StartFragmentHARVEST SALAD: By Susan Huff
Chop and Lightly steam Cauliflower - Season with lemon and sea salt
Cut Green Beans in Half and steam for 3-5 minutes strain and season with olive oil and red pepper flakes if you like
Shred Zucchini in a spiralizer or with a grater - 1-2
Slice 2 apples thinly and mix with a touch of lemon juice and thyme de- stemmed
Now tear lettuce - spread evenly on plates and top with layers of the veggies above with Apples on Top - Add toasted Walnuts and your favorite dressing or just olive oil a perfect dinner that is easy and fun.
PS: Steam Extra veggies for a salad mixed with a grain for tomorrow!
Cauliflower, Green Bean, and Tomato Gratin
1 bag (16 oz) frozen cauliflower florets
2 C (1/2 of 14 oz bag) frozen cut italian green beans, cut green beans, or sugar snap peas
2 C cherry tomatoes, rinsed and stemmed
1/2 C dried whole grain bread crumbs
1/3 C grated pecorino romano cheese
1 tbsp. extra virgin olive oil
1 clove garlic, grated or crushed
Preheat oven to 400ºF. Coat 13" x 5 x 9" baking dish with olive oil spray.
In large saucepan, bring 1 cup water to a boil. Add cauliflower and beans, cover, and cook 3 minutes, then drain. Distribute cauliflower, beans, and tomatoes evenly in prepared dish.
In small bowl, combine bread crumbs, cheese, oil, and garlic. Stir with fork until blended. Sprinkle mixture evenly over vegetables.
Bake until crumbs are golden brown, about 20 minutes