Roasted Potatoes and Cauliflower

We already had a few autumn type days and I needed more warmth in my cooking. Baking fills this need wonderfully and I love the smell and taste of potatoes. Save this recipe for the colder days that will come soon.

Roasted Potatoes and Cauliflower

Serves ~3 side dishes

2 cups cubed red potatoes

1 small head cauliflower

Seasonings to taste: sea salt, black pepper, garlic, and rosemary.

Drizzle of Extra Virgin Olive Oil

Preheat oven to 350° F. Wash, towel dry and then cut vegetables into small pieces. Arrange on an oiled backing platter and add seasonings to taste and then drizzle all with olive oil. Mix and cover with foil. Bake covered at 350° F. for 20 minutes and for 15 minutes uncovered until it is nicely roasted. Serve hot and reseason if needed. Taste delicious with an omelet and a green dish.

Gabriele Kushi Photography & Recipes © www.KushisKitchen.com

Summer soup with Quinoa and Corn on the Cob

Summer soup with Quinoa and Corn on the Cob
@ Gabriele Kushi with www.kushiskitchen.com
4 servings

¼ cup yellow quinoa
4 ears sweet corn
4-5 cups filtered or spring water
Pinch sea salt
1 medium yellow onion, diced (optional)
1 small yellow summer squash, diced
1 tsp. grapeseed oil
4-6 tsp. of sweet rice miso, diluted with warm broth
Drizzle of lemon juice
Wakame flakes

Preparation: Wash quinoa thoroughly between your hands till water is clear, then drain water. (Optional: soak quinoa for a couple of hours, then rinse and drain water.) Remove kernels from the corn and set aside. Dice the onion and summer squash and sauté onions in oil (or water) until translucent. Add corn, quinoa, and diced yellow squash and about 3-4 cups of water. Bring to a boil, add a pinch of sea salt, and then simmer for about 20 minutes or till all is soft. Add the diluted miso to the soup and simmer 5 minutes. Let cool a bit, add lemon juice to taste, and blend in a food processor till smooth. Add more water if needed. Serve either cool or room temperature. Garnish with crushed wakame flakes.

Kushi's Kitchen: Wild Foods Recipes from Gabriele Kushi's Kitchen

Kushi's Kitchen: Wild Foods Recipes from Gabriele Kushi's Kitchen: www.kushiskitchen.com Wild Foods Recipes from Gabriele Kushi's Kitchen Enjoy wild foods if you have a bee safe, chemical free gard...

Wild Foods Recipes from Gabriele Kushi's Kitchen

www.kushiskitchen.com

Wild Foods Recipes from Gabriele Kushi's Kitchen

Enjoy wild foods if you have a bee safe, chemical free garden, yard, or

can gather them in the woods. 

• Pick plenty of wild foods like dandelion, plantain, chickweed or violet young leaves and flowers. 
• Wash all very well and drain. Optional quick steam for dandelion.
• Add these to your raw green salads or a steamed green leafy vegetable dish.
• Get veggis form your own organic garden, natural food stores, or farmers market.
• Add some minced parsley and chives, maybe mint.
• Before serving, dress the dish with sea salt, lemon juice, and extra virgin olive or flax seed oil and mix. 

Click if you like to read more about how to identify, harvest and use wild plants.

Click to view my first Cooking ShowVideo with NOM .

Bon Appetite

Gabriele

www.kushiskitchen.com