recipe

Sage Butternut Squash Soup with Sage Browned Butter

Sage Butternut Squash Soup with Sage Browned Butter

Ah! What beautiful colors fall brings us not only in the fall leaves but in the colors of our foods. I just love the beautiful bright orange color of butternut squash and this soup is a lovely reminder of the beauty and taste of this food. 

I had fun taking a basic recipe and adding my own special flavors and elements to the dish. The browned butter on top really takes this dish to the next level! :) YUM!! 

Sage Butternut Squash Soup with Sage Brown Butter: 

Makes 3-4 small servings

1.5 pounds butternut squash, peeled and cut into small cubes (1/2 inch) 

2 tablespoons olive oil

1 tablespoon chopped fresh sage

1.5 tablespoons unsalted butter

1 1/2 leeks, white and tender green parts, coarsely chopped

2 teaspoons chopped fresh sage

1 1/3 cups chicken stock or veggie stock

1/2 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

Brown Butter: 

3 tablespoons unsalted butter

1 tablespoon chopped fresh sage

1. Heat the oven to 350. In a medium bowl, toss the squash cubes with the olive oil and fresh sage. Place onto a rimmed baking sheet and roast for 20-30 minutes until the squash is soft and beginning to brown. 

2. While the squash is roasting, in a large saucepan melt the butter over fairly low heat. Add in the sage and leeks and cook, stirring from time to time, until softened and browned- about 15 minutes or so. 

3. Stir in the chicken or veggie stock and the roasted squash. Simmer the mixture over medium heat for 10-15 minutes.

4. While the soup is simmering, make the brown butter. Over medium to high heat, add the butter and sage to the skillet. The butter will foam for a while. Stir the butter with a spatula. After a while the bubbling subsides and the butter will begin to brown. Take the butter mixture off the heat once it is browned and set aside. 

5. Puree the soup in a blender or food processor. Add in more stock as needed to create the thickness of soup that you want. 

6. Serve in bowls and top with browned butter. You can also top with homemade croutons! 

**You may serve these with homemade croutons if you'd like. I made some gluten free cornbread that I made into cubes, then brushed with butter and sprinkled with Parmesan cheese and baked them in a 350 oven for a few minutes. 

Citrus Slaw

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I have been having the best time creating salads! This was not always so. I have always been a fruit lover, but not a huge fan of salads. I love roasted and other cooked veggies, but salads never excited me before. As I work day by day to eat even healthier and drink more water, salads become exciting to me! I have fun getting out lots of ingredients and thinking about how to make a fun, delicious and colorful salad! 

This is what I did with this coleslaw. Truth be told, I didn't really use to like cabbage or coleslaw much until I discovered purple cabbage. As a visual person and very much an artist at heart, it had me at "purple." It really doesn't taste different but it pleases the eye and then in turn pleases the palate. I will keep bringing you all lots of artful salads. To me, there must be lots of color on the plate! Next adventure will be using kale and collard greens. Yum! 

Citrus Slaw: 

2 cups purple cabbage, finely chopped

2 cups green cabbage, finely chopped

1 large carrot, finely grated

1 large grapefruit, sectioned and each section cut in half. 

1 orange, sectioned, and each section cut in half.

+ all juice of the grapefruit and orange 

1/2 teaspoon salt

1/2 teaspoon white pepper

1/2 cup coconut milk

1/3 cup raisins

1 1/2 teaspoons paprika

1/2 teaspoon ground ginger

Mix all of the ingredients together. This salad tastes great even after 2-3 days in the refrigerator and it's yummy to have all of the citrus juice at the bottom. It's a great salad to make ahead to have with meals and take with you for lunch because it stays crispy! 

Enjoy your artful salad! Here's to your health! 

With care,

Trista

Nancy's Honey Chicken Wings

Honey Chicken Wings

This is a very special family recipe. Growing up in the small town of Redland, Oregon there were only a few small businesses in town and we knew some of the folks that ran those places. There was a small restaurant and next to it was a beauty salon and a horse veterinarian. Our friend Nancy owned and ran the salon. She was such a lovely, lively and fun person. She was very social, loved to talk to people and even more than fixing hair, she loved to cook, bake and entertain. She was always having lots of parties and get-togethers. 

I remember one year she had a cowboy theme party. She really went all out on the decor for the party and had all kinds of amazing dishes! I get hungry just thinking about all of the yummy food. These chicken wings were one of her specialties and she made them for parties like that one. She passed away several years ago, but her recipes live on and I love to serve these to family, friends and Josephine meal customers in her honor. 

Honey Chicken Wings: 

2 egg yolks

4 tablespoons lemon juice

4 tablespoons gluten free soy sauce or tamari

3 teaspoons salt

3/4 teaspoon paprika

3/4 cup honey

4 tablespoons butter or vegan margarine

1/2 teaspoon freshly ground pepper

30 chicken wings, tips off

1. Heat all of the ingredients (except wings) in a pan on low heat. Reserve 1/2 cup of the sauce mixture in a container and place it in the refrigerator. 

2. Dip wings in the sauce, then place them on a rimmed baking sheet. Cover and refrigerate wings overnight. 

3. When you are ready to cook the wings, heat the oven to 350F and bake uncovered for 1 hour, turn once. You can also use the extra sauce to baste the wings every 15-20 minutes of baking time. 

Serve hot and enjoy! :)

Fresh Raspberry Cherry Lime Mocktails

Fresh Raspberry Cherry Lime Mock Tails

Yay! It's officially summer! I'm so excited about the bounty of local produce available including fresh, sweet cherries and raspberries. I am finally able to pick a whole bowl full of raspberries per day from the raspberry plants in our backyard. It is awesome! 

A wonderful thing happened when I happened to have a bag full of fresh cherries and fresh raspberries from the garden- I was able to create this drink! I love the combination of sweet fruit and tart, refreshing lime juice. 

This drink is healthy enough to treat yourself to at breakfast yet fancy enough to serve at a fun party or event. I invite you to get our your cocktail shaker and muddle up some fruit- get out there and enjoy summer and this amazing drink! 

raspberries

Fresh Raspberry Cherry Lime Mock Tails: 

1/4 cup fresh raspberries

1/4 cup fresh cherries- pitted and cut in half

Juice of one fresh lime

1/2 cup green tea, brewed and cooled 

2 teaspoons pure maple syrup (1 teaspoon per glass) 

1-2 cups sparkling water

1/2 cup ice

1. Place the fresh raspberries and cherries in a glass measuring cup or a bowl. Mash or muddle them with a wooden muddler or spoon. 

2. Place the crushed berries and cherries in a cocktail shaker along with the fresh lime juice and green tea and ice. Shake to combine together. 

3. Divide the mixture between two martini glasses. Then, pour sparkling water over the berry-cherry mixture. Then, mix in 1 teaspoon pure maple syrup into each glass. Stir to combine. Add more maple syrup to taste. 

Enjoy!