Arbosana EVOO and Winter Ambrosia Succotash

This is a great side to accompany any meal. The Winter Ambrosia definitely shines in this recipe, all the vegetables are excellent when combined together. Get ready for another exquisite dish!


Arbosana EVOO and Winter Ambrosia Succotash


Ingredients:

1/4 cup Arbosana EVOO
1 red onion, cut into wedges
1 package ( 20 oz) butternut squash chunks
4 cloves garlic, minced
5 sprigs fresh thyme
4 cups corn kernels
12 oz edamame
1/4 cup Winter Ambrosia
2 Tablespoons Dijon mustard
salt and pepper to taste


Preheat oven to 425*. Toss butternut squash chunks and onions with 2 Tablespoons EVOO. Place mixture on a bar pan. Roast mixture for about 15-20 minutes, make sure you toss mixture one half way through roasting. Set aside

Meanwhile, in saucepan heat 2 Tablespoons Arbosana on medium heat. Add thyme, salt, garlic, saute for about 2 minutes until fragrant. Add edamame and corn. Cook an additional 5 minutes. Remove mixture from heat.

In a small bowl, mix the Winter Ambrosia, Dijon mustard, and a pinch of salt and pepper.

Combine corn and butternut squash mixture. Pour Winter Ambrosia mixture over the succotash and mix to combine. Enjoy!!

Butternut Squash Soup w/ Rosemary EVOO

I have yet another wonderful recipe for all of you to try! I had two butternut squash I needed to use up and decided to make some soup. I used Quail and Olive Rosemary EVOO and can I just say yum?!?

Butternut Squash Soup

2 butternut squash (depending on the size you may only need one) peeled, seeded, cut into 2 "chunks)

3 Tablespoons Quail and Olive Rosemary EVOO

2 green apples ( peeled, cored, and diced )

1 piece of whole grain bread

1 onion, chopped

1 cup of sliced mushrooms

1 carton of reduced fat chicken broth

1 cup apple cider

Quail and Olive Winter Ambrosia to taste

1/2 teaspoon nutmeg 

1/2- 1/4 teaspoon cinnamon

1/2 teaspoon pepper

sour cream

salt to taste

Using a dutch oven or stock pot, pour the Quail and Olive Rosemary EVOO until it coats the bottom of the pan, turn your heat up to medium high. Add the chopped onion and sliced mushrooms. Saute until mushrooms and onions have softened. Add nutmeg, cinnamon and pepper to pan. Add apples and pour a little Quail and Olive Winter Ambrosia over vegetables, deglaze pan. Add the butternut squash to pot, cook for about 5 minutes stirring often. Add chicken broth and apple cider. Add a piece of bread to pot as well, this will help thicken your soup and also a bit more fiber! Cook until butternut squash has softened, about 30 minutes. Use an immersion blended to blend soup once the squash is done. To serve ladle soup into bowl and top with a dollop of sour cream. A good finishing oil is the Quail and Olive Lemon EVOO. Enjoy!

Photo: "Mr & Mrs Squash" by Boaz Yiftach - Free Digital Photos