Cauliflower Steaks with Roasted Red Pepper Salad


recipe adapted from Cauliflower Steaks with Roasted Pepper and Tomato Salad

courtesy of The Martha Stewart Show

When I was stationed in Greece (30 years ago), I would shop for vegetables at the fresh-air market.  I would always return with at least 2 kilos of pistachios, and a head of cauliflower the size of a small watermelon.  My roommate Sherri, loved fried cauliflower and I used to make it for her as a treat.

When I saw this recipe being made on the Martha Stewart Show, it reminded me of Greece and how great that fried cauliflower tasted.  This version is cooked in olive oil and garlic, and has a wonderful roasted pepper and tomato salad to accompany it.  Enjoy!


1 large head cauliflower, trimmed
3 Tablespoons extra virgin olive oil
1 pint grape or cherry tomatoes
coarse salt and ground pepper
2 large bell peppers
1 Tablespoon red-wine vinegar
2 Tablespoons chopped fresh parsley
3 cloves garlic, minced
couscous or brown rice (optional)




1. Preheat oven to 375°F.  Place cauliflower, stem side down, on a cutting board.  Working from the center of the head, cut 4 nice 3/4 inch “steaks” and set aside.  Trim remaining cauliflower into florets. ( After I cut 2 steaks, the head completely collapsed on me and I was left with a lot of florets.)


2. Toss florets with about 1 teaspoon oil and spread on one end of a baking sheet.  Season with salt and pepper.  Toss tomatoes with about 1 teaspoon oil and spread out on the other end of the baking sheet.  Season with salt and pepper.  Roast until the florets are softened and browned in spots, and some of the tomatoes have collapsed, about 25 minutes.  Remove florets and tomatoes and place them in a large bowl.  Reduce oven temperature to 300°F.


3. Meanwhile, roast bell peppers over a high gas flame or under the broiler, turning frequently with tongs, until charred on all sides, about 10 minutes.  Transfer to a medium bowl, cover with plastic wrap, and allow to steam for 10 minutes (As you can see, I made a huge mess with this.  Next time I’ll use the broiler).


4.  Rub peppers with a paper towel to remove their skins.  Stem, seed, and coarsely chop the peppers (the pepper on the right has not had the skin rubbed off yet).


5. Add chopped peppers to the bowl with the cauliflower florets and the tomatoes.  Stir in 1 teaspoon oil, vinegar, and parsley.  Season with salt and pepper.



6. In a large skillet, heat 1 Tablespoon oil over medium-high heat.  Add garlic and cook until fragrant, about 30 seconds.  Add 2 cauliflower steaks, cover, and cook until underside is golden brown, about 5 minutes.  Flip cauliflower, season with salt and pepper and cover.  Cook until tender, about 10 minutes.  Transfer cooked cauliflower to a baking pan, loosely tent with foil, and keep warm in the oven.  Repeat the process with the other 2 cauliflower steaks.  To serve;  Cauliflower steaks can be placed on a bed of brown rice or couscous.  Top cauliflower steaks with roasted pepper and tomato salad.  I served mine with corned beef.


Stuffed Cherry Peppers


Recipe courtesy of Williams-Sonoma


This recipe comes from one of our trips to Rhode Island.  We were visiting Mark’s family for the Easter holiday when we had these stuffed peppers at his sister Kim’s house.  These are a signature dish of Kim’s ex mother-in-law, Carol.  I immediately approached her and asked for the recipe because they were just so delicious that they disappeared within minutes.  She said that she learned to make them at a Williams-Sonoma cooking class. I’ve made them numerous times over the years, and everyone loves them.  They look pretty on a buffet, and you can make them ahead of time. Enjoy!



2-16 oz. jars sweet cherry peppers (these are not hot peppers), drained and rinsed

about 5 slices prosciutto, diced

about 5 slices smoked provolone, diced

garlic flavored olive oil, for drizzling




1.  Using a sharp knife, slice off the tops of the cherry peppers as close to the stem as possible, and remove the seeds.  I use a tiny espresso spoon to scrape out the seeds.



2. Dice the prosciutto and the provolone, and mix them together in a bowl.


3. Stuff each pepper with the mix and place them on a serving tray that can be refrigerated.

4. Drizzle the garlic olive oil over each pepper.  Place the tray in the refrigerator for several hours, or cover and leave in the refrigerator overnight.


5. To serve; place the tray on the buffet table at least 30 minutes before serving time so that the peppers can come to room temperature.




Crustless Breakfast Pie


Recipe courtesy of Garfield…Recipes with Cattitude!

by Gooseberry Patch

Who doesn’t love breakfast for dinner?  It used to be one of our kid’s biggest requests when they were little (there is something indulgent about pancakes at 6 p.m., it’s like eating dessert first). This breakfast pie is easy to put together, just add some fresh fruit.  This is what Mark requested for dinner.  Enjoy!


2 cups cooked potatoes, diced
1-2 Tablespoons butter
1/2 cup onion, chopped
1/2 cup red or green pepper, chopped
2/3 cup cooked ham or crisply cooked bacon, diced
salt and pepper to taste
4 eggs, beaten
2 Tablespoons milk
optional-mushrooms, cheese, parsley

Full disclosure-I misread this recipe when I made it and used 1/2 onion and 1/2 red pepper, not 1/2 cup of each.  Your Breakfast Pie will probably hold together better than mine and it will look like you used more eggs than I did, if you stick to the recipe.




1. In a skillet over medium heat, cook potatoes in butter until golden, about 5-6 minutes (I fried the potatoes in the same pan as I fried the bacon, using some of the bacon grease and 1 Tablespoon butter).



2. Add onion and red or green pepper (and optional chopped mushrooms); cook until onion is translucent, about 5 minutes.  Remove skillet from heat; stir in ham or bacon, salt and pepper.




3. Spoon potato mixture into a lightly greased pie plate.




4. In a small bowl, whisk together eggs and milk.  Pour egg mixture over potato mixture.




5. Add the optional cheese and parsley.  Bake at 350°F. for 12-15 minutes, until eggs are set and center tests clean with the tip of a knife.  Cut into wedges.  Serves 4-6



















Inside-Out Stuffed Pepper


Recipe courtesy of Stovetop Suppers

by Gooseberry Patch


1 green pepper, top removed

1 pound ground beef (you could also use ground turkey)

1 onion, chopped

1 1/2 cups cooked rice

8 ounce can tomato sauce

salt and pepper to taste




1. Bring a saucepan of salted water to a boil. Add green pepper and cook for 8-10 minutes, until tender. I used a shallow pan, so I chopped my pepper in fourths so that it would be submerged in the boiling water.


2. Drain; cool slightly, and chop pepper.


3. Cook beef and onion in a skillet over medium heat, stirring often, until beef is browned and onion is translucent.  Drain and return to skillet.


4. Add green pepper and cooked rice to the skillet.


5. Pour tomato sauce over beef mixture; stir and heat through. Season with salt and pepper to taste. I added garlic powder and red pepper flakes.


I garnished each serving with shredded cheddar cheese and fresh parsley from my herb garden.  This took about 30 minutes, which is great for those busy nights, and my husband Mark wants it added to the repertoire.  Enjoy!