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!" 

Sirloin Topped with Shrimp in Garlic Cream Sauce

This is what happens when you go shopping hungry... You buy everything that looks yummy!  Maybe that's not such a bad thing if the result is this mouthwatering sirloin steak and succulent fresh shrimp in a garlic cream.  Everyone at the dinner table raved ~ I think I'll be shopping hungry more often!

"Surf and Turf ~ always a favorite!"

 INGREDIENTS:
2 Sirloin Steaks
1 Tbs. olive oil
3 garlic cloves, crushed and finely chopped
1 cup heavy cream
1 Tbs. fresh parsley, chopped
1/4 teaspoon white pepper
12 raw shrimp (31 count), peeled and deveined

PREPARATION:

1.     Grill steaks to desired doneness.  Be sure to cover steaks after grilling and allow to rest for 5 minutes; this will allow the juices to distribute evenly throughout the steak.

2.     While steaks are grilling, prepare topping.  This will take approximately 10 minutes.

3.     In a skillet, sauté garlic in olive oil for 1 minute.

4.     Add heavy cream, parsley and white pepper. 

5.     Bring mixture up to a low boil; reduce heat and simmer for 3-4 minutes, sauce should begin to thicken.

6.     Add shrimp and simmer for 4-6 minutes until shrimp are opaque and cooked through.

7.     Spoon mixture onto each steak.

8.     Serve and enjoy!