Roasted Broccoli and Purple Cauliflower

Servings: 6–8
Preparation Time: 35 minutes

Ingredients:

• 2 crowns broccoli
• 1 purple cauliflower
• 3 tablespoons melted Virgin Gold Label Coconut Oil
• 5 cloves garlic, crushed
• 2 tablespoons fresh lemon juice (optional)

Directions:

Preheat oven to 475 degrees.

Wash broccoli and cauliflower. Chop to uniform bite sizes and place in 9 x 13-inch pan. Drizzle with coconut oil (and lemon, if desired) and sprinkle with crushed garlic. Stir well.

Bake 25 minutes or until fork tenderness is achieved.

Serving suggestion: Serve with brown rice and salmon. This is also great with salad, avocado, burgers, and fried potatoes.

Recipe and photo submitted by Linda, Woodland, WA.

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Turkey Stuffing

Servings: 6
Preparation Time: 15 minutes

Ingredients:

• 2–4 tablespoons coconut oil
• 1/4 cup butter
• 1–2 stalks celery, chopped
• 1/2 onion, diced small
• 1/2 teaspoon sage
• 1/2 teaspoon thyme
• 1/2 teaspoon marjoram
• 1/2 teaspoon rosemary
• salt and pepper to taste
• 4 cups chicken stock
• 6 cups dried bread stuffing cubes*
• 1 egg, beaten

Directions:

Preheat oven to 350 degrees F.

Heat coconut oil and butter in a pan over medium heat. Add celery and onion and sauté until onion is soft. Add seasonings and chicken stock and heat until warm.

Place bread cubes in a large bowl and pour chicken stock over them, stirring to mix (bread should soak up all the liquid). Add egg and mix well. Adjust bread and/or stock amount as needed.

Place stuffing in a greased glass pan and bake in preheated oven for 20–30 minutes.

*For gluten-free stuffing, use gluten-free bread.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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This is an easy, tasty, vegetarian treat.

Mustard Seed, Cauliflower Stir-Fry

Servings: 6–8
Preparation Time: 30 minutes

Ingredients:

• 2 teaspoons yellow mustard seeds
• 2 teaspoons brown mustard seeds
• 1 teaspoons turmeric
• 1 teaspoons tamarind puree*
• 1/2 cup water
• 2 tablespoons coconut oil
• 1/2 onion, finely chopped
• 3 shallots, finely chopped
• 1 head cauliflower, divided into florets
• 1 chopped seeded green chili
• 2 teaspoons nigella seed**

Directions:

Grind together yellow and brown mustard seeds and mix in the turmeric, tamarind puree, and water. Blend all of this together into a nice liquid paste.

Heat the coconut oil in a deep skillet or kadhai. When hot, toss in onion and shallots. Stir-fry until slightly golden, then start adding the cauliflower. Once it starts to brown, add the green chili; cook it until it browns. Stir in the ground mustard seed mixture and nigella.

Turn heat up to medium. When the liquid in the pan comes to a boil, turn it back down all the way to low and cover the pan until the cauliflower is nice and tender and the sauce is dry.

If you need to add more water during the cooking process, that’s fine (to prevent burning or sticking). If the cauliflower is too wet once it’s done, turn the heat up a bit and boil it off. Add salt to taste and you’re done.

*NOTE: If you don’t have tamarind puree, I’ve found that lemon juice can be a substitute. Tamarind puree is easily found at most Asian or Hispanic markets.

**This is also known as kalonji seed, black onion seed, and black cumin seed.

Recipe and photo submitted by Kathy, Sonoma, CA.

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