Food
Roasted Cauliflower with
Creamy Ranch Sauce
Prep: 10 minutes
Cook: 30 minutes
Serves: 4
1
head cauliflower, cut into small florets
2
tablespoons canola oil
1/2
teaspoon salt
1
Vidalia onion, finely chopped
2
garlic cloves, minced
1/2
cup Ranch Light dressing
2
tablespoons chicken broth
1
tablespoon chopped fresh parsley
Preheat the oven to 450°F. Spray a small rimmed baking
sheet with cooking spray.
Combine the cauliflower, 1 tablespoon of oil, and salt in
a large bowl; toss to coat well. Spread the cauliflower in a
single layer on the baking sheet. Roast, stirring once or
twice, until the cauliflower is just tender, about 20 minutes.
Meanwhile, heat the remaining 1 tablespoon of oil in a
large nonstick skillet over medium-high heat. Add the onion
and cook, stirring occasionally, until tender, about 8 min-
utes. Add the garlic and cook, stirring until fragrant, about
1 minute. Stir in the Ranch dressing and broth; bring to a
simmer. Add the cauliflower, tossing gently to coat well.
Transfer to a serving bowl and sprinkle with parsley.
Chipotle Maple Citrus
Watermelon Wings
Prep: 10 minutes
Cook: 30 minutes
Serves: 4
Watermelon Glaze:
2
cups watermelon puree
Juice from 3 fresh lemons
1
tablespoon lemon zest
1/2
cup maple syrup (can use light version)
1/2
teaspoon cinnamon
1/2
teaspoon ground chipotle pepper, or to taste
Chicken:
8
Chicken wings or drumettes
2
cups pineapple juice
1/2
cup soy sauce
1
tablespoon minced fresh ginger
3
cloves minced fresh garlic
To prepare the watermelon glaze, simmer ingredients
together in a heavy saucepan for 20 minutes or until sauce
is thick. Makes 2 cups. Keep warm.
To prepare the chicken, place the chicken in a large zip-
per lock bag with rest of the ingredients and seal tightly.
Allow to marinate at least 2 hours or up to 12. Grill until
cooked and arrange on a warm platter. Pour the glaze over
the chicken and serve immediately.
For more fun recipes visit HiddenValley.com and
www.watermelon.org.
Page 8 The Portland Skanner May 29, 2013