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!" 

Basil and Prosciutto Egg Cups

"Fantastic presentation and absolutely delicious!"


INGREDIENTS:
12 thin slices prosciutto
12 large eggs
12 fresh basil leaves
1/4 cup Parmesan cheese, finely shredded
Fresh ground pepper
PREPARATION:
Preheat oven to 350 degrees F
1.     Spray cups in muffin pan with non-stick cooking spray.

2.     Slice prosciutto strips in half.

3.     Place two prosciutto halves (crisscross) in each muffin cup.

4.     Sprinkle the Parmesan cheese in the bottom of each cup.

5.     Place a basil leaf in each cup along the side wall.

6.     Crack an egg into each cup.  (You may scramble if you prefer.)

7.     Season with pepper to taste.

8.     Bake for 15 minutes.

9.     Gently remove; serve and enjoy!