Butternut Squash Soup

Ingredients:

Butternut Squash

Carrots

Ginger

Butter

Brown Sugar

Salt

Water

Milk or Cream

Directions:

Discard Skin and seeds from 1 medium to large Butternut Squash ~ Dice Butternut Squash and chop approximately 2 cups of Carrots ~ In a roasting pan add Butternut Squash, Carrots, 1 tbsp. of crushed Ginger, 3 tsp. of Butter, 1 tbsp. of Brown Sugar ~ Roast these ingredients for 35 minutes at 400° ~ Add 1/2 cup of Water to the roasting pan and put back in the oven for 15 more minutes ~ Remove from oven and put contents of roasting pan into a big soup pot ~ Add 2 cups of Milk or Cream and use hand emulsifier to blend Soup to a creamy consistency ~ Add Salt to taste (approximately 2 tsp.) ~ Simmer on low heat for 15 minutes and add more Milk or Cream for desired consistency ~ Sapore! 

Note: Soup can be topped off with any or all of the following ~ Grated Aged Cheddar, Sour Cream, Toasted Almond slivers or Toasted Walnuts

SAsapore is going on holiday!

Sorry foodies.  SAsapore is going on holiday until February 28th.  See you then with more recipes to share.
xox

Lentil Shepard's Pie

Ingredients:
Lentils
Canned Tomato
Brocolli
Peas
Carrots
Potatoes
Butter
Milk
Salt
Aged Cheddar (optional)


Directions:
Cook and Salt 1 1/2 cups Lentils to package directions ~ Steam 1/2 cup of finely diced carrots for 5 minutes and then add 1/2 cup of chopped broccoli, and 1/2 cup of frozen peas to the carrots in the steamer ~ Continue to cook for 3 more minutes ~ In a casserole dish, add cooked Lentils, Steamed Carrots, Broccoli, Peas and one large can of diced Tomatoes ~ Mix these ingredients with a pinch of salt ~ At this point, the Lentil / Vegetable mixture should fill about half of your casserole dish ~  Boil chopped Potatoes with the skins on (Potatoes vary in size so imagine that you will need to fill the other half of your casserole dish with mashed Potatoes) ~ Once Potatoes are tender, drain and add 3/4 cup of Milk, 3 tbsp of Butter and then mash ~ Fill the top half of your casserole dish with the mashed Potatoes (top with Aged Cheddar - optional) ~ Cover with lid or tin foil for 40 minutes at 350°, then 15 minutes without cover ~ Sapore!

Valentine's Day Picnic ~ Scallops with Pesto Mashed Potatoes and Sautéd Vegetables

For four years my husband and I have celebrated Valentine's Day on the front lawn of the  Trump National Golf Course in Palos Verdes California.  The ridge top view of the ocean is breath taking, the sunset is spectacular and the price is right; it's free for anyone to enjoy.  We bring a picnic dinner, wine and this year, a sippy cup and toys to entertain our toddler.

Ingredients:

Scallops 

Potatoes

Basil

Walnuts

Garlic

Parmesan Cheese

Olive Oil

Milk

Salt

Pepper

Butter

Shiitake Mushrooms

Portabella Mushrooms

Leeks

Cherry Tomatoes

Directions:

Make Pesto Mashed Potatoes;  Boil Water for Potatoes ~ Chop Potatoes and leave the skins on ~ Boil Potatoes until tender, drain and mash with 2 tbsp's of Butter, Milk (a decent splash to moist), pinch of Salt and Pesto (in a mortar; grind Basil leaves, Walnuts, Parmesan Cheese, crushed Garlic, Olive Oil and a pinch of Salt) ~ Sauté Shiitake and Portabella Mushrooms with Leeks and Cherry Tomatoes in Olive Oil ~ In a pan, heat a sliver of Butter and a splash of Olive Oil ~ Season the dry Scallops with Salt and Pepper and add to the hot Oil ~ Cook Scallops (large) at 3 minutes a side ~ Sapore!  

Salmon Burger with Herb Aioli

Ingredients:

Wild Caught Sockeye Salmon     

Ciabatta Loaf

Mayonnaise

Lemon Juice

Garlic

Chives

Basil

Salt

Pepper

Olive Oil

Pea Shoots (or Lettuce)

Directions:

In a small bowl mix 1 cup of Mayonnaise, 1 tbsp of Lemon Juice, 1 Clove of Garlic (crushed), 4 large leaves of Basil and 8 stems of Chive (chopped) and a small pinch of Salt ~ Prepare Salmon by drizzling Olive Oil on top and seasoning with Salt and Pepper ~ Broil Salmon on high for 3 minutes a side ~ Cut Ciabatta Loaf and toast open side under the broiler ~ Spread Aioli on both sides of the Ciabatta and top with cooked Salmon and Pea Shoots ~ Sapore! 

