Bolo de couve flor e queijo


1 head cauliflower

2 large eggs

½ c sharp cheddar cheese, grated

½ c panko

small pinch of cayenne pepper

Jane’s ‘mixed up’ salt (regular salt is fine too)

1 TB Butter & olive oil

Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste. Coat the bottom of a griddle or skillet with butter and olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.


Batata doce com chili e queijo



2 large sweet potatoes, cut into 1/2-inch rounds
2 tablespoons coconut oil
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
6 ounces fontina cheese, freshly grated
1 1/2 cups leftover chili, warmed
1 avocado, sliced
1/3 cup plain greek yogurt
3 green onions, sliced
2 tablespoons torn fresh cilantro


Heat a large skillet over medium heat and add the coconut oil. Place the sweet rounds in the oil and cook until crispy, about 4 to 5 minutes per side. Remove the potatoes from the skillet and place them on a paper towel to remove any excess oil. Season them with the salt, pepper and paprika.

Turn on the broiler in your oven. Layer the sweet potatoes on a baking sheet or in a skillet and cover them with the cheese. Broil them until the cheese is golden and bubbly, 1 to 2 minutes. Remove from the oven and immediately top with the chili, an avocado, yogurt or sour cream, green onions and cilantro. Serve!

Macarrão com molho de tomate cherry, espinafres e gorgonzola


  • 4 ounces uncooked ziti
  • 1/2 teaspoon extra-virgin olive oil
  • 1 cup cherry tomatoes, halved
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 1 garlic clove, minced
  • 6 tablespoons half-and-half
  • 3 tablespoons Gorgonzola cheese, crumbled
  • 1 cup fresh spinach
  1.   Cook pasta according to package directions, omitting salt and fat; drain.
  2.  Heat extra-virgin olive oil in a large nonstick skillet over medium heat. Add cherry tomatoes, salt, crushed red pepper, and minced garlic to pan; cook 1 minute, stirring occasionally. Stir in half-and-half and Gorgonzola cheese; cook 2 minutes or until slightly thick, stirring constantly. Stir in spinach and pasta; cook 1 minute or until spinach wilts, tossing occasionally.

Orzo de puré de abóbora com queijo


4 servings | Prep Time: 10 minutes | Cook Time: 20 minutes | Source: Table for Two original


4 tbsp. unsalted butter

4 tbsp. all-purpose flour

3 cups vegetable stock

1/2 cup whole milk

1/2 cup water

3/4 cup pumpkin puree (not pumpkin pie filling)

16 oz. orzo pasta

1 1/2 cups freshly grated parmesan cheese, plus more for topping

1 tbsp. fresh sage, chopped

1/2 tsp. cayenne pepper (more if you like more heat)

Salt and pepper, to taste


  1. In a large pot, melt butter over medium high heat then whisk in flour and cook for 1 minute, whisking constantly so it doesn’t burn.
  2. Pour in the vegetable stock, milk, water, and pumpkin puree. Whisk to incorporate everything and turn heat down to medium and let mixture thicken up, about 7-10 minutes.
  3. Add the orzo to the pot and stir to incorporate. Cover pot and let orzo cook for 12 minutes, or however long the instructions on the box says.
  4. Once the orzo is done, stir in the parmesan cheese, sage, cayenne pepper, salt, and pepper. Stir altogether with a wooden spoon to combine and then cut the heat.
  5. Serve warm with additional parmesan cheese on top.

Note: if your mixture seems too thick, you can add more vegetable stock or water to thin it out prior to adding the pasta.