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!" 

Tomato Cream Pasta with Shrimp or Chicken

“Five Star flavor without the price!”
INGREDIENTS:
1 pound gemelli, campanelle, or penne pasta
5 tablespoons olive oil
1 pound mushrooms, sliced
2 shallots, chopped
3 garlic cloves, crushed and chopped
1 teaspoon crushed red pepper flakes
1 cup chicken broth
1 1/2 cup tomatoes, chopped or (1 can crushed tomatoes)
1 pound shrimp (peeled and deveined) or chicken
Salt and pepper to taste
1/4 cup fresh flat leaf parsley, chopped
1 cup heavy cream

PREPARATION:

1.      Cook the pasta according to package directions.  Drain and toss with 2 tablespoons of olive oil to keep it from sticking.  Set aside.

2.      In a large skillet, sauté mushrooms and shallots for 5 minutes.  Add garlic and red pepper flakes and sauté for a minute more.

3.      Add sherry, chicken broth and tomatoes; bring to a boil.

4.      Add raw shrimp, reduce to a simmer and cook until shrimp are opaque.  (5-8 minutes depending on the size of the shrimp)

5.      Stir in heavy cream, parsley, salt and pepper.  Simmer until sauce begins to thicken.

6.      Pour sauce over pasta and gently toss till all noodles are well coated.

7.      Serve and enjoy!


Note: Prepare without the shrimp or chicken for a vegetarian meal.