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!" 

Creamy Tomato Soup with Tortellini and Fresh Spinach

“The tomato cream base is rich, not heavy; 
it compliments the cheese filled tortellini.”


INGREDIENTS:
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, crushed and chopped
1 teaspoon red pepper flakes
1/4 cup flour
5 cups chicken broth
1 can petite diced tomatoes (If you don’t have petite diced, give them quick chop)
4 Roma tomatoes, cored and chopped
3 tablespoons tomato paste
12 ounces cheese tortellini
1 cup heavy whipping cream
4 cups fresh spinach, coarsely chopped
1/4 cup fresh basil, chopped
1/2 cup Parmesan or Parmigiano-Reggiano cheese, grated

PREPARATION:

1.      In a large stock pot, sauté onions in oil, over medium heat, until tender.  Add garlic and red pepper flakes; sauté for about 1 minute longer.

2.      Sprinkle flour into pan and mix.

3.      Pour broth into pan while mixing.

4.      Add canned tomatoes, fresh tomatoes, and tomato paste; mix well.

5.      Bring mixture to a boil and add tortellini.  Reduce heat and simmer for 8-11 minutes (until tortellini are al dente).

6.      Slowly add the cream, mix; then add the spinach.  Simmer for 3 minutes.

7.      Add the basil, stir and remove from heat.

8.      Spoon into dishes and top with Parmesan (or Parmigiano-Reggiano) cheese.

9.      Enjoy!