Winter Crunch Salad

from Whole Foods magazine:

1 cup small broccoli florets
1 cup small cauliflower florets
3 carrots, peeled and sliced thin
1 apple, chopped

Salad dressing
1 tsp orange zest
2 T orange juice

Toss together and top with toasted, salted cashews.

Smoky Frittata

1 small cauliflower, cut into pieces
6 eggs
4 T creme fraiche
2 T dijon mustard
2 tsp sweet smoked paprika (or chopped chipolte in adobe)
5 oz smoky mozzerella cheese, grated
2 oz cheddar, grated
salt and pepper
2 T olive oil

Simmer cauliflower in salted water for 4 to 5 minutes. Drain and dry.

Preheat oven to 375 degrees. Whisk eggs, add creme fraiche, dijon, paprika, half of the cheese, salt and pepper. Whisk together.

Heat olive oil in an ovenproof skillet. Fry cauliflower for about 5 minutes, until golden brown on one side. Pour egg mixture over the top. Cook on medium heat for about 5 minutes.

Scatter remaining cheese on top. Cook in oven for 10-12 minutes, or until set. Let rest for 2-3 minutes. Serve warm.