INGREDIENTS: 1 tablespoon canola oil 1 cup onions, chopped 1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon mild Thai curry paste (or hot curry paste, if desired) 4 cups vegetable or chicken broth 4 cups pumpkin, cubed 1 cup walnuts, toasted and chopped 2 cups light coconut milk or regular milk Garnish: Plain yogurt Cilantro...Read More

INGREDIENTS: 1 small kabocha squash, thoroughly washed 2 small sweet potatoes, peeled and cut into chunks 1 onion, roughly chopped 2 cloves garlic, roughly chopped 1 stalk lemongrass 1 1-inch piece of ginger, roughly chopped Zest of one lime 2 cans coconut milk Pinch of salt Dash of brown sugar Squeeze of lime METHOD: Preheat...Read More

INGREDIENTS: 6 cups butternut squash (or other winter squash of your choice), cubed 1 tablespoon coconut oil 2 shallots, diced 1 tablespoon minced garlic Sea salt and black pepper, to taste 1 tablespoon curry powder 1/4 teaspoon ground cinnamon 1 14-ounce can light coconut milk 2 cups vegetable broth 3 tablespoons maple syrup (or coconut...Read More

This chowder is based on a recipe from a well-known restaurant in Salt Lake City that is now closed. While not a traditional, long-simmered New England clam chowder, this rendition is equally delicious and takes only minutes to prepare.  The “secret ingredient” is red wine vinegar. I prefer to use waxy, unpeeled potatoes such as...Read More

Roasting the squash adds a dimension of flavor and robustness to this soup. Serve with rustic country bread. INGREDIENTS: 4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed 2 tablespoons unsalted butter (1/4 stick) 1 tablespoon sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 Granny...Read More

Serve with a lightly chilled rosé for an exceptional first course. INGREDIENTS: Soup 1/4 cup butter 1 large onion, finely chopped 4 large garlic cloves, chopped 6 cups chicken broth 4 cups peeled butternut squash, cut into 1-inch cubes (about 1 1/2 pounds) 4 cups peeled acorn squash, cut into 1-inch cubes(about 1 1/2 pounds)...Read More

  This is probably the first soup I ever made. I remember thinking that I should make it because ‘vichyssoise’ was a funny name for a soup, and it was only much later that I learned that is the name for the cold version that has a dollop of cream added. This is one of...Read More

INGREDIENTS: 2 lbs. butternut squash 1 tablespoon vegetable oil 2 tablespoons butter                             1 cup carrots, diced                           1 cup yellow onion, diced                     1 cup celery, diced                           2-inch piece ginger, peeled and minced              2 cups russet potatoes, peeled and diced    Pinch ground nutmeg 2 quarts vegetable stock                       ½ cup white...Read More

The hearty, rich stock and sweet caramelized onions perfectly complement the sharpness of the melted Gruyere topping.  Add a green salad and a glass of wine, and you have a cozy winter evening supper. This is a large batch recipe, so we like to invite friends to enjoy it with us for dinner one evening...Read More

Don’t forget to bake a pan of fresh cornbread to serve with this Fall dish! This is a great dish to feed a crowd! INGREDIENTS: 1 lb. Corralitos apple-smoked bacon, cut into 1″ strips 1 1/2 lbs. ground beef (or ground turkey) 2 medium red onions, chopped 4 cloves garlic, minced 1 – 15 oz....Read More