Irish Colcannon

• 2-3 pounds Potatoes (peeled, and chopped)
• 1 head Cabbage (shredded)
• 1/4 cup Butter
• 1/2 cup Cream
• Salt & pepper to taste
• Dried red pepper (optional, crushed)

In a large saucepan, boil potatoes and cabbage for about 20 minutes. If potatoes are tender, drain and pour into a large bowl.

Add butter and pour the cream in gradually as you mash. Season with salt and pepper and garnish with red pepper flakes before serving.

Roasted Fennel & Winter Squash Soup

• 2 tbsp Oil of choice (olive recommenced)
• 1-2 Winter squashes (Peeled and cubed. Carnival, acorn or butternut recommended.)
• 1 Fennel bulb (fronds removed, stems cut into 2 inch pieces)
• 1 Red onion (diced)
• 3 clove Garlic (minced)
• 4 cups Stock of choice (chicken or vegetable)
• 1/4 cup Half & half
• 1/2 tsp Thyme
• Salt & pepper to taste

Heat oven to 425

Onto a pan, toss winter squash, fennel, garlic and onion with oil. Roast 15-20 minutes or until squash is tender.

In a large pot, combine thyme, vegetables and stock. Bring to a boil and simmer 10 minutes.

Blend until smooth. Stir in half and half and serve garnished with a fennel frond.