Check out these beautiful cherry tomatoes I got from Promised Land Natural Farm at the Lower Makefield Farmers Market this week. Sweet and luscious, I could pop them in my mouth like candy (which I did with a few) ... but I also used some to make spaghetti pasta with shrimp, fresh garlic and leeks (also from Promised Land) and olives.  I roasted the leeks and garlic for a bit first, then mixed them with the tomatoes, olives and shrimp in the roasting pan and put back in the oven for a few minutes. With just a squeeze of lemon juice and some salt and lemon pepper seasoning what a simple, tasty way to end summer, nicely paired with a light, citrusy Spanish white - Lime Leaf Verdejo.
The rest I incorporated into a roasted cauliflower salad. I also got the cauliflower at this week's farmer's market - from Shady Brook Farms. It was gorgeous - snowy white, huge and no dark spots like those from the grocery store - so fresh. If you have never tried roasted cauliflower, you need to ... it is delicious! Like with other vegetables, the roasting carmelizes the cauliflower, giving it a slightly sweet, nutty taste. I broke it into small florets and placed on a foil-lined roasting pan, drizzled with a little olive oil, some crushed garlic and salt and pepper and baked in a 425F oven. It browns after about 20 min., so at this point I took it out, let it cool and then added the halved tomatoes and some peas, along with a sprinkle of chopped fresh chives, lemon pepper and a mustardy-lemon yogurt dressing (mustard, lemon juice, plain yogurt and a pinch of sugar). A yummy melding of late summer/early autumn flavors. Tip: this cauliflower was so huge that I had plenty left over, which I steamed and then pureed. Once cool, I spooned it into ice cube trays to freeze and use later in soups, stews, mac and cheese, stuffed shells, mashed potatoes. The neutral color mixes well with all these things,  providing an extra nutritional boost for kids!