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!" 

Cheddar and Bacon Mini Stuffed Potatoes

Stuffed potatoes have always been a family favorite.  I've noticed that it's definitely more about the toppings than the potato; so I thought, why not use mini potatoes?  The result - a perfect combination of topping and potato.  You're sure to love the cheddar and bacon version below!
"A mini version of the traditional baked potato - each bite
is filled with the delicious topping!"

INGREDIENTS:
2 lbs. small red skin, or fingerling potatoes (1 1/2" – 2” diameter), washed
3 Tbs. olive oil
Salt and pepper
1/3 cup cheddar cheese, shredded
1/3 cup bacon, cooked and chopped 

PREPARATION:
Preheat the oven to 350 degrees F

1.     Rub potatoes with olive oil.  Place on baking sheet and sprinkle with salt and pepper (to taste).

2.     Bake for 40 minutes.

3.     Remove from oven and slice an X into the top of each potato. (Cut crosswise and lengthwise; be sure not to cut all the way through.

4.     Gently squeeze the sides of each potato to open the top and expose the filling.

5.     Sprinkle the cheddar cheese and bacon onto each potato.

6.     Return to oven and bake for 5-7 minutes.

7.     Serve and enjoy!