Leek and Potato Soup

Ingredients:

1 lb leeks, chopped

1 lb potatoes, chopped

1 tbsp butter

6 cups water

salt

garnish

Directions:

1. heat butter in a large pan, toss in leeks, and let sweat

2. add potatoes and water and cook until tender

3. remove from heat and blend until smooth

4. season to taste and garnish with greens such as chives or parsley

Stuffed Roasted Acorn Squash

Ingredients:

2 acorn squash, halved with seeds scooped out

1 cup quinoa

1/2 cup canned mushrooms, diced

1/2 cup canned corn

1/2 cup canned black eyed pea

1/2 cup havarti cheese, diced

2 tbsp havarti cheese, grated

1 tsp cumin

1/2 tsp cinnamon

1/2 tsp salt

1/4 tsp pepper

1/4 tsp paprika

Directions:

1.  Roast the acorn squash in a pre-heated oven at 375 degrees for 30-40 minutes.

2.  While the squash is roasting, cook quinoa and combine with the rest of the ingredients.

3.  Stuff squash halves with the quinoa mixture, top with grated cheese, and return to oven for 5 minutes or until cheese is melted.

Braised Pork Top Loin Stew

Ingredients:

3 lb pork top loin

2 tbsp soy sauce

1 head pressed garlic

1 tbsp salt

1 tsp pepper 

2 onions, chopped

2 carrots, diced

4 potatoes, diced

1/2 lb asparagus stalks, chopped

1/2 cup white wine

1 can vegetable stock

olive oil

Directions:

1. preheat oven to 250F; rub loin with sauce, garlic, pepper, salt; coat bottom of brasier with olive oil; set pork with fat side up and cover

2. cook pork for 6 hours in preheated oven

3. remove pork from pan, leaving juices behind, let rest; increase oven temp to 300F

4. in pan with juices, caramelize onions, add other veggies

5. remove fat from pork and slice thinly 

6. return pork to pan, pour white wine and stock over, cover with lid and cook for 1.5 hours