If someone was to ask you, what changes have you made, in the past few years, I doubt you would say, I eat more fresh broccoli and cauliflower. I would say just that or at least, I would mention fresh vegetables. A change in the foods we eat, calls for an adjustment in recipes, meaning fun for me.
I enjoy my time in the kitchen and it is more like play time than work. While there are steps that can be tedious, I find that the idea of putting new foods together in a variety of ways, is pure pleasure. There was a time, I avoided dicing and slicing and threw vegetables into a pot, whole. It seemed to be easier. Now, I can't understand it. That is plain boring. Shredded cheese came in a package and while I still keep a package of shredded Mexican cheese, on hand, I love to shred and watch the delicate strands float onto the surface below.
I am still not a patient cook and like to see the results appear relatively quickly but as long as I taking steps that are pleasant, I can wait it out.
As a result, I find new recipes, exciting to make, even ones as simple as this one.
1 tablespoon olive oil
2 tablespoons Dijon mustard
1 tablespoon grated lemon peel
1/3 cup plus 1 tablespoon chopped fresh chives
2 cups cauliflower, trimmed, cut into florets
2 cups broccoli, cut into florets
salt and pepper to taste
Mix olive oil, mustard and lemon peel in small bowl. Mix in chives. Season with salt and pepper.
Microwave cauliflower covered with hot water for 1 minute. Add broccoli and microwave for another minute.
Combine lemon-mustard mixture and vegetables in large pot. Toss gently over medium heat until vegetables are heated through and coated with butter mixture, about 5 minutes. Transfer to bowl. Sprinkle with additional chives.