EagleTribune.com, North Andover, MA


March 14, 2013

Spring in with veggies


1 cup crushed butter-flavored crackers (such as Ritz brand)

2 tablespoons butter or margarine

In a large bowl, combine broccoli, soup, 1 cup cheese, onion, Worcestershire and pepper. Pour into a greased slow cooker. Sprinkle crackers on top; dot with butter. Cover and cook on high for 2 and one-half to 3 hours. Sprinkle with remaining cheese.

Cook until cheese is melted.

Roasted Spicy Cauliflower

Makes 4-5 servings


1 head cauliflower, cored and cut into large florets

4 garlic cloves

2-4 anchovy fillets

1/2 teaspoon red-pepper flakes

Coarse salt and ground pepper

2 tablespoons olive oil

2 tablespoons anchovy oil (from can of anchovies)


Additional olive oil

Preheat oven to 450 degrees. Gather garlic, anchovies, and red pepper flakes into a pile. Using a chef’s knife, coarsely chop; season generously with salt. Using flat side of knife blade, mash mixture into a paste. Place paste into a large bowl; add oils, and mix to combine. Add cauliflower, and toss to coat. Spread mixture in a single layer on a large rimmed baking sheet. Roast until softened, about 25-30 minutes. Stir once during cooking.

Cauliflower, Stir-Fried

Approximately 8 servings

Break 1 large head cauliflower into florets. In a skillet over medium heat, melt 3 tablespoons butter, margarine, or olive oil. Add cauliflower and 2 garlic cloves that have been minced. Sprinkle with 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes and 1 and one-half teaspoons lemon-pepper seasoning. Cook and stir for 12-15 minutes until lightly browned and fork-tender.

Steamed Carrots with lemon & herbs

6 servings


2 pounds carrots, peeled and cut into quarter inch slices

1/4 cup finely chopped fresh flat-leaf parsley

2 teaspoons minced garlic

2 teaspoons finely grated fresh lemon zest

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil

Steam carrots over boiling water, covered, until tender, about 7 minutes.

Meanwhile, toss together parsley, garlic, zest, salt, and pepper in a large bowl. Add hot carrots and oil to bowl and toss to coat.

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