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!" 

Sesame Seared Ahi


"The key to success is a very hot pan!"


INGREDIENTS:
3/4 cup sesame seeds
4 ahi tuna steaks, 1” thick
2 tablespoons canola or grape seed oil (do not use olive oil)

PREPARATION:
1.     Spread sesame seeds on a flat plate.

2.     Place each steak onto seeds and press; coat both sides.

3.     In a large skillet, heat oil over high heat.

4.     Place steaks in pan and cook for about 2-3 minutes on each side.  Be sure the pan is extremely hot; this will ensure the browning of the seeds without overcooking the steak.

5.     Serve immediately.


Note:  For a fancier presentation, place steaks on cutting board and slice into 1/2" strips; arrange on a plate or over rice by overlapping strips.