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!" 

Sautéed Asparagus, Mushroom and Sundried Tomato Cream Tortellini

"Fresh, colorful, delicious!"


INGREDIENTS:
1 lb. fresh tortellini
3 Tbs. olive oil
1 lb. fresh brown mushrooms, sliced
1 bunch of asparagus, fibrous ends removed and cut into 1” pieces
1 cup sundried tomatoes, thinly sliced
4 garlic cloves, crushed and chopped
3 Tbs. butter
4 Tbs. flour
4 cups heavy cream
1/4 cup fresh flat-leaf parsley, chopped
Sea salt and pepper to taste
1/4 cup Parmigiano-Reggiano cheese, grated

PREPARATION
1.     Prepare tortellini according to package directions. 

2.     In a large skillet, sauté mushrooms, asparagus and sundried tomatoes in olive oil until asparagus brightens (about 5 minutes).

3.     Add garlic and sauté for a minute longer.

4.     In a saucepan over medium, melt butter then add the flour and stir until the flour is completely combined with the butter.  Add the heavy cream and bring to a boil.  Reduce heat and simmer until sauce begins to thicken (3-5 minutes).   

5.     Stir in fresh parsley; salt and pepper to taste.

6.     Add sautéed mushrooms, asparagus and sundried tomato mixture; stir to combine.

7.     Add tortellini and gently mix.

8.     Plate and top with Parmigiano-Reggiano cheese.

9.     Serve and enjoy!