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!" 

Roasted Vegetable Linguine

"Quick and nutritious!"

INGREDIENTS:
1/2 box whole wheat linguine or spaghetti
1 small eggplant, thinly sliced
1 small zucchini, thinly sliced
6-8 mushrooms, thinly sliced
1 small red onion, halved and thinly sliced
1 red pepper (or a few of the mini peppers), thinly sliced
3 garlic cloves, thinly sliced
1/4 cup olive oil
Salt and pepper to taste
1/4 cup Parmesan cheese, shredded
2-3 fresh basil leaves, thinly sliced

PREPARATION:
Preheat oven to 375 degrees F

1.     Prepare pasta according to package directions while vegetables are roasting in the oven.

2.     Place the eggplant, zucchini, mushrooms onion, pepper and garlic cloves on a large baking sheet.

3.     Drizzle the olive oil over the veggies.

4.     Use a spatula to mix the veggies to ensure they are all coated with oil.

5.     Season lightly with salt and pepper.

6.     Roast vegetables for 8-11 minutes in the oven; mix once using a spatula for even roasting.

7.     Toss cooked pasta with basil leaves and 1 Tbs. of olive oil.  Serve onto plates.

8.     Spoon roasted vegetables over pasta and top with Parmesan cheese.

9.     Serve and enjoy!