The Recipes: Part 1

Butternut Squash Soup

- 2 large butternut squash
- 2 diced onions
- 5 or 6 diced carrots
- 4 cloves garlic
- 2 large sourish apples from a neighbours tree (shhhhh!)
- one diced and seeded cayenne pepper depending on taste
- 6 cups of water or home made chicken stock from local chicken
- 2 cups Organic Meadow Manitoba cream
- tarragon
- rosemary
- thyme
- Tall Grass Prairie cold pressed sunflower oil

Heat oil in soup pot and saute onion, garlic, herbs and pepper until soft.  Add squash, carrot, apple and water/stock. Simmer until vegetables are soft and soup has reduced to desired thickness. Blend until smooth, add cream and that's it!

Sage Goose Breast with Blueberry Rosemary Reduction

Press sage leaves into the goose breast. Sear breast briefly in a pan with sunflower oil and garlic cloves until skin is brown and crispy. Heat oven to 375 and bake in tinfoil covered pan until medium rare, about 15 min.

Blueberry reduction is wild blueberries and rosemary sauteed and reduced with water and honey in a pan.