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Mama’s Kitchen: Raw Banana, Berry & Chocolate Chip Ice Cream

raw banana ice cream with berries

Last year I posted a recipe for raw one-ingredient banana ice cream with chocolate chips. Since berry season is here I decided to throw some berries in the mix and the result is one tasty dairy-free frozen desert. This raw banana, berry and chocolate chip ice cream is easy and delicious. You won’t be missing the heavy creaminess of ice cream – especially in the hot summer months. You get the refreshment without the heaviness – you won’t miss ice cream at all.

6 over-ripe bananas
Frozen berries

1. Peel bananas and cut into chunks. Lay banana pieces on a cookie sheet lined with parchment paper and freeze for a minimum of two hours.

2. Process the bananas in a food processor until smooth – this process will take a few minutes. Every so often when the bananas rose above the blades or shifted to one side I would push the bananas down with a spatula and then continue pureeing. I repeated that a few times.

3. Once the bananas are a smooth, creamy consistency add in almost half a bag of mini semi-sweet chocolate chips and berries. Blend in the food processor until combined.

4. Put the banana mixture in a container and re-freeze for a minimum of two hours.

5. Scoop and serve.

Buon Appetito!



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Mama’s Kitchen: Fusilli with Peas, Dill and Lemon

fusilli with peas

Last week I received my new issue of Fine Cooking and my menu planning for this week was done within minutes. Just within the first four pages I found four recipes that I had to try out this week. Last night I tried the Fusilli with Peas and Feta recipe. I didn’t add the feta because I’m laying off cheese as much as I can but the dish was refreshing and delicious. It actually reminded me of a lighter version of a dish I grew up eating Pasta con Piselli (Pasta with Peas). My husband and I downed this dish quickly and before we were even done he said this recipe was a repeater – I couldn’t agree more! I hope you enjoy it as much as we did.

Recipe from Fine Cooking 123 , pp. 17

Kosher salt
1-1/2 cups lower-salt chicken broth
1 lb. fresh or frozen peas (about 3 cups) *[I used frozen peas]
3 Tbs. extra-virgin olive oil
2 Tbs. chopped fresh dill *[I was a little heavy handed with the dill because we like dill]
Freshly ground black pepper
12 oz. dried fusilli pasta
4 oz. feta, finely crumbled (about 1 cup) *[I skipped this]
Lemon wedges for serving *[We were liberal with lemon because we love lemon and it really brightened up the sauce]

Bring a large pot of well-salted water to a boil over high heat.

In a 3-quart saucepan, bring the chicken broth to a boil over high heat. Add the peas and cook until crisp-tender, 2 to 4 minutes. Remove from the heat and, using a slotted spoon, remove and reserve 1 cup of the peas. Transfer the broth and the remaining peas to a blender. Add the olive oil, all but 1 tsp. of the dill, 1-1/4 tsp. salt, and 1/2 tsp. pepper and blend until smooth. It’s fine if the sauce looks thin at this point.

Meanwhile, cook the pasta until al dente. Drain and transfer to a large bowl. Toss the pasta with the sauce, the reserved peas, and 3/4 cup of the feta. Serve garnished with the remaining 1/4 cup feta and 1 tsp. dill, with lemon wedges on the side.

This was so easy to make! Monday nights are difficult for me because the tiny dancer has dance class in the evening so I don’t have a lot of time to make dinner and this came together in less than 30 minutes.

Buon Appetito!



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Mama’s Kitchen: Baked Coconut Shrimp

baked coconut shrimp

It’s funny, as soon as I became a mom I received a mysterious free subscription to Fitness Magazine, and a year later I received a free subscription to Women’s Health. The issues just started showing up in my mailbox – I figured some mom/pregnancy site sold my info to these health magazines because they knew new moms are trying to lose weight. Whatever the case, I actually enjoyed reading the magazines. I was however a bit weary of the recipes in them. They’re fitness magazines so the recipes are healthy but I didn’t know how good they would actually taste.

In the March issue of Women’s Health there was a recipe for Baked Coconut Shrimp. I love shrimp, I love coconut but I don’t fry anything so when I saw a recipe for Baked Coconut Shrimp I had to try it! I tried it tonight and it was ridiculously easy to make and so delicious. It would be wonderful with jasmine rice but I wanted a healthier starch so I made baked sweet potato fries. I also made some teriyaki sauteed mushrooms and a kale salad with strawberries, raspberries, blueberries and pineapple. I’m definitely adding this dish to my regular rotation. I hope you enjoy it as much as I did!

