This Month's Vegetables

Broccoli Time! First was plain, old, regular broccoli. We had half just plain and used the other half making the pasta salad recipe on the back. Both were really good. 

Then we tried "organic" broccoli, using the recipe on the back which was for simple roasted broccoli. Instead of using plain olive oil, I used our "fancy" garlic-Parmesan version, and then topped it with additional Parmesan. Quite delectable!

Next up was "organic" cauliflower, and the recipe on the back was absolutely fabulous. We'll definitely have it again.

Sweet and Spicy Roasted Cauliflower

• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon Gochujang sauce*
• 1 1/2 tespoons soy sauce
• 1/2 teaspoon dried red chili pepper flakes
• 12 ounces (about 2 cups) cauliflower florets

Combine everything; place in baking dish and roast for 30 minutes at 400 degrees.

**The original recipe called for Siracha sauce. That's not something we have in our kitchen, and I didn't feel like buying a new condiment, so figured I'd use Tabasco sauce instead. Then I was reminded of the Gochujang sauce in our refrigerator (bought for this recipe), and decided it would be perfect in this dish. It was!

Then it was time to try some organic green beans. The recipe on the back turned out to be a good one. Cook some bacon, and save it to crumble over the finished dish. In the same pan, cook the green beans in some garlic and chicken broth until tender, then add some diced tomatoes and season with salt and pepper. Serve warm.

Let's hope that next month's dishes are just as good!