Slow Cooker Cauliflower with Cheese
Grilled Romaine
Zucchini Cakes
Kale and Broccoli with Garlic Butter

Slow Cooker Cauliflower and Cheese 

1 medium head cauliflower, cut into florets 

3 slices cooked bacon, crumbled 

½ cup shredded mozzarella cheese 

½ cup shredded Cheddar cheese 

1 10.75 oz. can cream of chicken soup 

¼ cup chicken broth 

1 scallion, thinly sliced, green parts only 

¼ teas. turmeric (optional) 

salt & pepper to taste 

Spray the inside of the slow cooker with cooking spray.  Place the cauliflower florets in the slow cooker and add the chicken broth.  Season with salt and pepper and turmeric.  In a bowl combine the cream of chicken soup, mozzarella cheese and Cheddar cheese and stir.  Pour this mixture over the cauliflower mixture in the slow cooker.  Cover slow cooker and cook on high for about 2 hours or until cauliflower is done to your liking.  Stir in 2/3 of the crumbled bacon before serving.  Garish cauliflower with green onion and remaining bacon. 

Recipe makes 4 servings 

Grilled Romaine 

1 head romaine lettuce, cut in half lengthwise 

1 Tbsp. olive oil 

1 Tbsp. steak seasoning 

Juice of 1 lemon 

Preheat grill for medium heat.  Lightly oil the grate.  Drizzle the olive oil over the lettuce and season with the steak seasoning. Place lettuce cut side-down on preheated grill and cook until lettuce is slightly wilted and charred, about 5 minutes.  Drizzle with lemon juice to serve. 

Recipe makes 2 servings 

Zucchini Cakes 

2 ½ cups grated zucchini 

¼ cup minced onion 

¼ cup flour 

1 cup breadcrumbs 

1 egg, beaten 

1 teas. seafood seasoning (like Old Bay) 

2 Tbsp. melted butter or margarine 

½ cup vegetable oil 

Combine the zucchini, egg, and butter or margarine in a large bowl.  Stir in the breadcrumbs, minced onion, and seafood seasoning.  Mix well and shape into 5  patties.  Dredge the patties in flour.  Place a skillet over medium high heat and heat the vegetable oil.  Fry the patties in the hot oil until golden brown on both sides. 

Recipe makes 5 servings 

Kale and Broccoli with Garlic Butter 

2 bunches kale 

2 large heads broccoli, trimmed and cut into florets 

1 cup water 

2 Tbsp. olive oil 

5 cloves garlic, sliced thin 

4 Tbsp. butter or margarine 

¼ teas. crushed red pepper 

salt and  pepper to taste 

Remove and discard the tough stems and ribs from the kale and coarsely chop the remaining greens.  Place ½ cup of the water in a large skillet over medium-high heat and cook the kale until barely tender, 2-3 minutes.  Transfer cooked kale to a colander and drain.  Add the remaining ½ cup water to the skillet and cook the broccoli the same way as the kale.  Transfer the kale to a bowl and drain the cooked broccoli in the colander.  Wipe the skillet dry.  Return the skillet to the stove over medium-high heat.  Add 1 tablespoon of the olive oil to the pan.  Add the kale to the hot oil and cook until tender and browned in spots, 4-6 minutes, stir occasionally.  Transfer cooked kale to a bowl.  Heat the remaining oil in the skillet and add the broccoli.  Cook the broccoli until tender and browned in spots, about 4-5 minutes, stir occasionally.  Transfer the broccoli to the bowl with the kale.  Heat the butter or margarine with the garlic and crushed red pepper in the skillet over medium heat until the butter is melted.  Cook until the garlic is light brown, 1-2 minutes, stir occasionally.  Drizzle the butter over the vegetables and sprinkle with salt and pepper.  Toss to combine. 

Recipe makes 12 servings