cauliflowervskale

From Gastroposter Sara Verk:

Instead of the standard Romaine lettuce, make green and purple Kale the star of this salad with the addition of Cremini mushrooms, cherry tomatoes and sliced Avocado. The full-bodied texture and hearty flavor stands up to the tart, garlicky creamy Caesar dressing and the final sprinkling of Parmesan cheese and fresh ground pepper makes this an absolutely delicious salad. No croutons necessary

From Gastroposter Maria Zychowicz:

Cauliflower of course! Something from my heritage. CAULIFLOWER “POLISH-STYLE” is steamed or boiled cauliflower served with nutty flavour of breadcrumbs browned in butter with chopped egg, parsley or dill and bacon bits for garnish if you wish.

From Gastroposter Kat Tancock:

Kale will always have a special place in my heart, but like everyone else in town, I’m currently smitten with cauliflower, best roasted at high heat with onions and garlic until brown and tossed with parmesan. Yum.

From Gastroposter Erica Westeroth:

Kale is a great leafy green, high in calcium and iron. This now trendy vegetable has been a staple in my German-born parent’s home since I was a child. I had no idea what kale really looked as it was always imported and in a can. I have prepared kale many way; in soup, in a pan and even baked in a flan. I do not like kale my husband proclaims, “it’s like eating thistles.“ These are my potato cakes with bacon, kale and goat cheese