FoodAskew |

Submitted by Julie Irvine
Serves 1

Ingredients

Directions

1. Place the baby leeks in a small saucepan with the olive oli until the leeks are soft.  Add the rest of the ingredients except for the chives, setting them aside.
2. Simmer until the peas are cooked through.  Add the chives to the pan & use a hand blender to blend until smooth, or your preferred consistency.
3. Serve with warm bread.

Chef’s Note: If you prefer the soup to be 100% Vegetarian, you can substitute vegetable stock for the chicken stock.  I prefer to serve with toasted sourdough.  A swirl of cream will make this look nicer and taste richer.

Submitted by Joe
Serves 2

Ingredients

Directions

1. Preheat oven to 375°F. Cut the acorn squash in half, remove the seeds & clean out the center. Add salt & pepper to the flesh of the squash & place 1 tbsp of butter into the cavity of each squash half.

2. Once the oven is ready, place the squash flesh side up on a baking sheet or casserole dish & bake for 45 minutes.

3. Put the quinoa into a bowl or container & fill it with water until the quinoa is covered. Set aside.

4. Remove the stalks from the kale & discard them. Rough chop the kale leaves & place into a skillet over medium heat along with 1 tbsp of butter. Add salt, pepper, & crushed red pepper to taste & saute until the kale is dark green & wilted, approximately 5-10 minutes.

5. Drain the water from the quinoa. Pour 1 c. of water in a pot, salt the water liberally & bring to a boil. Once boiling, add the quinoa & kale, stirring together. Place a cover on the pot & reduce the heat to low.

6. Remove the squash from the oven. Spoon the quinoa & kale mixture into the cavity of each squash half & serve.

Chef’s Note: Spinach can be substituted for kale if desired.

Submitted by Nicole~
Serves 4-6

Main Ingredients

Sauce

Directions

1. Preheat oven to 375° F. Mix together in a bowl, form into loaf shape onto a cookie sheet. Bake 40-45 minutes.
2. Once done, combine the sauce ingredients & spoon over baked loaf. Cook an additional 5 minutes.

Chef’s Note: I actually strain the onions out of the soup mix because I don’t like onions.

Submitted by Heresy

Ingredients

Directions

1. Combine figs & water in a saucepan over medium heat. Bring to a boil & cook until tender, and liquid has reduced. Remove from heat & stir in the olive oil, balsamic vinegar, rosemary, thyme, & cayenne. Add olives &  garlic, & mix well. Season with salt & pepper to taste. Cover & refrigerate for 4 hours or overnight to allow flavors to blend.

2. Unwrap cream cheese block & place on a serving platter. Spoon tapenade over cheese, & sprinkle with walnuts. Serve with slices of French bread or crackers.

Submitted by Marilyn Braunger

Melt 1 c. sugar in heavy skillet over low heat, stirring constantly. Heat until melted to a golden brown syrup, stirring constantly. Remove from heat. Add boiling water & stir over low heat until lumps are dissolved. Pour into measuring cup ¼ c. of caramel mixture & add enough cold water to make 1 c. of liquid.

Cream together the softened shortening & remaining sugar until fluffy.  Beat in thoroughly eggs.  Sift together the flour, baking powder, & 1 tsp. salt.  Stir in alternately with caramel mixture.  Pour into two 9″ layer pans or 13″x9″ oblong pan & bake 35 minutes in preheated 350°F oven.

Heat together remaining caramel mixture, cream, & butter to make the burnt sugar frosting.  Beat in the powdered sugar, salt, & vanilla extract.

Chef’s Note: You can substitute 2½ c. Softasilk cake flour for the sifted regular flour