T’is the season to live in wonder and hopefully experience the grounding effect of loving and being loved. It is a time when the hope of a child with their wish list sends us scrambling and the over-indulgence of family members can send you to the brink. However, for me in those wide eyes lives the anticipation of a moment – an un-jaded yearning of dreams to be fulfilled.
I don’t want to ever lose that innocent belief that all things are possible, and it is part magic part paternal elfing that makes it happen. Every spring when the first verdant tips of asparagus pierce the newly re-awakened earth I re-chant the mantra, I do believe, I do believe. The custodial guardianship of the earth by the many farmers I have come to know allows me to have faith in the amazing.
I am all-thumbs when it comes to bringing the corners of wrapping paper to a point to seal in a gift. Following the mysterious and wondrous arrival of winter’s first blood orange; spring’s alien-like fiddleheads; summer’s luscious everything, and autumn’s tough-skins within me speaks the understanding of a judicious dusting of a spice or a rough chop of an herb as an instinctual flourish for nature’s gifts.
So, may the time of year when the land is at its stillest not lose sight of the gifts that are bound to come as we frolic in the joy of now.
Roasted Cauliflower with Zatar and Lemon – yields 6 servings
3-tablespoons olive oil
1 medium red onion – sliced into strips
5 large garlic cloves – peeled and cut in half
2 heads cauliflower (approx. 1-1/2 pounds)
Zest of one lemon
1 scallions – sliced
2-tablespoon zatar spice mix
Salt and freshly ground pepper to taste
1/4-cup lemon juice
Pre-heat the oven to 350-degrees.
Cut the cauliflower into florettes, and toss with the oil, onion and garlic, lemon zest, zatar, salt and pepper.
Lay cauliflower mixture onto a baking tray, and place in the oven. Cook the cauliflower for 30 minutes. Toss with lemon and serve warm.
1-tablespoon ground cumin seed
2-tablespoons sesame seeds
1-tablespoon dried mint
2-teaspoons dried thyme rubbed
1-teaspoon dried oregano rubbed
1/2-teaspoon ground fennel seed
1/4 teaspoon ground black pepper