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!" 

Crunchy Apple, Chicken and Spinach Salad

Crunchy Apple, Chicken and Spinach Salad




INGREDIENTS
3 boneless, skinless chicken breasts
Salt and pepper
8 cups spinach
1/2 head cabbage
1/2 cup green onions, thinly sliced
2 green apples, cored and cut into 1/4" pieces
1/4 cup roasted sunflower seeds
3/4/cup olive oil
1/4 cup vinegar
white pepper & salt

PREPARATION
Heat oven to 350 degrees

1.     Season the chicken breasts with salt and pepper.

2.     Bake chicken in oven, covered, for 45 minutes.  Remove, let cool and shred.  Set aside.

3.     Mix together olive oil, vinegar and season with white pepper and salt to taste; set aside.

4.     Core and thinly slice cabbage.  Chop and toss in a large bowl.

5.     Add spinach to the bowl.

6.     Add cooled chicken to the bowl and drizzle dressing over the mixture.  Toss to coat.

7.     Add green apples, sunflower seeds, and green onions to the bowl.  Toss to coat.

8.     Serve and enjoy!