Hello! Well, finally I have a "little" shop update. In the shop now is Izzy the kitty, and a couple tote bags. Hop on over and check them out!
I was supposed to have three kitties to go into the shop, but a friend bought these two sweeties before they even left the studio! Lucy and Lily now have a new home!
This is that time of year where I long for the fresh veggies from my summer garden, and all I'm seeing around here are these potatoes (sweet and white) cabbage, kale, carrots... all good stuff, but wouldn't it be great to make a batch of fresh-from-the-garden Bruschetta? Well, unfortunately that will have to wait. Darn.
I have been experimenting though, using what I have around here, and came up with this recipe, and I have to say, it's pretty good!
Cauliflower Spinach Dijon
1 head of Cauliflower
1 bunch of fresh spinach, washed
3 TBS Olive Oil + 1 TBS for pan
2 TBS Country Style Dijon Mustard
1 clove of garlic, crushed
salt and pepper to taste
Cut cauliflower into small florets, cook until done. Place in a large pan, add 1 TBS olive oil and crushed garlic. Saute for about one minute, stirring and chopping the cauliflower into smaller pieces.
In separate bowl whisk together the 3 TBS olive oil and 2 TBS country style dijon. *Don't use the regular dijon, only the country style!
Pour over the cauliflower in the pan and stir in. Add the spinach on top and cover. Let simmer until the spinach is wilted, about 3-4 minutes.
Serve with a salad and rolls for a main dish, or as a side dish. Yum! Bring on the winter veggies!
