There’s nothing like 2 weeks straight of eating out for nearly every meal to get one on the mood to cook!

Sorry if that sounded like a humblebrag – or just a brag. Back in April, Matt and I finally went on vacation to a country where we share some ancestry – Ireland – and returned stuffed. We had some fantastic meals (FX Buckley in Dublin, The Mews Kenmare, Cafe Hans by the Rock of Cashel, Doyle’s in Dingle, Greenmount House breakfast, and Ashford Castle in Cong) and some that were simply filling. (I guess they assume that if we’re full of stews and breads, we’ll be less impacted by the chill and rain). By the time we returned, we were both ready for some home cooking.

1/2 medium head of cauliflower

Salt and pepper, to taste

1.5 Tablespoons olive oil

1/4 large or 1/2 small red onion, thinly sliced

2 garlic cloves, minced

1/2 teaspoon fresh thyme

1/2 regular (14.5 oz) can diced tomatoes (freeze the rest or just toss it all in)

pinch of cinnamon

1/4 teaspoon coriander seeds, toasted and coarsely ground

1 egg

1 ½ ounces goat cheese

Preheat the oven to 450 degrees. Prep a baking sheet with parchment or foil.

Cut the stem and leaves off of the cauliflower. This is easier once you at least quarter the head. Roughly cut the cauliflower into about 1/3 inch pieces. Mix with 1 Tablespoon of olive oil, salt, and pepper, and then spread on the baking sheet.

Cook in oven for 15-20 minutes, stirring about halfway through. The cauliflower is done when it is tender and the smaller pieces have browned.

Transfer to a bowl.  Reduce oven temperature to 375 F.

While the cauliflower roasts, prep the remaining ingredients: red onion, garlic, and thyme, and roast and crush your coriander seeds, if you haven’t already.

From the garden!

Oil a small baking dish.

In a medium skillet, heat last 1/2 Tablespoon of oil over medium heat. Add onion and cook, stirring, until tender (about 5 minutes). Add the garlic, thyme, and a pinch of salt and continue stirring for about 30 seconds-1 minute, until the garlic fragrance is released.
Add tomatoes, cinnamon, and ground coriander seeds. Increase heat to a simmer; season to taste with salt and pepper. Lower heat and cook for a few minutes, until the tomatoes have cooked down a little bit (not too much) and the spices are incorporated.

Add to cauliflower bowl and stir together. Pour into prepared baking dish.

Grilled Honey Dijon Chicken

From Sunny Anderson – Food Network

2 Tablespoons honey
2 Tablespoons Dijon mustard
1 Tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
About 16 ounces boneless skinless chicken – halved breasts or tenders

Mix the honey, mustard, 1 Tablespoon of oil in a small bowl and salt and pepper, to taste. Put mixture in a large plastic bag, bowl, instant marinator, or whatever you like to use to marinate.

Add the chicken and flip or shake to ensure it is coated with the marinade.  Refrigerate until ready to grill (2 hours recommended in the original recipe).

There you have it–a simple, home-cooked meal!