The Ginger Acorn Squash Soup was a perfect Friday Food Day starter. This soup was delicious! The recipe was inspired by Clean Eating Magazine. Here's my version:
Ginger Acorn Squash Soup
1 small Acorn Squash, quartered and seeded
1 Carrot, peeled and cut in 1 inch chunks
1/4 Onion, quartered
Roast in 400 degree oven for 40 minutes.
Remove flesh of squash from peel. Place flesh in blender along with carrots and onion. Add:
1 cup Low Sodium Vegetable Broth
1 Tbsp. Lime Juice
1 tsp. Curry Powder
1 tsp. Fresh Ginger, peeled and shredded
Heat mixture on stove top. Top with:
1/2 cup Garbanzo Beans
The second course was inspired by Food and Wine Magazine. Here's how I made it:
Apple-Plum Tart with Rye-Cornmeal Crust
1 cup All Purpose Flour
3/4 cup Rye Flour
1/4 cup Whole Grain Cornmeal
4 tsp. Sugar
6 Tbsp Earth Blend Buttery Spread
In food processor, mix flours and sugar. Then cut in buttery spread. Add cold water until dough leaves sides of bowl.
1/3 cup Cold Water
Divide into 4 pieces. Cover and chill for 1/2 hours.
Roll each piece into 6 inch round, 1/4 inch thick. Cover each with 1/4th fruit filling, spreading to 1/2 inch from edges. Fold edges over and pleat. Sprinkle dough with:
4 tsp. Turbinado Sugar
Bake at 425 degrees 30 minutes. We shared 1 tartlet with Vanilla Ice Cream!
2 Tbsp. Earth Balance Buttery Spread
2 tsp. Brown Sugar
1 Vanilla Bean, scraped
4 Apples, peeled, cored and cut in approximately 20 wedges each
Juice from 1/2 Lemon
Saute together in large skillet approximately 10 minutes.
Transfer to bowl and add:
4 Plums, pitted and cut in approximately 16 wedges each
We went out for coffee after dinner!