Tag Archives: vegetarian

New Potato, Leek & Asparagus Braise

New Potato, Leek & Asparagus Braise

Oh, yeah, at last asparagus is plentiful and we have had several meals of it just steamed, so now it’s time to enjoy it some other ways and here it is as part of a celebration of spring vegetables – new
season’s leeks, potatoes and asparagus.

Hawke’s Bay has long been an asparagus growing area and the first asparagus always signals the end of winter.

I remember years ago when I was flatting with my brother and a girl, Rose, who later became my sister-in-law (and who sadly, a few years ago, was a victim of breast cancer), arriving home with a kilo of asparagus only to find they also each had a kilo. We had all
purchased our asparagus at the same road side stall for 50c per kilo! So what did we do with our three kilos of asparagus – no, we didn’t keep it for the next few nights, we cooked all three kgs and ate it just with butter and freshly ground black pepper – it was one of those memorable meals for its seasonal simplicity and the enjoyment of sharing food you love with people you love – oh happy memories and if only asparagus could still be purchased for 50c a kilo!

New Potato, Leek & Asparagus Braise

Serves 4

4 slim leeks, thinly sliced
olive oil
2 cloves garlic, sliced
600g new potatoes, scrubbed and diced
1 cup vegetable stock
500g asparagus, cut into 2cm pieces – keep stems and tips separate
a good handful of parsley, chopped
sea salt and freshly ground black pepper

1              Place leeks and a splash of oil in a large frying pan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until leeks are soft. Add garlic and cook, stirring, for 30 seconds or until fragrant.

2              Add potatoes and stock, cover, bring to simmering and
simmer, stirring occasionally, for 10-15 minutes or until potatoes are tender.

3              Add asparagus stems and cook, for 3-4 minutes or until just tender. Add asparagus tips and cook for 2-3 minutes. Stir in most of the parsley, reserving some for scattering. Season to taste with a good grind of salt and black pepper.

So tell me, how do you like to prepare asparagus?

Where did the ingredients for this dish come from:
Asparagus, potatoes, leeks, parsley; JJ’s Organics; Garlic: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: stock, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other asparagus recipes you might like to try:

Sesame Salmon & Asparagus Salad

Sesame Salmon & Asparagus Salad

Roasted Chorizo & New Potatoes with Asparagus

Roasted Chorizo & New Potatoes with Asparagus

Smoked Salmon, Cucumber, Asparagus & Mint Salad

Smoked Salmon, Cucumber, Asparagus & Mint Salad

Asparagus - A Spring Treat

Asparagus – A Spring Treat

 

Celery & Pea Salad

Celery & Pea Salad

After some dreadfully wet and cold days, the weather does seem to be improving and there is hope of spring, but in the meantime until the spring vegetables start to appear it’s spring-like food such as this salad that’s on the menu.

Celery & Pea Salad

The fresh pea season in this part of the world is very brief and is around Christmas so the rest of the time I use frozen peas which really are one of the best convenience foods, but, of course, use fresh if it’s the season.

Serves 4

2 cups shelled fresh or frozen peas
6 sticks celery, sliced
4 green onions, sliced
sea salt and freshly ground black pepper
crumbled feta cheese
HONEY MUSTARD DRESSING
2 tbsp white wine vinegar
2 tsp Dijon mustard
honey
¼ cup olive oil

1              For the dressing, place vinegar, mustard and a drizzle of
honey in a small bowl and whisk to combine. Slowly whisk in oil, then season to taste with salt and black pepper.

2              Boil, steam or microwave peas until just cooked, then refresh under cold running water.

3              Place peas, celery and green onions in a bowl, drizzle over dressing and toss to combine. Check seasoning and season with salt and black pepper, if necessary. Serve scattered with crumbled feta cheese.

So tell me, which salads do you like at this time of year?

