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!" 

Mediterranean Kale and Quinoa Salad

"Such a fresh and healthy salad!"



INGREDIENTS:
1/4 cup olive oil
3 teaspoons balsamic vinegar
Sea salt
6 cups kale, ribs removed and coarsely chopped
2 cups spinach, coarsely chopped
1/2 cup red onion, chopped
5 Tbs. Kalamata olives, chopped
2 cups cooked quinoa, (about 1 1/2 cups dry)
1 pint cherry tomatoes, halved
2 cups feta cheese, crumbled

PREPARATION:

1.     In a small bowl combine olive oil and balsamic vinegar.  Sea salt to taste.

2.     In a large bowl combine kale and dressing.  Toss to coat well.  (It’s best to let sit for 15 minutes.)

3.     Add spinach, red onion, Kalamata olives and quinoa.  Toss well to mix all ingredients.

4.     Add the tomatoes and feta cheese; gently toss again.


5.     Serve and enjoy!