Dinner Tonight

Tonight I flipped through one cookbook and threw things in pots. It ended up being pretty delicious.

First up I adapted a recipe from Fresh From the Farmer's Market by Janet Fletcher.

Cauliflower and Sweet Potato Soup with Cilantro

2 T olive oil
1 large onion, diced
2 cloves garlic, diced
1/4 cup chopped cilantro
1 head cauliflower, chopped
1 medium sweet potato, peeled & chopped
2 small dried chilies, diced
2 cups vegetable broth
3 cups water

- Heat the oil on medium-low heat and then add the onion. Cook until clear and soft, about 10 minutes.
- Add the garlic and cilantro and cook another few minutes.
- Add the last ingredients and simmer until the vegetables are soft.
- Puree and return to pot. Season with salt & pepper.

Next up I used most of last week's green onions and collards in a lovely fritatta.

Collard & Sun-dried Tomato Fritatta

1/2 bunch collard greens
3 green onions, diced
1/4 cup sun-dried tomatoes, diced
5 eggs, whisked
1/4 grated parmesan cheese
1/4 tsp coriander

- De-vein and chop collards.
- Preheat broiler.
- In a cast iron skillet heat 1 T olive oil.
- Add the onions & collards and toss to coat.
- Cook about 4 minutes over med-low, turning greens constantly.
- Add the tomatoes and toss to distribute.
- Pour the eggs over the greens and season with s&p & coriander.
- Cook on low until center almost set.
- Sprinkle the parmesan over the fritatta and place whole pan under the broiler.
- Cook until golden. Remove and serve.