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This was an easy and yummy recipe. A great way to use the cauliflower I got from Maple Spring Gardens, the green onions from Capritopia Farm, and the fresh tarragon from Bracken Brae Farm. The chicken I served this with was from Little Tree Farm.

1 head cauliflower, cut into small florets

1 bunch green onions, thinly sliced (green part too)

1 bunch parsley, finely chopped

2 Tbsp finely chopped tarragon

1/2 cup pitted and chopped Spanish green olives

2-3 Tbsp olive oil

1/2 pound fusilli, rotelle, or other similar shaped pasta

Bring a large pot of water to boil, salt the water and add the cauliflower, boil until tender- about 3 minutes (don’t over cook!). Scoop the cauliflower into a large bowl. Add the pasta to the still boiling water. Add the green onions, herbs, olives and olive oil. When the pasta is done, drain and add to the cauliflower, season with salt and pepper. Yum!

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This is an easy and quick meal, that’s also cheap and healthy. Does it get much better than that. Oh, did I mention it’s yummy! The only recipe really needed is the salsa recipe. I’m going to share my famous Kelly’s Salsa recipe. I’ve been making this simple salsa recipe for many years, with many different variations. Here is the basic recipe:

1 can Fire Roasted diced tomatoes (or 1 1/2 c fresh diced tomato)

1 chopped onion

1/4 cup apple cider vinegar

1 large clove garlic, minced

1/4 cup bell pepper, minced (red or green or both)

1/2 tsp cumin

1 Tbsp cilantro, chopped

2 tsp soy sauce/tamari

1 jalapeno, seeded and finely minced

Just mix it all together. yum. You can also add some fresh corn for a bit of sweetness.

I served the black bean tacos with some roasted cauliflower, and topped them with Kelly’s salsa and some plain greek yogurt.


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Saturday: Bison Steaks with Roasted Sweet Potatoes and Brussel’s Sprouts

Sunday: Lo Mein with Tofu

Monday: Leftovers

Tuesday: Hummus with Quinoa Tabbouleh and Veggies

Wednesday: Leftovers

Thursday: Quick Peanut Sauce with Tofu, Cauliflower and Brown Rice

Friday: Leftovers

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