Most of the time, the blue is idolized. Cerulean vistas, with the sunny inviting skies and the azure of the water... these are the images that are perpetuated, sought, and captured.
There is much beauty to be found in the gray, though. The gray clouds and the gray ocean. Peaceful. No swarm of handsome and proud pelicans diving for food. No whales or dolphins. Just some seagulls nattering about.
The days when the clouds take on a metallic gray hue and fill up the sky with their immensity, leaving little room for the sun to poke through... but not none. Those days when the ocean looks a bit blue gray as a result, looking not like a postcard to be purchased and consumed in its state of supposed perfection, but instead, an entity. An entity to be reckoned with, to be grappled with, and, as is part and parcel to living beings, contains feelings and secrets and mysteries all hidden within. The kind of day that isn't so filled with sun that your eyes have to squint to take it all in. They can be wide open.
Too much sun. Too much blue. My preferences lie with the darkness and the stars and the moon - the little points of light as opposed to to the glare of the sun.
Those not so perfect days. That is where the delicious lies. Take this pasta, for instance. Some garlic and red pepper flakes intersect, interrupting the happy and cheesy expanse of the pasta, breaking up the monotony of the cheese with spicy bites of red pepper and sauteed garlic.
The roasted cauliflower basically melts right into the dish. The chard is a not too bitter, but still bracing counterpoint to the cheesiness. I wouldn't exactly call this quick, but it is easy. I actually like to break up the prep. Roast the cauliflower and wilt the chard or kale or whichever greens happen to be residing in the crisper drawer. Then finish the rest at a convenient time. This isn't a bright a shiny mac and cheese. More of a brooding one. Which is just my style.
Love Swiss chard in all its leafy glory? Cooking Light has some Swiss chard recipes here!
Ingredients
1 head cauliflower
canola oil
drizzle of lemon juice
kosher salt
freshly ground black peppersprinkle of garlic powdersprinkle of smoked paprika
3/4 pound of pasta (I like using a short kind here, like penne or farfalle)
1/4 cup extra virgin olive oil
5 garlic cloves, minced
1/2 teaspoon red pepper flakes
1 bunch Swiss chard, chopped, tough stems removed1 1/2 cups chicken broth1 - 1 1/2 cups whipping cream
1 cup grated fontina cheese1 cup grated cheddar cheese
1 cup grated Parmesan
Instructions
Heat oven to 425. Chop the cauliflower into florets. Place in a bowl and pour oil, lemon juice, and seasonings, using tongs to coat. Roast for about 25 minutes, until golden brown.
Cook pasta according to package directions. Meanwhile, in saute pan, heat oil over medium low. Add garlic and red pepper flakes. Saute for about 30 seconds, until wonderfully fragrant. Add the chard and wilt. Add the roasted cauliflower. Pour in cream and broth. Turn up the heat a bit and bring to a gentle boil to thicken the liquid. Stir in the cheeses. Toss the vegetables and sauce with the cooked noodles.
