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!" 

Quinoa, Chicken and Sweet Potato Soup



“Rich in flavor without being heavy. Great with crusty bread!”


INGREDIENTS:
3 boneless skinless chicken breasts, shredded (see note under preparation)
1 large onion, sliced and loosely chopped
2 tablespoons olive oil
4 garlic cloves, crushed and chopped
2 large sweet potatoes, peeled and cubed
1 can diced tomatoes
5 Roma tomatoes, cored and chopped
2 zucchinis, sliced into 1/4" rounds
1/2 lb. sliced mushrooms
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon cayenne
5 cups chicken broth
2 cups quinoa
1 can black beans
1/2 cup fresh flat-leaf parsley, chopped

PREPARATION:

Note:  You can cook the chicken one of three ways: bake in the oven, sauté in a pan, cook or in the stew.  If you bake or sauté; once chicken is cooked, cool, shred and add the chicken when you add the broth.  If you cook in the stew; add chicken when you add the broth; at the end of the cooking time, remove, shred and add back to stew right before serving.

1.      In a large pot, sauté onion in olive oil until it softens.  Add garlic and sauté for a minute more.

2.      Add potatoes, diced tomatoes, fresh tomatoes, zucchini, mushrooms, chili powder, cumin, cayenne and broth to the pot.  Bring to a boil and reduce heat and simmer for 30-40 minutes.

3.      Add beans, quinoa and parsley to the pot and simmer for 15 minutes longer.

4.      Serve and enjoy!