Facts:

Ciabatta is an Italian white Bread.  In appearance it is long, broad and flat.  The word Ciabatta means "slipper" in Italian.

Eggplant Pasta Pie

Ingredients:

Eggplant

Egg

Flour

Bread Crumbs

Olive Oil

Rigatoni Pasta

Basil

Walnuts

Parmesan Cheese

Asparagus

Tomatoes

Salt 

Roasted Vegetable Salad with Balsamic Avocado Dressing

Ingredients for Salad:  Note: Use all or just a few of these ingredients.  Many Vegetables taste wonderful roasted, so use what ever is in your own refrigerator.                                                   

Beets 

Carrots

Peppers 

Mushrooms

Tomatoes

Zucchini 

Asparagus

Lettuce

Pea Shoots

Goat Cheese

Walnuts

Directions: 

Preheat oven to 425° ~ Chop Vegetables (except Lettuce and Pea Sprouts) to desired size, place in a roasting pan, drizzle with Olive Oil and Salt ~ Roast Vegetables for approximately 30 minutes (tossing occasionally) ~ Once Vegetables are tender, remove from oven and let rest until they become room temperature ~ Next, slice a thick round of Goat Cheese and roll in a bowl with Crushed Walnuts to cover the entire surface of the Cheese ~ Wash, dry, tear Lettuce and place in a serving platter or bowl ~ Top Lettuce with Pea Shoots (or Sprouts), Roasted Vegetables, Goat Cheese and a handful of Walnuts or other nuts or seeds.  Sapore!

Ingredients for Dressing:

Olive Oil

Balsamic Vinegar

Avocado

Crushed Garlic

Salt      

Directions:

Use an emulsifier or a blender to mix 3/4 cup of Olive Oil, 1/4 cup of Balsamic Vinegar, 2 Avocados, 1 tbsp. of Crushed Garlic and 1/4 tsp. of Salt.  Sapore!

Raspberry Tart

Ingredients:
Store bought pastry sheet
Egg
Raspberries
Sugar
Whipping Cream
Pure Vanilla Extract


Directions:
Thaw the Pastry sheet according to package directions (note: the picture above is one Pastry sheet cut in half) ~ Place a bowl and mixing tool in the freezer for Whipping Cream later on ~ Break one Egg and whisk with a fork to make an egg wash ~ With a pastry brush, lightly cover the surface of the Pastry sheet with the Egg wash ~ Bake for 15 minutes or until golden at 375° ~ Remove from oven and let cool on a grated rack ~ In a sauce pan, add 1 cup of fresh or frozen Raspberries and 1/2 cup of Sugar (no liquid is necessary as the Raspberries will produce enough liquid of their own) ~ Slowly bring to a boil and then turn heat to low ~ Simmer for approximately 15 minutes ~ Set aside and wait until Raspberries have reached room temperature ~ Remove chilled bowl and mixing tool from the freezer ~ Add Whipping Cream, 2 tbsp. of Sugar and 1 tbsp. of Pure Vanilla Extract to the bowl and begin to whisk ~ Cream should be a thick consistency but be mindful not to over whisk as it will turn into butter ~ Once the Pastry and Raspberries are at room temperature, spread the Raspberries on top of Pastry and add Whipped Cream.  Sapore!

Cream of Asparagus Soup

               Ingredients:

                Asparagus

                  Onion

                  Carrots

                  Celery

                  Water

             Cream Cheese

                    Salt

                 

                

Directions: 
Combine chopped Asparagus (use approx. 30 thick stalks or 50 thin stalks), 1 Onion, 5 Carrots and 5 Celery stalks to a large pot ~ Add 6 cups of Water and 1 tsp. of Salt ~ Turn heat on high and bring Soup to a boil ~ Once boiling, turn heat to simmer for about 45 minutes ~ Add Cream Cheese ~ Simmer for a few more minutes ~ Remove from heat and blend with a hand emulsifier until completely smooth (or blend in a blender) ~ Sapore!

