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!" 

Sauteed Vegetable, Chicken and Rice Casserole

This may be my new most favorite casserole.  The zucchini is not sauteed with the chicken and other vegetables because I wanted it to keep it's consistency.  Wild rice adds lovely texture and the blanket of Parmigiano-Reggiano cheese on top is so tasty.  I made two and froze one.  Last night I baked the one from the freezer and it was delicious! (I let it defrost first.)  These ingredients come together for a fabulous dinner.
"The wild rice, fresh zucchini, sauteed chicken & vegetables 
all combine for a fabulous casserole!

INGREDIENTS
1 cup white or brown rice
1/2 cup wild rice
3 Tbs. olive oil
3-4 chicken breasts cut into 1”-1 1/2" pieces
1 1/2 cups mushrooms, sliced
1 cup onion, halved and sliced
1 cup celery, sliced
2 cups kale, ribs removed and chopped
3 garlic cloves, crushed and chopped
1 large zucchini (10”-12”) halved and sliced
1/4 cup fresh parsley, chopped
1 Tbs. oregano
2 Tbs. butter
2 Tbs. flour
2 cups heavy cream
Salt and pepper
1 cup Parmigiano-Reggiano cheese, shredded

PREPARATION
Preheat oven to 350 degrees F.

1.   Prepare rice according to package directions.  Set aside.

2.   In a large skillet, sauté chicken, mushrooms, onions and celery in olive oil until chicken is cooked through and onions soften.

3.   Add kale and garlic, stir and sauté for 2-3 minutes.  Remove from heat.

4.   Add zucchini, parsley, and oregano.  Gently stir to combine.

5.   In a saucepan, melt butter over medium heat.  Add flour to melted butter and mix with wooden spoon to combine well.

6.   Slowly pour in heavy cream, stir to remove any lumps.  Season with salt and pepper to taste; set aside.

7.   In a large bowl gently toss together the rice and vegetable mixture to evenly combine ingredients.  Pour into glass baking dish.

8.   Pour cream mixture over the casserole.

9.   Top with Parmigiano-Reggiano cheese.

10. Cover with aluminum foil and bake for 30 minutes.  Uncover and bake for an additional 15 minutes.

11. Serve and enjoy!