Roasted Butternut Squash and Shallot Soup
4 cups cubed peeled butternut squash
1 T olive oil
1/4 t salt
4 large shallots, peeled and halved
1 (1/2 inch) piece peeled fresh ginger, thinly sliced
2 1/2 cups fat-free, less-sodium chicken broth
2 T slices fresh chives
1. Preheat oven to 375
2. Combine first 5 ingredients in a roasting pan, toss well. Bake for 50 minutes.
3. Blend until smooth in blender. Best to do in batches. Cook over medium heat for 5 minutes.
4. Top with chives
calories: 112 and serves 6
Beet and Walnut Salad
Dressing:
1/3 cup fresh lemon juice
1 T sugar
2 T chopped shallots
2 t olive oil
1/4 t salt
Salad:
16 baby beets (about 1 lb)
1/2 c water
10 cups mixed greens
3 T chopped walnuts
3 T crumbled blue cheese
1. prepare dressing- combine first 5 ingredients
2. preheat oven to 375
3. to prepare salad- leave root and one ince of stem on beets; scrub with brush. Place beets in baking dish with 1/2 c. water. Cover, bake for 35-40 minutes or until tender. Drain and cool. Trim and rub skins off beets. Cut into quarters. Place beets in a small bowl; drizzle with 1 T dressing
4. Place salad greens on large platter. Drizzle with remaining dressing, top with beets, walnuts, and cheese.
Note: I omitted cheese, walnuts, and used only 2/3 of the dressing.
Instead of cheese in the salad and walnuts, I served Beechers cheese and warmed, crusty artisan bread.
The kids were heading back to school in the morning, so conversation revolved around seeing friends, making sure all homework was finished, and being thankful for a great holiday break together.
Cheers.
T
