
Our Favorite Catering Recipes
Spring Has Sprung ... and we want to share that with you! Check back regularly as we post our favorite recipes!
Roasted Cauliflower + Halloumi Cheese
4 servings | 15 Mins Active Time | 40 Mins. Total Time 1
- 250 g Halloumi Cheese
- Medium head of cauliflower
- 3-4 T Olive Oil, Divided
- 1 T Fresh lemon juice
- 2 T Fresh Basil, chopped
- Salt & Pepper
Preheat the oven to 200C/400F degrees.
Cut Cauliflower into medium sized florets and toss the cauliflower with 2 T oil and salt and pepper. Place the cauliflower on a baking tray lined with parchment paper. Roast for 20 - 30 minutes until golden, turning over half way through.
Stove top option | Heat the 1-2tablespoon of olive oil in a frying pan. Fry the halloumi on a medium heat, turning over when golden, until all sides are cooked. Grill Option | Brush halloumi generously on both sides. Grill over medium heat until golden, turning over half way through.
Place the roasted cauliflower and halloumi on a plate. Drizzle lemon juice over the top, Salt and Pepper as desired. Sprinkle basil over the top.
CHARRED SPRING ONION COUSCOUS
- 1 Bunch green onions (8-10), trimmed
- 1 T Butter
- 1.5 Cups Israeli couscous
- 2 Cups water
- 1/2 t. salt
- 1/3 Cup toasted hazelnuts, coarsely chopped
- 2 T Flat leaf parsley, coarsely chopped
- 1 t. orange zest
- Coarsely ground black pepper
- Heat a greased grill pan over medium high heat. Add green onions and cook 5 minutes or until lightly charred on each side.
- In a large saucepan heat butter over medium hear. add couscous and cook 3 minutes until lightly toasted, stirring constantly.
- Add water and salt to saucepan. Bring to boil, reduce heat. cover and simmer 8 minutes or until tender.
- Fold in charred green onions, hazelnuts, parsley and orange zest. Top with pepper
- EAT !!!
Makes 3 Cups
Asparagus - Gremolata Pasta Salad
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup chopped fresh basil
- 2 T. lemon zest
- 6 cloves garlic, minced
- 8 oz. dried campanelle or gemelli pasta or any pasta!
- 8 oz. fresh asparagus, cut into bit sized pieces
- 2 T. extra virgin olive oil
- 1 T. white balsamic vinegar
- 1/4 t. salt
- 1/4 t. coarsely ground pepper
- 1 cup red and/or yellow tomatoes
- 1 cup fresh mozzarella (bocconcini)
- For gremolata, in a small bowl, toss basil, lemon zest, parsley and garlic.
- Cook pasta and add asparagus for the last 3 minutes of cooking time.
- Drain in colander and run cold water over pasta and asparagus. Drain well.
- In a large bowl whisk together oil, vinegar, salt and pepper. Shake in a jar if you also need exercise!
- Add all and toss well.
- Serve immediately.....
- Or it can be chilled for 24 hours but ir your family is like mine, expect half to be gone!
Makes 6 Cups