100 ¼ cup servings

3 pounds chickpeas, soaked overnight in 2 gallons of water
2 onions
1 head of garlic
1 cup olive oil
salt and pepper, to taste
optional: 2 Tbsp. cumin
optional: ½ cup tahini

1. Boil the chickpeas, onions and garlic in the water reserved from soaking (using this water brings a fuller flavor). Cook until the beans are very soft, about 1 hour.
2. Strain, reserving some of the cooking liquid.
3. Process the bean mix in a food processor, incorporating the olive oil and thinning the mixture with the reserved cooking liquid as needed.
4. Season with cumin (optional), tahini (optional), salt and pepper.

4-6 servings

6 ounces chickpeas, soaked overnight in 1 quart of water
1 onion, sliced
1 clove of garlic, peeled
2 Tbsp. olive oil
salt and pepper, to taste
optional: ¼ Tbsp. cumin
optional: 2 tsp. tahini

1. Boil the chickpeas, onions and garlic in the water reserved from soaking (using this water brings a fuller flavor). Cook until the beans are very soft, about 1 hour.
2. Strain, reserving some of the cooking liquid.
3. Process the bean mix in a food processor, incorporating the olive oil and thinning the mixture with the reserved cooking liquid as needed.
4. Season with cumin (optional), tahini (optional), salt and pepper.

Source: Weston Nicoll, Chef-Owner of Café Shelburne

50 ½ cup servings

6 large heads of cauliflower
1 quart heavy cream
2 cups mascarpone
2 cups grated cheddar
a pinch of nutmeg
salt and pepper, to taste

1. Preheat the oven to 375 °F and bring a large pot of water to boil.
2. Separate the cauliflower into florets, removing the core and leaves.  
3. Blanch the cauliflower in a large pot of salted boiling water, leaving some crunch, about 3 minutes.  
4. Immediately submerge the cauliflower in ice water to stop the cooking.
5. Heat the cream to near boil, being careful not to boil over.
6. Add the mascarpone to the cream with a whisk and cook over medium-low heat about 5 minutes, until slightly reduced.
7. Add  the cheddar to the cream mixture, whisking constantly, and season with salt, white pepper and nutmeg.
8. Add the cauliflower and fully incorporate.
9. Spread the gratin mix in a baking dish large enough to accommodate all the florets in a single layer.  
10. Place the gratin dish on a sheet pan and bake about 20 minutes, until bubbling and nicely browned.

4-6 servings

1 medium head of cauliflower
2 cups heavy cream
½ cup mascarpone
1 cup grated cheddar
a pinch of nutmeg
salt and pepper, to taste

1. Preheat the oven to 375 °F and bring a large pot of water to boil.
2. Separate the cauliflower into florets, removing the core and leaves.  
3. Blanch the cauliflower in a large pot of salted boiling water, leaving some crunch, about 3 minutes.  
4. Immediately submerge the cauliflower in ice water to stop the cooking.
5. Heat the cream to near boil, being careful not to boil over.
6. Add the mascarpone to the cream with a whisk and cook over medium-low heat about 5 minutes, until slightly reduced.
7. Add  the cheddar to the cream mixture, whisking constantly, and season with salt, white pepper and nutmeg.
8. Add the cauliflower and fully incorporate.
9. Spread the gratin mix in a baking dish large enough to accommodate all the florets in a single layer.  
10. Place the gratin dish on a sheet pan and bake about 20 minutes, until bubbling and nicely browned.

Source: Weston Nicoll, Chef-Owner of Café Shelburne

50 1 cup servings

6 large heads of broccoli
6 medium white onions
8 potatoes
1 ½ gallons vegetable stock, or water
a pinch of cumin
half a fresh-squeezed lemon
salt and pepper, to taste
optional: 5 cups grated cheddar as garnish

1. Blanch the broccoli in heavily salted water and shock in ice water.  
2. Slice the onions very thin and cook down with salt and pepper.
3. Slice the potatoes and add to the onions. Cook briefly, about 5 minutes.
4. Cover with stock or water and cook until the potatoes are completely soft. Cool the soup base slightly.
5. Working in batches, purée the soup base with the broccoli in a blender.  
6. Season with salt, pepper and cumin. Cool quickly to avoid discoloration, or serve immediately.
7. Just before serving, add the lemon juice and adjust the seasoning.

