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!" 

Zesty Seasoned Roasted Potatoes

I had to re-post this recipe after seeing all the colorful bags of potatoes at the grocery store today. The fingerling and mini potatoes are some of my favorites.  They're so easy to prepare (just chop in half for bite size portions) and they are so colorful on the plate. This recipe preps quickly and is great for a Sunday dinner side dish.  Make a big batch and re-heat during the week!


"Bursting with flavor!  An easy way to spice up your potatoes."

INGREDIENTS:
1 Tbs. sea salt
1 Tbs. fresh ground black pepper
3 garlic cloves, finely chopped
2 teaspoons coriander
1 teaspoon crushed red pepper
1 teaspoon thyme, dried
1⁄2 tablespoon rosemary, dried
4-5 Tbs. olive oil
1 ½-2 lbs. red and yellow potatoes (mixed), quartered

PREPARATION:
Preheat oven to 400 degrees F


1.     In a small bowl, combine salt, pepper, cloves, coriander, red pepper, thyme and rosemary.

2.     In a glass baking dish, mix potatoes and olive oil.

3.     Sprinkle seasonings over the potatoes; mix well in order to evenly distribute seasonings.

4.     Bake for 35-40 minutes; until potatoes begin to brown.

5.     Serve and enjoy!