CSA members, Newsletters, Recipe

Romanesco and Golden Beet Rotîs (or Pasta!)

  • Servings: 2
  • Difficulty: easy
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  • 1 romanesco head
  • Thyme
  • ½ cup hazelnuts
  • 2-3 golden beets, sliced thin (1/8-1/4 inch)
  • 3 TBSP butter
  • ¼ cup breadcrumbs
  • 1 tbsp balsamic vinegar
  • 1 lemon
  • 1 tbsp olive oil
  • Salt and pepper


  1. Slice the beets and break the romanesco into small (1-inch) size pieces.
  2. Add veggies, bread crumbs and toss together. Spread out over a baking sheet.
  3. Bake together at 350-degrees for ~30 minutes, or until “al dente”. Be sure to toss half way though.
  4. While the veggies are roasting, finely chop the thyme, zest the lemon, and add into mixing bowl with oil, lemon juice, vinegar and sesame seeds. Whisk together.
  5. Roast hazelnuts in skillet or separate baking sheet until lightly toasted. Set aside until the end.
  6. Once the veggies are done, plate up and top with dressing, hazelnuts and salt and pepper to taste.


  1. Mix with a pasta (hint: roasted beet pasta should pair nicely!)
  2. Turn your beets into pasta with a spiralizer and toss with the romanesco.
CSA members, Recipe

Romanesco and Broccoli Bake

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Recipe of the week, July 5: Romanesco and Broccoli Bake


  • 1 head of Romanesco and 1 broccoli , separated into florets
  • 1 cup sour cream
  • 1 cup shredded Cheddar cheese
  • 1/2 cup crushed corn flakes
  • 1/4 cup finely chopped green bell pepper
  • 1/4 cup finely chopped red bell pepper
  • 1 teaspoon salt
  • 1/4 cup grated Parmesan cheese
  • paprika (optional)


    1. Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart baking dish.
    2. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cauliflower, and steam until crisp-tender, about 5 minutes. Drain, and set aside.
    3. Combine sour cream, Cheddar cheese, corn flakes, bell peppers, and salt in a medium bowl. Stir in the cauliflower, and transfer to the prepared baking dish. Sprinkle Parmesan cheese and paprika over the top of the dish.
    4. Bake uncovered until heated through, 30 to 35 minutes.