Adapted from Women’s Health, Baked Coconut Shrimp

20 large shrimp, peeled and deveined
1/3 cup panko bread crumbs
1/3 cup unsweetened coconut flakes
1/8 tsp cayenne pepper
1/8 tsp chili powder
2 Tbsp flour (I used whole wheat flour)
1 egg white, beaten
2 Tbsp sweet chili sauce
2 Tbsp pineapple or mango jam or preserves (I used apricot jam)

1. Preheat oven to 425°F. Line a baking sheet with foil or parchment and spray with olive-oil cooking spray.

2. Rinse shrimp and set aside. In a plastic ziplock bag, combine panko, coconut, cayenne pepper, and chili powder. Shake to mix, then set aside.

3. Put flour and egg in separate small dishes. In batches of five, dredge shrimp in flour, then dip into egg. Shake gently in the bag with the coconut mixture until coated.

4. Place breaded shrimp on the baking sheet and lightly coat with cooking spray, then bake for 10 minutes, or until shrimp are firm to the touch and coconut begins to brown.

5. Combine chili sauce and jam in a saucepan or microwave-safe bowl. Heat over medium-low heat for 5 minutes, or on High in the microwave for 30 seconds. Stir, then serve with shrimp.

Buon Appetito!



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Mama’s Kitchen: Chocolate Pots de Créme with Banana Caramel & Kahlua Cream

pot de creme banana caramel kahlua whipped cream

I like to spend Valentine’s Day at home, rather than at a restaurant with lots of other couples, and to make it festive I plan a special menu for us. This year for dessert I knew I wanted to incorporate chocolate and bananas. I was thinking of making Chocolate Pots de Créme but wasn’t sure how to bring in bananas until I came across a recipe for Chocolate Pots de Créme with Banana Caramel. I knew it was risky to try something new on a special occasion but I broke my rule and gave it a try. Luckily, my husband and I loved it! And it wasn’t difficult to make it at all. All three elements below can be made separately and used in another dessert recipe. Feel free to mix and match and experiment.

Bittersweet Chocolate Pots de Crème
Adapted from Fine Cooking

1/2 cup half-and-half
1/4 cup whole milk
2 large egg yolks
1/2 cup bittersweet chocolate chips
2 Tbs. granulated sugar
Kosher salt

Heat the half-and-half and milk in a small saucepan over medium heat until scalding hot. Meanwhile, whisk the egg yolks in a small bowl. Slowly whisk the hot milk mixture into the eggs.

Return the milk mixture to the pan, reduce the heat to low, and whisk until it thickens, about 1 minute. Remove from the heat and add the chocolate chips, sugar, and a pinch of salt; whisk until melted. Strain through a medium-mesh sieve into a medium bowl. Divide the mixture between two 6-oz. ramekins or serving glasses. Refrigerate until set, at least 1 hour.

*I took the lazy route and did not strain the chocolate mixture and it turned out fine.

Banana Caramel
Adapted from Cannelle et Vanille

1/4 pound sugar
3 tbsp corn syrup
2 oz butter
1/2 pound ripe bananas, pureed

Puree the bananas. Place the corn syrup in a small saucepan. When it starts to melt and bubble up, sprinkle a third of the sugar on top. As soon as that starts to melt and caramelize, add some more sugar. Let that caramelize and add the rest of the sugar. It’s ok to stir with a wooden spoon. If some crystalizes, it’s ok, let it melt. Add the softened butter, stir and then add the banana puree. At this point, turn the heat off but let any chunks of harden caramel melt on the stove.

Pour in a bowl and let it cool. Once cold, pipe on top of the chocolate layer.

Kahlua Whipped Cream

1/2 cup heavy whipping cream
1 tbsp Kahlua

In a bowl, whip the heavy whipping cream until soft peaks begin forming. Add the Kahlua and continue whipping until it’s the right consistency.

Layer all the items in a glass or jar. I just used a spoon but to make a really neat presentation I think it may be better to pipe each item in. Dust the whipped cream with some cinnamon and you’re done!

Buon Appetito!


