No, I haven’t tried it yet, but maybe I will. I don’t get into roasted broccoli though. I would sub cauliflower.
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htps://smittenkitchen.com/2016/09/indian-spiced-cauliflower-soup/
Having a few friends over this raining, cold night. We will be having this cauliflower soup for dinner, followed by a game in front of a roaring gas fireplace. This is my first recipe contribution for COTQ. It was easy to put together and pretty healthy. TBD if it will fall in the make again catagory. Serving with a salad, TJ’s samosas and Naan alongside.
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As I’m sure I’ve posted here ad nauseum, I’m a huge fan of the original SK pizza beans. The “new” version on the website adds sausage and swaps in chickpeas (which my kids prefer anyway).
Made it this week and it was a bigger hit than even the original. I used faux meat for the sausage and spinach instead of kale (since that’s what I had on hand). Since the faux meat isn’t flavored like sausage would be, I added some fennel, extra garlic, and basil. The husband and kiddos had it over pasta; I preferred it straight. Quick, delicious, and even the 3 year old had seconds (win!).
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Hmm, with your mods this recipe might work for us, cutting way back on the cheese. 
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Come on over and nominate for the next quarter!
I made these bran muffins to use up some things, and they were so much better than expected. Notes: used yogurt, white whole wheat flour and subbed half the butter for applesauce. Added raisins. Nice little snack with tea! Will definitely make these again!
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CHERRY BROWN BUTTER BARS
Wow, these were really good. I forgot to take a photo, but mine looked very much like Deb’s photo. These bars have a buttery cookie base topped with a delicious brown butter filling. I was having some friends over for lunch and wanted an easy dessert I could make with sweet cherries that I had just bought at the farmer’s market. I went to the SK website to search as I’ve had really great success with Deb’s desserts. These were a real hit; people asked for the recipe. I used sweet cherries but I’d like to try them with tart cherries.
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EASY DROP BERRY SHORTCAKES
Several times I have made the Smitten Kitchen strawberry shortcake recipe that is based on a recipe by Claudia Fleming. That recipe uses hard-boiled egg yolks and the shortcakes are really outstanding.
This time I decided I wanted to try her easier and quicker recipe. I made them even more quickly by mixing the dry ingredients with the butter in the food processor. I also just used whipped cream from a squirt can for the filling.
I baked one and froze the shaped dough for the other 5. The frozen shortcakes baked up fine (I baked the frozen dough about 3 minutes longer).
These were very satisfying (but not as good as the Claudia Fleming version which she references in the headnote of this recipe).
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I did the charred/fresh sugar snap peas over burrata last week and. . . not worth writing home about. 2 decent meals but nothing that I’d want to make again. I’d say pass on it.
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I’ve made these with raspberries, and they were phenomenal…
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I think I’d like them even more with raspberries (but they were pretty delicious with cherries).
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How do you think these would be with frozen cherries?
I’m not sure. Maybe one of the more experienced bakers would know. I’ve had mixed results on other baked goods with frozen fruit (e.g., fruit too wet making cake soggy) and I haven’t figured out how to solve this problem.
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Thank you both so much!
BEACH BEAN SALAD (online)
This worked okay, but I think I screwed up by overcooking the beans (they would have been perfect for soup or refried beans…) and adding too much radicchio. Oh well. It’s healthy and tastes good, and makes for a nice quick summer lunch for the week. I used a jar of roasted peppers and added some shredded Italian cheese for serving.
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