Try mixing the salad recipes below with the following fish and chicken dishes; plated together, they really pair up well!
You’ll be better with some bisque:
16 oz can of pumpkin (plain pumpkin, not pie filling) or 1 lb pumpkin or winter squash (peeled, seeded & cut into 1”-2” cubes)
lb of crisp apples (Granny Smith or Macintosh work well), peeled, cored and chopped
large onion, chopped
- Salt & fresh ground pepper to taste
cups of any stock of your choice (or water) ; I prefer chicken or vegetable stock
½ cup dry white wine
¼ tsp of dry tarragon (or 1 tsp fresh)
1 cup of light cream
- Garnish with parsley or chives
Place the butter in a large saucepan on med heat. When it melts, add the apples and onion (if using fresh pumpkin instead of canned, add it now). Cook until the onion softens, then add salt & pepper to taste (if using canned pumpkin, add it now; turn to med-high and bring it to a boil before going to the next step). Add the stock or water, wine and tarragon; turn the heat to medium-high and bring to a boil. Stir, turn the heat down to low, partially cover, and cook for about 30 minutes, until the pumpkin is very soft (if using canned pumpkin, you only need to cook for 15 minutes). Cool slightly, then puree the soup in a food mill or blender. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding.) Return it to the pan and cook gently over medium-low heat until heated through; do not boil. Stir in the cream and cook, stirring, until hot, about 1 minute (do not boil). Garnish and serve. (Serves 4 bowls)
SIMPLE OPTIONAL RECIPE:
Sauté’ 6 cloves of peeled garlic in a pot with 1 tbsp butter. Add 1 16 oz. can of pumpkin and 4 cups chicken stock or vegetable stock (you can use water). Bring to a boil and simmer on med-low for 20 mins. Tear 4 slices of French or Italian bread into chunks, add to the soup and cook for 5 more minutes. Puree in a food processor or blender, reheat, salt & pepper to taste & serve. Garnish with parsley or chives.