Caramelized Cauliflower

When you roast cauliflower, it becomes tender and lightly caramelized and has none of the strong cabbagelike odors that usually develop when it is boiled or steamed. Cauliflower is a late-harvest vegetable. Choose snowy white or pale yellow heads free of blemishes.
Ingredients:
1 head cauliflower, about 1 1/2 lb., cored and
cut into florets about 1 inch in diameter
2 Tbs. extra-virgin olive oil
1/2 tsp. kosher salt
Directions:
Preheat an oven to 400°F.

Arrange the cauliflower florets in a single layer on a rimmed baking sheet. Drizzle the olive oil evenly over the florets, then sprinkle with the salt. Toss to coat the cauliflower evenly, then spread the florets out evenly.

Roast the cauliflower, stirring 1 or 2 times, until golden brown and crisp-tender, 25 to 35 minutes. Transfer the cauliflower to a warmed serving bowl. Serve immediately. Serves 4.

Variation: To make caramelized curried cauliflower, in a small bowl, stir together 2 Tbs. extra-virgin olive oil, 1/2 tsp. kosher salt, 1 tsp. curry powder and 1/4 tsp. cayenne pepper. Drizzle over the cauliflower, toss to coat evenly and roast as directed above. When the cauliflower is done, in a small bowl, stir together 1/2 cup plain yogurt and 1 Tbs. Dijon mustard. Pour over the hot cauliflower and serve immediately.

Adapted from Williams-Sonoma, Essentials of Roasting, by Rick Rodgers, Melanie Barnard & Bob & Colleen Simmons (Oxmoor House, 2004).

Tater-Tot Casserole - serves 6

Ingredients
• 1 lb ground beef
• 2 cups chopped broccoli, freshly steamed
• 1 (2 7/8 ounce) can durkee French fried onion rings (or 1 1/2 cups)
• 1 (10 ounce) can cream of celery soup
• 1/2 cup milk
• 2 cups shredded cheddar cheese
• 2 Italian tomatoes, chopped
• 1/4 teaspoon garlic salt
• 1/2 teaspoon seasoning salt
• seasoned pepper
• 1 (24 ounce) bag frozen potato slices or tater tots
Directions
• 1. Line an 8x12-inch casserole, or 7x11-inch pan with the potato rounds, on the bottom and sides .
• 2. Bake 10 minutes at 400°F.
• 3. Brown beef.
• 4. Add broccoli, tomatoes, HALF the onion rings, and add to the cooked ground beef and spread on top of cooked tater tots.
• 5. Mix soup, milk, half the cheese and seasonings and pour over beef mixture.
• 6. Fill casserole dish and bake covered (or it will dry out) at 400°F for 20 minutes.
• 7. Remove cover and add rest of cheese and dried onions.
• 8. Let rest couple minutes for the cheese to melt. Then serve

BBQ pulled pork

Jar of bbq sauce
Pork loin
2 clove garlic
zest of ½ orange
slice orange in half and squeeze in orange juice

Put in crock pot—6-8 low

harvest stuffed pork loin

What You Need1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken 2 apples, peeled, chopped 3 Tbsp. dried cranberries 1 cup chopped PLANTERS Pecans, toasted 1 Tbsp. dried sage leaves 1 pork loin (4 lb.), butterflied 1/2 tsp. salt 1/2 tsp. pepper Make ItHEAT oven to 400ºF.

PREPARE stuffing as directed on package. Remove from heat; gently stir in fruit, nuts and sage.

OPEN meat; place cut-sides up, on work surface. Top with stuffing; roll up, starting at one long side. Place, seam-side down, on foil-covered baking sheet sprayed with cooking spray. Season with salt and pepper.

BAKE 45 min. or until meat is done (160ºF). Let stand 10 min. before slicing.