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Mama’s Kitchen: Celery Root & Fennel Chowder

vegan celery root & fennel chowder
While I was looking for recipes to make during my annual cleanse, I came across this Celery Root & Fennel Chowder in Pure Vegan. This chowder is so easy to make and so delicious. It’s a family favorite and my husband has asked me to make it again and again. I’m not sure how it freezes because we always finish the batch – it’s that good! With a snowstorm hitting the Northeast this is the perfect comfort food. Here’s to staying warm and comforted…

Serves 4 to 6
From Pure Vegan by Joseph Shuldiner

1 large fennel bulb, trimmed and thinly sliced
2 to 3 leeks, white part only, well cleaned and thinly sliced
2 large potatoes, peeled and cut into 1/2 inch dice
1 or 2 shallots
3 garlic cloves, minced
1 cup minced fresh parsley
1 teaspoon minced fresh thyme
2 teaspoons fennel seeds
2 teaspoons salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon red pepper flakes
1/4 cup evoo
1 large celery root, peeled and cut into 1/2 inch dice
6 cups water

Add fennel, leeks, potatoes, shallots, garlic, parsley, thyme, fennel seeds, salt, pepper and red pepper flakes in a deep soup pot. Pour the extra virgin olive oil over the vegetables and stir until evenly coated. Heat over medium-low, cover and simmer for 15-20 minutes. Be sure to stir the veggies periodically to prevent them from sticking to the bottom of the pot.

When the leeks and fennel are soft, stir in the celery root & water. Raise the heat to medium-hi and bring to a boil. Simmer for about 20 minutes, stirring occasionally until the celery root is tender.

Transfer half the mixture to a blender and process until smooth (or transfer half the mixture to a bowl and use an immersion blender in the pot). Pour the purée back into the soup pot (or vice versa) and stir until well mixed. Taste the chowder and adjust the seasoning to your preference.

Buon Appetito!


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Mama’s Kitchen: Salad Niçoise with Basil Vinaigrette

salad nicoise with basil vinaigrette

My husband’s co-worker is a hobby fisherman and he gifted my husband with some fresh-caught tuna.  His co-worker prepared the tuna in chicken broth and jalapenos and I couldn’t wait to try it.  However, I didn’t want to just make tuna salad – I wanted something different.  So instead of making a tuna melt I made a Salad Niçoise with Basil Vinaigrette.  The tuna – and the salad – was delicious.  I had left over Basil Vinaigrette left over which I then used the rest of the week on different salads.

The recipe I based this dish off is from Fine Cooking.  I’ve made the original recipe as written and it was delicious.  This time I was in a bit of a rush and as we’re in the middle of winter I wasn’t going to fire up the grill for the potatoes.  I was also on a cleanse and had to skip the mayo and the eggs.  Below you’ll find the recipe I made in the picture above.  It was delicious and I’ll make it again and again.  And save that extra salad dressing for other salads!

Salad Niçoise with Basil Vinaigrette
Adapted from Niçoise Salad with Grilled Tuna & Potatoes from Fine Cooking
Serves 2

Salad Ingredients
6 small/medium golden or red potatoes, cubed
Kosher salt
8 oz. haricots verts (thin green beans), trimmed
8 oz 1-inch-thick fresh tuna steaks or 1 or 2 cans of tuna (depending on the size and how much you want)
Freshly ground black pepper
2 Tsp. Dijon mustard
1 Tbsp. extra virgin olive oil
4 oz. baby arugula, washed and spun dry
1 recipe Basil Vinaigrette
1-1/4 lb. small ripe red, yellow, and orange tomatoes, cut into wedges
1 cup Nicoise olives (or other black olives)
Salt & Pepper

Pre-heat oven to 450º.  In a bowl, coat the potatoes with olive oil, Dijon mustard, salt & pepper. Transfer to a roasting pan and cover with foil. Roast until tender fork tender (about 30-40 minutes) and remove foil until a bit caramelized on the edges (about another 10 minutes).

Bring a small pot of water to a boil.  Add haricots verts for 2-3 minutes.  Take out bean and immediately place in an ice water bath to preserve color and stop the cooking.

Make Basil Vinaigrette below.

If using fresh tuna, rub olive oil on both sides and sprinkle salt and pepper on both sides.  Grill or Roast to your desired doneness.  If using canned tuna, drain the tuna and set aside.  Since it doesn’t take very long to cook tuna I would wait until the potatoes are almost ready before starting the tuna.

When all of the components are cooked assemble the salad and drizzle with basil vinaigrette.

Basil Vinaigrette Recipe
Adapted from Food & Wine

1 small garlic clove
1 cup packed basil leaves, coarsely chopped
1/4 cup extra-virgin olive oil
2 tablespoons Champagne vinegar
1 Tsp. Dijon mustard
Pinch of crushed red pepper
Pinch of sugar
Salt and freshly ground black pepper

In a food processor, pulse the garlic until chopped. Add the basil and pulse until finely chopped. Add the oil, vinegar[, sugar, mustard] and crushed red pepper and process until smooth. Season with salt and pepper.

Buon Appetito!


