Meal Type: Dinner

Indian-spiced Cauliflower Soup

nowy white and crunchy, organic cauliflower is a beautiful, healthy vegetable that’s just bursting with delicious possibilities. Here we’ve simmered it in a vegetable broth seasoned with aromatic subcontinent spices to create a delightfully warming and versatile soup that’s perfect for a winter meal.

Change it up by puréeing it smooth for a dinner party or stirring in some baby spinach for a hearty family supper, and watch it nestle nicely into your seasonal recipe rotation. You’ll never take cauliflower for granted again.

Carmelized Onion and Wilted Greens & Goat Cheese Toast

Tomato Soup with Cheesy Cauliflower Float

A lot of tomato soups require peeling and seeding tomatoes. This recipe skips those steps because, heck, that’s what the blender is for. Tip: Pressed for time? Skip making the soup and serve Pacific Foods Organic Tomato Soup or Tomato and Red Pepper Soup with the cauliflower floats instead.

BEET CAULIFLOWER SOUP

Be still our hearts! The sweetness of beets and the silkiness of cooked cauliflower make this extraordinary soup a palate pleaser. Dotting the soup with easy-to-make creme fraiche hearts will bring at least a little smile to their lips,

Backed Broccoli Cauliflower Veggie Tots and Creamy Chive Dip

Get your kids in the kitchen with these broccoli cauliflower tots from Sophia DeSantis of Veggies Don’t Bite. They are super simple, easy to put together and have few ingredients!

Sweet & Spicy Roasted Cauliflower with Tahini Beet Dressing

This is cauliflower with a definite kick! We all love roasted cauliflower (don’t we?), but this recipe elevates that roast with sweet and spicy fireworks and laces it with a gorgeous pink drizzle to cool the mouth and dress up the dish. If you’re not up for the heat, dial back the sriracha.

Creamed Spinach

Cauliflower Gratin

Linguine with Spinach, Summer Squash and Mozzarella

form a tasty medley for a quick pasta dinner.

Finished with a zesty gremolata and plenty of Parmesan cheese, it’s a delicious vegetarian meal with tons of summertime flavor.

Pasta Salad with Peas, Feta and Basil

Dressed simply with a good fruity olive oil and fresh lemon juice, this light, colorful pasta salad makes a delicious light lunch or side dish. Make it a complete meal by adding your favorite protein, like some grilled chicken, chunks of roast turkey, cooked shrimp, strips of leftover steak or even grilled tofu

Spinach and Eggplant No-Noodle Lasagna

Nobody will miss the noodles in this delicious layering of sliced eggplant, marinara and spinach combined with creamy ricotta cheese. It’s hearty enough to be an entrée, but it also makes a terrific side dish served with roast beef, pork, poultry or fish. For variety, you can substitute any tomato-based pasta sauce for the marinara.

Organic Arugula and Roasted Beet Salad with Walnuts and Feta Cheese

This salad showcases the vibrant colors and concentrated earthy sweetness of roasted beets together with fresh organic baby greens and the delightful contrasts of fruit, cheese and nuts — a combination sure to leave you wanting more!

Here on the Central Coast of California, we’re lucky to have perfect conditions for baby beets to thrive year-round; but don’t worry if you can’t find baby beets, larger ones will do just fine.

Blood oranges are spectacular in this salad, but if they’re not available, don’t hesitate to make it with any oranges you like. The sweet acidity of the oranges sets up a delicious contrast with smooth white feta and crunchy nuts. This recipe is flexible enough to make great use of what you have on hand; fresh goat cheese works as nicely as the feta, and you can easily substitute organic spring mix for the organic arugula.