Recipes for the week of January 6 — 12, 2025

Extra Crispy Cauliflower Steaks

Ingredients:

  • 2 medium heads cauliflower

  • 1/4 cup extra-virgin olive oil plus 2 tablespoons, divided

  • 1/4 cup grated Parmesan cheese, divided

  • 1 tbsp salt-free Italian seasoning

  • 1 1/2 tsp grated lemon zest, plus lemon wedges for serving

  • 1/4 tsp salt

  • 1/3 cup whole-wheat panko breadcrumbs

  • 2 medium cloves garlic, grated


Instructions:

  1. Preheat oven to 425°F. Line a large baking sheet with foil. Remove and discard outer leaves of cauliflower heads; trim stems. Place the cauliflower heads, stem-side down, on a cutting board; cut 2 (3/4-inch) steaks from the center of each. Reserve the remaining cauliflower for another use. Arrange the steaks in a single layer on the prepared baking sheet.

  2. Stir 1/4 cup oil, 2 tbsp Parmesan, Italian seasoning, lemon zest and salt in a small bowl until combined. Brush the mixture on the top of each cauliflower steak (about 1 tbsp each). Roast until fork-tender, about 20 mins.

  3. Meanwhile, combine panko, garlic, 1 tablespoon oil and the remaining 2 tablespoons Parmesan in a small bowl.

  4. Remove cauliflower from oven. Reduce oven temperature to 400°F. Sprinkle each steak evenly with the panko mixture; gently pressing to adhere.

  5. Roast until the panko is golden brown, about 5 minutes. Drizzle the cauliflower steaks with the remaining 1 tablespoon oil. Serve with lemon wedges, if desired.

Sugar Snap Peas and Watermelon Radish

Ingredients:

  • 1 tbsp unrefined cold-pressed extra-virgin olive oil

  • 1 pound sugar snap peas trimmed

  • 1 medium watermelon radish or any radish julienned

  • Sea salt and freshly ground black pepper

  • Zest of 1 lemon

  • A few chives about 5, chopped

  • 2 tbsp fresh mint chopped

  • Optional add-ons: feta goat cheese, edible flowers


Instructions:

  1. Heat a large skillet over medium-high heat. Add the oil and when warm, add the sugar snap peas and radish. Toss to coat in the oil and cook until just crisp tender, stirring often for 2-3 minutes. Season with salt and pepper.

  2. Transfer sugar snap peas and radish to a serving dish. Toss with lemon zest, chives, and mint.

Jim Tinsky