BAKED CAULIFLOWER
FROM ENTREES OF LOVE WRITTEN BY EILEEN SHOALS

2 Whole Cauliflower Heads cut in small pieces
1 Red Bell Pepper, sliced
1 Cup Green Onion, chopped
1/2 Onion, chopped
1 Garlic Clove, diced
3 Tablespoons butter
1 Teaspoon Salt
1 Teaspoon Cayenne Pepper
1 Teaspoon Black Pepper
Optional:
2 Tablespoons Flour
1 Cup Half & Half or Evaporated Milk
2 Cups Shredded Cheddar Cheese

Boil Cauliflower 10 minutes. Drain and set aside. Butter or oil bottom and sides of glass dish. Place Cauliflower in dish. Place Butter on top of Cauliflower. Pour in Bell Pepper, Onion, Green Onion, Garlic, Salt, Black Pepper and Cayenne Pepper. Bake 25 minutes at 350°

For a richer dish, melt Butter in pan. Add Onion, Green Onion, Bell Pepper, Garlic and Sauté. Add Flour, Salt, Cayenne Pepper and Black Pepper and stir. Add Milk and stir well. Pour sautéed vegetables on top of Cauliflower. Add Cheddar Cheese, cover and bake 40 minute at 350°.


GRILLED HALIBUT TACOS
FROM ENTREES OF LOVE WRITTEN BY EILEEN SHOALS

1 1b Fresh Alaskan Halibut Fillet
1 Cup Tomato, chopped
1 Cup Green Onion, chopped
1 Cup Red Cabbage, chopped
1 Cup Romaine Lettuce, sliced
1 Cup Fresh Spinach Leaves, sliced
1 1/2 Cups Fresh Cilantro, chopped
2 Cloves Garlic, diced
1 Pkg. Sliced Muenster or Cheddar Cheese
1 Cup Sliced Black Olives
2 Teaspoons Liquid Smoke
2 Teaspoons Cajun Seasoning
1 Teaspoon Salt
1 Teaspoon Black Pepper
2 Tablespoons Italian Dressing
1 Tablespoon Olive Oil
2 Tablespoons Fresh Squeezed Lemon Juice
1 Pkg. Corn or Wheat Tortillas
Sour Cream or Plain Yogurt
Salsa

Wash Fish and place in bowl. Add Liquid Smoke, Cajun Seasoning, Salt, Pepper, Garlic, Olive Oil and Lemon Juice. Cover and marinate overnight. Lightly oil Fish and wrap in foil. Place on Grill. Grill until Fish is completely cooked. When Fish is cooked, cut into slices or flakes. Heat Tortillas in large skillet. Flip Tortillas. Place a slice of Cheese on each Tortilla. Remove Tortilla as soon as Cheese melts. Place some of the Fish on each Tortilla. Add some Tomato, Green Onion, Red Cabbage, Lettuce, Spinach, Cilantro, Sour Cream and Salsa.


SALSA

4 Tomatoes
1 Cup Red Onion
1 Cup Green Onion
1 Bunch Fresh Cilantro
1/4 Cup Jalapenos (Optional)
1 Teaspoon Garlic Salt
1/2 Teaspoon Cayenne Pepper

Chop Tomato, Onion, Green Onion, Cilantro and Jalapenos finely. Place in bowl. Add Garlic Salt and Red Pepper. The salsa will create more juice as it sits in the refrigerator.