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!" 

Southwestern Kale and Quinoa Salad

"A Southwestern salad packed with rich flavors and nutrition!"


INGREDIENTS:
1/4 cup olive oil
1/2 lime
Sea salt
8 cups kale, ribs removed and coarsely chopped
2 cups black beans, drained
2 cups fresh corn, sliced off the cob (or 2 cups canned corn drained)
1 cup red onion, chopped
1 cup cilantro
1/4 cup green onion, chopped
2 cups cooked quinoa, (about 1 1/2 cups dry)

PREPARATION:

1.     In a small bowl combine olive oil and juice of 1/2 lime.  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 black beans, corn, onion, cilantro and green onion.  Toss well to mix all ingredients.

4.     Add the quinoa; toss again.

5.     Serve and enjoy!