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!" 

Wild Brown Rice with Toasted Almonds and Cranberries

"A simple way to jazz up wild rice"

INGREDIENTS:
2 cups chicken broth
1 cup wild brown rice
4 teaspoons olive oil
1 shallots, chopped
1 garlic clove, finely chopped
1⁄4 cup dried cranberries
2 fresh thyme, (1⁄4 teaspoon dried thyme)
1/4 cup sliced almonds
1/4 cup fresh flat-leaf parsley, coarsely chopped
Sea salt and pepper to taste

PREPARATION:

1.     In a saucepan bring the chicken broth to a boil.  Add rice and 2 teaspoons olive oil.  Reduce heat and simmer for 40 minutes; until all liquid is absorbed.

2.     In a skillet, sauté shallots, garlic, cranberries, thyme and almonds in olive oil for 4-6 minutes.  Set aside.

3.     When rice is cooked, add sautéed ingredients and gently mix with a fork. 

4.     Add parsley, salt and pepper to taste, and gently mix again.

5.     Serve and enjoy!