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!" 

Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese ~ how can you possibly go wrong with that combination! I started with a classic dish, added Gruyere cheese and bacon to bring a richness to the dish, then folded in delicious butternut squash for added texture and flavor.  Each bite is fabulous ~ a definite hit.

"The Gruyere cheese & bacon add just the right touches; rich and delicious!

INGREDIENTS
12 oz. elbow pasta
1 Tbs. olive oil
3-3 1/4 cups heavy cream
2 cups butternut squash cubes (1/2” cubes)
1/4 teaspoon white pepper
3 Tbs. flour
2 cups Gruyere or Jarlsberg cheese, shredded
6-8 slices bacon, cooked and chopped
1 cup panko bread crumbs

PREPARATION
Preheat oven to 425 degrees

1.   Cook pasta according to package al dente directions.  Drain, toss with oil and set aside.

2.   In a large saucepan, add heavy cream, butternut squash and white pepper.  Cook over medium low heat for 15-18 minutes; squash will soften.

3.   Sprinkle in flour; be sure to stir well.

4.   Add Gruyere cheese and bacon to pan; stir and heat until cheese is melted (2-3 minutes).

5.   Remove from heat and add the elbow pasta.  Gently stir to combine all ingredients well.

6.   Pour into a casserole pan sprayed with non-stick cooking spray.

7.   Sprinkle panko bread crumbs over the top of the casserole.

8.   Bake for 20 minutes.

9.   Serve and enjoy!