• • • ¼ large red onion, diced small
    • 2 tbsp. red wine vinegar
    • 1/4 teaspoon kosher salt (or 1/8 teaspoon table salt)
    • 3 tbsp. lemon juice (from one lemon)
    • 2 tbsp. honey
    • 3 tbsp. olive oil
    • 5 cups thinly sliced cabbage (10 oz.)
    • 3/4 cup fresh pomegranate seeds (from one large pomegranate)
    • 1 large unpeeled apple, cored and diced (any variety desired)
    • 3/4 cup pecans, lightly toasted and chopped coarsely
    • Salt and pepper to taste
    • 1/2  tsp. table salt

• • • Pickle the red onions by combining them with red wine vinegar and ¼ teaspoon kosher salt. 
    • Set aside to pickle while preparing the other ingredients (at least 15 minutes). 
    • Combine lemon juice, honey, and olive oil in a well-sealed jar and shake vigorously to combine.  (Alternately, combine in a bowl and whisk well.) 
    • Combine cabbage, pomegranate seeds, and diced apple in a bowl. 
    • Drizzle dressing over the top, add pickled onions and all the pickling liquid, and toss to combine. 
    • Add toasted pecans and salt. 
    • Add black pepper to taste.
    • Serve. 

Spicy Roasted Cauliflower with Pecorino Romano Cheese

• • • 1 head cauliflower, washed and outer leaves trimmed
    • 2 tbsp. extra virgin olive oil
    • 2-3 tbsp. grated Pecorino Romano cheese
    • ½ tsp. red pepper flakes (or less if a less spicy dish is desired)
    • Salt and pepper

• • • Position oven racks to top and bottom positions. 
    • Preheat oven to 450 degrees. 
    • Prepare a large sheet pan.
    • Halve cauliflower through central stem.
    • Cut each half into four equal wedges.
    • Trim bottom of cauliflower stem to remove any tough parts. 
    • Place on sheet pan and drizzle with olive oil. 
    • Sprinkle evenly with salt and pepper, to taste. 
    • Place cauliflower on bottom rack of oven and roast for 10-12 minutes. 
    • Rotate pan and move to top rack of oven for an additional 10 minutes until cauliflower is tender and edges have browned. 
    • After removing from oven place on serving platter and sprinkle with grated cheese and red pepper flakes. 
    • Serve immediately.

• • • 4 tbsp. unsalted butter, cut into 4 pieces
    • 2 tbsp. half and half
    • ½ tsp. table salt
    • ½ tsp. granulated sugar
    • 2 pounds sweet potatoes

• • • Combine butter, half and half, salt, sugar, and sweet potatoes in a 3 to 4 quart saucepan. 
    • Cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with a fork, 35-45 minutes. 
    • Off heat, mash sweet potatoes in saucepan with potato masher. 
    • Stir in pepper and serve immediately.  

Visit your local Brookshire Brothers for all your real fresh, real delicious ingredients!