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DIY Valentine’s Day Wreath & Valentine’s Day Sweets

diy valentines day wreath
Valentine’s Day is coming and rather than wait until the last minute to get some things together I thought I’d kick things off with a reminder of some fun stuff I’ve done in the past. If you’re looking to get crafty and want a pretty decoration to replace your winter wreath check out my DIY Valentine’s Day Wreath.

valentines day desserts

And, we all know the best part about Valentine’s Day are the sweets! Check out some of my ideas for making Valentine’s sweets for your sweety.


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Mama’s Kitchen: Split Pea Soup with Vegetables

split pea soup
Vegetable soup has been getting me through my annual cleanse. It’s nutritious, filling and delicious – it’s true, soup is good food. Since I’ve been eating mainly soup I’ve been looking for new recipes and wanted to update my old standby Split Pea Soup. I found this version by Ina Garten that she calls Parker’s Split Pea Soup. It’s one of the easiest soups you could make and very hearty. One bowl of this soup and you will definitely be satisfied. Pair it with a light salad and dinner is served!


1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water

Over medium heat, sauté the onions and garlic with the olive oil, oregano, salt and pepper in a 4-quart stock pot. Sauté until the onions are translucent (not brown) about 10-15 minutes. Next, add the carrots, potatoes, the split peas, and chicken stock and bring to a boil. Once it boils, lower the heat and simmer uncovered for 40 minutes. While cooking, skim off the foam that forms on the top and stir frequently to prevent any sticking to the bottom of the pot. Add salt and pepper to taste and serve hot.

Buon appetito!


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Mama’s Kitchen: Artichoke Soup Recipe

artichoke soup

It’s a new year and I’m starting it off with the Whole Living Action Plan Cleanse from 2012.  You may remember that I did it last year and kept a diary to share my thoughts, recipes and progress.  The first week consists of only eating fruit, vegetables, nuts and plant-derived fats so basically I’m eating a lot of soup.  I have my mainstays that I love like Lentil Soup and Escarole & White Bean Soup but they have beans/legumes in them so I can’t have them until next week when I can introduce beans/legumes back into my diet.

A while back I received a promo copy of Pure Vegan and I haven’t had a chance to try any recipes from the book but I thought this would be a perfect time to start.  Yesterday I made vegetable stock from scratch (because I hate the flavor of store-bought vegetable stock) and Artichoke Soup.  If you like artichokes then you will love this soup because since there are so few ingredients it has a strong artichoke flavor.  I skipped the Vegan Aioli for drizzling and opted for fresh herbs and lemon instead.

Vegan Artichoke Soup
Adapted from Confused Artichoke Soup in Pure Vegan by Joseph Shuldiner

2 Tbsp extra-virgin olive oil
1 large yellow onion, chopped
3 garlic cloves, peeled and chopped
1 1/2 pounds of frozen artichokes, thawed
5 cups of vegetable stock (if you want to un-veganize this you could use chicken stock which has more flavor)
1/2 Teaspoon of salt
A few grinds of fresh black pepper

Garnish with
Lemon juice to taste
Chopped fresh herbs like mint, chives or dill
Salt & Pepper to taste

Heat the olive oil over medium-high heat in a large saucepan. Add the onions and sauté until translucent and soft, and then add garlic and sauté until you smell the garlic about 30 seconds. Next add the artichokes, vegetable stock, salt and pepper and bring to a boil. When it reaches a boil, lover the heat, cover and simmer for about 15 minutes.

Let the soup cool a bit then in small batches, blend the soup in a blender until smooth. (Be very careful with hot liquids in a blender. Don’t fill the blender more than 1/3 of the way full and hold the top down with a towel under your hand). Also, artichokes can be fibrous so blend well. As you go, put the puree in another pot and stir well when you’ve blended all the soup. Ladle into soup bowls and garnish with salt & pepper to taste, a bit of lemon juice and some fresh chopped herbs.

It’s yummy and vegan! Buon Appetito!


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Mama’s Kitchen: Holiday Dinner Meal

holiday dinner

Here’s my follow-up to my Friendsgiving Dinner – everything turned out exactly as I had planned and prepping was essential. It also helped that many of the items could be made in advance. I kept the main course of the meal very traditional and made Roasted Turkey Breast, Cranberry Sauce, Mashed Potatoes, Candied Yams, Corn Bread Muffins, Roasted Cauliflower and Broccoli and a Kale Salad. My friends brought Stuffing, Sugar Snap Peas with Squash, Pumpkin Pie, Apple Tart and Friendsgiving Cake.

