Fall Side Dishes: Moroccan Spiced Cauliflower

Last year, I lead a styling + photography workshop through Marrakech. I always try to give our attendees a little food product from the area we will be visiting. My gift to the Moroccan attendees was from a company based in Seattle, Villa Jerda. The attendees enjoyed the company’s Harissa and Kefta rub.

I love cauliflower, and I thought that it might be delicious baked with the Moroccan spices.

I was right; it was a delicious combination. Here’s the recipe, and I encourage you to read Villa Jerda’s blog for more amazing recipes.

xx Annette

Moroccan Spiced Cauliflower
Serves 6

*Preheat oven to 375 degrees F

You will need:
– 1 head of cauliflower
– 2 teaspoons Harissa
– 1 teaspoon Kefta rub
– 3 tablespoons olive oil
– 1/2 teaspoon salt

To prepare:

In a large bowl combine the Harissa, Kefta rub and oil, and salt, stir to combine.

Break the cauliflower into pieces and toss into the spices, coat the pieces well.

Place into an oven proof roaster and place into the preheated oven for 1 hour until the cauliflower is fork tender. Serve warm or at room temperature.

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Cauliflower Tacos

These cauliflower tacos are the perfect way to shake-up Taco Tuesday or this week's Cinco di Mayo celebrations. You'll love the flavors!

I am a huge fan of cauliflower. It’s a really a flavor chameleon because any spice that you toss into cauliflower is absorbed. Because of that, I decided a vegetarian taco might be a fun idea using cauliflower.

These cauliflower tacos are the perfect way to shake-up Taco Tuesday or this week’s Cinco di Mayo celebrations. Let me know if you give it a try!

Cauliflower Tacos
Serves 4

You will need:
– 8 corn tortillas
– 1 cup water
– 1 head of Cauliflower
– 1 teaspoon salt
– 2 teaspoons cumin
– 2 cloves garlic minced
– 2 radishes sliced
– 1/2 cup shredded mild cheese like Colby or Mexican cheese mix
– 2 avocados sliced
– Salsa
– Plain yogurt

To prepare:

Clean and steam cauliflower in a cup of water on medium heat for about 15 minutes until soft.

Drain cauliflower. In a bowl break apart the cauliflower toss with salt, cumin, garlic, and oil.

In a pan, saute the cauliflower over medium heat until browned.

In another pan, heat the tortillas until soft and top with cheese until cheese is melted.

To assemble:

Place tortilla on a plate, top with cauliflower, avocado slices, radish slices, salsa, and a dollop of plain yogurt. Serve warm.

For another tasty veggie taco, check out these Crispy Quinoa ones.

xx Annette

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Recipe:: Fried Green Tomatoes

While it's not quite green tomato season yet, tomato season will be here before we know it. Put this recipe in your spring appetizer arsenal.

As most of you may know I am the Entertaining Editor for Atlanta Magazine’s HOME. In the latest issue, I showcased a traditional Southern recipe, Fried Green Tomatoes from one of the most original party ideas to date. One of my dear friends has a party called “The Birthday Club”. My friend and fine art gallery owner, Arnika Dawkins, gathers throughout the year with her best gal pals to celebrate each of their birthdays in a unique way.

Here’s how it works: each woman chooses an activity for her birthday and the other birthday club members make it happen. The club has enjoyed traveling, spa days, and concerts. In the Spring issue we featured Arnika’s birthday party. Everyone came together for lunch at Arnika’s photography gallery. For the complete feature make sure to pick up a copy of Atlanta Magazine’s HOME on newsstands now.

Make sure to put this recipe in your spring appetizer arsenal and enjoy them with family and friends.

xx Annette

Fried Green Tomatoes with Goat Cheese and Red Pepper Coulis 
Serves 6

You will need:
– 1 cup goat cheese
– 4 green tomatoes, sliced 1⁄2-inch thick
– 2 eggs
– 1⁄2 cup milk
– 1 cup whole wheat flour
– 1⁄2 cup panko breadcrumbs
– 1⁄4 cup yellow cornmeal
– 2 teaspoons salt
– 1 cup vegetable oil
– Feta and fresh basil leaves, for garnish (optional)

To prepare:

Spread a small amount of goat cheese onto one side of each tomato slice. Arrange on a sheet pan, and chill in the refrigerator for 1 hour.

Whisk eggs and milk in a shallow bowl. In a separate bowl, combine flour, breadcrumbs, cornmeal, and salt. One by one, dip each tomato slice into the egg mixture, then the crumb mixture; shake off any excess.

