Roasted Winter Squash Soup [recipe]

After roasting and pureeing the Blue Hubbard Squash we have plenty to make a winter soup that we love and keep on the meal planning rotation all winter long.  This is my double batch recipe for a big crowd or for making once and freezing for lunches and dinners when we’re short on time or don’t want to cook.  This simple recipe honors the flavor of whatever squash you choose and is so yummy after a long day outside shoveling snow or as a side dish to a larger meal. 

Thanksgiving Wild Blueberry Cranberry Sauce [recipe]

Thanksgiving is such a great holiday in our country focused primarily on traditions,  food and family.  Brian was interested in trying to spatchcock and roast the turkey, so, of course, I got very excited about what will adorn it.  I was given free reign over the cranberry sauce and some other side dishes.  And while, the staples of the meal have their place, why not try a few new side dishes or a new twist on an old favorite?  

100% Local Meal – Pan-seared London Broil With Sautéed Swiss Chard and Spring Onions and Maple Glazed Spring Carrots

It has been so inspiring to walk around the farmers’ market on Saturday mornings.  I like seeing all the beauty around us, but, it is even more fun to play with the vegetables, meat, and dairy and create meals for our family.  The best part about these meals is that I can picture the fields, I know the farmers’ faces and strong hands. The added bonus that with local amazing food like this, I can feed my family AND support my local economy! This local support not only bolsters community and keeps the market going, but ceases the need to support food shipped from thousands of miles away on trucks.