Here’s a great recipe to make ahead and have ready in the fridge for hot days when we might not feel like cooking.
Step 1: Roast on a sheet pan–a small head of cauliflower, diced, with sliced onions, a can of chickpeas, a drizzle of olive oil, some curry powder if desired, lemon juice, and salt.
Step 2: While the cauliflower is roasting, cook up a couple of cups of brown rice, quinoa or bulgur wheat etc.
Step 3: Make the lemony-garlic dressing: 1 cup plain yogurt
1/4 tahini
2 garlic scapes or cloves of garlic
lemon juice and salt to taste
Blend all with immersion blender, set aside (I make a double batch of the dressing to have more on hand for salad greens)
Step 4: Chop 4-5 fresh chard leaves and stalks, a few salad turnip roots, parsley and cilantro if you like
Step 5: Combine the roasted vegetables with the cooked grain, the sauce, and the fresh vegetable and herbs, mix. Keeps well for up to five days covered in the fridge.