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!" 

Sauteed Chicken, Mushroom and Zucchini Soup

"Packed with fresh ingredients; the touch of cream creates a wonderful base!"



INGREDIENTS:
3 boneless skinless chicken breasts, cooked and cut into 1” pieces
6 Tbs. olive oil
1 large onion (approx. 2 cups), loosely chopped
1 cup celery, 1/4" slices
1 pound fresh mushrooms (white, Italian or mixture), 1/4" slices
3 cups zucchini, halved then cut into 1/4" slices
6 garlic cloves, crushed and finely chopped
3 medium or 6 Roma tomatoes, cored and chopped
1 can diced tomatoes (the Italian seasoned are my favorite)
5 cups chicken or vegetable broth
2 teaspoons thyme
3 teaspoons oregano
1/4 cup fresh flat-leaf parsley, chopped
Salt and pepper to taste
1/2 cup heavy whipping cream

PREPARATION:

1.      In a skillet, sauté chicken in 2 Tbs. olive oil until cooked through.  Remove from pan, cut into 1” pieces and set aside.

2.      In a large stock pot, add 4 Tbs. olive oil; sauté the onion and celery until softened (8-10 minutes.)

3.      Add mushrooms, zucchini and garlic; sauté for another 8 minutes.

4.      An the fresh tomatoes, canned tomatoes, chicken, broth, and seasonings.  Bring to a boil then reduce heat to low; simmer for 35 minutes.

5.      Slowly pour the cream into the soup.  Simmer for another 3 minutes.

6.      Serve and enjoy!