2 T. olive oil
1 large onion, chopped
2 celery stalks, chopped
6 cups chicken stock
1 Parmesan cheese rind
2 bay leaves
3 lbs. butternut squash, peeled and
chopped into 1 inch cubes
2 T. Parmesan cheese, grated
3 fresh sage leaves, diced
1/4 t. ground nutmeg
1/8 t. cayenne
1/4 cup chopped Italian parsley
salt and pepper
Makes 10 cups
In a large stockpot, sauté onions and celery in the olive oil until tender.
Add the stock, Parmesan rind and bay leaves. Bring to a boil, then reduce heat, cover partially, and simmer for 15 minutes.
Add the squash and simmer uncovered for 20 minutes, or until the squash is fork tender.
Purée about half the soup in a food processor until smooth.
Return the purée to the pot and add the nutmeg, sage, Parmesan cheese, salt, pepper and cayenne.
While on vacation recently, I had the most delicious and unusual burger. It was a falafel burger (genius!) topped with a yogurt sauce, hummus, lettuce and tomato. Love at first bite! I couldn’t wait to get home and try to make one. As it turns out, it couldn’t be easier. So move over veggie burger and make room for a new favorite!
Recipe adapted from Patricia Wells1-1/4 cups dried chickpeas
1 onion, finely chopped
1 cup cilantro, minced
1/2 t. ground coriander
1 t. cumin
Makes 6 patties Soak the dried chickpeas in cold water to cover by 2 inches and allow to soak for 12-24 hours at room temperature.
Drain the liquid and discard. Purée the chickpeas, garlic, onion, cilantro, and spices in a food processor until smooth, about 2 minutes.
Form the mixture into patties and set aside to dry slightly, about 30 minutes.
Heat oil in a sauté pan. Add burgers and cook over medium heat until nicely browned on both sides.
Serve with tahini lemon yogurt sauce, grilled onions, lettuce and tomato.
Delicious! You’ll never miss the beef.
Tahini Lemon Yogurt Sauce1/4 c. tahini
1/2 c. plain yogurt
2 T. lemon juice
1 garlic clove
Purée all ingredients in a food processor.
After 2 months of overindulging during the holidays, I’ve had my fill of butter and cream. What I’m craving now is fresh and light. In this simple yet delicious salad, color, texture, and flavor come together in perfect harmony. Freshly shaved Parmesan cheese adds a salty richness.
Recipe- adapted from Mark Bittman
2 fennel bulbs, thinly sliced
3 stalks celery, thinly sliced
2 oranges, peel and pith removed, sliced
Parmesan cheese, shaved
Fennel fronds (the feathery greens on the fennel stalk)
Salt and pepper
Freshly squeezed lemon juice