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!" 

Fish Tacos with Mango & Sweet Pepper Salsa

"A light version of traditional fish tacos.  Packed with
fresh flavors.  Substitute shrimp or chicken if you prefer!"

INGREDIENTS:
4 white fish fillets (sea bass, mahi-mahi, grouper, hake, red snapper)
12 corn tortilla shells
3 Tbs. olive oil
2 cups cabbage, thinly sliced
1 fresh mango, peeled and cubed
1/2 cup sweet peppers (red, orange, yellow), chopped
1/2 cup cherry tomatoes, quartered
1/3 cup red onion, diced
3 Tbs. green onion, chopped
2 limes (1 juiced, 1 cut into small wedges)
Sea salt to taste
1/4 cup cilantro (optional)

PREPARATION:
1.     In a glass bowl, combine mango, peppers, tomatoes, red onion, and green onion.  (Add cilantro to change up the flavor and add a Mexican twist.)  Squeeze the juice of one lime over salsa, stir and salt to taste.

2.     Grill fish until opaque and flakey.  Cover with foil to keep warm.

3.     Heat a large skillet over medium heat.  Lightly brush tortillas with oil and heat for 1-2 minutes on each side.

4.     Divide cabbage between the tortillas.

5.     Gently flake fish into chunks and divide between the tortillas.

6.     Spoon salsa over fish.

7.     Plate tacos; add a few lime wedges.

8.     Serve and enjoy!