Dinner

Roasted Italian Garden Veggies

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Dinner, Uncategorized

Acorn Squash Soup

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Acorn Squash Soup

1 Acorn Squash
2 cloves Garlic, minced
2 c chicken stock
1 t Red Pepper Flakes
1/2 t Thyme
Salt and Pepper
1/3 c Creme Fraiche
1/4 c Pepita’s
1/2 c Corn
2 T Chives

Preheat oven to 350. Cut acorn squash in half. Place face down and let bake for about 45 minutes. Let cool and scoop flesh out. Place in blender with chicken stock, red pepper flakes, garlic, some salt and pepper, and thyme. Heat in a suave pan until hot. Stir in creme fraiche.

Top with toasted corn, Pepita’s, and chives.

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Dinner

PLTA Sandwich

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OK so I am a huge fan of prosciutto. I know… Why not bacon? I am just not a huge bacon girl. I mean it’s not bad …. But I have an obsession with prosciutto, speck and pork belly.

Another wonderful thing happened this weekend. Our first super large tomatoes ripened. I live in the mountains, our growing season is short so I am pretty proud to get anything beyond cherry tomatoes and spring veggies. So this baby really had to be made.  Meet the PLTA. Prosciutto. Lettuce. Tomato. Avocado. Besides that my husband wasn’t around to constantly question the no bacon.

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