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!" 

Grilled Mahi Mahi with Mango and Sweet Pepper Salsa

This is most definitely a dish you eat first with your eyes ~ so bright!  The fresh mango, sweet peppers and crisp red onion combine for a fabulous light and flavorful salsa.  I like to place the fillet on a bed of cabbage, both for presentation and a little extra crunch. This salsa is a perfect pairing with your favorite white fish (or even a grilled breast of chicken).
"Vibrant, crunchy, sweet, healthy, fantastic!"


INGREDIENTS:
4 Mahi Mahi fillets (or a white fish of your choosing)
1 fresh mango, peeled and cubed
1/2 cup sweet peppers (red, orange, yellow), chopped
1/2 cup cherry tomatoes, quartered
1/3 cup red onion, diced
3 Tbs. green onion, chopped
1 lime
Sea salt to taste
2 cups cabbage, sliced and chopped
1/4 cup cilantro (optional)


PREPARATION:
1.     In a glass bowl, combine all ingredients.  (Add cilantro to change up the flavor and add a Mexican twist.)

2.     Squeeze the juice of one lime over salsa and stir.

3.     Grill fillet until opaque.

4.     Divide cabbage on each plate, place a grilled fillet on the bed of cabbage, spoon salsa over each fish fillet.


5.     Serve and enjoy!