Pumpkin Bisque |Roasted Cauliflower w/Dill & Apple

Pumpkin Bisque

Ingredients

1 tablespoons unsalted butter

2 tablespoon olive oil

2 garlic cloves, chopped

2 leeks sliced and thoroughly rinsed

1 celery stalk, diced

1 small onion, diced

3 1/2 cups diced, peeled pumpkin

1 bay leaf

2 sprigs of fresh thyme

2 fresh sage leaves

2 quarts vegetable stock

1 tablespoon sea salt

freshly ground black pepper to taste

3 Tablespoons cooking sherry

Procedure:

Melt the butter in a pan over medium heat.

Add the leeks, garlic, celery and onion

Cook at least 10 minutes by stirring occasionally,

until the onion is translucent.

Add the pumpkin, herbs, and vegetable stock.

Bring to a boil.

Add cooking sherry, season with salt and pepper.

Reduce to low heat and cook until the pumpkin is tender.

Remove the herbs and puree the soup in a blender or 

food processor until smooth.
Serve with croutons or a swirl of cream. [nellie]

Roasted Cauliflower w/Dill & Apple

1 1/2 lbs.cauliflower cored and separated into florets.

1 apple cored and diced

1 medium thin sliced yellow onion.

4 tbspoon light olive oil

Reisin de Corauntz [currants]

Coarsed chopped dill

Salt to taste.

Procedure:

Preheat oven to 450°F.

Toss cauliflower, apple, onion, olive oil,

pepper and salt in a shallow baking dish

and spread the ingredients out into a single layer.

Bake for 30 minutes stirring until brown.

Add currants and bake 10 minutes more.

Sprinkle dill weed and serve.[nellie]

Carrot-Apple Salad

Ingredients:

2 cup shredded carrot

2 large diced apples

2 tsp lemon juice

1 cup raisins

1 cup low-fat mayonnaise/yogurt

Combine all ingredients.

Chill thoroughly.

Serve on salad greens. [nellie]