Cosmic Rhino

Today’s recipe comes from the spectacular kitchen of Emily Duval, personal trainer extraordinaire, and co-founder of South Bay Fit Camp. You will love this one!

Ingredients:

• Butternut squash, peeled & cubed
• Olive oil
• Fresh pepper
• A bit of blue cheese
• A handful of toasted pecans

Instructions

1. Preheat oven to 400
2. Toss squash lightly in olive oil and pepper, place on baking pan/sheet and bake for, oh say, 20 minutes or until soft.
3. Remove from oven and immediately plate it and sprinkle a little blue cheese and toasted pecans. Because the squash is still hot, the cheese melts slightly.

My friend Cari just made this soup for a recent party and it was a hit.  You won’t regret it!

Ingredients:

• 4 TB plus 2TB unsalted butter (I used salted)
• 1 large onion, chopped
• 1 large clove garlic, chopped (I used two)
• 1 1/2 pounds carrots, peeled and sliced
• 3 tomatoes, chopped
• 1 russet potato, peeled and slice (I used a sweet potato)
• 1/4 chopped fresh basil or Italian parsley (I used basil)
• 4 cups chicken stock (I used vegetable stock)
• 1 1/2 teaspoons salt
• 1 1/4 teaspoons pepper

From the healthful kitchen of my amazing sister Jill who makes a batch of this up on the weekend, and enjoys it all week long.

Ingredients:

• 1 large onion, chopped
• 6 large green onions, sliced
• 2 large green or red peppers, chopped
• 3 carrots, chopped
• 1 bunch celery, chopped
• ½ head of cabbage, chopped
• 10 oz. mushrooms, thinly sliced
• 1 bag (16 oz.) frozen corn
• 1 head of kale, bok choy or other greens
• 1 package onion soup mix
• 1 quart box of chicken broth or 3 chicken or vegetable bouillon cubes