Beets are one of my favorite vegetables, and I use them in a variety of ways in my kitchen; in my favorite orange, carrot and beets morning juice, as a natural red/pink food colorant, in beet and potato gnocchi, and in one of our house favorites, an easy beet caprese salad. So why not roast some beautiful farmer’s market beets, puree them and add them to a risotto recipe for extra yumminess and a colorful cuteness. Ingredients: 1 cup pureed roasted beets (wash and wrap 2 small beets with foil and roast for 35-40 min, peel and puree in a small food processor) 1 cup of arborio rice 1/3 cup of white wine 2.5 cup…
-
-
Roasted Cauliflower & Goat Cheese Soup
Roasted Cauliflower & Goat Cheese Soup We stumbled across the most delicious Cauliflower and Goat Cheese Soup at Dean & Deluca last week and thought it was perfect for the fall. When we saw a HUGE head of cauliflower at a farmers market stand on our way back from apple picking we knew we’d have to try and recreate it at home. Ingredients: Cauliflower (1 head) Goat Cheese (6 ounces) Chicken Stock (4 cups) Onion (1 medium) Olive Oil Garlic (2-4 cloves depending on taste) Bay Leaf (1-2) Salt and Pepper to taste Instructions Preheat oven to 400 degrees. Cut cauliflower head into smaller pieces. Since you’ll be blending it…