Pesto Cauliflower Pasta

Ingredients:

• one small head of cauliflower
• 6-8 oz. pasta - I used angel hair, but most any will work
• 1 jar basil pesto
• 1 oz. grated cheese - I used Roman/Parmesan
• 1 clove garlic
• 3 tbsp. olive oil
• 1 tbsp. capers
• red pepper flakes to taste

Directions:

1. cook the pasta according to the instructions
2. clean and cut the cauliflower - then pulse in a food processor until it is about the consistency of couscous 
3. When pasta is done, drain and put in a large bowl
4. Add all other ingredients, mix well and serve

4 servings

Roasted Winter Vegetables

Ingredients:

• 1 medium butternut squash
• 1 medium turnip
• 1 medium parsnip
• 2 leeks
• 1/2 lb. Brussels sprouts
• 1 head garlic
• 3 tbsp. olive oil
• sea salt
• black pepper

Directions:

1. Preheat oven to 400 degrees
2. Prepare turnips and parsnips by peeling and cutting into 1 inch squares, cut squash into 1 inch squares,
3. Cut off dark green and base of leeks and toss out, cut rest into 1/2 inch slices
4. Peel outer leaves of Brussels sprouts, cut each in half
5. Peel and dice garlic
6. Add all ingredients in a large bowl and toss to coat everything with olive oil, salt and pepper
7. Place veggies on rimmed baking dish in a single layer
8. Roast for 30 minutes, flipping veggies over after 15 minutes

I had to keep quiet about the ingredients before serving or Nita wouldn't have wanted to taste it. She loved it and has raved about it to many people. Her volunteers at work said it smelled wonderful, but she didn't let them taste it :)