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!" 

Truffle Macaroni and Cheese with Shrimp

 
"The truffle and bacon flavors add a depth to 
the Gorgonzola and Gruyere combination!"




INGREDIENTS:
8 ounces cellentani
2 cups heavy whipping cream
1 egg white
1 tablespoon truffle salt
6 slices thick sliced bacon, cooked and chopped
3 cups mushrooms, coarsely chopped
2 cups Gruyere cheese, shredded
1 cup Gorgonzola cheese, crumbled
1 lb. shrimp; peeled, tails removed and cut in half (depending on size)

PREPARATION:
Preheat oven to 350 degrees F
1.      Cook pasta according to package directions; drain and set aside.

2.      In a large bowl, combine whipping cream, egg white, and truffle salt.  Mix well.

3.      Add bacon, mushrooms, Gruyere, and Gorgonzola.  Toss to combine all ingredients.

4.      Add shrimp and toss again.

5.      Add cellentani and gently mix with a wooden spoon to distribute noodles evenly throughout the mixture.

6.      Pour mixture in a glass 8” x 10” baking dish that has been sprayed with non-stick cooking spray.

7.      Bake for 25-30 minutes; until the top is bubbling and the shrimp are opaque.

8.      Serve and enjoy!