today I used a blood orange, but Meyer lemon, key lime or grapefruit would work well too. Stir well to combine. Let macerate while you complete your squeak
Eating
Healthy & Delicious is a Win Win Win Situation!
Eat, Live
& Party Well
Blog post
by Chef Mark Cleveland
Chef Mark
Cleveland has joined the team of Hungry Harvest creating recipe & culinary
content for success in the kitchen with the amazing produce in each weekly Hungry
Harvest box. Visit www.hungryharvest.net/recipes/ for recipes, photos & More! Follow HungryHarvest and ChefMarkCleveland on Instagram
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