Cauliflower and Caramelized Onion Au Gratin

I have tried cauliflower gratin before but I could never quite get it right. I think part of the reason gratin with potatoes is so good is because of how the cream combines with the starches in the potatoes. I knew I wanted this to be creamier, so I had the idea to blend half of the cauliflower to a smooth consistency and keep the other half of the cauliflower in florets. This was perfect! It tasted creamy, decadent and a little sweet from the caramelized onions. I will make this again and again. In fact, I have a head of cauliflower in the fridge to make another batch!

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Spaghetti Squash Lasagna

Spaghetti squash is a staple in our home, it is so health and easy to make that I hope it becomes a staple in your household as well. This is a lasagna version where I replace regular noodles with layers of the squash. If you are low carb, watching your grain consumption or are gluten/grain free I think this dish will give you your pasta fix! This is very similar to my signature Scratch.Love Lasagna, and I think just as good!

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Grain Free, Gluten Free, Low Carb Meatballs

This is my other version of Scratch.Love Meatballs. Often times I omit the breadcrumbs in my meatball if I am avoiding grains, or hosting people who are grain/gluten free. This is very close to my other recipe, and I think tastes just as great. In fact, no one ever notices (or at least no one mentions!) the difference here at my home.

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Roasted Pork Sandwich with Broccoli Rabe, Roasted Red Peppers and Sharp Provolone Cheese

This post is for my little brother, David. He emailed me saying he had a great idea for my blog and suggested this sandwich. It just so happened that the day before I had picked up the Broccoli Rabe, which is not usually at the Whole Foods. It was meant to me! This one is for you, Davie Boy.

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Roasted Pork Loin

Roasted pork is kind of difficult to get right, if you cook it too long it has a tendency to become dry. To get it right I recommend searing the pork first and then cooking at a lower temperature.  This pork loin was tender and juicy - just the way pork should be. If you do not have a meat thermometer, I recommend that you get one. They are inexpensive and make it so easy to know when your meat is just the right temperature.

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