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!" 

Blueberry-Ricotta Tart with Almond Biscotti Crust

What to do with a bag of biscotti if you're not a coffee drinker or have a teething baby... Well, make a fabulous crust and fill it with rich ricotta and fresh blueberries of course!  Each bite of this delicious tart has a bit of almond crunch, rich cream with a hint of vanilla and sweet blueberries.  A lovely dessert to enjoy with friends and family.

"The biscotti crust compliments the light, creamy
filling; fresh blueberries are a perfect topping!"

INGREDIENTS:
1 1/2 cups crushed almond biscotti
6 Tbs. butter, melted

16 ounces ricotta cheese
1 1/2 cups white sugar
1/4 cup heavy cream
1 1/2 teaspoons vanilla extract
1 cup fresh blueberries

PREPARATION:
Preheat an oven to 350 degrees F

1.     Combine the crushed biscotti and melted butter; mix well.

2.     Spray a glass pie dish with non-stick cooking spray.  Spread the biscotti mixture along the bottom and sides of the dish to form a crust.  Press to compact.  (The crust will firm up once filled and baked.)

3.     In a mixing bowl, combine the ricotta cheese, sugar, heavy cream and vanilla.  Using an electric mixer; beat for 3-4 minutes.

4.     Spoon filling into crust.

5.     Top with 1/2 of the blueberries.

6.     Bake for 40 minutes.

7.     Chill in refrigerator for 3 hours.

8.     Slice and top with remaining blueberries.

9.     Serve and enjoy!