ROUSES_Summer2021_Magazine_PAGES

and add salt. Bring the water to a boil over high heat. Add asparagus to the skillet in one layer. Cook until tender, about 5 minutes (more for thick spears). Drain, and transfer to a serving platter. Season with salt and pepper.

10 ounces cherry tomatoes, halved 4 slices cooked bacon, crumbled into ½-inch pieces

HOW TO PREP: Remove the stem from a head of iceberg lettuce. Cut in half, then cut each half into half again, leaving you with 4 wedges. Gently rinse lettuce wedges under cold water. Lay them on a clean towel to dry, and place them back in the refrigerator to chill. Meanwhile, whisk yogurt, ½ cup of the blue cheese, garlic, vinegar, and salt and pepper together in a bowl to make the dressing. Arrange lettuce wedges on 4 plates and drizzle each with dressing. Top with tomatoes, bacon and remaining ¼ cup crumbled blue cheese. Serve immediately. Cauliflower Steaks with Whipped Goat Cheese Sauce Makes 4 servings Our whipped goat cheese sauce was inspired by a recipe from Chef Alon Shaya.

Creamed Spinach Makes 8 servings

Nutmeg is a classic spice for spinach. Despite its name — and its warm, nutty flavor — the spice doesn’t come from a nut at all, but rather a seed. WHAT YOU WILL NEED: 2 10-ounce packages frozen spinach 4 tablespoons butter 3 tablespoons all-purpose flour 1 cup half and half ½ teaspoon salt HOW TO PREP: Bring a large pot of water to a boil. Cook the spinach according to the directions on the package. Drain the spinach once it is fully cooked and let it cool. When it is cool enough to handle, squeeze all of the water out of the spinach. Melt the butter in a large saucepan over medium heat. Add the flour and stir continuously with a wooden spoon for 2-3 minutes, until the texture is smooth and the aroma is a bit nutty. Add the half and half and cook until the sauce begins to thicken, 2-3 minutes, stirring often. Season with salt and white pepper. Mix in the spinach and nutmeg. Cook 2-4 minutes until the mixture has thickened, stirring often, before serving. ½ teaspoon white pepper Dash freshly grated nutmeg Chill your salad plates in the fridge before serving, and your salad won’t get soggy when you add the dressing. WHAT YOU WILL NEED: 1 head cold iceberg lettuce (9 ounces) ¾ cup plain yogurt 3 ounces (¾ cup) blue cheese, like Stilton, crumbled and divided 1 garlic clove, minced 1 teaspoon red wine vinegar Salt and pepper, to taste Wedge Salad Serves 4

WHAT YOU WILL NEED: FOR THE CAULIFLOWER 1 large head of cauliflower (about 2 pounds) 1-2 tablespoons olive oil, plus more for the grill Kosher salt Freshly ground black pepper FOR THE CHEESE SAUCE 4 ounces fresh goat cheese 3 ounces feta cheese 3 ounces cream cheese ¹⁄₃ cup heavy cream 2 tablespoons olive oil 1 teaspoon dried oregano 1 teaspoon dried marjoram

1 teaspoon dried thyme ½ teaspoon kosher salt

HOW TO PREP: Arrange racks in middle and upper third of oven; preheat to 425°F. Remove tough outer leaves from cauliflower and trim stem end to create a flat base, leaving core intact. Place cauliflower core side down on a work surface. Using a large knife, slice in the center from top to bottom to yield 4 equal slabs, or steaks.

PHOTO BY JO VIDRINE

37 WWW. ROUSES . COM