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!" 

Italian Stuffed Mushrooms

"A mouthwatering appetizer!"


INGREDIENTS
24 large mushrooms, stems removed
2 teaspoons olive oil
1 medium onion, chopped
1 green pepper, finely chopped
2 garlic cloves, chopped
1 1/2 lb. ground beef, turkey or sausage
1/4 teaspoon parsley
1/2 teaspoon oregano
1 1/2 cup fresh tomatoes, chopped or 1 can diced tomatoes
1 1/2 cup mozzarella cheese
1/2 cup Parmesan cheese
Sea salt and pepper to taste

PREPARATION
Preheat oven to 350 degrees F

1.      Remove stems from mushrooms.2.      Place mushroom caps in glass baking dish.  Spray bottom of dish with non-stick spray.

3.      In a skillet, brown meat and drain oil.  Set aside.

4.      In the same skillet, saute onions, and peppers in oil until onions begin to brown.  Add the garlic and saute for 45 seconds.  Add the meat, sprinkle with parsley, oregano, pepper and salt.  Saute for 2 minutes.

5.      Add the diced tomatoes the pan, mix and simmer until for about 10 minutes.  Remove from heat.

6.      Stir in Parmesan cheese.

7.      Fill cups with mixture.  Top with mozzarella cheese.

8.      Bake for 20 minutes.  Enjoy!


9.      Note:  These freeze well and can be heated up in a microwave.