Grilled Cauliflower Steaks with Brown Butter, Crispy Prosciutto and Sage

Grilled Cauliflower Steaks with Brown Butter, Crispy Prosciutto and Sage

A delicious dish that’s easy enough to prepare on a busy weeknight and elegant enough to serve to guests.

Grilled Cauliflower Steaks with Brown Butter, Crispy Prosciutto and Sage

Brown butter sauce is probably the easiest, most flavourful sauce you can make. Melted over medium low heat, the butter transforms into a rich and delicate nutty sauce. A little goes a long way. 
Each head of cauliflower will give 2-3 “steaks,” depending upon the side of the head of cauliflower.
Once you cut the steaks you'll find you have a handful of leftover florets from the side of the head of cauliflower. Save them for another recipe or just cook them on the grill with the steaks.
This recipe works as a main dish for 4 people or a side for 6 with leftovers.
Make this dish vegetarian by omitting the prosciutto and adding chopped toasted hazelnuts.

Ingredients

  • 2 heads cauliflower
  • 4 tbsp olive oil
  • 4 tbsp fresh sage coarsely chopped
  • 8 slices prosciutto diced
  • 2/3 cup butter
  • salt and pepper to taste

Instructions

  • Remove the outer leaves from each cauliflower head. Resting the cauliflower on the bottom stem, use a large, sharp knife to trim away the sides, then cut each remaining head into 3 "steaks." 
  • Melt the butter in a medium saucepan set over low-medium heat. When the butter begins to get just slightly bubbly, add the chopped prosciutto. Stir for 1-2 minutes. Add the chopped sage to the butter and continue stirring and cooking the mixture for 1 to 2 additional minutes, until the butter has turned very light brown and has a rich, nutty aroma. Keep warm.
  • Heat grill to medium (about 350 degrees F). Brush one side of each cauliflower steak with olive oil and sprinkle with salt and pepper. Place the oiled side down on the hot grill, then brush the tops of the steaks with the olive oil and add more salt and pepper. Cover the grill and let cook for 5 to 6 minutes, until the bottom is beginning to char. Flip the cauliflower, then re-cover the grill and cook 5 additional minutes, until the cauliflower is tender. Remove from the grill and place on a large platter. Spoon sauce over top of cauliflower and serve immediately.
Grilled Pork Chops with Cherry-Balsamic Sauce

Grilled Pork Chops with Cherry-Balsamic Sauce

This pork chop recipe is easy enough for a weeknight meal and elegant enough for a dinner party. The sauce is delicious – a zesty demi-glace with the added tartness of cherries and sweetness of balsamic glaze.

Demi-glace is a rich brown sauce that’s that is used frequently in French cooking. It’s fairly labour intensive so I never make my own from scratch. Fortunately many butchers make their own version (you can normally find it in their freezer section). I always keep a few in portions of Demi-glace in my freezer to add additional flavour to stews and soups and to serve with Sunday roast.

Grilled Pork Chops with Cherry Balsamic Sauce

A perfect recipe for barbecue season. I like to serve this with cauliflower mash and assorted veggies. Mashed garlic potatoes would be great too!
Resting time10 minutes
Total Time30 minutes
Servings: 4

Ingredients

  • 1 tbsp olive oil
  • 1 medium shallot diced
  • 1 1/2 cups demi-glace
  • 3/4 cup cherries (fresh or canned) pitted and halved
  • 3 tbsp balsamic glaze
  • 4 pork loin chops (bone-in)

Instructions

  • Bring pork chops to room temperature. Season on both sides with salt and pepper. 
  • Heat one side of a charcoal or gas grill and place the chops over the hottest part of the grill until well seared on both sides, about 3 or 4 minutes per side. Move them to the cool part of the grill, cover and cook until done. The amount of time will vary depending on the heat of the grill and the thickness of the chops. The pork is done when it’s just firm to the touch and when an instant-read thermometer registers 135 degrees in the thickest part of the chop. Transfer them to a platter, cover loosely with aluminum foil and let them rest while you make the sauce.
  • Heat oil in medium saucepan. Add shallots and sauté for a couple of minutes. Add cherries and demi-glace and bring to a light boil. Reduce to simmer and add balsamic glaze. Simmer for 2 minutes.
  • Add pork chop to each plate, spoon a generous amount of sauce onto each pork chop. Enjoy! 

