C is for Cauliflower and Cherries
Cook your cauliflower this way and I PROMISE you will never boil it again:
Cut up the head into large-ish bites. Toss these in a bowl with 1/2 tsp salt, 1/2 tsp. black pepper, 1/2 a small red onion, 1tbsp olive oil.
Roast at about 350 for 30 minutes or so, turning with a wooden spoon about 15 min in. Its done when it has a little brown on it. Delicious, tastes like candy!
For those brief shining moments during cherry season, a cherry pitter is critical. Once you have made a cherry pie with fresh cherries, you will never even think of buying the cherry filling that comes in a can. Go here and get Martha Stewart's Pate Sucree recipe (I wouldn't presume to improve on this...), make enough for a double crust.
In a bowl, toss four cups of pitted cherries, 4 tablespoons of quick cook tapioca, 1/3 cup of caster sugar (I don't like a very sweet pie, this is what ice cream is for...), 1/4 tsp salt, 1 tsp of the absolute best quality almond extract or, even better, 1tsp of Amaretto liquor. Let this sit awhile (at least an hour) in the fridge. Turn it into your blind-baked bottom crust and add the top crust. The filling needs about 45 minutes to cook fully and set. As irresistible as this may seem, do not eat the pie until it is well cooled. Serve with fresh whipped cream or vanilla ice cream.