Colorful Cauliflower!

 

From Wikipedia:

White:
White cauliflower is the most common color of cauliflower.

Orange:
Orange cauliflower (B. oleracea L. var. botrytis) contains 25% more vitamin A than white varieties. This trait came from a natural mutant found in a cauliflower field in Canada. Cultivars include ‘Cheddar’ and ‘Orange Bouquet’.

Green:
Green cauliflower, of the B. oleracea botrytis group, is sometimes called broccoflower. It is available both with the normal curd shape and a variant spiky curd called Romanesco broccoli. Both types have been commercially available in the U.S. and Europe since the early 1990s. Green-curded varieties include ‘Alverda’, ‘Green Goddess’ and ‘Vorda’. Romanesco varieties include ‘Minaret’ and ‘Veronica’.

Purple:
The purple color in this cauliflower is caused by the presence of the antioxidant group anthocyanins, which can also be found in red cabbage and red wine. Varieties include ‘Graffiti’ and ‘Purple Cape’. In Great Britain and southern Italy, a broccoli with tiny flower buds is sold as a vegetable under the name “purple cauliflower”. It is not the same as standard cauliflower with a purple curd.

If you don’t like it raw, try a Spinach Popsicle!

Grow Greens On The Skull Of Politicians

You can pick also Mitt Romney, Ron Paul, Newt Gingrich

Chia per Wikipedia: Salvia hispanica, commonly known as chia, is a species of flowering plant in the mint family, Lamiaceae native to central and southern Mexico and Guatemala. The 16th-century Codex Mendoza provides evidence that it was cultivated by the Aztec in pre-Columbian times; economic historians have suggested it was as important as maize as a food crop. It is still used in Mexico and Guatemala, sometimes with the seeds ground or with whole seeds used for nutritious drinks and as a food source.

 

Hugo: La salade du Chef!

Hugo is exec chef at Le Clafoutis restaurant on Sunset.  He’s a short guy with a great smile and he’s always smiling even in the hottest areas of the kitchen. He loves when there is action in the kitchen and drives his team for excellence. He excels when it comes to cooking fish and seafood, including shellfish, crustaceans, shrimp… all cooked to perfection with amazing flavors and sauces.

When it comes to green salad, he considers the best lettuce to be a boston lettuce with a mustard vinaigrette. He likes when it is crunchy, fresh, and when the dressing doesn’t overpower the taste of the greens. A mustard vinaigrette generally doesn’t require anything else like garlic or shallots.

Regarding cooked green leaves, he is all about kale. He has two ways to prepare it… light cooking to break down the kale, or, to eat it raw with dressing. He sometimes cooks it more to make a bed for fish.

But the biggest surprise is his preferred salad would be a simple watercress with a raspberry dressing. Served with a New York steak fresh from the grill. All essences married perfectly and simply; the juice of the meat covers the meat fat and the greens will help with digestion.

For Rasperry Vinaigrette Watercress Salad:

What you need:

• 1/3 cup olive oil
• 3 tablespoons raspberry vinegar
• 1/2 cup fresh raspberries pureed (optional)
• 1 small shallot, chopped
• 1 tablespoon honey
• 6 cups small watercress sprigs

Instruction and Preparation:

• In a large bowl, whisk oil, vinegar, shallot, honey and 1/2 cup raspberries pureed. Season dressing to taste with salt and pepper.
• Then add greens, watercress and toss with dressing 10 min before servings.
• If you plan to avoid the New York Steak, you can add crumbled goat cheese, cucumber, dates or raisins, fresh raspberry, and/or toasted pine nuts.