Roasted Tomato Soup
10 C tomatoes, quartered and seeded 8 cloves garlic 1 medium onion, cut into eight pieces 1/2 – 3/4 C chicken or vegetable stock 2 Tb olive oil Salt and pepper, to taste Handful of fresh basil Preheat oven to 400 degrees. Toss tomatoes, garlic and onion with olive oil. Sprinkle with salt and pepper, […]
Read MoreRas el Hanout Cauliflower Soup
3 Tb olive oil 10 C fresh cauliflower, broken into larger florets 4 cloves garlic 1 medium onion, cut into eight pieces 1 SweeTango apple, peeled and chopped (or your favorite crisp variety!) 1 – 1 1/2 C chicken or vegetable stock 1 can coconut milk 1 Tb + 1 tsp Ras el Hanout, divided […]
Read MoreWild Rice Shiitake Soup
1 Tb butter 1 Tb olive oil 1 onion, chopped 2 cloves garlic, minced 4 carrots, peeled and sliced 1 celery ribs, chopped 2 C Yukon gold potatoes, medium diced 3/4 lb shiitake mushrooms, sliced 1 can (28 oz) whole or crushed tomatoes, undrained 4 C beef or chicken stock Coarse ground pepper and salt, […]
Read MoreGrandma Rita’s Dressing
3 strips thick cut bacon, chopped 1 large yellow onion, diced 2 celery stalks, chopped 1 granny smith apple, peeled and chopped 1 lb ground beef 1 tsp Stuffing Spices 5 C unseasoned bread cubes 2 C chicken or turkey stock 1/2 C craisins Cafe Grind Black Pepper and salt, to taste Pecans, for garnish Butter […]
Read MoreKuri Adobo Soup
4-5 lb red Kuri squash, roasted 2 Tb olive oil 1 onion, diced 2 garlic cloves, minced Salt and pepper, to taste 1 can chili in adobo 5-6 C chicken stock In a medium dutch oven saute onion over medium heat. When translucent, add garlic and cook until fragrant. Spoon a little chopped chili and […]
Read MoreWild Rice Salad with SweeTangos
3 C cooked wild rice 1 C chopped SweeTango apple 1/2 C chopped dried cherries 1/2 C loosely packed parsley, chopped 1/2 C loosely packed basil, chopped 1/2 C toasted pecans 1/2 C chevre, crumbled Cider Vinaigrette (recipe below) Toss together all ingredients, except pecans and chevre. Right before serving, stir in pecans and chevre. […]
Read MoreChicken & Veggies Sheet Pan Dinner
4 bone in, skin on chicken breasts 1 bell pepper, sliced 1 onion or shallot, sliced 1 sweet potato, peeled and sliced into rounds 6 carrots (multi colored is fun!), peeled and cut into chunks 2 C broccoli florets 1 delicata squash, sliced into rounds 1 pint cherry tomatoes (or 2 tomatoes, largely diced) 8-10 […]
Read MoreSmoky Shrimp with Couscous
3 Tb olive oil 4 garlic cloves, thinly sliced 1/2 C shallots, thinly sliced 1 red bell pepper, thinly sliced 2 C cherry tomatoes, halved 2 C fresh spinach 1/2 tsp red pepper flakes Pinch of smoked paprika 1/2 tsp dried basil Salt & pepper, to taste 1 C dry white wine 1 lb shrimp, […]
Read MoreButternut Squash & Shrimp Pasta
1 lb pasta (gemelli is a nice shape for this dish), cooked according to box 2 Tb butter 1 tsp oil, from sun-dried tomato jar 4 sun-dried tomatoes, chopped 1 onion, minced 4 C butternut squash, diced small Kosher salt and pepper, to taste 1 C chicken stock 1/2 C heavy cream 1 lb shrimp […]
Read MoreSausage and Wild Rice Casserole with Squash
1 C uncooked wild rice blend (3 C cooked) 2 Tb olive oil or butter 1 medium yellow onion, diced 1-1 1/2 lb smoked kielbasa or sausage, sliced 5 C cubed squash (butternut, acorn, or kuri squash work well) 5 C is about 2 lb squash Kosher salt and pepper, to taste 1/2 C chicken […]
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