Roasted Squash Soup

1 medium butternut squash, cut in half
4 sweet potatoes
1 garlic head
2 large sweet onions
4 apples, peeled and cut into 1/2 chunk
3 Tablespoons olive oil
1 tsp. curry powder
1 tsp. dry thyme
1 1/2 cup cooking sherry
6 cups chicken stock
salt & pepper
pinch cayenne

1. Preheat oven to 400F. Lay squash halves cut side down on baking sheet, and roast for 45 min or until the flesh is soft. Wash potatoes and add to cookie sheet to cook at same time. Cut top off garlic drizzle with olive oil and wrap in wax paper then aluminum foil. Add to oven about 1/2 way through cooking time of squash and potatoes. Garlic takes around 20-25 minutes to cook. Cook until top starts to brown on potatoes and squash.
2. When the squash has cooled cut off skin and cut into sections. Puree in blender in batches using the stock. Do the same with sweet potatoes (leave skin on). Squeeze out garlic and add to one of the batches. Put all pureed mixture in pot. (You can do this portion the day before because it takes the longest, and then finish the next day by mixing the 2 parts.)
3. Heat oil in medium saucepan over medium heat. Add the onion, cooking for 5 minutes, stirring frequently until onion softens. Add thyme, curry, and a little S&P. Cook another minute. Add the apples and the sherry, and simmer for 10 minutes, or until the apples soften.
4. Puree apple/onion mixture. Combine with pureed squash mixture. Add a few drops of cayenne and serve hot, you may also sprinkle toasted pecans on top.

serves 8-10 (20 Cups)

Roasted Pear Salad with Chevre and Fig Vinaigrette

4 pears quartered and cored
Fig jam
Goat cheese
Olive Oil
2 Tbs. lemon juice
1/2 tsp. Dijon mustard
4 cups argula
1/2 small red onion, thinly sliced
1/4 cup chopped toasted walnuts or pecans

1. preheat oven to 375F, Place pear halves cut-side up in large baking dish
2. spoon 1 tsp. jam in center of each pear. Top with goat cheese rounds, and lightly drizzle with oil.
Bake for 30 minutes, or until cheese begins to brown.
3. Whisk together remaining 2 Tbs fig jam, lemon juice, and mustard in bowl. Whisk in 1 Tbs olive oil
4. Divide salad among 8 plates. Sprinkle with onion and walnuts. Top each with pear, and drizzle with dressing

Roasted Beet Salad with Warm Goat Cheese

4 medium beets, stem and root trimmed

1/2 c pecans

1 Tbls extra-virgin olive oil 

 Pinch of Kosher salt  

1/4 tsp of coarsely ground black pepper 

1/8 tsp of  chopped thyme

1 pound baby spinach, roughly chopped 

1 recipe of Citrus Vinaigrette

1 small bunch arugula (about 1/4 lbs) trimmed, washed, and dried 

toasted pine nuts

1 Tbls of snipped chives

4  (1 ounce) goat cheese round slices 

Method

Heat oven to 450°F. Place beets on 2  pieces of aluminum foil on a baking sheet and make a pouch out of the foil, sealing it tightly. Bake for 50 to 60 minutes, until tender when pierced with a fork. Remove from oven and let beets cool. Rub beets with a paper towel and remove skins. Cut into 1/2 inch cubes. They can be prepared a few days ahead and refrigerated. 

Meanwhile, toast the pecans in a small skillet over med. heat for 4-5 min, until darker color. Stir frequently and watch closely. Remove to plate to cool.

Place the cheese on a glass pie plate. Brush on both sides with olive oil. Sprinkle with salt, pepper, and thyme. Refrigerate until it is time use them.

Warm oven to 400 F

Bake the goat cheese for 3-4 min, until just warm but not melted. 

To assemble, toss the beet and arugula separately with 1/4 cup of vinaigrette. Divide the beets and arugula among 4 plates. Add goat cheese, pecans, pine nuts, and snipped chives. Drizzle with remaining vinaigrette.

Lime-Scented Coconut Rice

2 tbsp extra-virgin olive oil

2 tbsp minced onions

1 tbsp minced garlic

1 cup brown basmati rice

3/4 cup organic low-sodium chicken or vegetable broth

3/4 cup canned unsweetened lite coconut milk

1/2 cup water

1/2 tsp kosher salt

1/4 cup finely copped, raw, unsalted cashews

1/2 thinly sliced scallions

1/ cup minced cilantro

1 tsp fresh lime juice

Heat the extra virgin olive oil in a medium saucepan over medium-high heat. Add onion and cook, stirring, for about 3 min. Add the garlic and cook, stirring, for 30 seconds. Stir in the rice and coat with oil. Add the broth, coconut milk, water, and salt. Bring to a simmer, cover, and cook for 40 to 30 min, until liquid is absorbed. The cooking time of the rice may very. Turn off the heat and let the rice sit for 5 min.

