Fall Vegetables
November 8, 2014, 12:31 am
Filed under: Uncategorized

On Monday, our 15 year old got on a school bus and went to Washington DC and Williamsburg for a week. Shortly after (like maybe 5 minutes), Himself and I got in his truck and went to the north Georgia mountains for 3 days.


After spending a couple of days and more than a couple of dollars on an assortment of antique and vintage items, we went through Atlanta, and spent a couple of hours at My Happy Place, where I threw many items of fresh produce and all sorts of spices and dried beans and this strange sugar that resembles cat litter, complete with suspicious chunks. It is delicious in oatmeal.

While there, we ate at their amazing cafeteria, which can always be depended on for ideas. This time, it was a casserole made of broccoli, cauliflower, and spinach. The sauce was white and tangy and it had buttery crumbs on top. It was delicious and Himself says the gustatory spectrometer in my mouth was pinging (it makes noises like OOOOH and MMMMM and other sounds probably less ladylike), and I decided it would be delicious for Thanksgiving Dinner. Naturally, the cafe there never has a cookbook or anything like that.

So, for dinner tonight I tried to knock it off…and pretty much nailed it. Here it is (they called it Broccoli Cauliflower Casserole, but it had spinach in it as well, and something oniony without being onions. I decided they were leeks)

Ingredients for the casserole

2 broccoli crowns, cut into floeuetters…fleurettes…y’know…little pieces

1 small cauliflower, also little pieces

2 small leeks, white and light green parts, sliced thin

1 big bunch spinach, washed and stems removed….oh just whack them off, Don’t be prissy about it.


Boil a big pot of water, and blanch all that except the spinach for 3 minutes. Scoop it out and drain.


Drop the spinach in the hot water for about 30 seconds until it wilts. Scoop it out and put all the vegs in a big bowl. Set aside.


Make the sauce:

1/4 cup butter

1/4 cup flour

1-1/2 cups milk

4 oz plain goat cheese

salt and pepper to taste

Melt the butter in a saucepan. Add the flour and stir until it’s foamy and starts to smell toasty.


Add the milk and stir until it starts to thicken. Add the goat cheese, stir until it’s all creamy and wonderful. Salt and pepper to taste.


Pour all this over the vegs and mix well.


Pour this into a greased casserole dish, bake at 375F for 30 minutes.

Melt 2 tablespoons of butter. Pour into 1 cup of bread crumbs (Panko, or whatever bread crumbs, Cracker crumbs I guess…) and mix well. Put on top of the casserole and bake for another 15 minutes until the top is toasty brown.


Himself is a lover of Brussels sprouts. I was not a fan until we had these at a restaurant a couple of years ago. Now I am a fan. The DFM has fresh ones that are lovely and crisp.

Roasted Brussels Sprouts

A bunch of brussels sprouts…maybe 2 pounds. i don’t know…however many you need to feed however many people are eating them. Cut them in half longways and put them in a bowl.


Mix together 1 part balsamic vinegar and 2 parts olive oil. Add a pinch of salt and some ground pepper. I put this in a pint jar and shake the heck out of it.


Pour this all over the sprouts and toss well so they’re all coated.


Put in a pie pan, or on a cookie sheet and roast at 375F for about 30 minutes,


until brown and crisp on the outside and cooked inside.


Also…winter squash. Who doesn’t love them?

Acorn Squash

per squash:

Cut it in half longways. Scoop out the seeds and stringy stuff. In the little cup left in the middle, put 1 tablespoon of butter and one tablespoon of dark brown sugar (or honey, or sorghum syrup). Sprinkle on a pinch each of salt, ground cinnamon, and ground ginger.


Bake at 375F for a out 45 minutes, until soft.


Yum, y’all. No meat necessary, but this is probably what’s going to go with a smoked turkey (ginger, honey and orange glaze…recipe later) and cranberry chutney (ditto). And dressing.


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