Recipes for the week of February 5 - 11, 2024

Cauliflower Steaks

Check out this great recipe from IG's @kitchenachim

INGREDIENTS:

  • Cauliflower

  • Pizza sauce/tomato sauce

  • Mozzarella

  • Olive oil

  • Breadcrumbs

  • Salt and pepper

  • Parsley

INSTRUCTIONS:

  1. Wash the cauliflower and remove the leaves. 

  2. Cut about a thumb's width slices from the cauliflower and brush with olive oil. 

  3. Turn the slices once in breadcrumbs, place them on a baking sheet and bake at 430º for 15 minutes. 

  4. Add some tomato sauce to the baked slices, season with salt and pepper and sprinkle the mozzarella over it. 

  5. Bake for another 10 minutes at 430º. (The baking time can vary depending on the oven.) 

  6. Serve with parsley and enjoy!

Broccoli and Couscous Herb Salad 

Go to theeastcoastkitchen.com for more great recipes. Also find him on IG @andyseastcoastkitchen_

INGREDIENTS

  • 1 head broccoli cut into florets

  • 1 can chickpeas rinsed and drained

  • 1 tbsp Olive Oil

  • 1 tsp kosher salt

  • 1 tsp black pepper

FOR THE SALAD BASE

  • 1 cup couscous cooked off

  • 1 cup parsley chopped

  • 1/2 cup dill chopped

  • 1/2 cup pistachio

  • 1/2 cup feta crumbled

  • 1 lemon juiced

FOR THE DRESSING

  • 2 tbsp red wine vinegar

  • 2 tbsp tahini

  • 1 tsp Dijon

  • 1/2 tsp salt

  • 3 tbsp water

  • 2 tbsp olive oil

INSTRUCTIONS

  1. Preheat your oven to 450°F.

  2. Cut your broccoli into bite-sized florets. Open 1 can of chickpeas, make sure to drain and rinse them before baking. Place both your broccoli and chickpeas onto a large baking sheet, season with 1 tbsp of olive oil, 1 tsp of kosher salt, and 1 tsp of black pepper. Place in the oven and roast until your broccoli is nice and charred, and chickpeas are crispy, about 20-25 min. Pull from the oven and keep warm.

  3. While your broccoli is baking, add 1 cup of couscous to a large salad bowl. Add in 1 cup of boiling water and let it sit on your counter for 5-6 min, topped with a thick kitchen cloth or lid.

  4. Place 2 tbsp of red wine vinegar, 2 tbsp tahini, 1 tsp Dijon, ½ tsp salt, 3 tbsp water, and 2 tbsp of olive oil into a Mason jar or bowl and give it a good mix. Tahini can be thick, so make sure it’s fully incorporated so you get an even nutty flavour throughout your entire salad. Set aside.

  5. While your couscous is still warm, add in your roasted broccoli and chickpeas, 1 cup of chopped parsley, ½ cup chopped dill, ½ cup pistachios, ½ cup of feta, the juice of 1 lemon, and your tahini dressing. Give a big toss and mix and serve warm.


Enjoy!

Jim Tinsky