Butternut Squash soup

Boil peeled and cubed butternut squash in organic Chicken Broth. When soft and mushy blend squash and broth in a blender until smooth. Put mixture back on the stove top and add coconut milk until creamy. Add sea salt, pepper, and cayenne pepper to taste.

Brown Rice Sushi

(I hear it is easy, though it is not “my thing”) In nori sheet roll rice, seared ahi, avocado, sesame seeds.

Broiled Polenta with Marinara Sauce

Saute garlic in EVOO. Add chicken broth and tomato puree. (optional sprig of rosemary) Leftover polenta works great for this. Cut polenta into slices. Broil to warm.

Veggie Chili

Sauté garlic in EVOO. Add organic tomato puree and chicken broth. Use all leftover veggies, add any others like green beans, sweet potato, zucchini. Add corn and black beans. Season with cumin, chili powder, salt, and pepper. Serve over quinoa or cornbread.

Fennel Salad

1-2 bulbs Fennel chopped, slivered almonds or pecans, green onion, fresh cranberries, EVOO, lemon, salt, and pepper

Minestrone Soup

Stewed Tomatoes
Zucchini & yellow Squash
Hominy
Beans (optional)