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!" 

Prosciutto, Asparagus and Fig Cream Sauce Over Linguini

 My husband's exact words were "Wow, you're spoiling me!"  Every bite has fabulous textures and flavors.  If you're looking for a unique, great presentation, and fantastic tasting meal... this is it!
"A unique melody of flavors in a light Parmesan sauce envelop the linguine!"

INGREDIENTS:
8 oz. linguine noodles
12-16 slices of prosciutto
1 bunch asparagus, trimmed and cut into 1” pieces
12-14 fresh figs, thinly sliced
2 cups heavy cream
1 cup Parmesan cheese, grated
Fresh ground pepper

PREPARATION:
Have all items measured and ready before cooking pasta.

1.   Prepare pasta according to package directions.  Once it is cooked a minute shy of completion, remove from heat and set aside.  Do not drain.

2.   Tear prosciutto into 3-4 sections and drop into a large skillet.

3.   Add asparagus and sauté on medium high for 2-3 minutes.  Asparagus will brighten.

4.   Lower heat to medium; add 1/2 cup of the pasta water and heavy cream, stir.

5.   Sprinkle Parmesan cheese over top and gently stir to combine (about 2 more minutes).  Parmesan cheese will melt into cream.

6.   Add linguine noodles (drain first).  Stir.

7.   Toss in figs and season with pepper to taste.  Gently stir to combine all ingredients.

8.   Serve and enjoy!