Page 22 - Florida Sentinel 11-2-18

Recipes
When chili falls into your meal plan, you can expect a dinner that's hearty and filling. Below, we've got the best side dishes to go with your hot bowl of chili.
Roasted Cauliflower Salad
INGREDIENTS:
• 2 heads cauliflower, cut into medium florets
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup pine nuts
• 1/4 cup pesto
• 3 tablespoons champagne
vinegar
• 6 cups mixed baby arugula, spinach and kale • 1/2 cup pitted Castelvetrano olives, halved
• 1/2 cup pitted kalamata olives, halved
• 1/2 cup fresh Italian parsley leaves
DIRECTIONS:
– Preheat the oven to 450 degrees F.
– Toss together the cauliflower florets, olive oil, salt and pepper and divide between 2 baking sheets. Roast until the cauliflower is deep golden, 18 to 20 minutes. Allow to cool.
– Meanwhile, in a dry saute pan over medium heat, toast the pine nuts until lightly toasted, 4 to 5 minutes. Transfer to the baking sheets with the cauliflower.
– Next, place the pesto and champagne vinegar in a small mason jar. Screw on the lid and shake until well combined.
– Place the baby greens onto a large platter, top with the cooled cauliflower and pine nuts and then scatter the olives and parsley over the top. Just before serving, drizzle over the dressing and toss.
INGREDIENTS:
• 1 small head red cabbage, shredded • 4 large carrots, shredded
• 4 green onions, thinly sliced
FOR THE APPLE VINAGRETTE:
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• 1/3 cup Extra Virgin Olive Oil
• 1/4 cup Organic Apple Cider Vinegar • 2 tablespoons fresh lemon juice
• 1 tablespoon honey, as needed for sweetness
• 1/4 teaspoon chili powder, or to taste salt and pepper, to taste
• chopped fresh parsley, for garnish
DIRECTIONS:
– Place shredded cabbage, carrots and green onions in a large salad bowl. Set aside.
– In a mixing bowl,
whisk together the
dijon mustard, garlic,
oil, apple cider vine-
gar, lemon juice,
honey, vanilla, chili
powder, salt and pepper; whisk until well combined.
– Pour dressing over the cabbage mixture and toss to com- bine.
– Taste for seasonings and adjust accordingly.
– Place in the refrigerator for 15 minutes.
– Remove from fridge and garnish with chopped parsley.
Red Cabbage and Carrot Slaw
Jalapeño Cheddar
Cornbread Muffins
INGREDIENTS:
• 3 cups all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 2 tablespoons baking powder • 2 teaspoons kosher salt
• 2 cups milk
3 extra-large eggs, lightly
beaten
• 1/2 pound (2 sticks) unsalted
butter, melted, plus extra to
grease the pan
• 8 ounces aged extra-sharp Cheddar, grated, divided
• 1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
• 3 tablespoons seeded and minced fresh jalapeno peppers
DIRECTIONS:
– Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and but- ter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
– Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
– Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions.
– Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room tempera- ture.
PAGE 10-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, NOVEMBER 2 , 2018