Any of these items can be made ahead – in fact I made everything ahead except the Turkey Breast and I reheated everything while the turkey was resting. All of the recipes for the items I made are below and would be equally delicious any night of the week in the colder months or for any other winter holiday gathering. For the appetizer recipes, visit my previous post Holiday Dinner Appetizers.

roast turkey breast

Herb Roasted Turkey Breast with Pan Gravy, Inspired by Rachel Ray; Brine recipe from Alton Brown

For the Brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water

For the Turkey:
1 small (golf-ball sized) onion, peeled and coarsely chopped
2 cloves of garlic
12 fresh sage leaves
2-3 sprigs of fresh rosemary, leaves removed from stems
3-4 sprigs of thyme, leaves removed from stems
Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems)
3 tablespoons extra-virgin olive oil, plus more for oiling pan
1 teaspoon salt, plus more as needed
6 fresh bay leaves
4 tablespoons butter
2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each) (with my menu since there are many courses and sides I guestimated 5 people per breast).
Freshly ground black pepper

For the Pan Gravy:
3 tablespoons all-purpose flour
2 to 3 cups chicken stock
1/4 cup Brandy
Salt and pepper

The Brine (you can make the mixture ahead)
1. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

2. Early on the day you’d like to eat, combine the brine, water and ice in a large stock pot. Place the turkey breasts in the brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate until you are ready to cook – at least 4-5 hours.

3. Preheat the oven to 450º. Remove the bird from brine and rinse with cold water. Discard the brine. Place the bird on a clean cutting board and pat dry with paper towels.

Preparing the turkey
1. Oil a roasting pan and set it aside.

2. Put the onion into the bowl of a mini food processor. Chop the onion until fine. Add the sage, parsley, rosemary, thyme, garlic, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.

3. Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.

4. Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F (about 1.5 hours total but go by your thermometer).

5. Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.

6. Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Pour the Brandy in and scrape the pan to lift the bits that are stuck to the bottom. Pour in the chicken stock, bring to a simmer, and stir until thickened. Season with salt and pepper.

7. Slice the turkey breast on the diagonal, and serve with warm gravy.

cranberry sauce

Cranberry Sauce, Ali’s mom’s recipe, you can make ahead
1 packet of fresh cranberries
1 cup orange juice
1 cinnamon stick
1 piece of ginger
1 cup sugar

1. Combine all the ingredients and let it cook until berries break up.

2. Let cool and refrigerate. Take out of the refrigerator about 20 minutes before serving (when you take the turkey out to rest)

candied yams

Candied Yams, Inspired by Keyshawn’s Mom’s Candied Yams on the Food Network
3 pounds sweet potatoes or yams, peeled and cut into 2-inch cubes
1 cup sugar
1 cup brown sugar
1 stick sweet butter, cubed (The original recipe calls for 2 sticks of butter – I think all you need is 1/2 a stick of butter and will try that the next time I make this).
Dash of cinnamon
Dash of Nutmeg
Dash of vanilla extract

1. Place raw potatoes in large pot, cover with sugar, brown sugar, cinnamon, nutmeg, vanilla extract and butter and cook over medium heat until potatoes are fork tender (about 20 minutes) but not mushy. That’s it!

baked mashed potatoes

Mashed Potatoes

Yukon Gold Potatoes (these are best for mashing)
Salt to taste

I apologize for the lack of measurements but this dish is really a matter of preference. I’m listing the steps and you can make these to your taste.

1. Peel the potatoes, cut them in large chunks and put them in a pot of cold water. Bring the pot to boil and cook until fork tender.

2. Drain the water and put the potatoes back in the hot pot. Add cream, salt and butter in small increments (you can always add more but you can’t take away) and start mashing the potatoes. Repeat this step until the potatoes are the desired consistency and taste. If you like chunkier potatoes then you will use less cream and not mash the potatoes very much. If you like a super smooth consistency you will add a lot more cream and I find that a hand held blender makes the potatoes silky smooth.

3. Once you’ve reached the desired consistency and taste put the mashed potatoes in a casserole dish. When the turkey is resting, put the mashed potatoes in the oven to reheat. If you want, you can bake the potatoes a bit longer and you’ll get a crispy topping – it’s very yummy and a nice complement to gravy!

roasted broccoli and cauliflower

Roasted Cauliflower and Broccoli

1 Head of Cauliflower, rinsed and cut florets
1 Bunch of Broccoli, rinsed and cut florets
3 Tbsp Extra Virgin Olive Oil
Salt & Pepper, to taste

1. Preheat oven to 450°.

2. Lay cauliflower and broccoli on a baking tray (I like to line the tray with non-stick foil).

3. Drizzle olive oil, salt and pepper on vegetables and toss.

4.  Bake for 10 minutes and flip the vegetables. Bake for 10 minutes more.

I hope that helps with your future Thanksgiving feasts or Holiday Dinners! Buon Appetito!



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