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!" 

Green Bean and Mushroom Saute

Fresh green beans remind me of my grandmother.  When I was younger we would sit at her kitchen table and I would help snap off the ends before she would cook them. Thinking of that makes me smile.  This saute is a delicious (and quick) way to prepare a vegetable side for any dinner.  

"Green Bean and Mushroom Saute"

INGREDIENTS
1 lb. fresh green beans, trimmed
2 Tbs. olive oil
1 medium onion, quartered and sliced
½ lb. fresh mushrooms, sliced
2 Tbs. water
Salt and pepper to taste

PREPARATION
1.   In a large skillet; sauté onions in olive oil, over medium heat, until they soften.

2.   Add mushrooms and green beans; sauté for 5 minutes, green beans will brighten.

3.   Increase heat to medium-high; add 2 Tbs. of water to pan, cover and cook for 2 minutes.  Remove lid and cook for an additional 1-2 minutes to evaporate any remaining liquid.

4.   Remove from heat, season with salt & pepper.  Toss.

5.   Serve and enjoy!