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!" 

Prosciutto Wrapped Asparagus with a Touch of Brown Sugar


"The touch of sweetness balances the saltiness of the prosciutto!"

INGREDIENTS:
12 asparagus spears, fibrous ends trimmed
6 slices prosciutto, (you can purchase prepackaged or at the deli)
1 Tbs. brown sugar

PREPARATION:

1.      Lay out prosciutto strips onto cutting board and cut horizontally in half.

2.      Take a pinch of brown sugar and sprinkle on the center of the prosciutto strip.

3.      Place one of the asparagus spears at a 45 degree angle on one corner of the prosciutto; the tip towards the longer side and the step towards the shorter side of the slice.

4.      Roll the asparagus spear keeping the prosciutto strip tight.

5.      Place spears into a large skillet.  Sauté on medium heat for 5 minutes; using tongs to turn the spears in order to cook prosciutto evenly.

6.      Serve and enjoy!