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Butternut Squash Soup

9/24/2016

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Ingredients:

1 large whole organic butternut squash
2 Tbs organic butter
1 Organic apple (preferably fuji or gala)
1 Organic yellow onion
2 Bay leaves
1/4 tsp Fresh thyme
1/4 tsp Fresh terragon
1/4 tsp Turmeric
1/4 tsp Cinnamon
1 Dash of cayenne (or two or three to taste)
2 C chicken or veggie broth
1 C filtered water
1 tsp sea salt
2 dashes white pepper
Fresh ground black pepper to taste
Squeeze of lemon
1/2 C organic milk
Butternut squash seeds for garnish
whole plain organic yogurt
dash of paprika
Greek Koroneiki EVOO, or any 30AOO Varietal EVOO's

Directions:

Preheat oven to 375 degrees
Cut the squash in half lengthwise and hollow out the middle separating the seeds and setting them aside (do not throw out). Cover the inside surface of the exposed squash meat with olive oil then place insides up on a baking sheet covered in parchment. Add the cleaned squash seeds to the lined baking pan, and place all in the oven to roast.
Be sure to check on the seeds after about 15-20 minutes and take them out or they will burn! When cooler, toss seeds in olive oil & sea salt. Set aside.
Meanwhile, return the squash to the oven. Roast for approx 1 hour (total) until your house smells amazing, it is slightly browned on top, & it is soft all the way through when tested with a fork. Remove from oven and let cool.
While the squash is cooking, dice both your onion (skinned) and apple (skin on) and sautee them in a saucepan with 2 Tbs butter and the bay leaves until apple and onions are clear and soft. Then add spices.
When the squash has cooled considerably, using a spoon, scrape the meat from the skin, discard skin.
Back in the pan, add the broth, water, roasted squash meat, salt & both peppers. Bring to a boil, then lower the heat and simmer, stirring occassionally for approximately 15 minutes to blend the flavors. Remove from heat and stir in your milk of choice. Squeeze in the fresh lemon.
Using a blender (I prefer an immersion blender as it doesn’t require moving the soup from the sauce pan), puree the soup until it is the desired consistency.
Serve garnished with a dollop of yogurt & the reserved roasted butternut squash seeds. If you want it extra pretty, I’d also add a dash of paprika, and drizzle of the olive oil. Enjoy!

Recipe from Lucero Olive Oil

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Quinoa with Zucchini and Tomatoes

9/24/2016

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Ingredients:

2 cups cooked quinoa
1 cup grape or cherry tomatoes, halved
1 medium zucchini, quartered and diced
1 cup feta cheese
2 cloves garlic, chopped
¼ cup parsley, chopped
¼ cup dill, chopped
3 tbsp Ascolano Extra Virgin Olive Oil
1 lemon, juiced
salt and pepper, to taste

Directions:

In a skillet over medium-high heat, add 1 tbsp oil and garlic. Saute for a minute.
Add diced zucchini and cook for about 3-5 minutes until you get a bit of browning. Set aside
In a medium bowl add cooked quinoa, chopped tomatoes, zucchini, feta, and herbs.
Toss gently.
Add juice and zest of one lemon, 2 tbsp of olive oil and salt and pepper to taste.
Toss well. Add more oil and lemon as necessary for more flavor.

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Raspberry Balsamic Punch

9/24/2016

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Ingredients:

24 ounces of ginger ale
12 ounces of lemon-lime seltzer
½ cup Raspberry Balsamic Vinegar
1 cup lime juice
Ice
garnish with rosemary and raspberries

Directions:
Pour together ginger ale, lemon-lime seltzer, lime juice and Raspberry Balsamic Vinegar into a large pitcher. Stir and place in the refrigerator to chill for a few hours. Pour over ice and serve with mint leaves, blueberries, sliced peaches or nectarines and enjoy!

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Bananas Foster

9/6/2016

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Serves 4
Ingredients:

1/4 C (1/2 stick) butter
1 C brown sugar
1/2 tsp cinnamon
1/4 C banana liqueur
4 bananas, cut in half lengthwise then halved
1/4 C dark rum
2 tbs Pecan Praline Balsamic Vinegar
4 scoops vanilla ice cream

Directions

Combine the butter, sugar and cinnamon in a flambe pan or skillet.
Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan.
When the banana sections soften and begin to brown, carefully add the rum.
Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
When the flame subsides, lift the bananas out of the pan and place four pieces over each portion of ice cream.
Generously spoon warm sauce over the top of the ice cream and serve immediately.

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Spinach, Goat Cheese & Macerated Strawberry Salad

9/6/2016

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Serves 4
Ingredients:

6 Strawberries, diced
1/4 C 25 Star Balsamic Vinegar
1/2 C Alabama goat cheese, loose crumbled
2 tbs Basil Lemongrass EVOO
3 C Spinach
1 head Frisee, chopped
sea salt and pepper, to taste

Directions

Place the diced strawberries in a small mixing bowl with the balsamic vinegar; let stand for 30 minutes at room temperature
Toss the spinach and frisee together, drizzle with olive oil and season to taste
Add the strawberry mixture slowly and check for taste. If all liquid isn't needed, remove the strawberries with a slotted spoon and add to the salad
Toss well and divide on to 4 salad plates. Garnish with crumbled goat cheese and serve immediately.

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Butternut Squash Soup

Quinoa with Zucchini and Tomatoes

Raspberry Balsamic Punch

Bananas Foster

Spinach, Goat Cheese & Macerated Strawberry Salad

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