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Roasted Cauliflower with Apples, Cranberries & Sage

December 18, 2014
Story By: Mandy Kellogg Rye
Filed Under > Appetizers & Sides

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Roasted Cauliflower with Apples & Sage, Waiting On Martha

Over the past two weeks we’ve had the pleasure of sharing the recipes from our Woodland Wonderland Dinner with Rue Magazine, (a fruit filled ice ring, roasted sweet potatoes, wintery kale salad, braised short ribs, and sweet potato creme brûlée).  But like all good things, our dinner must come to an end. And what better way to end than with a side dish to put all other side dishes to shame.  Homespun Atlanta’s roasted cauliflower with apples, cranberries, and sage.  A spot on seasonal dish that as delicious as it is easy to make.  

So enjoy and here’s to hoping at least one of these dishes (if not all) will make it on to your table this holiday season.  Truly, MKR

*The Details:  Concept & Styling, Mandy Kellogg Rye of Waiting On Martha  ||  Roasted Cauliflower with Apples, Cranberries & Sage, Homespun Atlanta  ||  Photography, Rustic White   ||  Table, Crush Event Rentals  ||  Florals, Lindsay Coletta Designs  ||  Bowl, Juliska via Bloomingdales Lenox  ||  Gold Flatware, One Kings Lane  

 

Roasted Cauliflower with Apples, Cranberries & Sage
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Ingredients
  1. 1 head Cauliflower, cut into small florets
  2. 2 Apples, Large Dice
  3. ½ bunch Sage Leaves picked
  4. 1 cup Fresh Cranberries
  5. 3 T Butter, Melted
  6. Grapeseed Oil or Blend
  7. 2 T Sherry Vinegar
  8. Salt and Pepper
Instructions
  1. Preheat Oven to 425 F
  2. After cauliflower, apples, and cranberries are prepped, place in a large bowl. Toss with melted
  3. butter, grapeseed oil, and sherry vinegar. Season with salt and pepper.
  4. Place tossed veggies onto a baking sheet or roasting pan and roast for 15­-18 minutes until
  5. tender and golden brown.
  6. Place in a large bowl and serve.
Notes
  1. Pairs great with braised, roasted meats. Also could go well with Lamb.
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Classic Chicken Wings

A Classic Gameday Recipe Made With No Oil And Our New Favorite Gadget, The Air Fryer
February 7, 2016
Story By: Mandy Kellogg Rye
Filed Under > Appetizers & Sides

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Classic Chicken Wings

What will I be making to watch the big game today?  Well that’s a no-brainer: classic chicken wings. And this was what got me to finally got me to pull out and use my air fryer. And Loves, I. Am. OBSESSED.

To get all sciencey on you, the air fryer “uses patented heat circulation technology to fry your favorite foods to crispy, golden brown perfection – using little or no oil.”  Can you believe it?  Because I almost couldn’t either…I mean no oil!  Since our household is committed to watching our daily calorie intake with hopes of not giving up the food we really love, it was a serious “ahhhh!” moment when we discovered the power of the air fryer.  

Whenever I’m making classic chicken wings, I simply season them with my favorite mixed bag of algean sea salt spices and pepper.  Because everyone has a personal preference on how they like their wings (hot, sweet, sweet and spicy, plain, etc.), I like to serve the seasoned wings along with various dipping sauces.  This way everyone can enjoy wings their way! 

I definitely won’t be stopping with just wings, either.  I’m thinking onion rings, potato chips, tortilla chips, fish, chicken…and doughnuts!!!  I’ve gone ahead and ordered The Air Fryer cookbook to help me with a few more ideas, which I’ll hopefully be sharing with you all once they’re taste tested and approved.  Has anyone else gone crazy over their air fryer at home? Truly, MKR

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Photography, Rustic White

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Best Ever Vegetarian Chili Recipe

January 9, 2015
Story By: Mandy Kellogg Rye
Filed Under > Everyday Dinner

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Best Ever Vegetarian Chili Recipe, Waiting on MarthaBest Ever Vegetarian Chili Recipe, Waiting on MarthaBest Ever Vegetarian Chili Recipe, Waiting on MarthaBest Ever Vegetarian Chili Recipe, Waiting on Martha Best Ever Vegetarian Chili Recipe, Waiting on Martha

With arctic temperatures across the country and football about to take over our screens what better way to embrace all that January seems to be bringing than with a warm, cozy bowl (or two) of chili?  Using our trusty Le Creuset Dutch oven this one-pot, vegetarian chili recipe is full of robust flavors with plenty of heat sure to please even the least vegetable loving individual.  And might I suggest doubling the batch to either freeze for later or nosh on for days, because chili is one of those foods that seem to be even better the next day.  TGIF!  Truly, MKR

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AS PICTURED…Dutch Oven, Le Creuset in Truffle c/o  |  Soup Bowls, Le Creuset c/o  |  Ramekins, Le Creuset c/o  |  Napkins, Sur la Table  ||  Rose Gold Place Settings, West Elm (sold out, love this bronze version)

Best Ever Vegetarian Chili
Serves 6
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Prep Time
25 min
Cook Time
1 hr
Total Time
1 hr 25 min
Prep Time
25 min
Cook Time
1 hr
Total Time
1 hr 25 min
Ingredients
  1. 1 green bell pepper
  2. 1 red bell pepper
  3. 1 small/medium white
  4. 4-6 chopped garlic gloves
  5. 1 1/2 cup corn (I use fresh, but frozen will work)
  6. 4 tablespoons olive oil
  7. 2 (15-ounce) can no-salt-added chopped tomatoes
  8. 1 (15-ounce) can navy beans, rinsed and drained
  9. 1 (15-ounce) can cannellini beans, rinsed and drained
  10. 1 (15-ounce) can red kidney or chili beans, rinsed and drained
  11. 2 1/2 cups organic vegetable broth
  12. 2-3 cups faux ground beef (I use Quorn frozen ground beef 1 bag, if you wanted to make this non vegetarian simply brown a pound of grown beef to be used.
  13. 2 teaspoons ground cumin
  14. 1 teaspoon crushed red pepper (if you like it spicer use more)
  15. 1 teaspoon chili or taco seasoning
  16. 1 teaspoon smoked paprika
  17. 1 teaspoon salt
  18. Green onions, cilantro, cheese, and sour cream for garnish (optional)
Instructions
  1. Add oil to a Dutch oven on medium-low heat.
  2. Add garlic and onion; cook 5-8 minutes, stirring occasionally.
  3. Add bell peppers, cumin, salt, crushed red pepper, chili seasoning, and smoked paprika; cook 2 minutes, stirring frequently.
  4. Add broth and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally.
  5. Add beans, corn, and faux ground beef; simmer 25 minutes stirring occasionally.
  6. Spoon into a bowl and garnish with green onions, cilantro, and sour cream (for vegans Toffutti sour cream is preferred)
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*This story was in collaboration with Le Creuset, a brand Waiting On Martha loves and adores.  Opinions and recipe are 100% my own.  |  All images original to Waiting On Martha.

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