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!" 

Parmesan, Asparagus and Potato Bake

"A quick, flavorful side dish that can be prepared ahead of time.  
Reheats well too!"


INGREDIENTS:
1 pound red or fingerling potatoes, cut into 1” chunks
1 bunch of asparagus, ends trimmed and cut into 1 1/2” pieces
4 tablespoons extra virgin olive oil
8 cloves garlic, smashed and chopped
4 teaspoons dried rosemary
Sea salt and pepper to taste
1 cup Parmesan cheese, shredded

PREPARATION:
Preheat oven to 400 degrees F

1.     In a large glass baking dish, toss potatoes and asparagus in oil.

2.     Sprinkle seasonings over top and give them a quick toss.

3.     Sprinkle Parmesan cheese over the top.

4.     Bake for 25 minutes, or until potatoes are tender.

5.     Serve and enjoy!