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!" 

Parmesan Toasted Zucchini Spears

"Enjoy plain or with your favorite dipping sauce!"

INGREDIENTS:
4 small zucchini, stems removed and quartered lengthwise
4 tablespoons olive oil
1/2 cup Parmesan cheese, finely grated
1/2 cup bread crumbs
1/2 teaspoon dried oregano
2 tablespoon chopped fresh parsley leaves
Sea salt to taste
          
PREPARATION:
Preheat oven to 350 degrees F

1.     In a bowl, combine Parmesan, bread crumbs, oregano, and parsley.

2.     Place zucchini on a baking sheet sprayed with non-stick cooking spray.

3.     Lightly brush each spear with olive oil.

4.     Sprinkle Parmesan/breadcrumb mixture over each stick; salt to taste.

5.     Bake for 15-18 minutes.  

6.     Serve and enjoy!