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Lenten Specials

Ash Wednesday Special: Soup and Salad

White Cheddar Cauliflower Soup

Recipe provided by Cathy (thank you!) prep time 30 minutes and the recipe makes 2 quarts.

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:

• In a large saucepan combine the cauliflower florets, onion, broth, and bouillon, Cover and cook over medium-low heat until vegetables are tender. 
• In a medium-sized 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. 
• Pour into cooked cauliflower mixture. Simmer slowly on low 30 minutes.  
• Can use blender to puree some of the soup but leave some cauliflower chunks in. 

  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:

• 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 onion

Lemon-Dill Vinaigrette: 

• 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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