-- Butternut Squash Soup -- (Nov 10 demo) 2 butternut squash, Peeled, seeds removed, and diced 2 large onions, diced 5 cloves garlic, diced 2 tablespoons extra-virgin olive oil 2 12 oz. cans coconut milk 1 vanilla bean 4 cups apple cider 4 cups water or veg stock 1 recipe apple salsa 1. In a large soup pot saute onions, garlic, and oil over medium heat until caramelized for about ten minutes. Add in diced squash and cook for an additional five minutes. 2. Add in the coconut milk and vanilla bean and cook for an additional five minutes or until coconut milk is reduced to a thick consistency. 3. Add in the apple cider and water and cook over medium low heat for about 20 minutes or until the squash is soft and very tender. 4. Puree the soup in a blender or with a hand/immersion blender and add salt according to personal taste. 5. Garnish each bowl with a tablespoon or two of apple salsa.

Apple Salsa for Butternut Squash Soup 2-3 Green Apples, Small Dice 1 tablespoon rice wine vinegar 2 tablespoons extra-virgin olive oil 1 teaspoon sambal chili garlic paste 1 teaspoon salt Mix all of the ingredients in a bowl and serve with butternut squash soup

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From our Aug 18 demo & tasting --

----- Ratatouille ----

INGREDIENTS

¼ cup extra-virgin olive oil

2 large eggplants, peeled and diced into 1/4" cubes

2 large zucchini or yellow squash, peeled and diced into 1/4" cubes

2 ears corn, kernels removed

1 red bell pepper, seeded and cut into 1/4" cubes

3 cloves of garlic, finely chopped

½ medium onion, small dice

2 large ripe tomatoes, peeled and diced into 1/4" cubes

¼ cup white wine

1 tablespoon chopped parsley

1 tablespoon chopped basil

1 tablespoon chopped mint

2 sprigs oregano, leaves removed and chopped

2 sprigs thyme, leaves removed and chopped

DIRECTIONS

1. Line a large plate or cookie sheet with paper towel. This will accommodate the different batches of sautéed vegetables.

2. In a large non-stick sauté pan heat about 1 Tablespoon of oil over medium high heat until it is hot and about to smoke. In batches add enough eggplant to cover the bottom of the pan and sauté for about 2-3 minutes until golden and tender. Remove from pan and drain on plate lined with paper towel. Repeat this process for the remaining eggplant, squash, corn, and red bell pepper.

3. Once the vegetables are sautéed, turn heat to medium, place the remainder of the olive oil in the pan, and add the onions and garlic. Cook until tender and fragrant stirring constantly to avoid burning.  Add tomatoes and white wine. Cook for 2-3 minutes until the sauce has thickened. At this point add in oregano and thyme and cook for another 2 minutes. Add in the previously sautéed vegetables and cook till heated through. Remove from heat, add in the remaining herbs and taste for salt.

 

------- Peach Chutney ------

INGREDIENTS

1 tablespoon sesame oil                                    2 tablespoons canola or peanut oil

2 tablespoons chopped ginger                   4 cloves chopped garlic

½ medium red onion, small dice                  1 red bell pepper, seeded and small dice

8 peaches, peeled, pitted, and diced                       ½ cup golden raisins

2 star anise pods                                             1 cinnamon stick

½ can coconut milk

DIRECTIONS

Over medium heat, place both oils, garlic, and ginger in a saucepan. Heat until garlic and ginger are fragrant, about 2 minutes. Make sure you do not burn the garlic or ginger. Add in red onion and bell pepper and cook till soft about 5 minutes. Add peaches, raisins, coconut milk, and spices and cook for another 15 minutes. Serve hot or cold.

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From the 9/1 demo

--- Apples Foster ---
4 apples, peeled, cored, and sliced
¼ cup sugar
1 ½ ounces white rum
2 ½ tablespoons butter
1 tablespoon cinnamon
1. In a saute pan over medium heat, sprinkle the sugar
in the bottom of the pan. Allow for the sugar to
caramelize to a deep golden brown. Once brown add the
apples and toss well.
2. After a couple of minutes the apples will begin to
release their natural juice. Remove the pan from the
heat and add the rum. Cook for another five minutes to
help the alcohol to cook off.
3. Lower the heat to low and add the butter. Slowly
stir the mixture until the butter is melted. Finish
with cinnamon and serve over vanilla ice cream.

--- Gazpacho ---
4 medium tomatoes, peeled and quartered
1 cucumber, peeled, seeded, and diced
2 ½ tablespoons chopped onion
1 teaspoon finely chopped garlic
salt to taste
1. Remove the skins of the tomato by removing the core
and making a small x in the back of the tomato using a
paring knife. Place the tomatoes in boiling water for
about a minute or until the skins just start to split.
Place the tomatoes in a bowl of ice water and remove
skins.
2. Quarter the tomatoes and place in a blender along
with cucumber, onions, and garlic. Puree for about a
minute on high speed and slowly drizzle in the olive
oil. Turn off the blender and taste for salt. If
needed add salt and blend for another 30 seconds.
Serve with garden vegetable salsa.

--- Garden Vegetable Salsa ---
1 zucchini, small dice
1 yellow squash, small dice
1 cucumber, peeled, seeded, and small dice
1 red bell pepper, seeded and small dice
1 yellow bell pepper, seeded and small dice
2 tablespoons chopped mint
¼ cup extra-virgin olive oil
Mix all of the ingredients in a large bowl and season
with salt and pepper to taste. Serve as a garnish for
the tomato gazpacho.