Two Autumn Recipes

Today I put together a supper of Roasted Cauliflower and Zucchini Linguini.

I thought I’d take a moment and give you folks the recipes.


I set the oven to 400 and cut the leaves and stem off of a medium-sized head of cauliflower. Then I put together a marinade of a cup and a bit of plain Greek yogurt with a bit of lime juice and some garlic and a tablespoon of olive oil and some pepper and salt.

I drenched the cauliflower in the marinade.

That’s the fun part. Nothing better than smearing goop on a big old garden vegetable.

Then, when the oven went BEEP I parked the cauliflower onto the middle of a greased baking sheet and let it sit in the oven for about 40 minutes.

When the oven timer went BEEP again I took the baking sheet out and let it cool for about 10 minutes before quartering the cauliflower into wedges.

Meanwhile – while that was cooking – I got myself a julienne peeler and peeled the zucchini. I kept on peeling until I got to the core of the zuchinni, were the seeds are. By then I had a heap of noodle-like strips of zuchinni.

Then I sliced up a red onion and threw them into a hot pan of olive oil and butter. I threw in some raw shrimp (de-veined and de-shelled) and sliced up the zucchini middles and threw them in too. I stirred them and let them sizzle for a few short minutes and then threw in the zuchinni noodles and dumped in the remainder of the cauliflower marinade to make a sort of sauce. At the end of it I added a heaping handful of cherry tomatoes. I wanted snap peas, but the grocery store didn’t have any.

Remember – cooking is nothing more than creativity served up hot – so if any of these ingredients don’t suit you – alter the recipe. Use peppers or a pesto sauce or pork or chicken instead of the shrimp.

Lastly, open a beer and grab a fork and plate it up and dig in.

I should have taken a picture but I was too darned hungry.

Yours in storytelling,

Steve Vernon


2 responses to “Two Autumn Recipes

  1. My kind of food! Thanks for sharing the recipe.


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