Butternut Squash Bisque

Butternut Bisque

• Prep Time 15 minutes
• Total Time 45 minutes
• Yield Serves 12

Ingredients

·        

• 3 tablespoons butter
• 1 medium onion, coarsely chopped
• 2 garlic cloves, sliced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground cinnamon
• 1/8 to 1/4 teaspoon cayenne pepper plus more for garnish (optional)
• Coarse salt
• 1 large butternut squash (about 4 pounds), peeled, seeded, and cut into 1-inch cubes
• 1 can (14 1/2 ounces) reduced-sodium chicken broth
• 1 cup half-and-half
• 1 tablespoon fresh lemon juice
• Sour cream, for serving

Directions

1. In a large saucepan, heat butter over medium. Add onion, garlic, thyme, cinnamon, and cayenne. Season with salt, and cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
2. Add squash, broth, half-and-half, and 3 cups water. Bring to a boil; reduce to a simmer, and cook until squash is tender, about 20 minutes.
3. Working in batches, puree in a blender until smooth. Stir in lemon juice; season with salt. Serve bisque with sour cream, garnished with cayenne, if desired.

Cook's Note

For a different flavor, use ground nutmeg or cloves instead of cinnamon, or add a Southwestern touch with a small amount of chili powder.

Kale w/ Roasted Red Peppers and Olives

Kale With Roasted Peppers and Olives

Serves 8

Hands-On Time: 15m

Total Time: 25m

Ingredients

• 2  large bunches kale
• 2  tablespoons  olive oil
• 2  cloves garlic, thinly sliced
• 2  teaspoons  sugar
• 1  teaspoon  salt
• 12  Kalamata olives, pitted and chopped
• 1  4-ounce jar roasted red peppers
• 2  tablespoons  aged balsamic vinegar

Directions

1. Cut the kale into bite-size pieces, removing any tough stems. Rinse and shake dry.

2. Warm the oil and garlic in a large stockpot over medium-high heat. Remove the garlic as soon as it browns (don't let it burn). Add the kale and stir-fry 5 minutes. Add 1/4 cup water, cover, and cook 8 to 10 minutes or until tender. Uncover and add the sugar, salt, olives, and peppers. Cook over medium-high heat until the liquid has evaporated.

3. Spoon into a serving dish; scatter the garlic over the top. Drizzle with the balsamic vinegar. Serve warm or at room temperature.