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!" 

Black and White Chocolate Mint Bark


"Creamy white chocolate topped with a crunchy mint cookie!"
You may also enjoy:
Fruit and Nut Bark
Peppermint Candy Bark
Sweet and Salty Bark


INGREDIENTS:
24 oz. white chocolate chips
2 cups fudge covered mint cookies, chopped

PREPARATION:
1.   Line a sheet pan with parchment paper.

2.   Using a sharp knife, chop the cookies into little pieces.

3.   In a glass bowl, microwave the white chocolate chips until they are melted.  This will be different for all microwaves.  I suggest starting with 30 seconds, mix with a wooden spoon and continue with 30 second intervals.  Do not over-cook the chocolate.  Once the chips are melted to a spreadable consistency they are ready.

4.   Spread the chocolate on the parchment paper to 1/2" thickness.

5.   Sprinkle the chopped cookie over the white chocolate; use you hand to gently press into the chocolate.

6.   Return pan to freezer for 30 minutes.

7.   Remove from freezer.  Use a sharp knife to chunk into bark pieces. (The bark will be fine at room temperature at this point.)

8.   Serve and enjoy!