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!" 

Crispy Parmesan Crusted Fish

“The crispiness of the topping and the 
creaminess of the fish is a tasty combo!”



INGREDIENTS:
4 fish fillets, (Flounder, Red Snapper, Tilapia, Cod, Scrod)
1/2 cup Parmesan cheese, finely grated
2 tablespoons olive oil
2 tablespoons Greek yogurt
1 tablespoons lemon juice
2 teaspoons grated lemon zest

1/8 teaspoon celery salt
1 tablespoon fresh flat-leaf parsley, chopped

PREPARATION:
Preheat oven to 425 degrees F

1.      In a small bowl, toss Parmesan cheese, olive oil, yogurt, lemon juice, lemon zest, celery salt and parsley.

2.      Place fillets on a pan that has been sprayed with non-stick cooking spray.

3.      Spread the Parmesan mixture on each filet.

4.      Bake for 10-12 minutes; until fish is opaque and flakes easily.



Note: If you prefer an extra-crispy top; switch oven to broil for a minute at the end of the cooking time.