Good Dinner Mrs. Mellen

Moroccan Cauliflower Roasting vegetables enhances the flavor without losing the nutritional benefits. Cauliflower, basically bland, is the  chameleon  of the vegetable world assuming the flavor and taste of spices pared with during cooking. A perfect companion for creating an array of interesting vegetable dishes. Adding a Moroccan melody of spices to cauliflower with a touch of honey and pistachios the cauliflower is transformed into an exotic side dish bursting with flavor.    1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups) 1/4 cup olive oil 1 teaspoon ginger 1 teaspoon coriander 1 teaspoon cinnamon 1 teaspoon kosher salt 1/2 teaspoon ground pepper 1/2 cup golden  raisins, Sun-Maid 1/2 cup chopped pistachios 1/4 cup green onions, diced 1 tablespoon honey Preheat the oven to 450 degrees F. Toss cauliflower with ingredients and place in a baking dish. Roast for 20 minutes until tender an...

Grilled Moroccan Swordfish Kebabs  Ingredients     3 tablespoons extra-virgin olive oil     1 tablespoon fresh lemon juice     2 garlic cloves, minced     2 teaspoons ground cumin     1 teaspoons turmeric     1 tablespoon minced thyme     1/2 teaspoon crushed red pepper     2 pounds swordfish steaks sliced 1 1/2 inches thick, cut into 1 1/2-inch cubes     Salt     Instructions     In a large, shallow dish, combine the olive oil, lemon juice, garlic, cumin, turmeric, thyme and crushed red pepper. Add the swordfish and stir to coat with the marinade. Refrigerate for 1 hour.     Light a grill. Thread the swordfish onto 6-inch skewers. Season with salt. Grill the kebabs over a hot fire, turning once, until lightly charred and cooked through, about 8 minutes. Enjoy! gooddinnermrsmellen.com...