This soup is very rich, smells amazing, and is fun to make.
- Oils/Spices: 1 tsp olive oil
- Baking: 2 cups AP flour, 2 cups cornmeal
- Produce: 3 Tbsp chopped fresh sage, 2 heads of garlic, 3 cups chopped onions, 3/4 cup chopped carrots, 1/2 cup chopped celery, 4 lbs butternut squash
- Dairy: 1/2 stick butter, 1/2 cup plus 1 tablespoon whipping cream
- Other: 6 cups canned low-salt chicken broth, tin foil, immersion blender
- Halve the garlic crosswise. Rub cut surfaces of garlic with oil. Put halves back together to reassemble heads.
- Wrap each tightly in foil; bake until tender, about 40 minutes.
- Cool garlic in foil.
- Peel and seed the squash.
- Cut squash into 1-inch pieces.
- Chop the sage, carrots, onions and celery.
- Melt butter in heavy large pot over medium heat.
- Add onions, carrots and celery; sauté until onions are beginning to soften, about 5 minutes.
- Add squash, broth and 2 tablespoons sage. Bring to boil.
- Reduce heat and simmer uncovered until squash is tender, about 25 mis.
- While vegetables are simmering, unwrap garlic.
- Squeeze from skin into small bowl. Discard skin and mash garlic with fork until smooth. Stir garlic into soup.
- Use immersion blender to bring the soup to a beautiful bisque.
- Stir in 1/2 cup cream.
- Season to taste with salt and pepper.
- Transfer soup to tureen or individual serving bowls. Drizzle with remaining 1 tablespoon cream.
- Sprinkle with remaining 1 tablespoon sage.
Original recipe found on: Epicurious
We made these for a Cinco de Mayo dinner with sopas and tres leches cake. They are as adorable as they are delicious!
- Oils/Spices: ¼ cup chopped cilantro, 1–2 drops hot sauce, optional
- Produce: 3 small avocados, 3 small oranges, 2 cups radishes, 1 ½ cups romaine lettuce, 6 green onions, 3 Tbs. lime juice
- Dice the radishes.
- Finely chop the romaine lettuce.
- Finely chop the green onions.
- Chop the cilantro.
- Halve and pit the avocados.
- Use knife to remove peel and pith from oranges, then slice each orange into 4 slices.
- Cut each orange slice into 6 small triangular pieces. Add to avocado dice.
- Score each avocado half 7 times lengthwise and 7 times crosswise to dice.
- Scoop out avocado dice from shells with soup spoon, and place in large bowl. Set the shells aside.
- Add radishes, romaine, green onions, lime juice, cilantro, and hot sauce (if using) to bowl.
- Season with salt and pepper, if desired, and gently toss to coat.
- Scoop avocado mixture into avocado shells.
Original recipe found on: Vegetarian Times
Quick, easy and delicious, we like to serve this chicken over arugula salad with goat cheese and dried cranberries. This makes a great outdoor meal with a glass of wine on a warm evening.
- Meat: 2 large skinless, boneless chicken breast halves
- Oils/Spices: 2 Tbsp olive oil, 2 Tbsp honey, salt and pepper to taste
- Other: 1 cup chopped pistachios, 1/2 cup bread crumbs, 2 Tbsp Dijon mustard, baking sheet, cooking spray
- Preheat oven to 500.
- Cut chicken into 1 inch strips.
- Lightly coat a baking sheet with cooking spray.
- Mix together pistachios and bread crumbs in a shallow bowl.
- In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth.
- Dip chicken into Dijon mixture to coat, then coat with bread crumbs and nuts.
- Place onto prepared baking sheet and put in the oven.
- Turn temp down to 375 and bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 mins.
Original recipe found on: All Recipes