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!" 

Cashew Honey Crunch

"Sweet & Salty ~ Crunchy & Creamy"


INGREDIENTS:
Crunchy Crust
1/2 cup butter, softened
1 cup flour
1/4 cup sugar
1/2 teaspoon sea salt

Honey Cashew Topping
1 cup butter, softened
1/3 cup honey
1/2 cup brown sugar
11/2 teaspoon sea salt
1/2 teaspoon pure vanilla extract
1/4 cup heavy cream
1 1/2 cup salted cashews
PREPARATION:
Crunch Crust
Preheat the oven to 350 degrees F

1.     In a bowl, combine softened butter, flour, sugar and sea salt.

2.     Press into the bottom of a 9” x 9” glass pan.  (Be sure to either line the pan with parchment paper or generously spray with non-stick cooking spray.)

3.     Bake for 20 minutes.  Remove and let cool.

Honey Cashew Topping
1.     In a medium saucepan, melt butter over medium high heat.

2.     Add honey, brown sugar, salt and vanilla; mix well. Cook for 2-3 minutes to bring honey mixture to 220° on a candy thermometer; stir. 

3.     Slowly pour in the heavy cream; stir.  Add the cashews, and bring mixture up to 238° for 4-5 minutes.  Stir occasionally.  (It is important the mixture reaches the high temp for a few minutes otherwise the topping will remain runny.)

4.     Pour the honey cashew mixture over the crunch crust. 

5.     Let cool completely.  Remove from pan and cut into bit sized pieces (1” x 1”)

6.     Serve and enjoy!