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!" 

Quinoa Tabbouleh



"So refreshing ~ the quinoa adds a nice touch!"
INGREDIENTS:
2/3 cup quinoa, uncooked
2 tablespoons fresh lemon juice
2 garlic cloves, crushed and finely chopped
1/2 cup olive oil
1 small zucchini or 2 Persian cucumbers, quartered and sliced (I prefer zucchini because it stays fresher longer)
20 cherry tomatoes, halved
1 1/2 cup flat-leaf parsley, chopped
1/2 cup fresh mint, chopped
2 scallions, thinly sliced
Sea salt and pepper to taste

PREPARATION:
1.     In a medium saucepan combine 1 1/4 cups water, quinoa and a dash of salt to a boil.  Reduce heat and simmer for about 10 minutes.  Remove from heat and let sit for 5 minutes.  Drain any excess water and put quinoa in a large mixing bowl to cool.

2.     In a small bowl combine lemon juice, garlic and olive oil.  Season to taste with salt and pepper.

3.     Add the zucchini/cucumber, tomatoes, parsley, mint, and scallions to the quinoa.  Gently toss to combine all ingredients.

4.     Drizzle the lemon/olive oil mixture over the tabbouleh.  Gently toss to ensure the dressing is distributed evenly.


5.     Serve and enjoy!