Mid-March to early-April is a big celebratory time for the Berardi/Allaways—four birthdays, one anniversary.  We are making do cooking-WISE with what we have on hand. Case in point—the “fried Italian cauliflower” became “fried Italian broccoli” for dinner tonight.  It’s one of my favorite recipes from the FoodWISE book—resilient in terms of brassica substitutions. The secret: plenty of cumin.



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