Tofu & Squash Soup, Salad

>Roasted Tofu Squares
>Squash chunk soup
>Pomegranate & Arugula Salad

If there's anything having this blog has achieved is getting me to make more soups. Which is kind of the purpose, right? I really disliked soups and don't ever make them, but now I have somewhat of a new-found appreciation for them. Yay me!

And squash- The produce that keeps on giving. These babies keep for MONNTHSSS. We have squashes that we got in October still holding us down in March, April, May... Whoa!

Recipe: Orange & Green Goodness

 Eat your colors!

Today's color is Orange (with a touch of green)
Butternut Squash
Mandarin Orange
with Basil and Mint Leaves.

As Fall's bounty comes to and end, we can still eat squashes 'cos these babies usually hold out for a bit; you can store them for a while and still enjoy them long after everything else is gone.
To make:
>Throw the whole squash into the oven on baking tray (or if it's not to hard you can cut it in two first and take out seeds). Once roasted cut out cubes of the meat & throw into a bowl.
>Peel and separate mandarin sections, throw into the bowl.
>Add fresh mint and basil leaves
>Add a like bit of olive oil, salt and black pepper.
>Toss
>Yum!

Recipe: When I FALL in love...it will be forever!

Let me introduce you to my 'Ode to Fall' salad. It's delicious!

Here's the story: I like Jicama and when I run into it, I remember that I like it. I had this large Jicama that I needed to use quickly because it was going to go bad soon. So I knew it would be the perfect thing to make for a brunch party where people could help me put a dent in it.

I knew I wanted it in a salad and looked online for recipes; I found one I liked but by the time I got up to start making it, I forgot what it was, and because I can't follow a recipe to save my life. I was like 'umm, how about this instead'? I had to think/work fast because, I was expecting a lot of people over any minute and was still behind. I was excited about doing something that was 'hella fall' and I liked the colors I could see it making. We had just picked up all these cool fruits and veggies from the farmer's market, so I thought how about it. The result was a winner, and I'm just saying this from all the good feedback I got that day.

Okay, so now pay attention because this is REALLY complicated.

Ingredients

1. Jicama
2. Fuyu Persimmons
3. Pomegranate

Directions:

1. Grab Bowl
2. Peel Jicama
3. Shred into bowl
4. Grab Persimmon
5. Shred into Bowl
6. Open/Tear Pomegranate
7. Drop seeds into bowl
8. Tear off mint leaves
9. Garnish
10. Proceed to Ravish.

Complicated. Right? Okay so it's not. I somehow suspect this will work on kids. Got kids? Try it on and let me know.

Chicken & Veggie Stew, Delicata Squash...

-Chicken & Mixed Veggies stew in Fresh Tomato sauce

-Roasted Delicata Squash

-Spinach, Cabbage & Raisin Salad

An in-season plate, with Fall veggies (Squash, Spinach, Cabbage). This meal was relatively quick, filling and delish. And I have to say, I really notice the difference between organic produce (not like huge manufacturer organic, but some good ol' small farm food). That shit is GOOD!  It just tastes better, it really does. We had the privilege of getting these delicata squashes, tomatoes and other veggies from a friend's farm, and boy I tell ya. Yum!

For the stew: Chopped up some skinless chicken thighs, threw in a pot with chopped onions, garlic and tomatoes (no added oils, just the juice from the chicken and the tomatoes) season with salt, dried rosemary from our backyard, ginger powder, let it stew. Once chicken was cooked to my standard, threw in some organic frozen mixed veggies, let it sit for a bit and it was done.

for the squash: threw it in whole into the oven, 475 degrees, for about 30 mins or until tender.

for the salad: bag of 'coleslaw' mix, spinach, raisins, lemon cucumbers, apple cider vinegar, honey and some fresh herbs, toss.