Serves 4 to 6
5 to 6 tablespoons sweet butter, melted
2½ tablespoons brown sugar
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper
1 small clove garlic, pressed or minced
3 lbs. parsnips, cleaned and julienned into 1/4” X 2½” to 3” pieces
Optional garnish: 2 tablespoons minced chives or shredded parsley
4 tablespoons olive oil, divided
2 lbs. boneless pork shoulder, cut into 1 inch cubes.
Sea salt and fresh ground black pepper
2 medium leeks, white part sliced thinly
1½ teaspoon garlic, pressed or minced
1 teaspoon fresh ginger, minced
¼ cup dry white wine or chicken broth
3 teaspoons tomato paste
¾ teaspoon ground cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon ground or grated nutmeg
¼ teaspoon coriander
¼ teaspoon red pepper flakes
1½ tablespoons cider vinegar
1 cup tomatoes, diced with juices
½ to ¾ lb. pumpkin flesh, peeled & diced into ¾ inch cubes
2 teaspoons fresh sage, shredded
2 cups chicken broth
1 -8 to 10 lb. pumpkin*
Note: Don’t be limited by the orange color, try one of the whites, or maybe a green.
1. Heat oil in a medium saucepan over medium heat. Add apple, potato, onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes.
2. Stir in salt, sage, paprika and pepper; cook for 30 seconds.
3. Pour in broth and bring to a simmer. Reduce heat, cover, and gently simmer until the potato is tender when pierced with a fork, 10 to 15 minutes.
4. Use an immersion blender or transfer the soup to a large blender or food processor add sour cream (if using) and process until smooth.
5. Garnish with celery leaves, if desired.
½ cup all-purpose flour
½ cup milk (low or nonfat is fine)
¼ cup room temperature water
2 large eggs
3 tablespoons melted, unsalted butter
Plus additional butter for the pan
½ teaspoon salt
NOTE: Crepes may be sealed and frozen for up to a month.
1½ to 2 lbs. fresh mushrooms*, cleaned and chopped
¼ cup shallots, finely minced
1 tablespoon good green olive oil
¼ cup dry white wine
1 cup chicken broth
1¼ cup cream, room temperature
3 tablespoons parsley, shredded
*a mix of button, shitake, Portobello works best
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