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!" 

Marinated Artichoke, Sun Dried Tomato and Garlic Pizza

"Sun dried tomatoes and marinated artichoke are always a winning combo!"
You may also enjoy:
Caramelized Onion, Green Apple and Gorgonzola Cheese Pizza
Fresh Tomato and Basil Pizza
Pistachio, Sauteed Onion and Fresh Thyme Pizza
Roasted Vegetable Pizza

Spinach, Feta and Fresh Tomato Pizza

INGREDIENTS:
Pizza dough
1 large jar of sun dried tomatoes, coarsely chopped (retain the oil from the jar for the dough)
1 large jar marinated artichokes, coarsely chopped
4 garlic cloves, sliced thinly
1/2 cup pizza sauce (homemade or store-bought)
1 cup goat cheese

PREPARATION:
Preheat oven to 475 degrees F

1.     Prepare your dough.  For a homemade dough recipe click here.  If you are using store bought dough, let the dough sit at room temperature for about 1 hour.  This will make the dough much easier to spread and hold a shape.

2.     Brush dough lightly with oil from the sun dried tomatoes.

3.     Spread the pizza sauce evenly over the dough.

4.     Sprinkle the sun dried tomatoes, artichoke hearts and garlic cloves over the sauce.

5.     Sprinkle dollops of goat cheese over mixture.

6.     Bake on a preheated pizza stone for 8-11 minutes until dough is golden brown.

7.     Let cool for 2-3 minutes before cutting for best results.

8.     Serve and enjoy!