Meanwhile, the toast the cashew in a skillet over medium-low heat for about five min. until lightly colored. Stir frequently and watch closely to prevent burning. When toasted, remove the cashews to a plate to cool.

Curried Vegetables & Chicken with Coconut Milk

1 tbsp extra-virgin olive oil

4 chicken breasts

1 sliced red or yellow onion

2 clove garlic peeled and minced

2 tsp fresh ginger

Sliced carrots

Diced celery

4 cups, pieces of cauliflower, eggplant and/or sweet potatoes

1 cup organic low-sodium vegetable broth

1 tsp cumin
1 tsp curry

1/8 tsp cayenne pepper

1 tsp kosher salt

1/2 cup lite coconut milk

2 tbsp lemon juice

2 tbsp fresh cilantro

1/2 C toasted cashews

Heat olive oil on medium heat in a saute pan. Add the chicken, pepper, onion, garlic, ginger, carrots, and celery. Saute until tender, about 8-10 min. Add the cauliflower, vegetables broth, and all spices. Bring to simmer (do not boil). Cover and cook an additional 5-10 min, stirring as needed.

Once the cauliflower is tender, stir in the coconut milk, lemon juice, cilantro & green peas. Bring contents of pan back to a simmer for 3-5 minutes and allow liquid to thicken slightly. Sprinkle cashews on top. Can be served over brown rice, quinoa, or lime scented coconut rice (also on this blog).

**You can use any veggies you want, I'm always changing up the mixture.

Roasted Vegetables on Muffins

1 red onion, cut in cubes

1 zuchinni, sliced

1 yellow pepper, sliced

1 eggplant, diced

4 tbsp olive oil

1 tbps garlic vinegar

2 tbsp apple juice

2 garlic cloves, crushed

1 tbsp chopped thyme

2 tsp light brown sugar

4 muffins, halved

salt and pepper

fresh herbs, to garnish (italian seasoning)

SAUCE: (needs to be doubled)

2 tbsp butter

1 tbsp flour

 1/4 pint milk

3 oz. vegetable stock

2 3/4 cheddar cheese, grated

1 tsp wholegrain mustard (dijon)

1.5 tbsp chopped mixed herbs

1. Arrange the vegetables in a shallow ovenproof dish. Mix oil, vinegar, apple juice, garlic, thyme and sugar together and pour over the vegetables. 
2. Transfer the vegetables into a baking sheet. Cook in a pre-heated oven at 400 for 20-25 minutes or until softened.
3. Meanwhile make the sauce. Melt the butter in a small pan and add the flour. Cook for 1 minute and remove from heat. Stir in the milk and stock and return the pan to heat. Bring to the boil, stirring, until thickened. Stir in mustard and mixed herbs season well.
4. Preheat the grill to high. Cut the muffins in half and grill for 2-3 min. until golden brown, then remove and arrange on a serving plate.
5. Spoon the roasted vegetables an the muffins and pour sauce over top. Garnish with fresh herbs and serve immediately.

Paper Bag Apple Pie

1 1/2 C Flour
1 1/2 tsp. Sugar
1 tsp. Salt
1/2 C Oil
2 Tbl. Milk


4 C Apples, sliced
1/2 C Sugar
1/2 tsp. Nutmeg
2 Tbl. Flour
1/2 tsp Cinnamon

Mix: first 5 ingredients well by hand with fork. Place in a 9" glass pie plate.

Filling: Apples, sugar, flour, nutmeg & cinnamon

Topping: 1/2 C Flour, 1/2 C Butter, 1/2 C sugar. Pour over apples.

Fold brown paper bag-bake at 350 for 1.5 hours. Don't peek!

(Sharon Richards)

Chocolate Oatmeal No-bake Cookies

2 C Sugar
1/4 C Cocoa
1/2 C Milk
1/2 C Butter

Combine in sauce pan and bring to boil for 1 minute. Take off heat then mix in the following:

1 tsp. Vanilla
1/2 C Peanut butter
3 C Oatmeal

Artichoke Parmesan Cheese Dip

1 can artichoke hearts in water (drained & sliced)
1 can diced green chilies
1 C parmesan
1 C mayonnaise

Mix and bake at 350 for 30 minutes