Where did the ingredients for this dish come from:
Celery, green onions: Krismaw Gardens – Hastings; Honey: The
Naked Honey Pot – Taradale; Feta cheese: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store Cupboard
Ingredients:
vinegar, mustard, peas, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other salads you might like to try:

Sesame Salmon & Asparagus Salad

Sesame Salmon & Asparagus Salad

Warm Squash, Silverbeet & Feta Salad

Warm Squash, Silverbeet & Feta Salad

Moroccan Lamb with Chickpea Salad

Moroccan Lamb with Chickpea Salad

 

Indian-spiced Smashed Potatoes

Indian-spiced Smashed Potatoes

When I saw a recipe very similar to this over on Fa’s Kitchen I knew it was something I would love and I wasn’t disappointed – with the lovely warmth of the cumin seeds and curry leaves and a bit of heat from the mustard seeds and chilli flakes it is a really easy way to jazz smashed potatoes.

Fareeha calls her recipe Potato Poriyal and says that she eats it with poori or adds to dosa – sounds good to me – but I just served mine as a side dish to roast chicken thighs.

Further research tells me that potato poriyal is a southern Indian dry vegetable curry that is served as a side dish. There are, of course, many variations, but the common ingredients, in addition to
potatoes and onion, seem to be mustard seeds, curry leaves and
chilli in some form – sometimes whole dried chillies, other times
chilli powder or chilli flakes as I have used.

Indian-spiced Smashed Potatoes

I used frozen curry leaves, but fresh or dried can also be used.

Serve 4

500g potatoes, scrubbed
sea salt
vegetable oil
1 tsp mustard seeds
1 tsp cumin seeds
pinch dried chilli flakes
few curry leaves
1 onion, chopped
½ tsp turmeric powder

1              Place potatoes in a saucepan and cover with cold water. Cover, place over a medium heat and bring to the boil, remove lid and season to taste with salt and cook until tender. Drain, smash and set aside.

2              Heat a frying pan over a medium heat, add a splash of oil, mustard seeds, cumin seeds and curry leaves and cook, tossing
occasionally, for a few minutes or until seeds start to pop – take care not to burn. Add onion and cook, stirring occasionally, for 5 minutes or until onion starts to brown. Add turmeric and cook, stirring, for 30 seconds longer.

3              Add onion mixture to potatoes and mix to combine. Return potato mixture to frying pan and cook, tossing, for 4-5 minutes or until potatoes are heated through.

So tell me, how do you like to jazz up mashed or smashed potatoes?

Where did the ingredients for this dish come from:
Potatoes, onion: Krismaw Gardens – Hastings; Store Cupboard
Ingredients:
vegetable oil, salt, mustard seeds, cumin seeds, chilli flakes, turmeric.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe slightly adapted by Rachel Blackmore

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Other smashed vegetable recipes you might like to try:

Cheesy Smashed Potatoes & Broccoli

Cheesy Smashed Potatoes & Broccoli

Smashed Winter Vegetables

Smashed Winter Vegetables

 

Smashed Cheesy Roasted New Potatoes

Smashed Cheesy Roasted New Potatoes

New potatoes are the first sign of spring and these very early ones from JJ’s Organics are a lovely treat after what feels like months of eating some very uninteresting potatoes.

We have been enjoying them just boiled with butter and herbs and a few weeks ago with crème fraîche and My Homemade Caviar. But, now that the initial thrill of new potatoes has worn off, it is time to use them in some different ways and I love them roasted – crunchy on the outside with delicious soft flesh!

Smashed Cheesy Roasted New Potatoes

Serves 4

4 medium new potatoes, scrubbed
sea salt
olive oil
1 cup grated hard cheese of your choice – I used a local sheep cheese
2 tbsp fresh parsley, chopped

1              Preheat oven to 220°C.

2              Place potatoes in a saucepan of cold water and bring to the boil over a medium heat. Remove lid, add salt to taste and cook for 20-30 minutes or potatoes are tender. Drain and return to pan to dry a little.

3              Place potatoes on a large baking tray and crush or smash – they should be broken, but still remain somewhat whole. Drizzle with oil and roast for 15-20 minutes or until edges are starting to brown and crisp. Sprinkle with cheese and roast for 10 minutes
longer or until cheese melts and is golden. Serve scattered with chopped parsley.

So tell me, how do you like to cook and serve new potatoes – after the thrill of the first of the season?

