Cauliflower Cheddar Soup

2 tablespoons olive oil

1 large onion, chopped

2 stalks celery, chopped

1 large head cauliflower, chopped

4 cups chicken stock

1/2 teaspoon black pepper

1/2 teaspoon salt

1/4 cup half and half

1 cup cheddar cheese, shredded

In a large, heavy bottomed pot heat olive oil and sautee onion and celery until soft. Add cauliflower, stock and salt and pepper and bring to a boil. Cover and simmer for 20 minutes, or until cauliflower is soft enough to mash with the back of a spoon. Add cheese until melted, then half and half. Remove from heat.

Use an immersion blender to puree soup, or puree in blender in batches.

Serves 4

Black Bean and Pepper Strata

1 tablespoon olive oil

1 large red pepper, cut into small dice

1 teaspoon cumin

1 teaspoon onion powder (or 1/2 small yellow onion, diced)

1 teaspoon garlic powder

pinch of chili powder

6 eggs

1/2 cup milk or cream

8 ounces black beans, rinsed (about 1/2 a can)

1/4 cup frozen corn

3 ounces colby jack cheese, shredded.

Preheat oven to 350. Spray a casserole dish with cooking spray, set aside.

In a small pan, combine olive oil, red pepper, and spices, and sautee, until pepper is soft, approximately 5 minutes.

In a bowl, combine eggs and milk, beat until combined. Add beans, corn and cheese, stir to combine. Add cooked peppers to mixture, pour into casserole dish.

Bake at 350 for approximately 35 minutes, or until a knife in the center comes out clean.

Serve with sour cream.

Serves 4-6