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!" 

Asparagus, Mushroom and Goat Cheese Flatbread

"The quick saute brings out the flavors in this topping!"
You may also enjoy:
Cheeseburger Flatbread
Margarita Flatbread
Lamb, Mint and Feta Flatbread
Pesto, Pine Nut and Cherry Tomato Flatpbrad

INGREDIENTS:
2 flatbread crusts (purchased)
2 Tbs. olive oil
2 cups fresh asparagus, fibrous ends removed and cut into 1” pieces
2 cups fresh mushrooms, chopped
1 cup goat cheese
1 cup Parmigiano-Reggiano cheese, shredded
Pepper to taste

PREPARATION:
Preheat oven to 350 degrees F


1.     In a skillet, sauté the asparagus and mushrooms in olive oil for 2-3 minutes; just until the asparagus brightens.

2.     Place flatbread crusts on a baking sheet.  Spread asparagus and mushroom  mixture evenly over the crusts.

3.     Dollop the goat cheese over vegetables.  Season with pepper to taste.

4.     Spread the Parmigiano-Reggiano cheese over each crust.

5.     Bake for 10-15 minutes; until cheese just begins to brown.

6.     Serve and enjoy!