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!" 

Sautéed Pork, Black Bean & Sweet Potato Stew


 "Tender pork, tasty sweet potatoes & black beans in a rich stew"



Sautéed Pork, Black Bean & Sweet Potato Stew

INGREDIENTS:
2 medium onions, chopped into large pieces
2-2 1/2 lbs. pork loin or steaks, but into bit sized pieces
4 garlic cloves, crushed and diced
Salt & pepper
3 Tbs. olive oil
3 cups water or chicken broth
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 tsp smoked paprika
2 bay leaves
2 large sweet potatoes, peeled and diced into 1/2” cubes
2 cans fire roasted tomatoes
1 lb. mushrooms, sliced
2 cans black beans
Salt and pepper to taste

PREPARATION:
1.   In a large stew pot, sauté onions in olive oil until they begin to soften.

2.   Season pork with salt & pepper to taste.  Add meat to pot and quickly brown on all sides.  Add garlic, give a quick stir and turn heat down to low.

3.   Add chicken broth, cumin, chili powder paprika and bay leaves.  Stir to combine.

4.   Add sweet potato, fire roasted tomatoes, and black beans; stir.

5.   Add black beans, gently stir to combine ingredients well. 

6.   Cover and cook on low for 2 hours (you can simmer for a longer period if you like).  Potatoes will soften and flavors will melt together.

7.   Serve and enjoy!