It's grilling season. Only one word can describe these: Delicious. Thank you Food Network for the simple recipe.
Grilled Cauliflower with Lemon and Parmesan
Here's a great recipe for Cauliflower.
Ina Garten's Brussel Sprout Recipe
2 tablespoons good olive oil
1 1/2 pounds Brussels sprouts (2 containers), trimmed and cut in 1/2
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup golden raisins
1 3/4 cups Homemade Chicken Stock, recipe follows, or canned broth
Heat the olive oil in a large (12-inch) saute pan.
Add the Brussels sprouts, salt, and pepper and saute over medium heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. season to taste, and serve.
. . . it looks like I have a pissed-off tomato. Probably because the insects are getting to its brothers and sisters.
It's time to eat with the seasons. And, it doesn't get much better than this. Go to your local fruit and veggie stand and get some tangelos, grapefruits, pears, cantaloupes, tomatoes, and asparagus.
Of course, there are a lot of other fruits and veggies that are delicious. Try 'em all!