HUNTER RENO’S PALMETTO ELEMENTARY SCHOOL GARDEN RECIPES
Mediterranean Roasted Cauliflower
1 medium head cauliflower (2 1/2 to 3 pounds), cut into 1½ inch wide florets (8 cups)
2 tablespoons extra-virgin olive oil
¼ teaspoon sea salt
2 minced cloves of garlic
¼ cup chopped kalamata olives
¼ cup chopped Italian flat leaf parsley
Put oven rack in middle position and preheat oven to 450°F.
Toss cauliflower with oil and sea salt in a large bowl. Spread
in 1 layer in a large shallow baking pan (1 inch deep) and
roast, stirring and turning over occasionally, until tender and golden brown, 20 – 30 minutes.
Toss in garlic and olives and return to oven for 5 minutes. Remove and add parsley.
Zucchini Basil Soup
6 Medium Zucchini
2 Large Onions
Handful of Fresh Basil
4 cups Vegetable Stock
Saute zucchini and onions together in a large pot for 10-15
minutes over medium heat until softened, being careful not
to burn. Add stock enough to cover veggies and cook for
an additional 10 minutes on simmer adding pepper to taste.
Toss in fresh basil, turning it into the soup cook 5 more minutes and remove from heat.
Puree all the ingredients in a blender until very smooth. Add a swirl of cream or a dollop
of sour cream. This soup can be enjoyed warm or cool with a fresh basil leaf on top!