BUTTERNUT SQUASH SOUP
2 large butternut squash, halved vertically & eeded 6 tbsp olive oil, divided
1c shallot, chopped
2 tsp salt
6 garlic cloves, pressed
2 tsp maple syrup
1⁄2 tsp ground nutmeg
6c vegetable broth
Freshly ground black pepper
1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle with just enough olive oil to lightly coat the squash on the inside.
2. Rub the oil over the inside of the squash and sprinkle it with salt and pepper. Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
3. n a pot on the stove, 2 tbsp olive oil over medium heat until shimmering
Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds, stirring frequently.
4. Add the reserved butternut, maple syrup, nutmeg and a few twists of freshly ground black pepper.
5. Cover with vegetable broth & bring to a simmer for 45 minutes. Blend with an immersion blender or in a vitamix.
If you would like you soup thinner, add in more veg stock once blended.
2 cup baby arugula
2 cup baby kale
2 cup mixed greens
2 gala apples, sliced thinly
1⁄2 c pomegranate seeds
1⁄2 c toasted walnuts or pecans
1⁄2 c toasted pepitas
1⁄2 c crumbled goat cheese or feta cheese 1⁄2 c olive oil
1⁄2 c champagne vinegar
1 tbsp good quality maple syrup
1 tbsp grainy mustard
salt & pepper
Mix lettuces in a salad bowl.
Top with apples, pomegranate seeds, nuts, seeds & cheese.
In a separate bowl mix together olive oil, champagne vinegar, maple syrup, mustard & salt and pepper until emulsified.
Drizzle over salad and toss when ready to serve.
1 12lb turkey, room temperature 3 lemons, quartered
1 large sweet onion, cut into 8
1 head garlic, peeled
1c room temperature butter Fresh cracked salt & black pepper 1 handful sage
Preheat oven to 350 degrees.
In a roasting pan layer onion segments, 2 lemons & garlic cloves.
Sit turkey on top of the bed onion & lemons.
Inside the cavity, put in one lemon cut in half and a handful of sage.
Smear the bird with the room temperature butter, all over the skin and underrate the skin on top of the breast meat.
Season liberally with salt and pepper.
Roast at 350 for 1.5-2 hours. Baste every 30 minutes.
Allow to rest for minimum 30 minutes.
You will have a natural gravy jus in the bottom of the pan rich in flavour with garlic, lemon & onion.
12 small-medium waxy potatoes
6 tsp good quality creamy blue cheese (gorgonzola is good here) 1⁄2 bunch rosemary
6 tbsp salted butter
Fresh cracked salt & pepper
Good quality honey
Preheat the oven to 400 degrees
Make cuts across the width of each potato 1 to 2 mm. Slice about two thirds of the way into the flesh.
Pick the rosemary then stuff the cuts of the potato with rosemary and butter. Use 1 tbsp of butter per 1-2 potatoes.
Drizzle potatoes with extra virgin olive oil & sea salt.
Roast for 50 -60 minutes, basting with butter a couple of times during the cooking process. When ready to serve, dollop each potato with some blue cheese & drizzle with honey. Top with fresh picked rosemary and enjoy.
ROASTED SQUASH WITH PANCETTA
4 acorn squash, quartered 8 tbsp butter
8 tsp brown sugar
salt & pepper
16 slices pancetta
16 sage leaves
Preheat the oven to 400.
Arrange quartered squash cut side up on a baking tray. Add 2 tbsp butter & tsp brown sugar to every squash. Season with salt and pepper.
Drape two slices of pancetta & two sage leaves over each quarter.
Roast in oven for 30 minutes or until golden brown and fork tender.
RAW BEET & CARROT SALAD
This is a lovely refreshing bite to a heavier thanksgiving table. Serves 6-8
2 garlic cloves, crushed
3⁄4 c, golden raisins
1⁄4 white wine vinegar
6 medium carrots, peeled & julienned
3 medium-large beets (you can use different colours here), peeled & julienned 1⁄4 c mint leavs
1⁄2 c flat leaf parsley leaves
3 tbsp fresh lemon juice
1⁄2 tsp crushed red pepper flakes
1⁄2 c extra virgin olive oil
1⁄2 c toasted & chopped pistachios
Fresh cracked salt & black pepper
Toast off the pistachios, allow to cool and chop.
Combine garlic, raisins & vinegar in a bowl and allow to sit for 1 hour. Then remove garlic. Toss with carrots, beets, olive oil, lemon juice, salt, pepper & red pepper flakes.
Arrange on a flat serving plate & top with fresh herbs & chopped pistachios.
1 3/4 cup flour
1 cup brown sugar
1⁄2 cup vegetable oil
1/3 cup water
1 15oz can pumpkin puree 1 tsp baking soda
1⁄2 tsp baking powder
1 tsp salt
1⁄4 tsp nutmeg
1 tsp cinnamon
1 tsp pumpkin pie spice
In a medium size bowl beat eggs and mix with sugar, oil, water, pumpkin.
In another bowl add together flour, baking soda, baking powder, salt, nutmeg, cinnamon and pumpkin pie spice.
Combine wet ingredients with dry ingredients only until just blended. Do not overmix.
Pour into a greased and floured loaf pan.
Bake 325 for 50-60 minutes.
Ingredients for Icing:
Directions for icing: