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!" 

Ribbon Zucchini, Tomato, Parmesan Pasta with Yogurt Sauce

"Light with a touch of creaminess!"



INGREDIENTS:
8 ounces Penne Pasta
1/2 cup plain Greek yogurt
1/3 cup Parmesan cheese, grated
1 Tbs. lemon juice
1 teaspoon lemon zest
2 teaspoons olive oil
4 small thin zucchini slice in half lengthwise then slice into very thin ribbon strips
4 garlic cloves, crushed and chopped
20 cherry tomatoes, halved
Sea salt and pepper to taste

PREPARATION:

1.      Prepare pasta according to package directions.

2.      In a large mixing bowl, combine yogurt, Parmesan cheese, lemon juice and lemon zest.  Mix well.

3.      In a skillet, sauté zucchini strips in olive oil until they begin to soften.

4.      Add garlic and tomatoes and sauté for about a minute or two more.

5.      Add pasta to yogurt sauce and toss well.  Season with sea salt and pepper.

6.      Add vegetable mixture to pasta and gently toss to combine.

7.      Spoon onto serving plates and top with a bit of Parmesan cheese.


8.      Serve and enjoy!