The leaves are changing and the mornings have a real chill to them now.Topsfield fair is beginning this weekend, everyone should feel like they can indulge guilt-free after eating so many vegetables this season.
Here's Michael with a crate of Bok Choi. The Asian greens are growing beautifully with this cool weather. If anyone has a favorite recipe in which they use Bok Choi, please post it to this site to help others enjoy this delicious green.
Cauliflower with Vindaloo Sauce
I love Indian food and always want to make it at home but creating the sauce is just too time consuming. The best commercial sauce I have found is Maya Kaimal Fresh Simmer Sauce. It's in the refrigerated section.
Ingredients:
2 tbs olive oil
2 cloves garlic, sliced
2 green pepper, sliced thinly
1 head of cauliflower, chopped into florets
3 sweet potatoes, chopped with skin
1 can of chick peas, rinsed
1 container of Maya Kaimal Vindaloo
Sprig of cilantro or parsley
Directions:
Heat the 2 tbs of Olive Oil in a large saute pan. And garlic, heat until fragrant. Add peppers, cauliflower, and sweet potatoes. I add a little water and let the veggies steam covered to soften them. About 5-10 minutes. Add can of chick peas. Pour over Vindaloo Sauce and cook at low heat until veggies are tender. Garnish with your favorite fresh herb. Accompany with white Basmati rice. And if you can find it there are some great frozen Naan products out there. Enjoy!
I love Indian food and always want to make it at home but creating the sauce is just too time consuming. The best commercial sauce I have found is Maya Kaimal Fresh Simmer Sauce. It's in the refrigerated section.
Ingredients:
2 tbs olive oil
2 cloves garlic, sliced
2 green pepper, sliced thinly
1 head of cauliflower, chopped into florets
3 sweet potatoes, chopped with skin
1 can of chick peas, rinsed
1 container of Maya Kaimal Vindaloo
Sprig of cilantro or parsley
Directions:
Heat the 2 tbs of Olive Oil in a large saute pan. And garlic, heat until fragrant. Add peppers, cauliflower, and sweet potatoes. I add a little water and let the veggies steam covered to soften them. About 5-10 minutes. Add can of chick peas. Pour over Vindaloo Sauce and cook at low heat until veggies are tender. Garnish with your favorite fresh herb. Accompany with white Basmati rice. And if you can find it there are some great frozen Naan products out there. Enjoy!
sunflowers
sunflowers a week later