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!" 

Mediterranean Quinoa Salad with Rosemary Chicken

"Every bite is filled with fabulous flavors, and it's healthy!"

INGREDIENTS:
2 boneless skinless chicken breasts
2 tsp. olive oil
1 tsp. fresh rosemary, diced
1 tsp. oregano
2/3 cup quinoa (uncooked)
1/3 cup red onion, chopped
2 cups raw zucchini, quartered and sliced
1/4 cup Kalamata olives, pitted and sliced
2 garlic cloves, minced
1 small lemon, juiced
2 Tbs. olive oil
1 cup cherry tomatoes, halved
2/3 cup feta cheese, crumbled
Sea salt and pepper to taste

PREPARATION:

1.     In a medium saucepan, add quinoa and fill pan with 1 1/3 cups of water.  Bring to a boil; reduce heat to low, cover and simmer until tender (15 to 20 minutes).  Fluff with a fork and set aside to cool.

2.     Season chicken, on both sides with rosemary, oregano, sea salt and pepper.

3.     In a skillet, sauté the chicken breasts until the juices run clear.  (Approximately 3 minutes per side.)  Let cool and slice into 1/2” cubes.

4.     In a large bowl, add the red onion, zucchini, Kalamata olives, and garlic.  Toss well.

5.     Add the quinoa, 2 Tbs. olive oil, and lemon juice.  Toss well.  Salt and pepper to taste.

6.     Add the chicken, cherry tomatoes and feta.  Toss well.

7.     Serve and enjoy!