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!" 

Stir Fry Kale and Quinoa Salad

"Crunch and stir fry flavor in every bite!"


INGREDIENTS:
1/4 cup olive oil
3 teaspoons rice vinegar
1 Tbs. soy sauce
1 Tbs. sesame oil
8 cups kale, ribs removed and coarsely chopped
2/3 cup celery, chopped
1 cup fresh red pepper; cored, seeded and chopped (I used the mini red peppers)
1 cup edamame, cooked and cooled
3/4 cup carrots, chopped
1/4 cup green onion
1/2 cashews, (unsalted if possible)
2 cups cooked quinoa, (about 1 1/2 cups dry)

PREPARATION:

1.     In a small bowl combine olive oil, rice vinegar, soy sauce and sesame oil. 

2.     In a large bowl combine kale and dressing.  Toss to coat well.  (It’s best to let sit for 15 minutes.)

3.     Add celery, red peppers, edamame, carrots green onion and quinoa.  Toss well to mix all ingredients.

4.     Add the quinoa; gently toss again.

5.     Serve and enjoy!