Cauliflower Soup

Makes 8-12 servings. Recipe is by Teresa Day.

½ cup butter

1 small onion, chopped

2 cloves garlic, minced

4 cups cauliflower, coarsely chopped

2 cups water

1 teaspoon salt

½ teaspoon black pepper

⅛ teaspoon nutmeg

8 ounces Gouda cheese (about 4 cups shredded), reserve a little for garnish

1. In a heavy stock pot or Dutch oven, sauté onions and garlic in butter over medium-high heat about 5 minutes.

2. Stir in cauliflower. Add water and salt. Cover and reduce heat to medium. Cook covered for 12-20 minutes or until cauliflower is tender.

3. Turn off the heat. Puree the cauliflower with an immersion blender in the pot or transfer to a blender to puree until it has an even consistency.

4. Return soup to a simmer over medium heat. Season with pepper and nutmeg.

5. Stir in cheese until melted.

6. Serve warm topped with additional cheese.


Orange Tea

Makes 1 serving. Recipe is by Teresa Day.

6 ounces hot water

1 Earl Grey tea bag

3 tablespoons orange juice

1 tablespoon honey

⅛ teaspoon cinnamon

1. Heat water to near boiling.

2. Steep one tea bag in the hot water for 3-5 minutes.

3. Stir in orange juice, honey and cinnamon.

4. Enjoy warm or cold. Reheat if desired.