Where did the ingredients for this dish come from:
Potatoes, green onions: JJ’s Organics – Napier; Cheese: Origin Earth – Havelock North; Parsley: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard
Ingredients:
salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Spiced Spinach & Celery Braise

Spiced Spinach & Celery Braise

I do find these last few weeks of winter challenging – most of the winter vegetables have disappeared or are past their best and the spring ones are yet to make an appearance. But, spinach and celery are plentiful and make a warming and interesting side for any pan-cooked or roasted meat, chicken or fish.

Spiced Spinach & Celery Braise

Serves 4

1 onion, diced
2 sticks celery, sliced
vegetable oil
1 tsp ground cumin
1 tsp ground coriander
¼ tsp turmeric
¼ tsp chilli powder, or to taste
1 bunch spinach, leaves chopped

1          Place onion, celery and a splash of oil in large frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.

2          Add cumin, coriander, turmeric and chilli and cook, stirring, for 30 seconds or until fragrant. Add spinach, cover and cook, tossing occasionally, for 4-5 minutes longer or until spinach wilts. Season with a grind of salt, if necessary.

So tell me, which vegetables do you use at the end of winter?

Where did the ingredients for this dish come from:
Spinach, onion: Krismaw Gardens – Hastings; JJ’s Organics: Celery – Napier; Chilli powder – Spitfire: Orcona Chillis ‘n Peppers
Hastings; Store Cupboard Ingredients: vegetable oil, cumin,
coriander, turmeric, salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Carrot, Parsnip & Leek Sauté

Carrot, Parsnip & Leek Sauté

Often what takes a simple meal from everyday to sensational is a great side dish and this one couldn’t be simpler – put the vegetables in a pan with wine and butter and cook until everything is buttery and tender.

On this occasion I used this sauté as a bed for pan-cooked trout (the colour of the pink trout against the vegetables was sensational), but it is a great side for any roast, grilled or pan-cooked chicken, meat or fish.

Carrot, Parsnip & Leek Sauté

I used baby leeks, because there were adorable ones at the market, but 1 or 2 larger leeks work just as well.

Serves 4

4 baby leeks, sliced
4 carrots, sliced
4 parsnips, sliced
¼ cup dry white wine
30g butter
sea salt and freshly ground black pepper
2 tbsp chopped fresh parsley

Place leeks, carrots, parsnips, wine and butter in a large frying pan with a lid. Season with a good grind of salt and black pepper. Cover, place over a medium heat, bring to simmering, reduce heat and simmer for 15-20 minutes or liquid evaporates and vegetables are tender. Add parsley and toss to combine.

Where did the ingredients for this dish come from:
Carrots, parsnips, leeks: Krismaw Gardens – Hastings; Parsley: The Chef’s Garden @ Epicurean – Hastings; Store Cupboard
Ingredients:
butter, wine, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other easy winter vegetable sides you might like to try:

Roasted Fennel, Carrots & Onions

Roasted Fennel, Carrots & Onions

Melted Leeks with Kumara

Melted Leeks with Kumara

Braised Spinach, Leeks and Peas

Braised Spinach, Leeks and Peas

 

Roast Pumpkin & Chickpea Curry

Roast Pumpkin & Chickpea CurryRoasted pumpkin wedges topped with a fragrant lentil and chickpea curry makes a warming and satisfying vegetable packed winter bowl meal.

Roast Pumpkin & Chickpea Curry

Serves 4

1kg pumpkin, seeds removed, cut into thin wedges
vegetable oil
1 onion, sliced
2 cloves garlic, finely chopped
1 tsp ground coriander
1 tsp cumin
1 tsp turmeric
¼-½ tsp chilli powder, or to taste
1 cup red lentils
400g can diced tomatoes
3 cups vegetable stock
400g can chickpeas, rinsed and drained
1 bunch spinach, leaves shredded
natural yogurt, to serve
a good handful of fresh coriander, roughly chopped

1              Preheat oven to 200°C. Place pumpkin on a baking tray, brush with oil, season with a grind of salt and roast for 25-30 minutes or until pumpkin is cooked.

2              Place onion and a good splash of oil in a saucepan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onions are soft and translucent. Add garlic, ground
coriander, cumin, turmeric and chilli powder and cook, stirring, for 30 seconds or until fragrant.

