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!" 

Wine Country Chicken Salad

“The sweet, tart and crunchy combination 
makes this chicken salad so special!”

INGREDIENTS
3-4 chicken breasts, baked then chopped (you can always buy the precooked chicken strips to save time)
3 stalks celery, cut lengthwise and chopped
3 whole green onions, chopped
1 1/2 cups red grapes, halved
1 medium green apple, cored and diced (you may want to give it a quick lemon bath to keep it from
browning)
1/4 cup dried cranberries
1/4 -1/2 cup poppy seed dressing
1/2 cup almonds or pecans or walnuts, chopped (optional)
Salt and pepper to taste

PREPARATION

1.     Bake chicken breasts in oven for 35 minutes.  Cool and chop.

2.     Mix celery, onions, grapes, apple and cranberry in bowl.

3.     Pour dressing over chicken and toss. Start with 1/4 cup and add more if needed.  Salt and pepper to taste.

4.     Add fruit and vegetable mixture to the chicken; mix with wooden spoon.

5.     Serve chilled on fresh croissant rolls or over chopped Napa cabbage.

6.     Enjoy!