Family Friends & Farm

Pasta with Gorgonzola Cheese and Roasted Cauliflower

Gorgonzola Cauliflower Pasta.jpg

My nephew, Dalton (sister’s son), and niece, Laurel, (brother’s daughter), got together on Christmas eve and cooked up this “boujee” (their description!) version of my favorite dish - mac’n cheese.

Tender roasted cauliflower florets, Gorgonzola cheese, and the organic pasta they used, sets this apart from my typical elbow macaroni and cheddar dish, and make it special enough to serve at any dinner party of distinction. It’s versatile enough to use as a vegetarian main, or a side. (Perhaps to a halibut filet?)

Dalton and Laurel, a very Cousin Christmas!

Dalton and Laurel, a very Cousin Christmas!


  • 1 head cauliflower, cut into small florets (less than an inch)

  • ¼ cup olive oil

  • ¾ teaspoon

  • freshly ground black pepper

  • 1 large leeks, halved and thinly sliced

  • 2 cloves garlic, thinly sliced

  • 8 ounces pasta like farfalle, bowtie, or fusilli

  • 3 tablespoons unsalted butter, cubed

  • 6 ounces Gorgonzola cheese, crumbled

  • chives for serving


  1. Pre-heat oven to 425 degrees.

  2. In a large bowl, toss cauliflower, leeks, and garlic with olive oil, salt and 3-4 twists of freshly ground black pepper. Spread in a single layer onto a baking sheet or roulade pan and bake for about 35-40 minutes until cauliflower is tender and all veggies are caramelized.

  3. Cook pasta in large stock pot of salted boiling water - remove from heat just BEFORE it is al dente. Remove about 1 cup of the water - set aside, then drain the pot.

  4. Return the pasta to the pot, add the butter, Gorgonzola, a few more twists of the black pepper and 1/2 cup pasta water. Stir thoroughly until cheese is melted and evenly distributed.

  5. Add the roasted florets. leeks, and garlic to the pasta, then season with additional salt and pepper (if desired). If it is too dry, add more of the reserved pasta water.

  6. Dish into shallow serving bowls and garnish with chopped chives. Serve it up warm and delicious!

After carefully taste-testing and much discussion, our two burgeoning chefs decided it could be made even a little more extra by adding crab or lobster to the mix. I have to agree.

Take Comfort | Chicken & Green Chili Soup

The ravages of winter weather have affected much of the country. Whether it’s wind, rain, snow, sleet, or hail, unless you live in a southern state, you know it’s winter!

No kind of food brings me comfort as much as a hearty bowl of soup. This recipe, which calls for chicken (try it with turkey too) and chopped green chili’s, is Mmm Mmm good, and guaranteed both nourish and to you from the inside out!


  • 4 tablespoons butter

  • 3 cups Anaheim or Hatch green chili peppers, chopped

  • 1 large yellow onion, chopped

  • 1/2 large red bell pepper, chopped

  • 2 cloves garlic, minced

  • 1/4 cup of flour

  • 5 cups chicken broth

  • 1 can (19 oz) green enchilada sauce

  • 1 1/2 teaspoons cayenne pepper

  • 3 cups cooked chicken (or turkey,) chopped

  • 1 cup carrot, chopped or use the whole, small, peeled kind

  • 1 can (15oz) black beans (pinto, cannelloni, or red beans work equally well) drained and rinsed.

  • 1 can (15oz) whole kernel corn

  • 1 can (15oz) diced tomatoes


  1. Melt butter in large stock pot over medium heat. Add chopped peppers, onions, and garlic. Cook, stirring occasionally, until softened and onions are translucent.

  2. Add flour, and stir to coat the mixture well. Add chicken broth, enchilada sauce, and cayenne pepper. Bring the mixture to a boil and add chicken, carrots, beans, corn, and diced tomato.

  3. Reduce temperature to Medium and continue to cook for approximately 20 minutes (until carrots are tender.)

  4. Serve hot. (Add a dollop of sour cream or guac if you like!)

This is a super delicious meal all by itself, but made even heartier with the addition of a slice of Cheesy Jalepeño Loaf (which I conveniently linked to for you!) But only if you’re not actively avoiding carbs, like I am right now…