Winter Squash Soup

  • 1 Winter squash (seeded and quartered)
  • 3 clove Garlic (minced)
  • 1 Onion (diced)
  • 1 8oz can Coconut milk
  • 2 tsp Curry powder
  • 1tsp Thyme
  • 2 tsp Ginger (grated)
  • 3 cups water
  • Salt and pepper to taste

Preheat oven to 350

Set the squash cut sides up on a baking sheet. Drizzle the tops with oil. Roast for one hour or until tender.

Saute the onion and garlic in a large pot until tender. Add the cooked squash, salt, pepper, ginger, water, coconut milk, curry and thyme. Simmer for 15 minutes. Blend until desired consistency is reached.

Serve hot


Spicy Turnip Greens

  • 1 bunch Turnip tops (chopped)
  • 1/2 Onion (sliced)
  • 2 clove Garlic (minced)
  • 1 bunch Tat soi (optional)
  • 1/4 cup Water
  • Pinch Red pepper flakes
  • 1 tbsp Oil of choice (olive recommended)

Heat oil in a skillet over medium heat. Once hot add onion and garlic. Saute 3 minutes or until onions are clear. Add half the turnip greens and cook a minute before adding the remaining greens and tat soi. Add water and red pepper flakes. Cook until greens wilt.

Serve hot