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!" 

Zucchini, Potato and Parmigiano-Reggiano Cheese Bake

“The Parmigiano-Reggiano adds a great 
twist for a vegetable side dish!”


INGREDIENTS:
2 zucchinis, thinly sliced rounds
1 yellow squash, thinly sliced rounds
2 potatoes, thinly sliced rounds
5 Roma tomatoes, thinly sliced (these tend to have less seeds)
2 teaspoons olive oil
1 onion, cut in half then thinly sliced
3 garlic cloves, crushed then chopped
1 cup Parmigiano-Reggiano cheese, grated
1/2 teaspoon fresh thyme, chopped
2 leaves fresh basil, chopped
Salt and pepper to taste

PREPARATION:
Preheat oven to 375 degrees F

1.      Slice all vegetables.

2.      In a skillet, sauté onion in olive oil until it softens.

3.      Add garlic, thyme and basil.  Sauté for about 1 minute longer.  Remove from heat.

4.      Layer 1/2 of the veggies in a glass baking dish.  Lightly salt and pepper to taste.  Spoon the onion and garlic mixture over the veggies.  Sprinkle 1/2 cup of the Parmigiano-Reggiano cheese over the mixture.

5.      Repeat a second layer with the remaining veggies and cheese.

6.      Cover with aluminum foil and bake for 30 minutes.  Remove foil and bake for another 10-15 until cheese is bubbly and brown.

7.      Serve and enjoy!
Tip:  Spray the foil with non-stick cooking spray and it won’t stick to the cheese.