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!" 

Brown Rice with Cashews, Asparagus and Quinoa

"Crisp, nutty, healthy and fabulous flavor!"

INGREDIENTS:
2 1/2 cups chicken broth
1 cup wild brown rice
1/2 cup quinoa
4 teaspoons olive oil
1 garlic clove, finely chopped
2 cups fresh asparagus, trimmed and cut into 1” pieces
1/2 cup salted cashews, coarsely chopped
1/4 cup fresh flat-leaf parsley, coarsely chopped
Sea salt and pepper to taste

PREPARATION:
1.     In a saucepan bring the chicken broth to a boil.  Add rice, quinoa and 2 teaspoons olive oil.  Reduce heat and simmer for 40 minutes; until all liquid is absorbed.

2.     In a skillet, sauté, asparagus and cashews in olive oil for 4-6 minutes.  Set aside.

3.     When rice is cooked, add sautéed ingredients and gently toss with a fork.

4.     Add parsley, salt and pepper to taste, and gently toss again.

5.     Serve and enjoy!