Yield:  3.5 qts

 

2 Tbsp unsalted butter

2 Tbsp olive oil

4 c chopped yellow onions (3 large)

2 Tbsp mild curry powder

5 lbs butternut squash

1 ½ lbs sweet apples (such as Macs)

2 tsp kosher salt

½ tsp pepper

2 c water

2 c apple cider or juice

 

Warm butter, oil, onions, curry powder in large stockpot uncovered over low heat 15-20 minutes until onion is tender.

Peel & seed squash & apples.  Cut into chunks.  Add to pot with salt, pepper, & 2 c of water.

Cook over low heat approx 30 minutes or until very soft.  Puree and return to pot.

Add apple cider and enough water to make soup consistency you like.

 

This is the recipe as written.  When I make it, I use only olive oil and no salt.  I start with a tablespoon of curry powder.  I also don’t measure the cider and just balance how it tastes when finished.  I’d always prefer adding a good cider to water.  I check for salt at the end to see if any is needed.  

Ingredients:

Big Zucchini

Sour Cream

Romano Cheese

Paprika

Directions:

For Zucchini slice them down the middle, lengthwise, and then into pieces about 3" long. Scoop out the seeds (or make a trough if there are no seeds). Steam them until almost done. Then fill with sour cream, sprinkle with grated Romano cheese, and a little paprika, and broil them, watching to see that they do not burn. People who don't like zucchini enjoy it when it's done this way!

Fabulous Fruit Sorbet

4 cups prepared fruit
2-4 tablespoons sugar, to taste
Juice of half a lemon or lime (to reduce acidity with some fruit use orange juice instead. Specifically fruit like pineapple)

1. Prepare the fruit by peeling and pitting, if necessary, and cut into chunks. You should have about 4 cups. Don't add sugar yet!
2. Cover a cookie sheet with plastic wrap or waxed paper. Spread fruit evenly on cookie sheet. Cover with more plastic wrap or waxed paper. Freeze overnight.
3. Puree the fruit in either a food processor or blender. Add sugar and lemon juice, adjusting the sweetness to your taste. Blend until smooth scraping down the sides.
4. Spoon into serving dishes or a covered storage tub. Freeze until dessert time. Put in the fridge to soften slightly about 15 minutes before serving.

Suggested combination's:

1 mango plus 8-10 apricots

2 cups raspberries plus 2 cups apricots

4 cups plums

2 cups blueberries plus 2 cups plums

2 medium bananas plus 2 cups strawberries

2 medium bananas plus 2 cups peaches. Replace lemon with orange juice

2 medium bananas plus 2 cups pineapple. Replace lemon with coconut milk. You could also add a little coconut or vanilla extract.

Ingredients:

* 3 cups chopped seeded Roma or Plum tomatoes
* 1 clove garlic, finely minced
* 2 tablespoons chopped fresh basil
* 2-3 tablespoons olive oil
* 1 tablespoon vinegar (balsamic or apple cider), optional
* Salt and pepper to taste
* 4-6 ounces fresh Mozzarella cheese
* 1 Baguette or long thin loaf crusty Italian bread

Method:

Seed and juice tomatoes, chop; finely mince garlic; chop basil. Combine tomatoes, garlic, 1 tablespoon olive oil and optional vinegar; salt and pepper to taste. Chill one to two hours to blend flavors.

Crumble or dice cheese, set aside.

Slice bread, and place slices 6 inches from broiler unit in oven; toast on both sides until golden brown (1-2 minutes per side). Brush slices with olive oil, spoon chopped tomatoes on each slice, top with cheese and return to oven just until cheese is melted.

Bruschetta is a classic Italian snack, appetizer or side dish. Easy to make, it is a delicious way to enjoy cheese and veggies. Makes about 16 slices

The American version of Bruschetta is made with chopped tomatoes and basil, but be adventuresome, add olives, and try a variety of roasted vegetables (such as onion, sweet peppers, eggplant, beans, zucchini - or a combination of vegetables); and experiment with different cheeses (such as crumbled Gorgonzola or Feta cheese).

Nutrition analysis was calculated using 2 tablespoons olive oil and 5 ounces part-skim mozzarella cheese.

