Cauliflower and Aged Gouda Soufflé
These delightful soufflés are perfect for a springtime luncheon! 36 month-aged Gouda from the Netherlands adds nutty, butterscotch flavors and an interesting salt crystal crunchy texture. This flavorful cheese pairs well with a full-bodied complex Alsatian Pinot Gris.
The soufflés are super easy to prepare, and bake up to a puffed golden brown in 35 minutes. Served with a pretty side salad, they make a lovely light lunch…or easily double the recipe and serve them on a platter as part of a buffet because, as a bonus, the soufflés hardly deflate so they are excellent for entertaining.
Cauliflower Soufflé Recipe
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Fiesta in a Bowl
Black Bean Soup with Salsa Verde
This is one sassy black bean soup. It is easy to make and gets a kick of heat and smoky authentic flavor from the addition of fire-roasted salsa verde added at the end of cooking. Let each diner go crazy with the garnishes according to their own taste: pickled red onion, garlic crema, tomato, jalapeño, and cilantro all add to this fiesta in a bowl. The black bean canvas is artistically painted with a array of flavors, textures, and colors.
With only 4 ingredients (tomatillos, jalapeños, salt, and water) – our favorite Salsa de Molcajete Verde from the refrigerated section at the supermarket, adds robust Mexican taste without having to take the extra steps to roast chiles and tomatillos over an open flame.
Black Bean Soup with Salsa Verde Recipe
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