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!" 

Scallops Sautéed Brown Butter and Sage

So simple to make and such a treat!

"Light, Bright & Mouthwatering!"

INGREDIENTS
1 lb. large scallops
2 teaspoons grapeseed or canola oil
2-3 Tbs. salted butter
1/2 teaspoon sage
1/2 fresh lemon

PREPARATION
1.   Heat oil on medium-high in a large, flat bottom skillet; once oil is hot add scallops.

2.   Sauté for a few minutes (3-4); the scallops will turn a golden brown.

3.   Reduce heat to medium.

4.   Flip scallops over; add butter and sage and sauté for 3-4 minutes.  Adjust heat so butter will begin to bubble and brown. 

5.   Plate scallops; drizzle with remaining browned butter and squeeze a touch of fresh lemon juice over plate.

6.   Serve and enjoy!