10-Minute Roasted Cauliflower Soup

Shivering under a light blanket this morning, I was certain it was officially fall. It was 50-something degrees and didn’t seem to be getting any warmer — even as it got closer to noon. I could feel the call of hibernation deep in my bones — that yearly, seasonal pull to stay home, cook, bake, and live out my domestic fantasies (those fantasies that seem to drop, along with my mop and broom, as soon as the mercury rises). Alas, it ended up being 75 degrees and the pull of an outdoor restaurant on the water (with seafood, beer, friends, and a sandpit for the kids) was stronger. Still, I know fall is coming and when it does, this cauliflower soup recipe from Sweet Paul will be there. I’ll probably swap the cup of cream for Greek yogurt to take it from a weekend treat to a weekday lunch, but it will be good just the same. Until then, I’ll enjoy the last of the Jersey peaches, roasted corn, clams, Brooklyn Summer Ale, and the sun on my face.

Roasted Cauliflower Soup
Photo Credit: Dana Gallagher

Serves 4

2 tablespoons olive oil
1 onion, finely chopped
1 cauliflower, broken into pieces
3 cups chicken stock
1 cup cream
salt and pepper

  1. Start with the toast, use a cookie cutter and cut out stars from toasted bread.
  2. Preheat oven to 380F.
  3. Place onion and cauliflower in a large oven proof dish and drizzle with olive oil.
  4. Sprinkle with some salt and pepper.
  5. Roast until golden.
  6. Place the cauliflower and onions in a large pot and add stock.
  7. Bring to a boil.
  8. Let it boil 5 minutes, add stock and season with salt and pepper.
  9. Pure in a blender and serve with a toasted star, a little olive oil and some pepper.

Recipe: Sweet Paul 

Hey Moms, Up Your Brown Bag Skills With This Easy Trick!

Hearty fruit salad
Hearty fruit salad

It’s only the second week of school and we’ve been felled by the flu — or some other kind of school-borne illness (did I mention she’s only been back for 4 days?). Since both Lady M and I are both sick, I have the patience for just 5 minutes of “extra” tonight. As a result, I’m dusting off this fruit salad with yogurt dip for tomorrow’s lunch. I’ll use the seasonal stuff from the fridge: cantaloupe (you need a large firm fruit to make the hearts), peaches, and apples. Lady M likes plain Greek yogurt with a splash of agave (as shown), but you could use any prepared yogurt your child likes for the dip.

Love,

The Lunch Lady

Back to Brown Bagging: Cheesy Chicken and Kale Pasta

First day of school
First day of school: Reunited and it feels so good

Lady M went back to school this week. Her nerves were a bit frayed because she’s going to a new school and a lot of her friends have been scattered to the school district winds. The snapshot to the right captured her and a friend in a very relieved and heartfelt embrace. It was a short, but emotional week.

It was also incredibly hot so I stuck to easy things like Applegate Farms turkey breast and Cabot cheddar cheese kabobs and chicken fried rice (inspired by one of Weelicious’ blogs), along with fruit, veggies, and some muffins we made from raspberries we picked on vacation the week before. Today, we foraged at the farmers market in the park for fixings for the week. We ended up with corn, peaches, kale, green beans, red bell pepper, cucumbers, bread, and some gorgeous wildflowers.

Farmers' Market Booty (+ Baby Doll)
Farmers’ market booty (+ baby doll)

We had ambitious lunch plans for today. I woke up imagining a seamless, get-it-all-done-on-Sunday assembly line. The park had other ideas. We stopped to take a free yoga class, hung out with friends on the playground, and took a stroll around the pond. Along the way, we completely forgot about our lunch plans so we had to quickly improvise when we got home.

I had just a few minutes to throw together today’s lunch, which will eventually get thrown into a thermos this week.

Cheesy Chicken & Kale Pasta With Red Pepper Sticks
Cheesy Chicken & Kale Pasta With Red Pepper Sticks

Pasta with Chicken Sausage, Wilted Kale, and Romano Cheese

1 box of whole wheat pasta
2 chicken sausages, precooked
1 Tbsp. pesto
1 bunch of kale, chopped
1/4 cup Romano cheese (or any other good hard cheese you have on hand)
Salt and pepper to taste

While the pasta was boiling, I threw the two chicken sausages under the broiler until they were done. I quickly trimmed and chopped the kale and sautéed it in 1 tsp of olive oil until wilted. Then, I cut the sausage links into bite-sized pieces and set them aside. The last thing to do was to drain the pasta, return it to same pot, add the pesto, the chicken sausage, wilted kale, and stir! I served it with a sprinkle of grated cheese (and then a little bit more — the girl likes her grated cheese!).

It makes about 7-to-8 servings for the preschool set. If you want to tone down the carbs, you can mix up the proportions so it’s not so pasta heavy. To accompany my less-than-svelte physique, my lunch featured more kale than pasta (cue the sad trombone).

It really needed a pop of color so I served it with bell pepper strips. If I had my s%Zt together, they’d be in the pasta dish. Better luck next time.

Join me over at Recipe Rehab for the Brown Bag Challenge this week. We’ll be sharing great lunch ideas and giving away fabulous prizes.

Love,

The Lunch Lady