Butternut Squash, Barley and Sage Soup
Makes 4 servings
1 butternut squash, peeled, seeded and cubed
1 tbsp vegetable oil
8 oz smoked sausage links, chopped
1 onion, chopped
3 cloves garlic minced
½ tsp dried sage
1 cup pearl barley
4 cups low sodium chicken broth
¼ cup pure maple syrup
1 tbsp cider vinegar
minced fresh apple
salt and pepper
1. Put cubed butternut squash in large microwave safe bowl with 1 cup ( 250 mL) water. Cover with plastic wrap and microwave until squash is tender, about 5 minutes. Set aside.
2. Meanwhile, in large Dutch oven, heat oil over medium-high heat. Add onion, garlic and sage; cook until softened, about 2 minutes.
3. Add sausage, stirring to cook in mixture. Add barley, stirring to coat. Add chicken broth and reserved squash cubes. Bring to boil, reduce heat and simmer for 12 minutes.
4. Add maple syrup and vinegar. Season with salt and pepper. Garnish with minced apple.
Asian Salmon with Oven Roasted Sweet Potatoes
Makes 4 servings.
1 - 1 ¾ lb fresh or frozen salmon fillet, skinned and thawed
2 lbs sweet potatoes, about 3 to 4 medium
1 tbsp vegetable oil
2 tbsp toasted sesame oil
salt and pepper
1/3 cup teriyaki sauce ( look for a thick one)
3 cloves garlic
2 tbsp liquid honey
2 tbsp dry sherry or orange juice
1 tbsp Dijon mustard
2 tsp minced fresh ginger
salt and pepper.
4 green onions, thinly sliced
1 tbsp sesame seeds, toasted
1. Rinse fish. Pat dry with paper towels.
2. Peel sweet potatoes, Cut into chunks. In large bowl, toss sweet potatoes with vegetable oil and 1 tbsp of the sesame oil. Season with salt and pepper. Toss to coat. Spread potatoes in roasting pan. Roast in 425 F for 15 minutes.
3. Meanwhile, in bowl, whisk together teriyaki sauce, garlic, honey, sherry, Dijon mustard, ginger, salt and pepper. Set aside ¼ cup of the sauce.
4. Remove pan and place salmon fillet in the center. Spoon sauce over salmon and toss potatoes with sauce too.
5. Continue to roast until fish flakes easily and potatoes are very tender, about 30 minutes. Transfer to serving platter. Drizzle salmon with remaining sauce. Sprinkle with green onions and sesame seeds.
