Autumn Squash Soup

For the soup-

1 Tablespoon olive oil
½ cup onion, peeled and sliced
2 garlic cloves, minced
2 cup autumn squash, (any variety) peeled and sliced ½”
1 cinnamon stick
1 teaspoon Chinese Five Spice
water as needed
salt to taste
½ cup heavy cream

-In a small pot set over a medium flame, add the oil and cook the onions and garlic to soften.
-Add the autumn squash, cinnamon stick & Five Spice mix - add just enough water to cover the ingredients.
-Simmer until the squash becomes very tender. Puree and finish with the cream. Season lightly with salt if needed.


Apple Ginger and Lime Cobbler with Candied Oat Crust and Vanilla Ice Cream

Apple Mixture-

3 cups apples, peeled & diced 1/4"
1T ginger, peeled and minced
¼ cup sugar
Zest and juice of 1 lemon
1 T cornstarch
-toss all ingredients together, let sit for 30 minutes

Oat Topping-

2 oz butter, cubed
½ cup brown sugar
¼ cup oats
¼ cup flour
-cut the sugar and butter together until large crumbs form
-mix in the flour and oats until just combined

To finish the cobblers-

-place one even layer of the strawberry minute into the bottom of a baking dish
-cover completely with the oat topping, sprinkle with a little more granulated sugar and bake at 400 until the berries are bubbling and the crust is light golden brown

Braised Greens

1 strip bacon, sliced very thin
1 red onion, sliced thin
4 cups mixed braising greens, washed
salt as needed
water as needed

1) crisp the bacon. Add the red onion and cook to soften

2) add greens and cook until wilted and flavors are infused – add water as needed to keep moist