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!" 

Sautéed Asparagus, Mushroom and Bacon Quiche with Greyer

Sautéed Asparagus, Mushroom and Bacon Quiche with Greyer


INGREDIENTS
1 pastry shell
6 eggs
1 2/3 cups plain Greek yogurt
1 cup heavy cream
1 cup bacon, crumbled (12 slices)
1 1/2 cup fresh asparagus (4-5 spears)
1 cup fresh mushrooms, sliced
1 cup Greyer cheese, shredded
Fresh ground pepper

PREPARATION
Preheat oven to 325 degrees F

1.   In a blender, combine eggs, yogurt and cream.  Blend until all ingredients are mixed well; it will have a light creamy consistency.

2.   In a large skillet, sauté bacon until it is crispy.  Remove from pan and chop into bite sized pieces.  Set aside.

3.   Add asparagus and mushrooms to the pan and sauté until the asparagus brightens (2-3 minutes).

4.   Place half of the asparagus and mushrooms on the bottom of the pastry shell and sprinkle with half of the cooked bacon.

5.   Sprinkle 2/3 cup of cheese over the bacon then pour half of the egg mixture over the top.

6.   Repeat with the remaining of the asparagus, mushrooms, bacon and egg mixture.

7.   Sprinkle the remaining 1/3 cup of cheese over the top of the quiche.

8.   Place quiche on a baking sheet and bake for 1 hour and 25 minutes.

9.   Cool for 15 minutes before slicing.

10. Serve and enjoy!