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have you tried romanesco?

It was another scorcher out there today!

I could not drag myself out of bed this morning for a workout, so I ended up heading out for a run after work.  It was definitely hot, but there was a cool breeze along the water and it was nice to be outside after a long workday.  I completed a 5 mile run & 1 mile walk in 60 minutes, then lifted a few weights once home.

  • Bicep curls
  • Tricep kickbacks
  • Overhead press
  • Chest press
  • Tricep Extension
  • YTA’s
  • Pushups
  • (complete 3 times with 1 min rest between each circuit – 12 reps per exercise)

It felt good to fit in some weights after over a week off.

I was dying to use our CSA beets for juice this morning, so in to the juicer went the following: 2 carrots, 2 small beets, 2 small apples, knob of ginger.

This tasted awesome!

Served along with some healthy fats and carbs – 2 homemade Carrot Banana muffins toasted and smeared with 2 tbsp almond butter.

My breakfast completely hit the spot this morning and left me feeling full and satisfied.

In fact, it kept me full until lunch when I broke out some leftovers.

Cabbage & Apple Slaw

I added a base of plain cabbage, then placed the slaw on top.  Served with yogurt and blueberries.

This yogurt was a pretty good replica of Stonyfield’s Chocolate Underground yogurt.

I hate to turn the stove on when the temps are this hot, but I was in the mood for pasta tonight after my workout.

Romanesco & Cauliflower Pasta

I wanted to use the romanesco that we received in our CSA yesterday, so I picked up some pasta on my way home.


  • 12-16 ounces pasta of choice (preferably penne or rigatoni)
  • 2 tbsp butter or olive oil
  • 1 spring onion bulb & top, chopped
  • 4 garlic scrapes, chopped (or 2-3 cloves garlic)
  • 1/2 cup dry white wine
  • 1 cup low sodium vegetable stock
  • 1 small head of romanesco (or broccoli), cut into small florets
  • 1/2 large head of cauliflower, cut into small florets
  • 1 tbsp lemon juice
  • 4 sprigs rosemary, chopped
  • 1/2 tsp crushed red pepper
  • 1/2 cup grated parmesan cheese
  • 1/2 cup toasted walnuts, chopped
  • salt and pepper to taste


I started out by boiling water and cooking my pasta according to the package instructions.  I decided on a tricolor pasta that is colored by beets, spinach and bell peppers – yum!  Nothing artificial in the mix.

While the pasta was cooking, I began to cook my veggies.

Begin by heating butter over medium heat.  Once melted, add onion and garlic.  Cook for about 5-7 minutes, until golden brown.

Increase the heat to medium-high and add the vegetable stock and wine.

Let cook for 1 full minute, then add broccoli, cauliflower, lemon juice, rosemary, crushed red pepper, salt and pepper.

Cover and cook for a full 10 minutes over medium-high heat.

After 10 minutes, add the pasta to a serving bowl.

Toss the pasta with the vegetable mixture, Parmesan cheese and walnuts.

Serve with extra cheese!

From start to finish (including chopping and cooking) this meal took less than 30 minutes to complete.  It is definitely worth it!  The flavors all worked really well together and the romanesco and cauliflower were cooked perfectly.  The red pepper flakes gave it a good amount of kick.  The romanesco was good!  It definitely tasted like broccoli, but with more of a bite like cauliflower.  I hope we get it again!!


allandale farm csa, week 5

Another week, another CSA pickup at Allandale Farm!

So much fun stuff this week…I hope that this continues every week!

Cauliflower – not as yellow this time.

Spring Onions – these are onions that have developed a bulb, but not the tough skin that allows onions to be stored for longer periods.  They need to be used fresh and the tops can be used as scallions.  I am hoping to use some of these in a stirfry this week.



Lettuce – another huge head of lettuce!  It is so delicious.

Beets!!  I can’t wait to use the beet greens again.  They were delicious last week.


Sugar Snap Peas



Romanesco – this is something completely new to me, and I am psyched!  Apparently, romanesco is a cross between broccoli and cauliflower and originated in Italy.  It is bright green with fractal spirals and is somewhat of a vegetable mathematical miracle.  I have heard that the best way to eat romanesco is with pasta (as the Italians do), so look out for a fun recipe in the coming days. 🙂

The romanesco is much smaller than a large head of cabbage or broccoli.

Another fun week!