4-6 servings

1 large head of broccoli
1 medium white onion
1 yukon potato
1 quart vegetable stock, or water
a pinch of cumin
1 Tbs. tahini
1 tsp. lemon juice
salt and pepper, to taste
optional: grated cheddar garnish

1. Blanch the broccoli in heavily salted water and shock in ice water.  
2. Slice the onions very thin and cook down with salt and pepper.
3. Slice the potatoes and add to the onions. Cook briefly, about 5 minutes.
4. Cover with stock or water and cook until the potatoes are completely soft. Cool the soup base slightly.
5. Working in batches, purée the soup base with the broccoli in a blender.  
6. Season with salt, pepper and cumin. Cool quickly to avoid discoloration, or serve immediately.
7. Just before serving, add the lemon juice and adjust the seasoning.

Source: Weston Nicoll, Chef-Owner of Café Shelburne

100 ¼ cup servings

4 heads broccoli and/or cauliflower
4 heads cabbage
2 cups sunflower seeds
1 ⅓ cups raisins
8 cloves garlic
salt and pepper, to taste

3 cups

¼ cup nonfat plain yogurt
1 ¼ cup lowfat buttermilk
½ cup mayonnaise
1 Tbsp. lemon juice
2 ½ tsp. dijon mustard
1 ¼ tsp. onion powder
¾ tsp. garlic powder
2 ½ Tbsp. finely chopped chives
salt and pepper, to taste

Source: GMFTS

3 cups

1 ½  cups olive oil
¾ cup balsamic vinegar
¾ cup maple syrup
1 tsp. salt and pepper

Source: GMFTS

1. Trim broccoli, then slice into small pieces.
2. Slice cabbage into strips; a mandolin could be helpful here.
3. Toss broccoli and cabbage with seeds and cranberries or raisins.
4. Press garlic and mix in.
5. Whisk together dressing ingredients and pour over the salad.
6. Add salt and pepper, to taste.

1. See two dressings recipes above: Yogurt Ranch or Maple Balsamic Vinaigrette.
2. Combine all ingredients in a mixing bowl.
3. Let chill for at least 30 minutes before serving.
4. For the maple balsamic vinaigrette, make sure it is well-shaken before adding it to the salad.

Source: Smitten Kitchen Blog, edited by GMFTS

4-6 servings

1 head broccoli or cauliflower
1 head cabbage
½ cup sunflower seeds
⅓ cup dried cranberries or raisins
2 cloves garlic
salt and pepper, to taste

~1 ½ cups

½ cup plus 2 Tbsp. nonfat plain yogurt
½ cup plus 2 Tbsp. lowfat buttermilk
¼ cup mayonnaise
1 ½ tsp. lemon juice
1 ¼ tsp. dijon mustard
½ tsp. onion powder
½ tsp. garlic powder
1 Tbsp. finely chopped chives
salt and pepper, to taste

Source: GMFTS

¾ cup

½ cup olive oil
2 Tbsp. balsamic vinegar
2 Tbsp. maple syrup
¼ tsp. salt and pepper

Source: GMFTS

1. Trim broccoli, then slice into small pieces.
2. Slice cabbage into strips; a mandolin could be helpful here.
3. Toss broccoli and cabbage with seeds and cranberries or raisins.
4. Press garlic and mix in.
5. Whisk together dressing ingredients and pour over the salad.
6. Add salt and pepper, to taste.

1. Combine all ingredients in a mixing bowl.
2. Let chill for at least 30 minutes before serving.
3. Shake well before adding it to the salad.

Source: Smitten Kitchen Blog, edited by GMFTS