This one is pretty simple, and a tasty twist on some veggies that are typically steamed (or boiled, yuk!). Broccoli and cauliflower split down into long, thin wedge strips; then, roasted on high dry heat. There are a few things this does: Keeps all the nutrients from being lost in the cooking liquid As the[…]

We have to admit, growing up, the thought of brussels sprouts conjured an aroma and texture so horrid, you wouldn’t wish on your father’s sister’s aunt’s neice’s cousin’s foreign exchange student’s neighbor’s gardener’s cat. But, here we are, years from that experience willing to give them another shot … and when we did … we[…]

My Grandmother on my Mom’s side (“Nanny”) used to make this, and it became one of my favorite holiday side dishes. Just a few weeks before she passed, she sent me her recipe. So, I may as well share the love with you. Ingredients 3 medium zucchinis (sliced 1/4″ thick) 2 medium tomatoes (seeded/diced) 1[…]

Ingredients 1 large cauliflower, about 2 pounds, cut into 1 1/2-inch florets 1/3 cup extra-virgin olive oil 2 1/2 tablespoons lemon juice 1 1/2 teaspoons finely chopped fresh rosemary leaves 1 1/4 teaspoons kosher salt 1/2 teaspoon fresh cracked white pepper 1 1/2 teaspoons minced garlic Preparation Preheat the oven to 375 degrees F. In[…]