Buffalo Cauliflower Casserole
Happy Independence Day to my fellow Americans! Hopefully your local fireworks haven’t been rained out and you’re enjoying plenty of barbecue favorites. While it’s hard to beat the classic hamburger and potato salad combo, I’ve whipped up a little something different this year— Buffalo Cauliflower Casserole.
It’s a red, white and bleu dish!
With just the right amount of spice from homemade buffalo sauce, this cauliflower is highly addictive. Perfect for serving with fresh veggies and rolls.
(And if you’re feeling a tad lazy, it’s even good straight from the refrigerator. Although my favorite way is to eat it piping hot with celery sticks. Crisp celery and melty cheese— what more could you want?)
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MACARONI AND CHEESE WITH CREMINI MUSHROOMS + LEEKS CARAMELIZED IN FIG PRESERVES
I’m not ashamed— I like boxed mac ‘n cheese. Yes, it’s powdered cheese. And yes, I think it’s delicious.
For college students, it’s practically a food group. Just like instant ramen, it’s quick and cheap but nothing about it screams of sophistication.
So for those of you who scoff at powdered cheese or just want something different, meet my gourmet gemelli. It has plenty of cheesy goodness but there’s something special about this macaroni and cheese.
It’s secretly packed with vegetables!!
It’s perfect for getting kids to eat more veggies.
It’s also perfect for getting adults to eat more veggies. I’m looking at those of you who shrink away from spinach and disappear at the mention of daikon.
You know who you are
Veggie lovers and veggie loathers unite, I think this is a dish you’ll both enjoy.
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