Butternut Squash Soup
Serves 4

1 Large organic butternut squash
2 Tablespoons of extra virgin olive oil
1 Large organic yellow onion
3/4-1 Cup of plain soymilk or regular milk
Grated nutmeg
Salt and pepper to taste

Peel the outer skin of the squash with a large heavy knife and cut into flesh into medium dice cubes. Peel and chop the onion coarsely. In a heavy-bottomed pot pour the olive oil and add the onion. On a medium low heat sweat the onion in the oil till translucent (no color). Add the cubed squash to the onion and cover with water. Bring the mixture to a boil and then turn down the heat and simmer the squash 25-30 minutes or until tender. Pour the cooking liquid into a container and reserve. Put the squash into a blender and add just enough of the cooking liquid to blend. Add in the soymilk or regular milk and blend until creamy and smooth. Season to taste with salt and pepper. Serve and top with freshly grated nutmeg. This is a wonderful creamy soup and the addition of soy gives it maximum health benefits.

Roasted Salmon Filets with Organic Asian Greens and White Bean Salad
Serves 4

4 6-ounce filets of wild salmon (if possible, farm raised is fine if you cannot find wild)
2 Tablespoons of extra virgin olive oil
Salt and pepper

Place the salmon filets in a roasting pan skin side down. Rub the flesh side with the olive oil and sprinkle each filet with salt and pepper to season. Roast in a 450 degree oven for 8-12 minutes depending on the desired level of doneness. To serve, remove the skin first and plate with the skin side down for presentation.

2 pounds of tender organic Asian greens, such as baby bok choy, tatsoi, mizuna (watercress and kale make good substitutions) cut into edible size pieces
4 Tablespoons of light sesame oil
1 Tablespoon of finely chopped gingerroot
2 Tablespoons of soy sauce
1 Tablespoon of rice vinegar
2 Tablespoons of sesame seeds

In a heavy saute pan heat the oil on a medium heat. Add the sesame seeds, garlic and ginger and saute for 1 minute. Add the greens to the pan and saute for another minute. Add in the soy sauce, rice vinegar and take off the heat when the greens are tender but still bright green. This is a quick cooking method that helps to keep all of the vital nutrients in the vegetables.

1 16 ounce can of white beans drained (you can make your own by soaking1 C of dried white navy beans for 8 hours in cold water and then simmering for about an hour covered in water till tender and drain off the cooking liquid)
Þ C of chopped flat-leaf parsley
4 ounces of sliced sun-dried tomatoes which have been marinated in oil
1 garlic clove finely minced
2 Tablespoons of extra virgin olive oil
2 Tablespoons of lemon juice
1-2 Teaspoons of honey
Salt and Pepper

Combine the drained beans with the parsley, garlic and sun-dried tomatoes in a bowl. Mix together the olive oil, lemon juice, honey and season with salt and pepper. Pour the dressing over the bean mixture and marinate in the refrigerator for a minimum of 1 hour or overnight. This is a great side dish which is full of fiber and a great source of protein. The flavors will improve tremendously with an overnight marinating.

Spiced Apple Compote with Maple Yogurt
Serves 4

2-3 Large organic Fuji Apples (other varieties are fine as well except green apples will be very tart)
1 Tablespoon of lemon juice
1/4 cup of maple syrup
1 Tablespoon unsalted butter
Þ Teaspoon of cinnamon
Þ Teaspoon of ground ginger
1 C of Organic maple flavored whole-milk yogurt
4 small pieces of crystalized ginger for garnish

Peel and slice the apples into medium thick pieces. Put into a bowl and cover with the lemon juice to prevent them from turning brown. In a saute pan place the apple slices and add just enough water to cover them . On a medium heat bring them to a simmer and allow to cook for about 15 minutes or until the apples are tender to the point of a knife. Drain off the cooking liquid and add in the butter and maple syrup. Saute the apples for a further 3-4 minutes until they begin to caramelize. Take off the heat and add in the cinnamon and ginger. Place into individual serving dishes and top with the maple yogurt. Garnish with pieces of crystalized ginger if desired.

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