Mango Lassie

Ingredients:

Fresh or Frozen Mango (2 cups)

Plain Yogurt (1/2 cup)

Sugar (4 tablespoons)

Milk (1 cups)

Ice (1/2 cup)

Directions:

Cube Mango ~ Add Mango, Plain Yogurt, Sugar, Milk, Ice into blender and blend. Sapore! 

Nutritional Facts:

Mangos are a good source of dietary fiber and high in Vitamins A and C.  They also contain natural digestive enzymes which can soothe an upset stomach.

Wild Sockeye Salmon with Rice, Spinach, Asparagus and Cream Sauce

Ingredients:
Wild Sockeye Salmon 
Basmati Rice
Asparagus
Spinach
Butter 
Lemon
White Wine
Garlic
All Purpose Flour
Milk or Cream
Olive Oil
Salt
Pepper


Directions:
Wild Sockeye Salmon
Clean Fish and pat dry ~ Place on a broiling tray, drizzle with Olive oil and season with Salt and Pepper ~ Broil on high for 3 to 4 minutes a side.
Basmati Rice
Measure 1 cup of Rice with 2 1/2 cups of water ~ Cook in a covered sauce pan over high heat until water comes to a boil and then turn down heat to simmer for 45 minutes.
Cream Sauce 
In a sauce pan melt 3 tablespoons of Butter ~ Turn heat on low and add 3 tablespoons of All Purpose Flour ~ Mix to a smooth paste and then add 2 tablespoons of Lemon Juice, 1/2 cup of White Wine, 1 teaspoon of crushed Garlic and 1 teaspoon of Salt ~ Turn to a medium heat and whisk in 2 cups of Milk or Cream (Cream will make a richer, heavier sauce and might require approximately 1/2 cup more to make a good consistancy) ~ Once the sauce is close to a boil, turn down heat to a simmer for 10 to 15 minutes.
Spinach and Asparagus
Steam over boiling water for less than 5 minutes, depending on thickness of the Asparagus stalks.  
SAPORE!!!

Asparagus Quesadilla

Ingredients:

Asparagus

Aged Cheddar

Salsa (Store bought or made from diced Tomato's, Onions, Cilantro, Chili Pepper, Salt and Lime Juice)

Whole Wheat Tortilla

Sour Cream

Directions:

Sauté Asparagus with 2 tablespoons of Salsa ~ Grate Aged Cheddar ~ Place Whole Wheat Tortilla in a large frying pan and turn heat to low setting ~ Cover the surface of Tortilla with Aged Cheddar ~ Once Cheese has melted slightly add Asparagus / Salsa mix to one half side of Tortilla ~ Remain on low heat for a few more minutes then remove and fold in half ~ Serve with Salsa and Sour Cream ~ Sapore!

Nutritional Facts:

Asparagus is a good source of Iron, Magnesium and Zinc.  Also excellent in Folate and Dietary Fiber.

Wild Cod with Lemon Butter Sauce ~ Scalloped Potatoes ~ String Beans

Ingredients:

Wild Caught Cod

Lemon

White Wine

Olive Oil

Salt

Butter

Potatoes

Carrots

Spinach
Milk or Cream

Cream Cheese
Aged Cheddar Cheese

String Beans

Directions:

Wild Cod with Lemon Butter Sauce 
Cover the bottom of a small roasting pan with sliced Lemon ~ Add Wild Cod on top of Lemon bed ~ Pour 1 cup of White Wine over Fish ~ Drizzle with Olive Oil and Salt ~ Bake at 350° for 25-30 minutes ~ When Fish is flaky and tender, remove from oven and drain remaining liquid into a sauce pan ~ Boil liquid on stove top for 2 minutes ~ Remove from heat and whisk in cold Butter (approximately 3 tablespoons) to make a creamy Sauce ~ Salt the sauce to Sapore (taste).

Scalloped Potatoes 
In a sauce pan add Milk or Cream (1 to 1 1/2 cups), diced Cream Cheese (1/2 cup), Butter (2 tablespoons) and let simmer for a few minutes until Cream Cheese and Butter have melted ~ Remove from heat, add 1/2 teaspoon of Salt, whisk together and set aside ~ Layer sliced Potatoes and Carrots and washed Spinach in a casserole dish ~ Pour the Milk/Cream Cheese/Butter mixture over the casserole ~ Grate Aged Cheddar Cheese on top of entire casserole ~ Cover with lid or foil and bake for 30 minutes at 350° ~ Uncover and bake for another 15 minutes until a nice golden color.
String Beans
Steam