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!" 

Lentil and Kale Soup


“This healthy soup is packed with vitamins and flavor!”


INGREDIENTS:
2 tablespoons olive oil
1 large onion, quartered and sliced
4 celery stalks, sliced
4 garlic cloves, crushed and chopped
1/2 cup white wine (optional)
8 cups vegetable or chicken broth
6 cups kale, stems removed and chopped
3 cups cherry tomatoes, quartered (I used red and yellow)
1 cup mushrooms, halved and sliced (optional)
1 small can tomato sauce
1 bay leaf
2 teaspoons smoked paprika
2 teaspoons basil
1 teaspoon coriander
4 cups lentils, (brown, red, green, or a mixture)

PREPARATION:

1.      In a large stock pot, sauté onions and celery until they begin to soften.

2.      Add garlic and sauté for a minute longer.

3.      Add wine; bring liquid to a boil.  Add stock and bring to a low boil.

4.      Add kale, tomatoes, mushrooms, tomato sauce and bay leaf.  Stir, reduce heat and simmer for 20 minutes.

5.      Add paprika, basil, coriander and lentils.  Stir and simmer for 20 minutes.

6.      Serve and enjoy!
Variation:  A ground beef or chicken to this soup for an added protein.