Hi friends, it's been a while. The last couple of months have been super busy and passed by in such a haze. Consequently, I've been taking lots of "me" time during the hours outside of my day job. Things like dinner parties, lots of movies (omg The Handmaiden!), and lots of books (currently The Wind Up Bird Chronicle). Today I'm back with a recipe, so hi, hello, how have you been doing?
It's the holiday season, which means lots of feasting, drinking, and good times with family and friends. Last month we hosted a big Friendsgiving, it was delicious and everything we had hoped for. To our surprise, the most popular dish of the night was a leafy green salad with an almond dressing. It was mostly there as a show of good faith to the divine entity who presides over my dress size, so I was floored at how quickly it went. What a topsy-turvy kind of world we're living in these days, but if veggies are what people want, I am more than happy to serve. In keeping with the theme of eating healthy during the most decadent of seasons, today's recipe is a vegetarian side dish made with roasted broccoli rabe, raw cauliflower, pine nuts, and a creamy lemon tahini dressing.
The broccoli rabe is roasted to get two distinct textures from it: the tender stems + florets, and the crispy leaves. Then the cauliflower is thinly sliced and served uncooked for a subtle sweetness and refreshing crunch that contrasts the spiciness of the broccoli rabe. The zesty tahini dressing brings it all together, and the pine nuts add a final note of richness to the dish. Per Phillip's request, I'm making a New Years Lasagna for our first dinner of 2017, and I have a good feeling we'll be balancing the hearty lasagna with a refreshing side such as this. However y'all are celebrating, I hope you have a wonderful holiday.