Tag: Foodie

Penne with Cauliflower and Greens

Veggie options

It seems like cauliflower and collard greens are the veggies to watch in 2015, so definitely check out this tasty recipe that uses both. Cauliflower and collard greens are phenomenal sources of vitamin C, so dig in… and feel free to add in some roasted brussels sprouts and onion to the mix if you feel a little daring!

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 35 mins

Serves: 2 to 4


  • 3/4 lb. gluten-free penne pasta, such as Jovial Brown Rice, Penne Rigate
  • 2 tbs virgin olive oil, (and a little for drizzling)
  • 1 large minced, shallot
  • 1/3 cup Pinot Grigio (or another dry white wine)
  • 1 bunch collard greens- remove center ribs, and halve crosswise
  • 1/2 head of cauliflower, about 1 lb. cut into medium-sized florets
  • 1/2 tsp coarsely grated lemon zest
  • a touch of coarse salt
  • optional: Parmesan or pecorino cheese,  a handful of toasted almonds or walnuts,  a handful of roasted brussels sprouts, ¼ onion, ½ potato.


Preheat oven to 450°F, prepare collard greens, shallot, zest and cauliflower.

Roast Cauliflower

Place the cauliflower on a rimmed baking, sheet drizzle with 1 tablespoon of olive oil and a few shakes of salt and pepper. Once oven reaches 450°F, place cauliflower in oven and cook until tender, should take approximately 20 minutes.  Stir twice. Remove from oven.

Boil Penne Pasta

Meanwhile, in a large pot,  heat salted water until boiling. Cook pasta according to label directions. Drain pasta, but reserve ½-¾ cups of pasta water for later.

Combine Ingredients

In a medium-sized pot, heat 1 tbs olive oil at a medium temperature. Add minced shallot to cook for 5 minutes or until tender, stirring occasionally. Pour wine into pot and cook for about 5 minutes until it has nearly evaporated. Add collard greens and cook for about 8 minutes or until bright in hue and slightly tender. Stir occasionally. Add the cauliflower, lemon, and cooked pasta to the pot. Cook until both the cauliflower and penne are hot. Continuously stir while adding enough of reserve pasta water to create a thin sauce that coats pasta. This should take about 4 minutes. Transfer to a serving bowl and drizzle with oil.

Serve and enjoy!

An Evening at The Source

the Source

For those not familiar with The Source, this indoor food market is situated squarely in Denver’s trendy River North (RiNo. The Source is a collaborative space containing restaurants, artisan markets, a bakery, coffee shop and a butcher shop.

The Source is located in a giant warehouse that was once a brick foundry. The tall ceilings and industrial flourishes of The Source give it a modern vibe. My friend and I decided to check out The Source recently for a relaxed night out.We started our evening in the center of The Source at the RiNo Yacht Club.

The RiNo Yacht Club: Handcrafted to Perfection

Yacht Club Drink Menu, Leyla Eraybar, Leyla Eraybar Reviews


The Yacht Club, Leyla Eraybar, Restaurant Reviews,This bar and lounge with an accompanying seating area boasts an impressive selection of craft drinks.The uniformly hip wait staff provided outstanding service and was very attentive throughout the course of our time there. The selection of drinks at RiNo Yacht Club were strong and flavorful.I ordered the Princess Buttercup – a drink made of tea infused gin, absinthe, egg whites, and a few other complex flavors. The Princess Buttercup was aromatic and full textured with a potent undercurrent of bitters.Once we finished our cocktails at the RiNo Yacht Club we decided that it was time for street tacos. Comida is conveniently located in The Source.


Comida Delivers

Comida MenuComida was known in Denver for their pink food truck prior to the restaurant opening.  Although the establishments located in The Source tend to share an earnestly hipster aesthetic, Comida differentiates itself with an air of sophistication. The staff here was conscientious and friendly. Their tacos are consistently filling and affordably priced. I ordered a Camarones a la Diabla taco and a Sombra Shroom Tostada.  The Camarones a la Diabla taco was an exercise in spice and was mouth-wateringly good. The taco consists of shrimp over jalapeño grits with pico de gallo, avocado, lime, house crema and cotija.  The Sombra Shroom Tostada is topped with mushrooms in Sombra Mezcal over roasted garlic mash with crema and cotija,  The Sombra Shroom Tostada also had a little to heat to it.

If you venture to The Source, make sure to stop by Comida or the RiNo Yacht Club, you will not be disappointed.