Pumpkin Soup

v    2 15 oz. Cans of Puréed Organic Pumpkin

v    2 cups Organic Chicken Broth

v    ½ cup Organic Half & Half

v    1 small onion diced

v    1 clove garlic minced

v    1 tbsp. olive oil or grapeseed oil

v    1 tsp. sea salt

v    ½ tsp. ground pepper

Seasoning options – Pick 1 tsp. of ONLY ONE! :

Spicy – Indian Chutney Powder (at local Indian Market)

Medium – Garam Masala

None – Chinese Five Spice

Garnish: 

3 tbsp. chopped Cilantro, snipped Chives and a dollop of Sour Cream

Dice onion and sauté in oil over a medium heat in a medium pot.  Let them cook slowly as not to turn brown and when they are close to done, add minced garlic.  Cook until glassy and add 2 cans of pumpkin puree (or approximately 3 cups of homemade pumpkin puree) and 2 cups chicken broth.  Whisk together until evenly incorporated and add ½ cup half & half.  Season with salt & pepper.  This is the base for your soup.  If you would like it thinner, add more chicken broth.  If you want it creamier more half & half. 

Add one tsp. of the seasoning of your choice.  You can incorporate more spice for more flavor – adding another ¼ tsp. at a time until desired flavor.

Ladle soup into bowls and garnish with chopped cilantro, a few snips of chive and a dollop of sour cream.

Great holiday presentation or just to spoil yourself!

The following menu suggestions are just a few examples of the food I prepare.  Because I customize my services for each client, feel free to make any suggestions you wish.

Menu Suggestions – 2009

Meat Dishes

v     Ginger Teriyaki Marinated Flank Steak

v     Pecan Crusted Chicken Breast with Lemon/Ginger Sauce

v     Cilantro Lime Marinade Grilled Chicken

v     Herb Encrusted & Roasted Filet of Beef

v     Succulent Marinated Roast Chicken

v     Garlic& Mint Marinated Lamb

v     Organic Meat Lasagna

v     Chicken Kabobs in a Cumin Yogurt Soak

v     Middle Eastern Beef & Okra Stew

v     Home style Chicken & Rice

v     Thai Green Curry and Chicken with Variety of Asian Vegetables

v     Indian Chicken Korma (Yellow Curry)

v     Chicken & Broccoli Casserole with Wild & Long grain Rice

v     Classic American style Meatloaf

v     Asian Marinated Pork Tenderloin with a Plum Glaze

v     Herb Roasted Cornish Game Hens

v     Filet of Beef Stroganoff served over egg noodles

v     Stir Fry (any meat) with a light Teriyaki Sauce and mixed Asian Vegetables

v     White Chicken & Bean Chili

Seafood Dishes

v     Salmon with a Ginger/Lime Marinade & Seasoning

v     Halibut in a Fragrant Boat (Orange Roughy or Tilapia can also be used) – Fish is steamed with herbs, lemon and a drizzle of Toasted Sesame Oil

v     Sesame & Rice Crumb crusted Salmon

v     Mussels steamed in White Wine and Herbs

v     Shrimp Portofino with Angel Hair Pasta, Garlic, Spinach

v     Lebanese Fish & Rice with Toasted Nuts and Caramelized Onions

v     Shrimp with Black Beans and Rice

v     Halibut in a Carrot Cilantro Broth

v     Pan Seared Sesame Encrusted Salmon

Side Dishes

v     Israeli Couscous (larger than Moroccan) seasoned and served with mixed vegetables

v     Indian Spiced Rice with Toasted Almonds & Raisins

v     Summertime Corn on the Grill

v     Wild Rice Medley with Cranberries and toasted nuts

v     Butternut Squash stuffed with Wild Rice

v     Pickled Beets

v     Ratatouille (Traditional French Vegetable Stew)

Soups

v     Super Nourishing Old Fashioned Chicken Soup

v     Italian Wedding Soup

v     Butternut Squash

v     Tomato Basil Soup (Dairy Free)

v     Pumpkin Soup with Cilantro and Crème Fraiche

v     Beef Soup with Tomatoes & Mixed Vegetables

v     Classic Minestrone

v     Scotch Broth with Lamb and Barley

Desserts

v     Berry Tarte with Lemon Curd

v     Down Home Peach (or Apple) Cobbler

v     Lebanese Style Baklava

v     South Carolina style Pecan Pie

v     Gluten Free Sugar Cookies

v     Yummy Healthy Ginger Snaps

v     Gluten Free Mini Chocolate Molten Cakes

Breakfast

v     Organic Blueberry Oat Muffins  - Raspberry or Blackberry

v     Breakfast Quiche with Spinach, Leeks, Onion & TurkeyHam

v     Breakfast Quiche with Sundried Tomatoes, Goat cheese, Spinach and Mushrooms

v     Muffin Cup Frittatas

Middle Eastern Mazza (Appetizers)

v     Yogurt Cheese with Garlic and Roasted Walnuts

v     Hummus

v     Baba Ganoush

v     Tabouleh

Salads

v     Mache Lettuce with Strawberries, Toasted Almonds (or Pecans) and Goat Cheese and Strawberry Vinagrette

v     Arugula and Baby Romaine with sliced Orange, Fennel, Lemon & Agave nectar Vinagrette with toasted pine nuts

v     Middle Eastern Shepherds Salad (Chunks of Tomatoes, Cucumber, Peppers, Scallions in a lemon mint dressing)

v     Avocado stuffed with Greek yogurt salad with mint, tomatoes, onions and cucumber

v     Chicken Salad with Cranberries, Diced Apples, Grapes and Walnuts

v     Tarragon Chicken Salad

v     Cabbage Salad with Ginger Slaw dressing, Cilantro and Peanuts

v     Signature Salad – Baby Romaine lettuce with Shaved Parmesan and Pine Nuts

v     Salade Nicoise (Traditional South of France Summer Salad)

v     Fresh Citrus & Pear Salad Sprinkled with Macadamia Nuts  (Bibb lettuces with slices of ValenciaOrange, Pears, with a Citrus/Agave Nectar Dressing)

Salad Dressings

v     Lemon Tahini

v     Lemon and Mint

v     Original Caesar Dressing

v     Pear Ginger Vinaigrette

Farfalle Pasta With Chicken Sage Sausage And Summer Vegetables Recipe as seen at the The Franklin Farmers Market July 18,  click here