FOOD DAY RECIPES
Lynne Rosetto Kasper
Lynne Rosetto Kasper is an acclaimed food writer and host of the radio show The Splendid Table. She has penned several books about healthy eating including bestseller The Splendid Table, which won both the James Beard and Julia Child Cookbook of the Year awards in 1994.
Rosemary-Orange Cauliflower
Pomegranate-Cinnamon Tabbouleh
To find out more about Lynne Rosetto Kasper's recipes, click the cover.
Rosemary-Orange Cauliflower
Adapted from How to Eat Weekends By Lynne Rosetto Kasper
Makes 8 servings
- large cauliflower (2½ to 3 pounds) with its greens
- 1
- pound Tuscan kale* (about 6 leaves) or regular kale, ribs removed and leaves torn
- ¼
- large onion, thinly sliced
- 1
- garlic cloves, crushed
- 6
- tightly packed teaspoons fresh rosemary leaves, or more to taste
- 1½
- Finely grated zest of 2/3 large orange, or to taste
- freshly ground black pepper
- teaspoon salt
- ½
- cup good-tasting extra-virgin olive oilsea salt
- ¼
- tablespoon unsalted butter
- 1
- Cut the cauliflower into florets, then thinly slice its green stalks.
- Place 3 inches water in an 8-quart pot. Insert a collapsible steamer. Bring the water to a boil and pile in the cauliflower greens, then the florets then add the kale, onion, garlic, rosemary, and orange zest. Sprinkle with some pepper.
- Steam for about 10 minutes, or until the cauliflower is almost falling apart. Drain in a colander and let stand for 5 minutes. Place everything into a food processor along with ¼ teaspoon salt, the oil and butter. Purée, then taste for additional seasoning, be it salt (up to another ¼ teaspoon), rosemary, orange zest, or pepper.
Per Serving:
- Calories: 130
- Total Fat: 9 g (Sat Fat 2g)
- Protein: 4 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Cholesterol: 5 mg
- Sodium: 170 mg
*Tuscan kale is also known as lacinato kale, black kale, and dinosaur kale.
Pomegranate-Cinnamon Tabbouleh
Adapted from How to Eat Weekends By Lynne Rosetto Kasper
Makes 6 servings
- GRAIN
- cups medium or coarsely ground bulgur wheat
- 1½
- DRESSING
- large garlic clove, minced
- 1
- Generous ¼ teaspoon ground cinnamon
- tablespoons pomegranate molasses*
- 3
- tablespoons water or dry white wine
- 2 to 3
- teaspoon salt
- ½
- Freshly ground black pepper
- cup expeller-pressed canola or safflower oil
- 1/3
- SALAD
- Belgian endives or ½ medium head of radicchio, trimmed, cored, and coarsely chopped
- 2
- medium fennel bulb, cored, quartered, and coarsely chopped, fronds reserved
- 1
- cup chopped fresh flat-leaf parsley
- ½
- tightly packed tablespoons fresh mint, coarsely chopped
- 2
- scallions (white parts only), thinly sliced
- 2 or 3
- cup shelled, salted pistachios, coarsely chopped
- ¼
- Seeds from 1 large pomegranate, white membrane removed
- Salt and freshly ground black pepper
- Soak the bulgur: Place the bulgur in a bowl and add boiling water to cover by 2 inches. Soak for 10 to 20 minutes, depending on the grind of the grain. Taste for tenderness, but be sure it’s not mushy. Drain well, squeezing out as much extra moisture as possible by wrapping the grain in a clean towel and wringing it out. If time allows, spread out the bulgur on a fresh towel to help it dry a bit. Transfer the bulgur to a large bowl.
- Make the dressing: In a medium bowl, combine the garlic, cinnamon, pomegranate molasses, water, salt, and pepper to taste. Stir well. Add the oil in a slow stream while whisking until emulsified.
- Make the salad: Toss into the bulgur the endive, fennel, parsley, mint, scallions, and pistachios. Gently fold in the pomegranate seeds and the dressing. Taste for seasoning and add up to another ¼ teaspoon salt and pepper to taste. Garnish with the fennel fronds, and serve.
Per Serving:
- Calories: 220
- Total Fat: 8 g (Sat Fat 0.5 g)
- Protein: 6 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Cholesterol: 0 mg
- Sodium: 260 mg
*Pomegrante molasses substitute: simmer 1 cup pomegranate juice and 1 tablespoon fresh lemon juice until reduced to 3 tablespoons.
