28th Harvest Week <> Nov. 23 - 29, 1998
and also
4th Harvest Week <> May 31 - June 6, 1999
and yet again
6th Harvest Week <> June 4 - 10, 2001

Obviously I think this is a great CSA recipe, that's why I'm running it again! The good news is that as of 2001, I have tracked down the name and author of the cookbook this came from so that I can give proper credit where credit is due (didn't have this in '99 or '98). It is definitely a winner! - Debbie

Cauliflower-Broccoli Saute with lemon, garlic & ginger
excerpted from "Gourmet Vegetarian Cuisine: Friendly Foods" by Brother Ron Pickarski, O.F.M.
Serves 6

2 tbsp. olive or canola oil
1 C diced onion
1 tbsp. minced garlic
1 tbsp. peeled minced ginger
1 tsp. salt
1 C water
3 C cauliflower florets & pieces
3 C broccoli florets & pieces
1 tbsp. lemon juice
1 tbsp. lemon zest

This dish has a delicately balanced flavor. A word of caution: when acid is used w/a green veggie, it loses it's appealing bright green color. To avoid this, I recommend that you wait to add the lemon juice until just before you serve this dish.

Heat oil in a large skillet. Add the onion, garlic, ginger and salt. Saute 5-6 minutes. Add water & cauliflower, cover and steam 3 minutes. Add broccoli and cover again, steam for 4 more minutes. Add lemon zest and juice just before serving.