2 Tbsp. olive oil 1 onion, chopped 2-3 tsp. minced garlic 6 medium beets, peeled and chopped 2 cups beef stock salt and pepper, to taste* 1/3 cup fat-free half and half In a large saucepan over medium heat, sauté … Continue reading →

1 butternut squash, peeled 1 bunch kale or other greens 1 large onion 3 cloves garlic 3 TBS olive oil Salt and pepper 2 cups diced tomatoes 1 TBS chopped fresh sage leaves 1 cup grated Gruyere, Swiss, mozzarella or … Continue reading →

2 TBS extra-virgin olive oil 2-3 medium leeks (about 1 cup), cut lengthwise, rinsed well and thinly sliced 1-2 cloves of garlic Sea salt 1 small to medium butternut squash (about 4-5 cups), halved, seeded, peeled and diced 1/4 cup … Continue reading →

4 cups cleaned and diced winter vegetables* 1 piece thick sliced bacon, cut into 1-inch pieces (optional) 1 Tbsp. olive oil 1 1/2 tsp. dried thyme 1 Tbsp. garlic powder 2 oz. feta cheese Preheat oven to 425 degrees. In … Continue reading →

2 cups butternut squash, peeled, and cut into bite-size pieces 1 lb. small sunchokes, unpeeled and scrubbed, cut in half or quartered 1 medium red onion, trimmed and cut into wedges 1 1/2 TBS garlic oil 2 TBS minced fresh … Continue reading →