Pour oil into a deep frying pan and place over medium heat until a thermometer registers 350°F. Working in batches, fry tomatoes until golden on both sides, about 3 minutes per batch. Garnish with feta and basil, if using, and serve immediately with red pepper coulis.

Red Pepper Coulis

You will need:
– 7 ounces roasted red peppers from a jar
– 3 tablespoons balsamic vinegar
– 1 clove garlic
– 1⁄4 cup olive oil
– 1 cup fresh basil leaves
– 1⁄2 teaspoon salt

To prepare:
Puree all ingredients in a blender until smooth.

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Spring Gardening Tips & Tricks

Today I'm discussing spring gardening tips and tricks. I've been scouring my favorite publications, and I thought I'd share what I've been learning.

Hi Everyone! I’m Nicole, Annette’s web-manager. I am back today to discuss spring gardening tips and tricks. When Annette talks about the fruits and vegetables she grows in her garden, I am always inspired. So, this year my husband and I are getting a head start on a garden of our own.

We actually pulled out the Farmer’s Almanac and did quite a bit of research about not only what grows in the spring, but what grows in Georgia. So far, we’re set on planting okra, peppers, and squash (mostly so I can make stuffed squash blossoms).

Today I'm discussing spring gardening tips and tricks. I've been scouring my favorite publications, and I thought I'd share what I've been learning.

I’ve been scouring Pinterest along with some of my favorite publications, and I thought I would share a little bit about what I’ve been learning about spring gardening. Consider this post a great starter resource that combines Martha’s knowledge with Real Simple’s ease.

Today I'm discussing spring gardening tips and tricks. I've been scouring my favorite publications, and I thought I'd share what I've been learning.

Tips and Tricks for Spring Gardening

  1. You can start planting carrots, radishes, and spinach now without worrying about that last lingering frost. Apparently these veggies can withstand light freezing temperatures, but make sure to cover them if it gets too cool out.
  2. Spring is also a great time to plant potatoes. They might be a fun item to plant around St. Patrick’s Day! I love red potatoes, and I am already dreaming of whipping up Annette’s Ligurian Pesto Pasta with green beans and red potatoes.
  3. At home soil tests can tell you a lot about what you’re working with. Martha recommends taking several samples and then using your discoveries to apply different fertilizers.
  4. Remember your zone. It will help you know when and what to plant.
  5. Don’t forget to prep your garden tools and gloves. Besides actually locating them all, remember to clean them all. You can use soap and water and give them a good scrub. Toss those old garden gloves in the washing machine, or simply buy new ones all together.

Is anyone out there a master gardener? I would love to hear your tips!

xo, Nicole

Images by Deborah Whitlaw Llewelleyn & Annette Joseph

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Tomato Basil Soup Recipe: An Easy Winter Meal

Chilly winter months are the perfect time to whip-up a batch of tomato basil soup. This tomato basil soup pairs well with a grilled cheese, too.

At last weekend’s L.A. style+photo workshop, I whipped up a quick batch of this cream of tomato basil soup for our attendees. They were able to capture the cooking process and style their bowls, too. After all, the best part of a food photoshoot is actually eating the food.

This tomato basil soup pairs wonderfully with a grilled cheese. At the workshop we made grilled cheeses with fig and prosciutto, but any sort of grilled cheese would be perfect. Use whatever is in your fridge and embrace an opportunity to be creative with it! There’s no such thing as a bad grilled cheese.

I love soup during chilly months, and since according to the groundhog, there is still a lot of winter ahead of us, store this recipe in your arsenal to pull out when you need a quick and easy lunch or dinner.

Cream of Tomato Basil Soup
Serves 8
You will need:
– 1/2 medium onion sliced thin
– 3 tablespoons butter
– 2 tablespoons olive oil
– 1 teaspoon salt
 – 1/2 teaspoon pepper
– 2  28 oz. cans crushed tomatoes
– 4 cups vegetable stock
– 1 cup heavy cream
– 1 cup fresh basil chopped
To prepare:
In a large stock pot, heat butter and oil, add onions, salt and pepper.
Sauté until onions are lightly caramelized. Add tomatoes, vegetable stock, cream and basil. Simmer for 45 minutes. Garnish with basil. Serve warm.
Note: The soup may be made creamy by placing it in a blender or using a hand blender if desired. I personally like it a little chunky.
Enjoy!
xx, Annette
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