This recipe for Cauliflower Couscous Salad is from Alexandracooks.com. I don’t know who first realized that cauliflower could be chopped up like rice or like couscous, but they were brilliant. Alexandra Stoddard took inspiration for this recipe from “Six Seasons” by Joshua McFadden. Love this salad and … no cooking (except toasting the almonds, which you could skip)!
I do have a recipe for a salad, this one from “Pulp: A Practical Guide to Cooking with Fruit” by Abra Berens. I love that the only dressing is buttermilk. Could it be more simple? Helps that I love buttermilk! Berens includes fennel, but I’d substitute radishes and green onions if I wanted to stick with what’s in the box. The grapes are just a nice addition to a salad, but you’re right, we’ll never see those in a Georgia produce box.
From the New York Times
This recipe was demo’d at the Peachtree Road Farmers Market back in the day.
assembled from a lot of different recipes, this is our favorite cole slaw recipe. The result isn’t overly sweet. The sugar, however, is optional.
from Time Inc’s Instapot All-Time Best Recipes
And because butternut and sage are such great friends, there’s also a recipe for Sage Butternut Squash Sauce from the Southern Food and Beverage Museum in New Orleans. It’s from Liz Williams, founder of the museum and she says, “Sometimes you want pasta and not tomato sauce. This is especially in true in winter … when there is an abundance of butternut squash. Of course, the quick solution is to make pasta with garlic, olive oil and cheese. There’s nothing wrong with that. But when you want a richer sauce, butternut squash is perfect.” (There’s already a recipe for Butternut Squash Steaks with Brown Butter-Sage Sauce in the recipe listings.)
For a couple of new recipes (assuming we get any cold weather!) how about the Cabbage and Farro Soup below (wish I remembered the provenance of that recipe). It’s only going to use part of that enormous cabbage but I like that it uses the core as well as the leaves.
And finally, a cauliflower! This is a recipe I’ve been wanting to try, from “Greenfeast: Spring, Summer” by Nigel Slater.
Last week we had turnip greens (without the turnips) and I juiced them. I juiced apples. And I made Eve’s Pot Liquor, a cocktail from Keyatta Mincey-Parker that I found in an old issue of Atlanta magazine. Recipe is down below. Have you tried aloe liqueur? I had to buy it for a recipe for the AJC. Lightly sweet, yummy, glad to find another use for it. And loved putting turnip greens into a cocktail.