Roasted Cauliflower

1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)

¼ cup extra-virgin olive oil

5 cloves garlic, roughly chopped

¼ tsp. crushed red pepper

2 tsp. kosher salt

2 tsp. roughly chopped fresh thyme leaves

Preheat the oven to 450°.

Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.

This recipe can be found here.

Triple Chocolate Cake

1 chocolate cake mix, any kind

1 (3.4-ounce) package instant chocolate pudding

1 cup sour cream

3/4 cup vegetable oil

3/4 cup water

1 (12-ounce) bag semisweet chocolate chips

4 eggs

Preheat oven to 325°.

Put all ingredients in a mixing bowl and mix for nine minutes. Pour into a very well-greased Bundt cake pan. Bake 1 hour.

Let cool in pan for 1 hour before removing. (It tastes much better once cooled.) Store in refrigerator.

Though this cake does not require frosting—it is very sweet and very rich—it can be dusted with powdered sugar or drizzled with ganache for presentation purposes.

Note: This recipe adapts well to two standard loaf pans or sixteen mini-loaf pans. (Adjust baking time for mini loaves.)

This recipe can be found here.

Avocado Mango Salsa

1 avocado - peeled, pitted and diced

1 lime, juiced

1 mango - peeled, seeded and diced

1 small red onion, chopped

1 habanero pepper, seeded and chopped

1 tablespoon chopped fresh cilantro

salt to taste

Place the avocado in a serving bowl, and mix with the lime juice. Mix in the mango, onion, habanero pepper, cilantro and salt.

This recipe can be found here.

Roasted Jicama

1 cup jicama, cut into 1" cubes
1 small potato, cut into 1" cubes
1 small onion, chopped
1 Tbsp. olive oil
2 cloves garlic, minced finely
1 tsp rosemary

Preheat oven to 400°.  Toss all the ingredients together.  Spread in baking pan.  Roast for 1 hour, stirring every 15 minutes.

adapted from here