Jun 232013

2 Red bell peppers
3 Roma tomatoes
2 Cloves peeled
1 Shallot peeled
1 T Red wine vinegar
Olive oil as needed
Sea salt and fresh cracked pepper to taste

Generously coat peppers, tomatoes, garlic and shallot with olive oil.  Line sheet pan with parchment. Add the coated vegetables and roast in 400 degree oven for 20-25 minutes.  When peppers and tomatoes are cool enough to handle, remove seeds and peels.  Place all the veg and any residual olive oil and juices in a food processor,  Puree until smooth, add vinegar and pulse.  Adjust flavor with salt and pepper.

Nov 042012

Stuffed Acorn Squash

2 Medium Acorn Squash cut in half and seeds removed
1 lb Ground pork
1 small red onion peeled and small dice
2 Cloves garlic minced
1 T Fennel seeds
1 T rubbed sage
1 T Hungarian paprika
1 T Chili Powder
1 T Canola Oil plus additional to brush the edges of the squash
Salt and pepper to taste

In dry non stick pan over medium heat, toast fennel seeds and grind seeds. Brown pork in canola over medium low heat. Add onion and garlic. Cook to soften veg. Drain mixture and allow to cool. Add Seasonings to combine. Preheat oven to 350. Arrange the squash cut side up on baking sheet. Brush edges of cut side of squash. Fill squash cavities with sausage mixture and cover with heavy aluminum foil. Bake for 45 minutes or until squash flesh is soft when touched.