Super Salad #3: Cauli-Pepper Roast

1 head cauliflower, broken into florets

4-5 bell peppers

¼ c. balsamic vinegar

¼ c. Braggs liquid aminoes

½ tsp. each: basil, thyme, rosemary, marjoram and oregano

1 bunch kale, cut into ribbons

Walnuts

Whole grain crackers or pita bread

Steam cauliflower just until soft. Meanwhile, broil bell peppers until blackened on all sides. Remove from broiler and peel off skin under cool running water. Cut of stem end and remove seeds. Slice into long strips.

Combine vinegar, liquid aminoes and spices in an airtight container. Add cauliflower and bell peppers. Stir to coat. Marinate at least 20 minutes (can be left overnight if refrigerated).  Spoon onto kale and top with walnuts. If desired, spoon into pita bread or serve with crackers.

To your health and happiness,
Hailey

Cauliflower Celebration Salad

It's time to celebrate the glory of late summer and its rich, hearty vegetables. Here's a salad that is very satisfying as a meal. Amounts have not been specified because quantities depend on your harvest and your family.

Steam cauliflower and toss with a little smidgeon of butter, salt, paprika and parmesan. Spoon onto a bed of dark leafy greens, such as chopped kale or chard. Dress with Sundried tomato dressing and garnish with nuts or pumpkin seeds.

SUNDRIED TOMATO DRESSING
1 c. cold-pressed extra-virgin olive oil
1/3 c. red wine vinegar
1 Tb. dijon mustard
1/4 c. sundried tomatoes
4 fresh basil leaves

Whirl in your blender until smooth, adding a little water for thinning if necessary.

To your health and happiness,
Hailey