1 pound Butternut Squash, cubed
2 Tbsp. butter (more if you desire)
2 Tbsp. milk (more if you desire)
Salt & Pepper to taste
Boil 4 cups of water and add cubed squash
When the squash is cooked through, drain the water
Use a potato masher and mash the squash until whipped looking
Add butter, milk, and salt/pepper
Super easy and healthy! Perfect in the fall.
The chicken was seasoned ...Read More
Prep time: 15 min
1 teaspoon salt
1 tablespoon granulated sugar
1 tablespoon soy sauce
1/4 cup rice wine vinegar
1 teaspoon sesame oil
2 teaspoons sesame seeds
I’ve always grown rosemary and mint. So this summer I decided to add in some basil, banana peppers, and jalapenos. It’s has been nearly 100 degrees, so the veggies need more water than usual. I was up before 6AM cutting, cleaning, and making care packages for the neighbors. I’m always sharing meals and baked goods. It was time to share some vegetables from my garden...Read More
Paul Qui’s BRUSSELS SPROUTS. Found this recipe in the March 2012 PEOPLE Magazine.
The reigning Top Chef winner shares a dish that’s ‘a perfect combo of sweet, sour, spicy and salty,’ he says.
2 lbs. brussels sprouts, halved
4 tbsp. olive oil
Juice and zest of 2 small lemons
6 basil leaves, torn
½ chili pepper, chopped and remove seeds (optional)
1 large eggplant
2 tablespoons of lemon juice
3 tablespoons of Extra Virgin Olive Oil
Garlic, minced (optional)
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or lightly grease the baking sheet.
2. Slice the eggplant into cubes or you can cut into circles if you are planning to grill them on the BBQ.
As many large tomatoes as you desire
1 jar of Classico Traditional Basil Pesto or make your pesto from scratch
Your favorite cheese – I use Mozzarella
Salt & Pepper
Cut the tops off your tomatoes or cut Roma tomatoes in half.
Cover the top of the tomato with about 1 tablespoon of basil pesto
Bake on 350 for 30 minutes or until the tomato is soft on the outside
Sprinkle the cheese on top...