For those of you who have been patiently waiting to hear what Eleanor won Student of the Month for, the word of the month was “responsibility.” This is the child that lost three out of four of her new shoes within three weeks of getting them. She is a fabulous kid with many wonderful qualities to celebrate, but responsibility wouldn’t even make my top five. Your guess here is as good as mine.
Every so often I just go ahead and forget all about making something that there’s a reasonable chance the kids will eat, because I’m just in the mood for it. This roast vegetable salad is a good example. It was inspired by Jamie Oliver’s great book Jamie at Home. I did add a bit to the kids plates, and as predicted they acted as though it was obviously not roast cauliflower, but rather straight-up cyanide, and thus refused to touch it.
- 1/2 head caluiflower, cut into florets
- 1/2 onion, cut into large chunks
- 5 carrots, cut into 2″ pieces
- 1/2 lemon
- 2 cloves garlic, crushed
- 2 Tbs EVOO
- Salt and pepper
- Red pepper flakes
- Handful of salad greens
- 1/2 avocado
- 6 slices bread for crostini
- 1 Tbs honey
Preheat oven to 400. Mix garlic, a pinch of red pepper flakes, EVOO and salt and pepper in a large bowl. Add vegetables and stir until they are coated with the dressing. Add veggies to a baking dish (could be a sheet pan with sides) along with the lemon, cut side down, and roast for 25 minutes.
I did the above part the night before, and then brought the veggies to room temp when it was time to serve.
Toast the bread. Cover with your favorite cheese, and then toss the bread under the broiler for a couple of minutes to melt the cheese. Set aside.
Make a quick dressing by mixing roast lemon juice, a good glug of EVOO, the honey and some more salt and pepper.
Assemble the salad by adding roast veggies to each plate along with salad greens and some avocado. Top with a little dressing and serve cheesy toasts on the side.