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!" 

Ravioli with Garlic Cream and Mushroom Sauce

"This sauce goes is a great topping for any pasta; 
it would compliment chicken as well!"
INGREDIENTS:
2 Tbs. olive oil
1 pound fresh mushrooms, sliced
1 shallot, thinly sliced
3 garlic cloves, crushed and chopped
1/2 cup white wine
1/2 cup heavy cream
1/4 cup fresh basil, chopped
Sea salt and pepper

PREPARATION:

1.     Cook ravioli according to package directions.

2.     In a large skillet, sauté mushrooms and shallot in olive oil until mushrooms soften; about 5-8 minutes.

3.     Add garlic and sauté for a minute longer.

4.     Pour in the white wine and bring to a quick boil.

5.     Reduce heat and pour in heavy cream.

6.     Add basil and salt and pepper to taste.

7.     Simmer for 2-3 minutes; until sauce starts to thicken a bit.

8.     Pour over prepared ravioli.


9.     Serve and enjoy!