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!" 

Smoked Paprika, Tomato and Yogurt Potatoes

“A nice little twist for a potato side dish.”



INGREDIENTS:
1 pound small red or fingerling potatoes, cut into bite sized pieces
4 tablespoons olive oil
Sea salt and ground pepper
2 cups plain Greek yogurt
4 tablespoons smoked paprika
3 tablespoons chives, chopped
4 Roma tomatoes, cored, seeded and chopped
1/4 teaspoon hot pepper sauce (optional)

PREPARATION:
Preheat oven to 375 degrees F

1.      Rinse potatoes.  Cut into bite sized pieces and toss with olive oil.

2.      Place in glass baking dish, season with sea salt and pepper and bake for 20 minutes.

3.      While the potatoes are baking, mix Greek yogurt, paprika, chives, tomatoes and hot sauce.

4.      Pour mixture into a large skillet and simmer on medium for 15 minutes.

5.      Remove potatoes from oven.  With a spatula, scoop potatoes into the skillet.  Mix well and simmer for an additional 5 minutes.

6.      Serve and enjoy!