Ash Wednesday Lenten Special

Ash Wednesday Lenten Special

White Cheddar Cauliflower Soup

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:

• 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. 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. 

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 onions

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.

Friday Lenten Specials (meatless meals) prepared by Ever Ready