Featured Recipe

Roasted Cauliflower Bisque

Cauliflower is now being touted as the new Kale ~ for folks that haven't warmed up to the texture and flavor of kale, this is good news.  Cauliflower tends to take on the flavor of what it's paired with.  It's also extremely versatile; you can bake, broil, boil, steam, rice, saute, mix with just about anything or enjoy it raw.  I chose to prepare a simple bisque with the head of cauliflower I had in my refrigerator.  It's light and has a lovely mild flavor.  You could add cheese, veggies or a protein to add a little zip to this bisque. "The flavor of roasted cauliflower is wonderful!" 

Artichoke, Orzo and Sun-Dried Tomato Salad

“The Mediterranean flair is a great change of pace.  
Serve as a side dish or main course!”

INGREDIENTS:
1 cup orzo pasta
4 cups fresh spinach, coarsely chopped
3/4 cup sun-dried tomatoes, chopped (use the oil-packed)
5 tablespoons red onion, finely chopped
3 tablespoons Kalamata olives, pitted and chopped
1 jar marinated artichoke hearts, chopped (reserve the liquid for the dressing)
Salt and pepper to taste
1 cup feta cheese, crumbled

PREPARATION:

1.      Cook orzo according to package directions.  Rinse and set aside.

2.      In a large bowl, toss orzo, spinach, sun-dried tomatoes, onion olives and artichoke.

3.      Pour 1/2 of the artichoke liquid over the salad, season with salt and pepper, toss again. (You can add more liquid to taste.)

4.      Sprinkle feta over salad and lightly toss.

5.      Serve and enjoy!
Note:  You can add grilled chicken to the salad to make it a meal.