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 Onion, Gorgonzola and Mushroom Topped Sirloin

"The richness of this topping enhances each and every bite of steak!"



INGREDIENTS:
2 Sirloin Steaks
3 tbs. butter
1/2 cup onion, thin slices
1/3 cup mushrooms, chopped
1/3 cup Gorgonzola cheese, crumbled
1 tsp. fresh parsley, chopped

PREPARATION:

1.     Grill steaks to desired doneness.  Be sure to cover steaks after grilling and allow to rest for 5 minutes; this will allow the juices to distribute evenly throughout the steak.

2.     While steaks are grilling, prepare topping.  This will take approximately 10 minutes.

3.     In a skillet, sauté onions and mushrooms in butter until onions are softened and beginning to brown.

4.     Add Gorgonzola and parsley.  Mix until cheese begins to melt.

5.     Remove from heat and allow mixture to set for a minute or two.

6.     Spoon mixture onto each steak.


7.     Serve and enjoy!