 

Turkey Burgers with Honeyed Apples and Brie

Turkey Burgers with Honeyed Apples and Brie

This recipe is a new favourite in our house. Skip the bun and try these savory grilled turkey burgers topped with creamy brie and apples sautéed in butter, honey and fresh sage.

 

Course: Main Course
Servings: 4 burgers
Author: Julianne De Witt

Ingredients

  • 1 lb ground turkey
  • 2 tbsp bread crumbs optional
  • 2 egg whites
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 apples, i.e. gala or honeycrisp peeled, cored and sliced into 1 cm pieces
  • 2 tbsp butter
  • 2 tbsp honey
  • 1 tbsp fresh sage leaves finely chopped
  • 8 leaves red leaf lettuce or your favourite lettuce
  • 8 oz brie cut into 12 slices
  • balsamic glaze for drizzling
  • 8 red onion slices

Instructions

  • Add turkey, breadcrumbs, egg whites, salt and pepper to a large bowl. Mix together and form into 4 patties.
  • Grill patties over medium heat until they reach an internal temperature of 180 degrees F (85 degrees C).
  • Melt butter in a saucepan, add apples and sauté for a couple of minutes. Add honey and sage and continue sautéing until apples are soft.
  • Assemble 4 plates, placing 2 lettuce leaves on each plate. Add turkey burger and top with brie slices, apples and red onion rings. Drizzle balsamic glaze over the top and enjoy!
Blueberry Hemp Smoothie Bowl

Blueberry Hemp Smoothie Bowl

Smoothie Bowls are my favourite go-to for breakfast. They are satisfying and nutrient dense and there are so many different flavour combinations you can change it up every day and never get bored. The best part of the smoothie bowl is the toppings! I always keep a selection of nuts, seeds and dried fruits in my pantry. In this recipe, I’ve added hemp seeds for protein although you could replace this with a scoop of your favourite protein powder. The addition of avocado not only adds healthy fats but also gives the smoothie a rich, velvety texture. I add collagen to all my smoothies to support heart and bone health (and I swear it’s made my wrinkles less noticeable too!).

 

Blueberry Hemp Seed Smoothie Bowl


Prep Time4 minutes
Course: Breakfast
Servings: 1

Ingredients

  • 3/4 cup frozen blueberries
  • 1/4 cup avocado
  • 1/2 cup fresh spinach
  • 3 tbsp hemp seeds
  • 1 tbsp almond butter
  • 1 tbsp collagen powder
  • 1 1/2 cups unsweetened almond milk
  • 1 tbsp raw honey
  • assorted fruits, seeds, etc. for topping

Instructions

  • Blend together the first 8 ingredients
  • Top with – chia seeds, almonds, coconut, fresh fruit (whatever you have on hand – I’ve even been known to add stevia chocolate chips!) Enjoy
Buttery Savoy Cabbage and Kohlrabi

Buttery Savoy Cabbage and Kohlrabi

A delicious and simple to prepare side dish that goes well with roast chicken or beef. Savoy cabbage is packed with nutrients and supports gut health. Kohlrabi adds a delicately crisp texture to the dish.

Savoy Cabbage & Kohlrabi


Servings: 4

Ingredients

  • 1 head savoy cabbage cored and sliced
  • 2 bulbs kholrabi peeled and cut into matchsticks
  • 3 cloves of garlic minced
  • 4 tbsp butter
  • 6 tbsp water
  • salt and pepper to taste

Instructions

  • Melt butter in large frying pan or wok over medium heat
  • Add cabbage, kholrabi, garlic and water and stir to combine
  • Reduce heat to low and cover, stirring occasionally until water is absorbed and cabbage and kohlrabi and crisp but tender
  • Remove from heat and season with salt and pepper to taste
  • Enjoy!