Hello Wednesday. I have a list a mile long of things to get done before we leave town and of course I have waited til the last minute to do it all and now I am stressed out! Today I wanted to share 3 easy veggie recipes plus an outfit. I think I shared the cauliflower recipe on here awhile ago but I had a request to share again, so here you go! These 3 veggie sides are made almost every week in our house. They are easy to make and added bonus my kids will eat them and they are PICKY about veggies these days. Monday night we had the cauliflower and okra with navy beans for our “Meatless Monday” meal. Btw I am obsessed with purple cauliflower it is such a gorgeous shade of purple. I have been mixing it with the white cauliflower the past few times I have made this dish but feel free to just use the regular white cauliflower.
I hope you love these sides as much as we do!
S P I C Y R O A S T E D O K R A
1-2 pounds okra
2 tablespoons olive oil
1 tablespoon hot sauce
1/4 tsp red pepper flakes
1/4 tsp garlic salt
1/2 tsp paprika
salt and pepper
Preheat oven to 375 degrees. In a bowl toss the okra with the olive oil and hot sauce and then add in red pepper flakes, garlic salt, and paprika. Mix all together and season with salt and pepper. Place on a baking sheet and bake 20-25 minutes. I like my okra crispy so I cook it a little longer.
R O A S T E D C A U L I F L O W E R + C H I C K P E A S
1 14-ounce can chickpeas, rinsed, drained and dried
1 head of cauliflower, outer leaves removed and discarded, cut into bite-sized florets
3 tablespoons plus 1/4 cup extra virgin olive oil, divided
Coarse sea salt
1 tablespoon Dijon mustard
1 tablespoon seeded mustard (i.e., grainy mustard)
1 tablespoon white wine vinegar
Freshly ground black pepper
1/4 cup chopped Italian parsley
1. Preheat oven to 400 degrees and set the rack in the middle. Toss chickpeas and cauliflower together in a large roasting pan with 3 tablespoons olive oil and a big pinch of salt. Roast, stirring now and then, until everything is dark brown and the cauliflower is quite soft, about 45 minutes.
2. Meanwhile, whisk together mustards, vinegar, and 1/4 cup of olive oil with a big pinch of salt and a few healthy grinds of black pepper. While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley. Serve warm or at room temperature.
P A R M E S A N R O A S T E D B R O C C O L I
4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves
Preheat oven to 425 degrees. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
I also wanted to share my outfit from yesterday. I have been loving some all white this Summer.
I have this tee shirt in green as well and loved it so much I bought the white. It is from the junior’s section so I sized up and went with a medium because I like a looser tee shirt fit. It also comes in black and wine.
Another all white look from last month. These jeans are the best white jeans! They offer the perfect amount of stretch, and are not see through.