Cauliflower Rice Gratin with Kale and Leeks
This cheeeeeeeeeesy (but VEGGIE-PACKED!) side belongs on you holiday table!
What a strange but beautiful time to be in Portland… it is October, and it was about 75 today. It will be 80 degrees this week. Hey, I’ll take the extra tomato growing time! But it is a little weird – we’re almost having a “normal” fall rather than a monsoon fall like we usually do. Today Dave and I spent an hour at the park kicking a soccer ball around. I’m pretty sure tomorrow I will be paying for practicing too many corner kicks, but we’ll see.
Another busy weekend is behind us! Dave and I’ve been learning stuff, cooking stuff, watching football and baseball and more. Dave is taking a home improvement class – we’re always plotting what improvement to make next to our house. I have finally finished my Master Gardener certification. We’ve just finished having both sets of parents in town – a fun and busy time for sure.
This chicken recipe is one I saved for the last night my parents were visiting.
I love making a whole roast chicken. Even though they literally cost $3 a pound, they always make it feel like it’s a special occasion. We roasted this one over onions, potatoes and lemon slices, and painted the entire bird with Bee Local honey! I love using their honeys in my kitchen, for cocktails, salad dressings, bruschetta drizzling, you name it. Actually one of my favorite snacks is to slice up a baguette, plop a pad of butter on top, drizzle with Bee Local honey and then top with some flaky Jacobsen Salt. I’m making myself hungry, I would eat that right now.
Anyway, check out this chicken recipe. I think you’ll be surprised at how easy it is. And you’ll for sure impress your guests. Both with the presentation, and the taste, of course!