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The recipe was provided by Cathy (thank you!) prep time is 30 minutes and the recipe makes 2 quarts and serves four.
Cook's Notes: An unusual blend of spices elevates the taste of this soup to a new level with just a little bit of a kick. The addition of shredded cheese adds to the creaminess of the soup. It's a filling and satisfying meal perfect for your next lunch or dinner.
Ingredients:
Cook's Notes: An unusual blend of spices elevates the taste of this soup to a new level with just a little bit of a kick. The addition of shredded cheese adds to the creaminess of the soup. It's a filling and satisfying meal perfect for your next lunch or dinner.
Ingredients:
- 1 medium head of cauliflower, broken into florets
- 1 medium onion, diced
- 1 can (14.5) chicken or vegetable broth
- 1 chicken or vegetable bouillon cube
- 2 tablespoons flour
- 2 tablespoons butter
- 3 cups whole milk
- 2 cups shredded white cheddar cheese
- 1 tablespoon dried parsley flakes
- 3/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon each cayenne pepper, curry powder, and white pepper
Directions:
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- In a large saucepan combine the cauliflower florets, onion, broth, and bouillon, Cover and cook over medium-low heat until vegetables are tender. Set aside. Clean saucepan.
- In same saucepan melt butter over medium-low heat. Add in flour stir to combine and whisk in milk.
- Bring to a boil stirring constantly until thickened.
- Reduce heat, stir in cheese until melted, and then add in seasonings.
- Add back into pan cooked cauliflower mixture to the milk/flour mixture. Simmer slowly on low 30 minutes.
- Can use blender to puree some of the soup but leave in some cauliflower chunks in for texture.
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Lemon Orzo Salad with Roasted Asparagus and Tomatoes
Cook's Notes: The beauty of this recipe is a salad where ingredients can easily be increased depending on the number of servings needed. The ingredients listed below are for 2 people. Serve salad at room temperature.
Recipe adapted from cuisineathome.com
Salad Ingredients:
Recipe adapted from cuisineathome.com
Salad Ingredients:
- 1/2 bunch of asparagus, cut into 4-inch pieces
- 2 cups grape tomatoes, (do not halve)
- 1 tablespoon olive oil
- 1 cup uncooked orzo
- 1/2 cup shredded Parmigiano Reggiano
- 1/4 cup chopped fresh parsley
- 1/4 cup toasted pine nuts
- 1/2 cup chopped red onions
- 3 tablespoons olive oil
- 2 teaspoons minced lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1 teaspoon minced garlic
- 1/2 teaspoon dill
Directions:
- Cook orzo according to manufacturer's direction but cook a little more on the al dente side.
- Line a baking sheet with parchments paper and preheat the oven to 425 degrees.
- In a bowl add cut asparagus and tomatoes. Toss with olive oil, salt, and pepper.
- Roast for 10-12 minutes.
- In a blender mix all dressing ingredients. Taste test to balance ingredients.
- In a large bowl add roasted tomatoes and asparagus pieces, cooked orzo, pine nuts, and red onion. Moisten salad with lemon dressing mixtures. Sprinkle with Parmesan cheese. Serve immediately.
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