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!" 

Pear and Walnut Pearl Barley

Pearl barley is a great option for a hearty and flavor packed side for your entree.  It has definitely become a key grain of mine when creating recipes.  This dish has great texture ~ crunchy walnuts and warm soft pears (yum) in a bed of barley.  Each bite is full of flavor; a nice change from rice for a side dish.
"The healthy pearl barley is enhanced by the
crunchy walnuts, warm pear and seasonings!"

INGREDIENTS:
1 cup pearl barley
2 1/4 cups chicken stock
2 teaspoons olive oil
1/3 cup walnuts, chopped
3 garlic cloves, crushed and chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped
1/2 tablespoon fresh rosemary, chopped
1 1/2 cup fresh pear, cored and chopped into 1/2" pieces
Salt and pepper to taste

PREPARATION:
1.     In a saucepan, bring chicken stock to a boil.  Add pearl barley, cover, reduce heat and simmer for 45 minutes.

2.     When pearl barley has 10 minutes left to cook, begin the next step.

3.     In a skillet sauté walnuts in olive oil for 3 minutes.

4.     Add garlic and sauté for a minute longer.

5.     Sprinkle parsley, basil, and rosemary over the mixture.  Add pears and give a quick stir.  Remove from heat.

6.     Add nut mixture to the pearl barley and toss with a fork to combine ingredients.

7.     Serve and enjoy!