Organic cauliflower (Tanimura and Antle Organic Farms--Salinas, CA)
Organic artichoke (Ocean Mist Farms--Castroville, CA)
Bow Tide Farms:
Fuji apples (Hollabaugh’s Orchard—Biglersville, PA)
From Bon Appetit October 2016
Kung Pao Cauliflower
2 tablespoons Chinese rice wine or dry sherry
2 teaspoons cornstarch
1 tablespoon plus 2 teaspoons soy sauce
1 tablespoon sherry vinegar
2 teaspoons hoisin sauce
2 teaspoons sugar
1 teaspoon toasted sesame oil
1 medium head of cauliflower (about 1¾ pounds)
2 tablespoons vegetable oil, divided
3 ounces slab or thick-cut bacon, chopped
6 dried japones chiles, chiles de árbol, or other red chiles
1 teaspoon Sichuan peppercorns or ½ teaspoon cracked black peppercorns
3 scallions, dark-green and white parts separated, thinly sliced
1 serrano chile, sliced
1 1-inch piece ginger, peeled, finely chopped
2 garlic cloves, sliced
¼ cup unsalted, roasted peanuts
Steamed white rice (for serving)
Stir wine, cornstarch, and 1 Tbsp. soy sauce in a medium bowl; set marinade aside.
Stir vinegar, hoisin sauce, sugar, sesame oil, and remaining 2 Tsp. soy sauce in a small bowl; set sauce aside.
Remove leaves and cut cauliflower into medium florets. Trim the woody end of the stalk and discard, then cut the stalk into ½"-thick pieces. Heat 1 Tbsp. vegetable oil in a wok or large cast-iron skillet over medium-high. Cook cauliflower, tossing occasionally, until browned in places and beginning to soften, 7–9 minutes. Give reserved marinade a stir to reincorporate cornstarch and add cauliflower to bowl; toss to coat. Toss occasionally while you cook the bacon.
Reduce heat to medium. Cook bacon and remaining 1 Tbsp. vegetable oil in a wok, stirring often, until bacon is browned and crisp, about 5 minutes. Add dried chiles and peppercorns and cook, tossing, just until fragrant (be careful not to burn), about 30 seconds. Transfer bacon, chiles, and peppercorns to a plate, leaving bacon drippings behind.
Return cauliflower to wok with a slotted spoon; discard excess marinade. Cook cauliflower, tossing occasionally until charred in spots and crisp-tender (short of scorching it, don’t worry about letting it go pretty dark), 8–10 minutes. Add scallion whites, serrano chile, ginger, garlic, peanuts, and reserved sauce and cook, tossing often, until fragrant and cauliflower is tender, about 2 minutes. Add bacon mixture and cook, tossing, just until sauce coats cauliflower, about 1 minute; season with salt.
Transfer to a platter and top with scallion greens. Serve with rice alongside.
From The Mediterranean Dish food blog
Mediterranean Roasted Artichoke
1 large globe artichoke
1 1/2 tsp lemon juice
Salt and black pepper
Extra virgin olive oil
3 garlic cloves, peeled
1/2 small shallot, thinly sliced
1/2 tbsp capers
Crumbled feta cheese to taste
For the Roasted Garlic-Dill Vinaigrette:
Same 3 garlic cloves roasted earlier with the artichoke (see above ingredients)
1/4 cup chopped fresh dill
2 TBSP fresh lemon juice
1/2 tsp honey
Salt and Black Pepper
Preheat oven to 400 degrees F.
To clean artichokes, first, cut off the stem/stalk. Peel off the tough outer layers by hand. When you reach the softer layers, use a serrated knife to cut off about 3/4 inches from the top. Now, cut the artichoke in half length-wise. Then, using a sharp paring knife, remove all the “hairs” on the inside.
As you clean the inside of each artichoke half, immediately add 1/2 tsp lemon juice to cover the surface to prevent the artichoke from discoloring.
On a large baking sheet, place each artichoke half in a piece of lightly-oiled foil paper that is large enough to fold around.
Season artichokes with salt and pepper, and nestle 1 garlic clove in the center of each artichoke half. Drizzle generously with quality olive oil (it’s okay if some of the olive oil pools in the center or overflows onto the foil). Close the foil around artichokes.
Roast in the 400 degrees F heated-oven for 40 minutes.
Carefully open the foil pouches using tongs. Remove the roasted garlic from the center of the artichoke, and close the foils back until ready to serve. Let garlic cool.
In the bowl of a small food processor, add the roasted garlic with the remaining vinaigrette ingredients. Pulse until smooth.
Remove the artichokes from foil. Arrange on a serving platter, generously drizzle the roasted garlic-dill vinaigrette. Top with shallots, capers, and crumbled feta cheese. Enjoy!