Roasted Purple Cauliflower, Rainbow Carrots and Ground Pastured Pork with Rosemary + Basil

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Hooray for purple cauliflower and rainbow carrots from the Great Basin Community Co-op (this whole meal came from our lovely co-op). I eat these two things all the time in white and orange, and I far prefer the trippy royal color palate that summer brings. Be patient with this dish, roast it on high heat to get everything to caramelize and form that sweet crisp crust. The fresh herbs are essential, and I love my cast iron pizza pan. I cook everything on it and use it as my serving tray. We ate the veggies and pork wrapped up in the leaves of butter leaf lettuce with fresh avocado and basil layered on top.

Roasted Purple Cauliflower, Rainbow Carrots and Ground Pastured Pork
with Rosemary + Basil 

1/2 large purple cauliflower, chopped
1 small bunch baby rainbow carrots, halved with short stems left on
2 cloves garlic, minced
2 sprigs of fresh rosemary, stem removed, chopped
1 small handful fresh basil leaves, chopped
1 lb ground pastured pork
1 avocado
1/2 lemon- juice
2 tbsp or so butter
sea salt & pepper
1 small handful cherry tomatoes
6 big butter leaf lettuce leaves

Method:

Heat the oven to 450 and place the cast iron in the oven while it heats.

In the meantime, melt the butter in a skillet-until is smells slightly nutty, and then turn off the heat (you will use this skillet again later).

Take the roasting pan out of the oven and spread the carrots and cauliflower across the pan, pour the butter and squeeze the lemon juice over the vegetables. Toss with salt & pepper and place back in the oven. Roast for about 35-45 minutes, stirring twice or so.

Add the garlic and rosemary to the roasting pan, stir and place back in the oven.
Turn up or down the heat depending on the appearance of the veggies, they should start to be crisped and browned but still vibrant.

Heat the skillet you melted the butter in to medium high. Add the cherry tomatoes and a sprinkle of salt. Cover and cook for a few minutes, and then add the ground pork. Break apart the pork and cook for 5-7 minutes.

Add the pork and tomatoes to the roasting pan and place back in the oven. Roast for another 10 or so minutes. When everything looks a bit crisped, remove from the oven.

Finish the dish with the fresh, chopped basil, avocado, a sprinkle of salt and squeeze of lemon. Serve with large, un-chopped lettuce leaves.

Corn Flour, Yogurt + Cheddar Pancakes with Skillet Greens and Apricot Peach Preserves

IMG_1362These pancakes are all of the important things: sweet, savory, salty and simple. I love pancakes loaded with fruit and maple syrup, but they are a dessert food and often give me headaches if I eat them first thing in the morning. I’ve made these with fresh mozzarella, and I think any melty cheese would be great. You can use any greens you have on hand and these are delicious paired with quality sausage or bacon (the first time I made them I had maple blueberry sausage from the market on hand). These pancakes and my parents visit made my new cabin in the woods feel like a home. It was filled with the smells of good food and filled with the sounds of good company all week and it is good to remember how to settle into a place and make it your own. 

Corn Flour, Yogurt + Cheddar Pancakes
with Skillet Greens and Apricot Peach Preserves

 ½ cup Bob’s Red Mill Cornflour
½ cup whole wheat flour
1 tsp salt
1 cup plain whole milk yogurt
¼ cup butter, melted
1 egg
2 tbsp cheddar cheese, sliced
2 handfuls arugula (or kale, or whatever greens you have)
1 handful basil
1 squash, chopped
Apricot-peach preserves
Maple syrup
Butter
Sea salt & pepper
Lemon juice 

Method:

 Heat a skillet to medium/high and add a tbsp of butter. Add the squash and cook until slightly softened and browned. Add the arugula and the basil. Sauté until the greens are wilted. Squeeze a little lemon juice on the mix and cover to keep warm.

 In a large bowl, combine the two flours and salt. In another bowl whisk the yogurt, butter and egg together. Combine the wet and dry ingredients and add the cheese. Heat a skillet to medium/high and spoon in little circles of batter.

Cook until the pancakes are crispy on both sides. Serve on a plate, topped with the vegetable mix, a spoonful of preserves and maple syrup on the side.

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