BOB'S KITCHEN 16TH NOV

Monday 11/16/09 time 4:31 AM - Lisa BOB

Each week BOB will suggest a few meals that you could make from your beautiful BOB box... the box is so fresh and lovely and this week - I think it will be salads galore!! On your doorstep this week was a gorgeous red oak and baby cos, cucumber, cherry toms, along with broccolli, pumpkin, cauli, beetroot. (you know that it's organic when you find a snail - there was one just crawling on my lettuce!). Fruit includes oranges, baby apples and a mouth-watering mango.

So here are a few ideas from ….BOB’S KITCHEN on what you can do with your bounty!

• Green salad with a beautiful orange salad dressing (see recipe below) and grilled chicken breast. (you can also use this dressing on your broccolli) Or put cold broccolli in your salad.

• Roast your beetroot, pumpkin with some garlic cloves and olive oil- you could also add cherry toms at the end to warm), serve scattered over some red oak with some roasted pine nuts, fetta or goats cheese! Also pine nuts would be a nice touch yum!!

• Balsamic and Parmesan Roasted Cauliflower (see recipe below)

• Mango yogurt, slice up your mango add some lovely fresh yogurt and a drizzle of organic honey.

Balsamic and Parmesan Roasted Cauliflower (taken from a G. Ramsey recipe)

1/2 Cauliflower head, 1 tablespoons extra-virgin olive oil, 1/2 teaspoon dried marjoram, 1/4 teaspoon salt, Freshly ground pepper to taste, 1-2 tablespoons balsamic vinegar & 1/2 cup finely shredded Parmesan cheese

Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

Orange Dressing

1 large orange , Oil (olive oil works well, but any salad oil, such as grape or walnut, could be used) , Red wine vinegar , Clear honey Black pepper , Mustard powder

Optional: dried herbs (basil, rosemary or mint will both give a pleasant flavour), or cumin seeds.

Slice the orange in half and squeeze the juice into a jug. Pour in approximately the same amount of oil. Mix briskly with a fork. Add a splash of red wine vinegar and a teaspoon of honey. Whisk again. Add black pepper as you like, and add a pinch of mustard powder. Sprinkle over a pinch of dried herbs or cumin seeds, if liked.

Pour into an empty (clean!) jar or a plastic bottle, screw the lid on tight, and shake until the dressing turns cloudy. If you have no jar or bottle handy, then you can whisk the dressing with a fork.

Spoon the dressing over your salad and toss lightly to coat the leaves. You can keep the rest for next time, stored in the fridge in a screw top jar or a bottle in the fridge. It will separate over time, so shake before each use.