Broccoflower, at left, is a cross between cauliflower and broccoli and looks like a green cauliflower. Romanesco cauliflower is also green but the florets are spiky. Photo by Jennifer Baldwin

By Michelle Beck

Kale is one of those vegetables I used to feel guilty about avoiding. It is very nutritious, and people would tell me that they enjoy it, but I just figured they were crazy people who would eat bark if they thought it was good for them. Kale just didn’t look like it would taste good, so I didn’t buy it. I finally tried kale, however, and was surprised by its mild flavor and versatility. I tried it in scrambled eggs and soup, and it was delicious in both. Kale can be substituted for spinach or Swiss chard in most recipes.

My family enjoys these scrambled eggs: Sauté some onion and garlic in a tablespoon or two of olive oil. (Butter would be fine, too.) Once the onion is softened, add some chopped kale and cook until the kale wilts. Whisk eggs with a tablespoon of half and half, then add to the vegetable mixture and cook. We have this for dinner pretty frequently.

For kale soup, I used this recipe, which includes acorn squash and cannellini beans.

Cilantro pesto

Basil pesto is delicious, but in the wintertime when my basil plant freezes, I like to make cilantro pesto. Cilantro grows well here in the winter and spring, but does not grow when it’s hot, which is a shame considering how well it goes with my summer tomatoes. Cilantro also makes great pesto. I freeze my pesto in ice cube trays, then pop the cubes out into a zipper bag for storage in the freezer. Pesto cubes are delicious added to soups, or defrosted and spread over cooked chicken or fish.

Here is a recipe for cilantro-parsley pesto.

This tomato soup with cilantro pesto has a Hispanic flavor with the addition of green chiles.

Cauliflower

Cauliflower is coming into season right now. Many varieties exist beyond the ordinary white variety most commonly seen. Cauliflower can be orange, green or purple. Romanesco cauliflower is spiky and green. It looks rather like an alien vegetable.

Cauliflower is delicious drizzled with olive oil, sprinkled with salt and roasted at 450 degrees for 15 minutes. Mashed cauliflower also makes a terrific low-calorie replacement for mashed potatoes. Just steam or roast the cauliflower, then add butter, cream, salt and pepper and mash until smooth. Cauliflower is also good in soup, like this roasted cauliflower soup.

Pupusas

Pupusas are a delicious, naturally gluten-free treat from El Salvador.  They are corn cakes made from masa harina, (corn flour, not cornmeal) and stuffed with beans, cheese, meat or other fillings, then cooked. Most Hispanic markets have them available in the freezer section, but they are very easy to make. Here is a recipe for pupusas.

We also have a few Salvadorian restaurants in Bakersfield, including Anita’s Mexican Grill at 4240 California Ave, which serves both Mexican and Salvadorian food.

Fruity green salad

My cooking job for my grandmother’s Christmas dinner is usually salad, so I am always on the lookout for new and unusual combinations. This green salad with oranges, dried cranberries and pecans has been popular in the past.

More on persimmon cookies

I was chatting with my childhood friend, Reggie, at the Christmas Parade, and he told me about some delicious chocolate persimmon cookies he had enjoyed. I immediately (and fruitlessly) scoured the Internet for a recipe, but could only find regular persimmon cookies with a handful of chocolate chips thrown in. I did, however, find this delicious-looking persimmon and chocolate spiced cake recipe that might be a good addition to a holiday table. For more on persimmons, see this previous column.

More dessert ideas

Speaking of the holiday table, I always like to make something decadent for a Christmas dessert. One of my favorites is marzipan cheesecake. I like to substitute a chocolate crust by replacing the graham crackers with either chocolate wafers or packaged gluten-free chocolate cookies. I also add a little extra almond paste to the cheesecake filling.

I prefer to bake my cheesecakes in a water bath, or “bain marie,” because I think it creates a creamier texture. To do this, place the cheesecake into the oven in a larger baking dish deep enough to contain the water. (I usually use a 9-by-13-inch pan.) Pour hot water into the dish until it comes halfway up the side of the cheesecake pan, then bake according to the recipe. Depending on your cheesecake pan, you may have to wrap the bottom of the pan in foil to keep water from seeping in.

Chocolate pavlova is another dessert that looks beautiful, but is simple to make. It is also naturally gluten-free. Pavlovas are a light, crunchy meringue shell that can be filled with fruit, pudding or whipped cream. Here is a recipe for chocolate pavlova with milk chocolate coffee cream.

New book

Michael Pollan is releasing a new book about food just in time for New Year’s resolutions. Food Rules releases on Dec. 29.