I’ve never been much of a waffles-for-breakfast person. Mostly because I prefer savory breakfasts over sweet ones. However, a few years ago I invested in a waffle maker for catering brunches and it’s come in extremely handy. After all, lots of people love waffles, right? […]
With springtime in bloom, I realize people are probably craving summer-fitness foods more than sweet-tooth snacks, but I recently received a recipe that apparently was my grandmothers. My grandma Birdie apparently made really awesome blondies, so good in fact that my mom and my aunt were reminiscing about them a few weeks ago wondering if anyone still had the recipe. The reason this is a big deal to me, and the reason I keep using the word “apparently”, is because growing up from third grade through college my grandma Birdie lived with me and my mom. Yet, I don’t remember her baking anything…ever! So, imagine my surprise!
Ok, so FULL DISCLOSURE – this is NOT a vegan recipe. I realize that nowadays seeing creamy cauliflower Alfredo one might instantly assume the cauliflower is made to be creamy in order to stand in for the cream and butter you would normally find in an Alfredo recipe. Well, not today, folks. I happen to love cauliflower and Alfredo, so in my recipe-developer brain it’s only natural for me to put the two together. Who’s with me?!?
Have I ever mentioned that I love vegetables? I’m not a vegetarian, but if pressed, I’d give up meat way before giving up veggies. Meat or no meat, meals just aren’t complete or balanced without veggies, IMO. My current obsession for vegetable cookery is simple. Hot pan, hot oil, hard sear. Just like searing a piece of steak or filet of salmon. Today I’m sharing this simple principle with you in my Charred Paprika Broccoli recipe. It seriously couldn’t be easier, and yet, flavorful. Isn’t that what we all hope for in a weeknight recipe?