For nutrition analysis go to www.UtahDairyCouncil.com

1/4 of a regular sized onion (about 1/4 c.)
1/6 or 1/4 of a jalapeno pepper (depending on how hot you want it)
8 - 10 cherry tomatoes or 1 regular size tomato (about 1/2 c.)
1 - 2 cloves garlic
small sprigs of cilantro (optional)
salt and pepper to taste (I use sea salt)

This 7-second recipe was designed to mix in the "Magic Bullet" mixer. If you don't have a Magic Bullet, don't worry. It may take you a few minutes to chop up the ingredients by hand but it's so good!

Mix all blended ingredients together and enjoy!

All ingredients should be chopped up and blended together. Chop a little less if you want chunky salsa.

Topping

* 1/2 cup firmly packed brown sugar
* 1/3 cup all-purpose flour
* 1/4 cup unsalted butter, melted
* 1 teaspoon cinnamon

Muffins

* 1 1/2 cups firmly packed brown sugar
* 1/3 cup canola oil
* 1/3 cup unsweetened applesauce
* 1 egg or 2 egg whites
* 1 1/2 teaspoons vanilla
* 1 1/4 cups all-purpose flour
* 1 1/4 cups whole wheat flour (you can use all-purpose flour if you want)
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1 teaspoon cinnamon
* 1 cup buttermilk
* 2 cups diced peeled firm tart apples (I leave the skin on for extra fiber)

For Topping: In a small bowl mix together sugar, flour, butter and cinnamon until crumbly; set aside.
For Muffins: In a large bowl whisk together brown sugar, oil, applesauce, egg or egg whites and vanilla until smooth
In a separate bowl, sift together all-purpose flour, whole wheat flour, soda, salt and cinnamon.
Stir oil mixture into flour mixture alternately with buttermilk.
Fold in apples, mixing just until combined.
Spoon into greased muffin cups filling 3/4 full.
Sprinkle topping over evenly.
Bake at 350°F for 25-30 minutes or until golden brown and the tops spring back.

10-12 c. zucchini
2 1/2 c. carrots
2 c. onions
2 red or green peppers

Grind all together. Mix with 5 tablespoons salt. Cover with water and let stand overnight. Wash 2 times in cold water. Drain on colander.

DRESSING:
4 c. sugar
1 tsp. ground mustard
1/2 tsp. black pepper
2 tsp. celery seed
1 tsp. turmeric
2 tsp. cornstarch
2 1/4 c. vinegar

Mix together and cook 8-10 minutes, stirring until thickened and sugar is dissolved. Add relish and when hot, put in sterilized jars and seal.

Eggplant-- that pretty purple vegetable staring you down in the produce aisle-- can seem daunting to cook, but this simple recipe can make novice cooks seem like a dream in the kitchen.

Instructions
Things You'll Need:

* Eggplant (Choose one with even texture; it should feel heavy but shouldn't be more than 6 inches across)
* Mozzarella (Fresh Mozzarella is preferred)
* Salt
* Olive oil
* Grill pan or skillet
* Oven (to keep pieces warm as you continue to cook)
* Baking sheet

Step 1
Preheat your oven to 190 degrees Fahrenheit (this is a low temperature as you are only keeping the pieces warm as you cook.) Wash the eggplant and cut horizontally into 1/2 inch slices; thicker slices take longer to cook. (Optional: You can peel the skin with a peeler, but I prefer it on for the vitamins.)
Step 2
Heat 1-2 tbsp of the oil in a skillet or grill pan. While oil is heating, cut mozzarella into thin slices to cover each slice on one side of the eggplant.
Step 3
Once the pan is hot, add enough strips to the pan to cover, but leave enough room so you will be able to flip them. Cook one side 2 minutes; flip and then add mozzarella slice to cook side. Cook another 2 minutes.
Step 4
After each side is cooked, scoop up each eggplant slice in the skillet and place on the baking sheet in the oven to further melt the mozzarella. Repeat steps 2-3 (Eggplant soaks up oil like crazy, so you will need more!)
Once you have cooked the entire eggplant, leave in oven to warm for an additional 5 minutes and then serve, with salt to taste!