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!" 

Sweet Dijon Salmon Fillets


"The sweet mustard sauce is a great compliment!"

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INGREDIENTS:
11/2 lb. salmon filet, 6 oz. per person
2 Tbs. olive oil
2 Tbs. shallot, finely chopped
1/4 cup Dijon mustard
1/4 cup brown sugar
1/2 fresh lemon, juiced

Suggestion:  You may want to double the sauce recipe and reserve 1/2 of the sauce to pour over the cooked fish.

PREPARATION:
Preheat oven to 375 degrees F


1.     In a skillet, sauté shallots in olive oil over medium heat until they soften (2-3 minutes).

2.     Reduce heat and add Dijon mustard, brown sugar and lemon juice.  Cook until sugar dissolves.  Remove from heat and set aside. 

3.     Cut salmon horizontally into four equal portions. 

4.     Place fillets in the center of a sheet of aluminum foil; about 1” apart.  Be sure that the sheet is large enough to bring up around fish and close.  Spray the center of the sheet with non-stick cooking spray so the fillets won’t stick.

5.     Pour seasoning mixture over the fish.  Close the foil and let sit for 20 minutes.

6.     Place on baking sheet and bake for 18-23 minutes.

7.     Carefully open foil (there will be a lot of steam), plate fish and garnish with lemon slices.

8.     Serve and enjoy!