Baked Apples:
Peel and chop apples, melt 1/4 stick of butter, add 1 teaspoon cinnamon . Cover and bake til soft-approximately 45 minutes.
Carrot Soup:
Jen made beautiful homemade stock and added 1/2 cup of chopped shallots(you can use onions or leeks) and 2 cloves of garlic, a 1 inch piece of ginger, 2 cups of chopped carrots. Add salt and pepper to taste. Cook until tender and puree. Top with toasted homemade croutons.
Tomato Soup:
Saute 1/2 cup chopped onions and 2 cloves minced garlic. Add 2 cups homemade chicken stock and 4 cups tomato puree. Cook until flavors come together. Top with compound butter. Recipe below.
Compound Butter:
Place 1 stick of butter, 2 cloves of garlic, 1/4 cup Each of basil and chives and process until well blended in a food processor. Shape into a log and slice into rounds and use as topping for soups , toast, potatoes….pretty much anything!
Baked Delicata Squash with Sausage:
Cut the squash in half length-wise and scoop out the seeds. (You can save these and roast them for a tasty snack) Dice some fresh bread and an apple. Mix 1 pound of sausage (Jen used Olivia’s Legacy for the demo) with ½ cup bread crumbs and diced apple. Stuff the squash with the sausage mix and bake at 350 until squash is tender and sausage is cooked through, about 45 minutes to 1 hour.