Awaken your taste buds after winter with these fruit- and veggie-forward dishes.
1 cup roasted heirloom cauliflower (recipe below)
2 tablespoons green goddess dressing (recipe below)
1 teaspoon chives (1/2-inch slices)
1 teaspoon Italian parsley
1 teaspoon dill leaves
Directions  Spoon the green goddess dressing in the middle of a serving plate and “paint” the plate with the back of the spoon.  Heat the cauliflower in a 350 degree oven for 3 minutes.  Remove and arrange on top of the dressing.  Mix all the herbs and spread evenly over the cauliflower.
Ingredients (roasted heirloom cauliflower)
2 pounds heirloom cauliflower; assorted colors, florets
1/8 teaspoon salt
1/8 teaspoon pepper
1 teaspoon garlic powder
1 cup extra virgin olive oil
Directions  Place cauliflower in a mixing bowl. Evenly sprinkle seasoning and oil over the cauliflower. Toss cauliflower until evenly dressed in oil and seasoning.  Transfer to two sheet pans lined with parchment paper. Do not over crowd. Roast in a 400 degree oven for approximately 10-12 minutes until the tips are slightly brown and the stems are fully cooked through but still retain a bit of a bite.  Remove from the oven. Transfer to a clean sheet pan immediately and cool in the refrigerator, uncovered, to retain as much color as possible. Once cool, transfer to an airtight container and label, date and store refrigerated for up to three days.
Ingredients (green goddess dressing)
4 cups plain Greek yogurt
2 teaspoons kosher salt
1 teaspoon pepper
1 garlic clove
2 ounces olive oil
3 tablespoons lemon juice
1/2 cup chives, sliced
1/2 cup Italian parsley leaves
1/2 cup dill leaves
Directions  Place all ingredients in a blender in the order they are listed (top to bottom, herbs should be added last).  Blend 30-45 seconds or until smooth. Use a rubber spatula to transfer dressing to an airtight container.  Cover, label, date and store refrigerated for up to seven days.
1/3 cup unsweetened plant milk (almond, soy, cashew or rice)
1/3 cup unsweetened cocoa powder
1/4 cup pure maple syrup
2 teaspoons pure vanilla extract
2 cups rolled oats
1 1/2 cups Grape-Nuts cereal
Directions  In a food processor combine the first five ingredients (through bananas). Cover and process until well combined. Transfer mixture to a large bowl. Add oats; mix well.  Line a baking sheet with waxed paper or parchment paper. Place cereal in a small bowl.  Using the large end of a melon baller or a small spoon, scoop up a small chocolate ball and drop it into cereal. Roll ball with a spoon or your fingers to cover completely with cereal. Gently place the ball on prepared baking sheet. Repeat with remaining chocolate mixture and cereal.  Place baking sheet in the freezer until treats are frozen. Transfer treats to an airtight container. Store in the freezer.
If you purchased a box of Grape-Nuts specifically for this recipe but don’t want to eat the rest of it as a traditional cold morning cereal, considering heating it up with milk in the microwave. It completely changes the texture and taste. Grape-Nuts are also a great addition to your favorite yogurt, ice cream, pudding or soup. Have a grape (nut) day!
1 cup shredded red cabbage
1 tablespoon rice vinegar
3 tablespoons lemon juice
3/4 cup forbidden black rice
1 tablespoon pure maple syrup
1 tablespoon miso paste
1 tablespoon tahini
1 teaspoon grated fresh ginger
2 cups frozen stir-fry vegetables
1 cup frozen shelled edamame
¼ cup thinly sliced green onions
½ teaspoon sesame seeds
Directions  In a glass jar combine cabbage, vinegar, and 1 Tbsp. of the lemon juice. Cover and shake to coat. Let stand 1 hour.  Meanwhile, in a small saucepan combine rice and 2 cups water. Bring to boiling; reduce heat. Simmer, covered, 30 to 35 minutes or until rice is tender. Drain if necessary. Let rice cool slightly, then fluff with a fork.  For dressing, in a blender combine remaining 2 Tbsp. lemon juice, 2 Tbsp. water, the maple syrup, miso paste, tahini, and ginger. Cover and blend until smooth.  In a medium skillet cook vegetables and edamame over medium-low 5 to 7 minutes or until tender.  Divide rice between two bowls. Top with vegetables and pickled cabbage. Drizzle dressing evenly over bowls. Sprinkle with green onions and sesame seeds.
Fit for a king – Black rice, also called forbidden rice or emperor’s rice, is gaining popularity for its high levels of antioxidants and superior nutritional value. Forbidden rice earned its name because it was once reserved for the Chinese emperor to ensure his health and longevity, and forbidden to everyone else.
3 large bananas
1 1/2 tablespoons lemon juice
1/3 cup almond milk
1/2 cup agave nectar
2 cups whole wheat flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup blueberries
1/2 cup Bosc pears, peeled and grated
1/2 cup granola
1 cup of crystallized ginger and light brown sugar streusel (recipe below)
Directions  Heat oven to 325 degrees.  Coat a 9×5 loaf pan with canola oil spray.  Put almond milk in a medium stainless steel bowl and add lemon juice. Blend and let sit until the milk curdles (about 2 minutes).  In large bowl, crush up bananas, then add milk and lemon juice. Blend.  Add dry ingredients to the wet ingredients and stir until just combined.  Add the blueberries, pears and granola. Gently fold in just until combined.  Slowly pour into your baking pan and level. Place into the oven and bake for 40 to 50 minutes. When done, cool completely. Remove from pan and drizzle streusel topping over bread and chill 1 hour before serving.
1 cup powdered sugar
1 tablespoon light brown sugar
1 tablespoon crystalized ginger
3 tablespoons almond milk
Directions  In a medium bowl put powdered sugar, brown sugar and ginger. Blend well.  Add almond milk and blend well. Add the milk until the streusel is the consistency of thick heavy cream. Let sit for 30 minutes.  Drizzle over the chilled bread, slice and serve.
Make a great pear – Bosc pears have a more firm, dense flesh than other pear varieties, so they are ideal for use in baking, broiling or poaching. They retain their shape and texture better than other varieties, and their flavor is less likely to be overwhelmed by the use of strong spices like cinnamon, clove or nutmeg.
3 wheat pita bread rounds
4 navel oranges, peeled, finely chopped
4 pitted dates, chopped (3 tablespoons)
1/2 cup blueberries
1 teaspoon lemon zest
1 teaspoon pure maple syrup
1 dash ground cardamom
3 tablespoons unsalted pistachio nuts, roasted and chopped
Directions  Heat oven to 400 degrees. Cut eight wedges of Sprout Momma’s pita bread and place in a single layer on a baking sheet. Bake 8 to 10 minutes or until crisp and lightly browned. Cool on a wire rack.  Meanwhile, in a small bowl stir together the next six ingredients (through cardamom). Serve salsa with pita chips. Top with pistachios.
Go to market – Find the freshest local fruits and vegetables each Thursday from 1 p.m. to dusk at the Farmers Market of Bluffton. Located in historic downtown Bluffton along Calhoun and Lawrence Streets and through Carson Cottages, the family-friendly market showcases local growers, local food vendors, local entertainment, local community causes, and information about the Lowcountry.