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!" 

Roasted Vegetable Bruschetta

This weekend I roasted a pan full of fresh veggies for a stuffed shell recipe I was working on.  They not only looked, but tasted so wonderful I thought, why not enjoy them as a topping on bruschetta!  Voila ~ here you go.
"A medley of roasted vegetables are the perfect topping
to enjoy on bruschetta!"

 INGREDIENTS:
1 loaf french bread
3-4 garlic cloves
1/4 cup olive oil
1 cup zucchini cup, quartered and sliced (1/4")
1 cup Chinese eggplant, quartered and sliced (1/4")
1 cup mushrooms, halved and sliced
1 cup onion, chopped
1 cup cherry tomatoes, halved
Salt and pepper to taste

PREPARATION:
Preheat oven to 350 degrees

1.   In a large bowl, combine zucchini, eggplant, mushrooms and onion.  Pour olive oil over mixture and toss well to combine.  Add cherry tomatoes and toss again to combine.

2.   Slice bread on a diagonal; 1/2" slices.  Rub with garlic and place on a baking sheet and set aside.

3.    Spread vegetable mixture from the bowl evenly on a baking sheet; season with salt and pepper.  Bake for 25-30 minutes.  Remove from oven.

4.   Turn oven to broil and place baking sheet with bread under the broiler.  Broil until bread begins to brown; watch carefully.  Flip slices over and brown on other side.

5.   Remove bread from oven, place on serving dish and top with vegetable mixture.

6.   Serve and enjoy!