There’s an App for that. And we don’t mean the kind you download to your phone. We’re talking appetizers, yummy apps you can savor at the pool or bring to a potluck picnic.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.”
For more recipes from Elite Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Sweet ‘n Spicy Cauliflower
Ingredients
- 1 cauliflower head separated to florets
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon oregano
- 1 teaspoon paprika
- 1/2 teaspoon spicy paprika or 1/4 teaspoon chili powder
- 3 Tablespoons olive oil
- Scallions for garnish chopped
Sauce:
- 1 spoonful each of tahini, honey and Sriracha hot sauce (hot sauce can be substituted by pesto sauce.) If using raw tahini from a jar, add one spoonful of raw tahini and same amount of water.
Instructions
- Place the florets in a large bowl and sprinkle the seasoning evenly all over.
- Toss the florets and seasoning until they are evenly distributed.
- Transfer to a cookie sheet lined with parchment paper and bake at 425° for 30 minutes.
- In the meantime, mix the sauce well.
- Transfer the cauliflower to a serving bowl, drizzle the sauce, sprinkle scallions and finish with more sauce.
You can bake these no-flour, no-white sugar blueberry muffins from Elite Jakob in a regular muffin tin or as bite-size mini muffins.
Dara Bunjon talks with culinary content creator, food stylist and photographer Kristen Hess, host of The Artful Gourmet podcast.
When the Jews were exiled during the Spanish Inquisition, they fled far and wide, bringing their love of eggplant with them.
The ban on American booze, which came in response to the the Trump administration's tariffs against Canada, has “created a meaningful opening” for other kosher holiday wines.