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!" 

Walnut, Pear and Asiago Stuffed Chicken with Walnut Cream Sauce

After visiting my local farmer's market I came home with some fresh walnuts and pears. Combining the two for dinner seemed right; so I stuffed a chicken breast with these two fresh ingredients, added Asiago cheese and created the dish pictured below.  Absolutely delicious!  The warmed baked pear, walnut and melted cheese fill each delicious bite.  
"The Asiago - walnut combination is complimented by 
the baked pear; the rich walnut cream tops this dish!"


INGREDIENTS:
4 boneless, skinless chicken breasts
Salt and pepper to taste
4 slices Asiago cheese, 1/4" thick slices
1 fresh pear, 1/4" thick slices
1 cup walnuts, finely chopped
1 egg, scrambled
4-6 tbsp. bread crumbs (I prefer Panko; gluten free skip this step)

See below for Walnut Cream Sauce

PREPARATION:
Preheat oven to 350 degrees F
1.     Place each chicken breast on a cutting board and butterfly it.  (Slice across as you would slice a hamburger roll being sure to stop 1/3” from the side).

2.     Lay each breast open, lightly salt and pepper, then place Asiago cheese slices on each breast.

3.     Spread a heaping tablespoon of walnuts over the Asiago cheese.

4.     Place 1-2 pear slices over the walnuts and cheese.

5.     Close the breast and secure with a toothpick.

6.     Place breasts seam side down in a glass baking dish that has been sprayed with non-stick cooking spray.

7.     Brush each breast with egg.

8.     Sprinkle each breast with bread crumbs.

9.     Bake for 25-30 minutes in 350 degree oven.

10.  For a great presentation, place on cutting board, remove toothpicks, carefully slice into 1” strips and place on plate.

11.  Pour sauce on place, place chicken on sauce and then spoon additional sauce over chicken.

12.  Sprinkle with remaining walnuts.

13.  Serve and enjoy!

Walnut Cream Sauce
INGREDIENTS:
1/2 cup walnuts
2 garlic cloves, finely diced
4 fresh sage leaves
2 cup heavy cream
1/4 cup Asiago cheese, shredded
1/4 teaspoon pepper
1 Tbs. flour

PREPARATION:

1.     Puree the walnuts, garlic, sage, cream, Asiago cheese and pepper a food processor.

2.     Spoon mixture into a small saucepan and bring to a low boil.

3.     Reduce heat, add flour and stir to remove lumps.

4.     Simmer on low for 4-5 minutes; sauce will thicken.

5.     Pour over chicken.  (You can also use on fish, or pasta.)


6.     Serve and enjoy!