3              Add lentils and stir to coat. Add tomatoes and stock, cover, bring to simmering and simmer for 20-25 minutes or until lentils are cooked and sauce thickens. Add chickpeas and spinach, cover and cook until spinach wilts and chickpeas are heated through. To serve, spoon chickpea curry over roasted pumpkin wedges, drizzle with
yoghurt and scatter with coriander.

So tell me, what is your favourite winter vegetable meal?

Where did the ingredients for this dish come from:
Onion, garlic, pumpkin, spinach: Krismaw Gardens – Hastings; Chilli powder – Spitfire: Orcona Chillis ‘n Peppers – Hastings;
Coriander: The Chef’s Garden @ Epicurean – Hastings; YoghurtOrigin Earth – Havelock North; Store Cupboard Ingredients:
vegetable oil, salt, ground coriander, cumin, turmeric, lentils,
tomatoes, stock, chickpeas.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

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Other recipes using chickpeas you might like to try:

Spicy Moroccan Chickpeas

Spicy Moroccan Chickpeas

Braised Lamb & Chickpeas with Preserved Lemon

Braised Lamb & Chickpeas with Preserved Lemon

Marinated Chickpea Hummus with Lemon

Marinated Chickpea Hummus with Lemon

 

NZ Yam & Brussels Sprouts Colcannon

NZ Yam & Brussels Sprouts Colcannon

Colcannon, an Irish dish is usually made with mashed potatoes with kale or cabbage. There is also a song about the dish!

The song “Colcannon”, also know as “The Skillet Pot”, is a traditional Irish song that has been recorded by a number of Irish artists
including Mary Black.

Lyrics of Colcannon Song

Did you ever eat colcannon,
Made with lovely pickled cream
With the greens & scallions mingled
Like a picture in a dream
Did you ever make a hole on top
To hold the melting flake
Or the creamy flavored butter
That your mother used to make

CHORUS
Yes you did, so you did
So did he and so did I
And the more I think about it
Sure the nearer I’m to cry
Oh wasn’t it the happy days
When troubles we had not
And our mothers made colcannon
In the little skillet pot

Well, did you ever take potato cake
And boxty to the school
Tucked underneath your oxter with
Your books, your slate and rule
And when teacher wasn’t looking’
Sure a great big bite you’d take
Of the creamy flavoured soft and meltin’
Sweet potato cake

(Chorus)

Well did you ever go a courtin’ boys
When the evenin’ sun went down
And the moon began a peepin’
From behind the hill o’ down
And you wandered down the boreen
Where the clurachan was seen
And you whispered lovin’ praises to
Your own dear sweet coleen

(Chorus)

Historians often consider songs as a reflections of the society and culture in which they were produced.

New Zealand Yam

New Zealand Yam

The New Zealand yam is a small sweet tuber originating from the South American Anders where it is called oca. It has a creamy flesh which when mashed and flecked with slices of Brussels sprouts makes a pretty side dish which is a great alternative to mashed
potatoes.

NZ Yam & Brussels Sprouts Colcannon

If New Zealand yams are unavailable, use parsnip, kumara or sweet
potato – just adjust the cooking time accordingly.

Serves 4

500g NZ yams – there is no need to peel
250g Brussels sprouts, sliced
60g butter
4 green onions, sliced
sea salt and freshly ground black pepper

1              Place yams in a saucepan, pour over cold water to cover, cover and bring to simmering. Remove lid, season with salt and
simmer for 15-20 minutes or until yams are very tender. Drain,
return to saucepan and cover.

2              Meanwhile, steam or microwave Brussels sprouts until
tender.

3              Add butter to yams and roughly mash. Fold in Brussels sprouts and green onions. Season to taste with a grind of salt and black pepper and serve immediately.

So tell me, do you know of any food associated songs?

Where did the ingredients for this dish come from:
Yams, Brussels sprouts, green onions: Krismaw Gardens – Hastings; Store Cupboard Ingredients: butter, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Another New Zealand yam recipe you might like to try:

Honey & Ginger Roasted Yams with Leeks

Honey & Ginger Roasted Yams with Leeks

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Melted Leeks with Kumara

Melted Leeks with Kumara

This vegetable dish makes a lovely side dish for a roast or is delicious as a bed for simply cooked fish. Because the vegetables are cooked in a foil packet there is the added benefit of easy clean-up.

