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!" 

Roasted Butternut Squash with Gorgonzola

"Truly a show-stopper!"
You  may also enjoy:
Acorn Squash and Roasted Onion Bisque
Butternut Bisque with a Hint of Curry
Lasagna Stuffed Spaghetti Squash
Lentil Minestrone Stuffed Acorn Squash
Roasted Spaghetti Squash
Sage, Turkey and Pumpkin Seed Stuffed Spaghetti Squash

 INGREDIENTS:
4-5 cups butternut squash, cut into 1/2" cubes (you can buy pre-cut in many stores)
6 tablespoon olive oil
Sea salt and fresh ground pepper
2 onions, halved and sliced
5-8 fresh sage leaves, chopped
3 garlic cloves, smashed and chopped
1/2 cup Gorgonzola, crumbled

PREPARATION:
Preheat oven to 350 degrees F

1.      In a glass baking dish, mix the butternut squash and olive oil, Salt and pepper to taste. Bake for 35 minutes.

2.      In a skillet, sauté onion in olive oil on medium-low heat for 15-20 minutes.  The onions will soften and begin to caramelize.

3.      Add sage and garlic to the pan and sauté for a minute more.

4.      Add the onion mixture to the butternut squash.  Gently mix with a spatula.

5.      Sprinkle Gorgonzola over the top.

6.      Bake for 15-20 minutes.

7.      Serve and enjoy!