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!" 

Mediterranean Rice Pilaf ~ With A Twist!

"The hint of cinnamon and toasted pine 
nuts make this rice a favorite!"
INGREDIENTS:
2 tablespoons olive oil
1/4 cup pine nuts
1/4 cup filini pasta
1 cup brown rice (you may also use the traditional long grain white rice)
1 1/4 cups water
1 chicken stock
2 teaspoons cinnamon

PREPARATION:

1.     In a skillet, sauté pine nuts and filini pasta in olive oil until they begin to brown.  Remove from heat.

2.     In a large saucepan, bring water and chicken stock to a boil.  Add rice and pine nut/filini mixture to the pot.

3.     Cover and simmer for 40 minutes or until liquid has been absorbed.

4.     Gently toss with fork to mix.  Sprinkle with cinnamon and gently toss again.


5.     Serve and enjoy!