I have used Kiwi’s favourite, red kumara (Owairaka), but gold (Toka Toka) or orange (Beauregard) kumara or any sweet potato could be used.

Last weekend at the market there were beautiful bunches of lovely baby leeks and this is what I have used here, but this recipe would also work with larger leeks, just cut them lengthwise into quarters then crosswise into 15cm pieces.

Melted Leeks with Kumara

Melted leeks? The leeks are so soft they literally melt in your mouth –
delicious!

Serves 4

olive oil
sea salt and freshly ground black pepper
1 bunch small leeks
4 medium kumara, cut into 5mm thick slices
1 large onion, thinly sliced
2 cloves garlic, thinly sliced
1 lemon, zest grated, fruit cut into wedges
chilli powder, to taste

1              Preheat oven to 200°C. Cut off a piece of aluminium foil twice the length of your baking dish. Place foil in dish, allowing
excess to overhang the ends. Brush foil in pan with oil and season with a grind each of salt and black pepper.

2              To prepare the leeks, remove any tough outer leaves, then halve lengthwise and thoroughly rinse the layers under cold running water, keeping them as intact as possible.

3              Place kumara slices in a single layer on the foil in the pan, top with onion slices, then with leeks. Scatter with garlic, dot with butter and sprinkle with grated lemon zest and chilli powder to taste.

4              Fold the extra foil back over the vegetables and roll ends and edges together to form a parcel. Bake for 30-45 minutes or until
kumara and onion are tender and leeks very soft. To serve, pile
vegetables onto a serving platter, drizzle with any juices and
accompany with lemon wedges.

Where did the ingredients for this dish come from:
Kumara, onion, leeks: Krismaw Gardens – Hastings; Chilli powder – Spitfire: Orcona Chillis ‘n Peppers – Hastings; Olive oil: The Village Press – Hastings; From the garden: lemon; Store Cupboard
Ingredients:
butter, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Baked Potatoes Loaded with Cheesy Romanesco

Baked Potatoes Loaded with Cheesy Romanesco

Stuffing a baked potato is a great way to turn a potato into a meal, but an easier way is to simply split the potato and top, or load, the potato with a cheesy vegetable sauce. Here I have used the broccoli-like vegetable, Romanesco, but broccoli or cauliflower can also be used.

Romanesco

Romanesco

Find out more about Romanesco in this previous post.

Baked Potatoes Loaded with Cheesy Romanesco

This is a satisfying vegetable meal that needs nothing else, but you might like to serve a salad of mixed leaves or grilled bacon on the side.

Serves 4

4 large potatoes
sea salt and freshly ground black pepper
1 head (about 300g) broccoli, divided into small florets
chopped fresh parsley
CAMEMBERT SAUCE
1 small onion, diced
30g butter
2 tbsp plain flour
1 cup milk
1 tbsp wholegrain mustard
100g Camembert cheese, cubed

1              Preheat oven to 200°C.

2              Wash potatoes, but do not peel, dry with paper towels.  Pierce with a fork in several places and grind over salt. Place
potatoes on a baking tray and cook, turning over halfway through, for 45-60 minutes or until tender and cooked through.

3              Meanwhile, steam or microwave Romanesco until tender. Drain and set aside.

4              For the sauce, place onion with butter in a saucepan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent. Gradually stir in flour, then constantly stirring, add milk and continue cooking and stirring constantly until sauce boils and thickens. Remove pan from heat, add mustard and Camembert and stir until Camembert melts and sauce is smooth. Season to taste with salt and black pepper, add cooked Romanesco and mix to combine.

5              To serve, split potatoes, top with sauce and scatter with parsley.

So tell me, have you come across Romanesco?

Where did the ingredients for this dish come from:
Potatoes, onion, Romanesco: Krismaw Gardens – Hastings; Milk, cheese: Origin Earth – Havelock North; Store Cupboard
Ingredients:
butter, flour, wholegrain mustard salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using Romanesco you might like to try:

Romanesco with Lemon Dijon Dressing

Romanesco with Lemon Dijon Dressing

Pan-roasted Romanesco & Potatoes with Anchovies & Garlic

Pan-roasted Romanesco & Potatoes with Anchovies & Garlic