Preparation: Shred the squash on a box grater or use the squash noodles and chop those. Shred the apples on the box grater. Once shredded, squeeze out the residual moisture from the apples.
Preparation: Season halved squash with a little oil, salt and pepper. Roast the squash skin side up in a 400
degree oven until soft all the way through.
Preparation: In a large stock pot, melt the butter and olive oil over medium heat. Add the onion, carrot and celery and season with salt and pepper. Cook for about 10 minutes until onions are soft and translucent.
Preparation: Pre-heat oven to 425°F. Place wings on a sheet tray and drizzle with olive oil, salt & pepper. Roast wings for about 30 minutes, turning halfway through until golden brown.
Preparation: In a large stock pot, melt the butter and olive oil over medium heat. Add the onion, carrot and celery and season with salt and pepper. Cook for about 10 minutes until onions are soft and translucent.
Preparation: Coat your squash with olive oil salt and pepper. Roast in a single layer in 375 degree oven for 20 mins. Check at 15 mins, you want to see some browning and caramelizing. Remove from oven, let cool to room temperature.
These are just a sampling of the menus we prepare in our cooking events. All of my menus are designed to be seasonal, and can even focus on a particular theme or cuisine. I am happy to work with you to customize your menu around any dietary needs. I look forward to creating something delicious […]
