1. Cook cauliflower in 1-inch boiling water covered for 8 to 10 minutes until tender. Drain, sprinkle with salt and return pan to stove top uncovered.

2. Set heat at medium and add oil, garlic, anchovies (optional) and crushed red pepper flakes to the pan. Break up anchovies with the back of a wooden spoon until they melt into oil. Add diced red roasted pepper, chopped olives and parsley to the pan and combine.

3. Add cooked, drained cauliflower to the pan and toss to distribute the red, black and green confetti. Add the red pepper. Season with salt and pepper, to your taste, and serve.

Servings: 4

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Cauliflower With Red, Green And Black Confetti

Peel and cut the carrots diagonally into 1/4 inch slices. Cook in boiling, salted water until crisp-tender, 6-8 minutes; drain. Combine the remaining ingredients, stirring until sugar and salt are dissolved. Pour over warm carrots. Refrigerate, covered or in a Tupperware, at least 12 hours.
Serve with slotted spoon.

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Marinated Carrots

1. Scoop the seeds from pumpkin

2. Separate seeds from pulp and rinse. You may have to pick them out by hand.

3. Drain and dry seeds.

4. Put seeds on cookie tray or toaster tray.

5. Sprinkle with salt.

6. Toast at 300 F (I’m not sure about this).

7. Turn once.

8. Seeds should be dry and barely turn golden brown. Some seeds will puff up.

These are similar to sunflower seeds and have a nice nutty flavor, but the shells are harder to crack open if they are small.

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Toasted Pumpkin Seeds

Combine all ingredients except skins. Fill squares
with 1 tsp. of the mixture and fold over, making
triangles. Moisten to seal edges. Fry in oil heated
to 370 F for 3 minutes, or until brown and puffed,
turning once. Serve with Chinese mustard.

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Crab Puffs