Cauliflower Fougasse and Stuffed Napa Cabbage

Meal 1: Fougasse of Cauliflower, Roasted Red Pepper, and Chevre, Summercrisp and Frissee Salad, Giardiniera.

·     Warm the fougasse on a cookie sheet in the oven at 350° for 10 -15 minutes to just warm through and crisp up a little bit.

·     The Giardiniera is a live, fermented pickle.  Serve it chilled.  Reserve the brine to use in a salad dressing, or drink as a probiotic or simply discard.   I prefer this pickle fiery, but this batch is mild.  Add red pepper flakes if you like it hot too.

·     Dress the salad.

Meal 2: Stuffed Napa Cabbage, Stir-Fried Cauliflower "Rice", Cucumber and Tofu Salad  

·        Warm the cabbage slightly in a microwave first.  Add a drop of water to the dish to expedite the process.  Finish by warming at 325° for 10 - 20 minutes, depending on share size, in the oven.  Alternately you could warm these in a steamer for 5-8 minutes.

·        Heat some oil in a saute pan until very hot.  Add the shredded vegetables and stir fry for a couple of minutes.  The cauliflower pieces should brown a bit and cook through.  2-4 minutes should do it.  Larger shares might want to break the task into two batches to get a good hot stir fry on the vegetables.  Season with a little salt or soy sauce.  Garnish with a little extra sesame oil if you have it.

·        Serve the cuke salad at room temp.