Butternut Squash Soup

Mmmmhhh….

I love this because it’s so simple. And because it’s a great fall dish!

Ingredients:

1 large butternut squash (or precut squash works well too)

1 large yellow onion

1/2-1 tsp Thyme – preferably fresh but dried is ok

1/2-1 tsp Sage – ditto

Chicken stock

2 tablespoons butter

Salt and pepper

Directions:

Peel, seed and cube the squash into 1 inch(ish) chunks.

Dice onion and saute in butter. Add sage and thyme. Then add in cubed squash and lightly cook adding salt and pepper to taste. Add chicken stock and cover and let simmer for about 20 minutes or until the squash is fork tender.

Transfer mixture to a food processor. Cover food processor with a towel before blending. Again add salt to taste. Ladle in to bowls and serve as an appetizer, soup course or the main meal. I think it would be delicious with fresh bacon crumbles and a blue cheese salad on the side!

Home Grown Deliciousness

Some of our tomatoes are finally ready! Peter surprised me with a little appetizer the other night made of yellow tomatoes, shallots, mozzarella cheese and fresh basil. The mixture was served both chilled and also toasted on sourdough – delicious!!

The yellow tomatoes are going crazy and the reds aren’t far behind

Lenten Deliciousness – Fish Tacos

Because it’s Lent, we’re not supposed to eat meat on Fridays. Because we’re not supposed to eat meat, all I want to eat is meat.

I have honed this recipe over the last two Fridays and I ate so many tacos this past Friday night, I nearly grew gills. This is a super easy dish and it got rave reviews from my toughest food critic, Peter.

Tortillas – we used flour, but corn is good too

Frozen breaded fish fillets

Cabbage – the already chopped kind, like for coleslaw

Avocado

Shredded cheese

Sour cream

Pineapple or another fruit based salsa – something sweet and spicy

 

Cook the fish according to instructions. Warm tortillas and layer with sour cream, fish, cheese, cabbage salsa and top with avocado. Roll up and dive in!