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!" 

Pork Chops with Apple & Onion Topping

"The caramelized onions and apples enhance every bite!"

INGREDIENTS:
4 bone-in pork chops
2 tablespoons flour
Sea salt and freshly ground black pepper
2 tablespoons vegetable or canola oil
2 tablespoons olive oil
1 large white onion - thinly slice
1 large or 2 small apples – peel, core and thinly slice (I prefer Granny Smith)
1 cup white wine, cider, or chicken broth
1 teaspoon corn starch diluted in liquid above (be sure liquid is cool or corn starch will clump)

PREPARATION:
1.     Sauté onions and apples in olive oil until apples soften and onions start to caramelize; about 8-10 minutes.  It is important to start with a hot pan to sear the meat.  You can lower the heat if your chops are very thick and require a longer cooking time.

2.     Dilute corn starch in liquid.  Add to apple/onion mixture and bring to a boil.  Immediately reduce heat to keep warm.   

3.     Place chops in baggie with flour and shake to cover chops.

4.     Heat skillet over high heat and add oil.  Place chops in skillet and lightly salt and pepper them.  Cook chops for 7-10 minutes on each side (depending on thickness).  Chops should be browned and cooked through.

5.     Place chops on plate and spoon warm apple/onion mixture over them.

6.     Accompany with brown rice, potatoes or vegetables.

7.     Serve and enjoy!