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BUTTERNUT SQUASH SALAD WITH BACON VINAIGRETTE
SERVINGS: 6 | PREP TIME: 15 MIN. | COOK TIME: 20 MIN. | TOTAL TIME: 35 MIN.
INGREDIENTS: 1 butternut squash, peeled and diced | 1 Tbsp. olive oil | 1 bunch Tuscan kale | 2 slices bacon | ½ red onion, sliced | ¼ cup dried cranberries, sweetened | ¼ cup pecans Bacon Vinaigrette: 2 Tbsp. bacon fat | 3 Tbsp. olive oil | 1 shallot, minced | 1 Tbsp. stone ground mustard | 2 Tbsp. sherry vinegar
DIRECTIONS: PREHEAT the oven to 375°. PEEL , remove the seeds and dice the butternut squash. Spread the pieces into a single layer on the baking sheet. DRIZZLE with olive oil and season with salt and pepper. ROAST for 20 minutes. Let cool. MAKE the vinaigrette by whisking all ingredients together until emulsified. REMOVE the spine from the kale leaves and cut them into pieces. MIX the kale with the cooled butternut squash and the remaining salad ingredients. DRIZZLE with vinaigrette and toss gently.
TIPS & TRICKS: Massage the kale leaves to remove bitterness. Soak the red onions in cold water before adding them to the salad to make them less pungent.
TIPS & TRICKS: Using different varieties of mushrooms will add layers of flavor.
Roasted Cream Of Mushroom Soup
SERVINGS: 10 | PREP TIME: 25 MIN. | COOK TIME: 30 MIN. | TOTAL TIME: 55 MIN.
INGREDIENTS: 2 Tbsp. olive oil, divided | 1 Tbsp. kosher salt | 1 tsp. ground black Pepper | 12 oz. baby bella mushrooms, sliced | 12 oz. button mushrooms, sliced | 6 oz. hen of the wood mushrooms | ½ cup onion, chopped | ¼ cup celery, chopped | 3 cloves garlic, minced + 1 tsp. | 1 Tbsp. thyme | 2 Tbsp. butter | 2 Tbsp. flour | ½ cup sherry | ½ cup white wine | 4 cups chicken stock | ½ tsp. white pepper
DIRECTIONS: PREHEAT the oven to 400°. TOSS on a baking sheet covered with parchment, 1 Tbsp. olive oil, salt, black pepper, and mushrooms. ROAST for 15 minutes. ADD the remaining 1 Tbsp. olive oil to a medium sauce pot. ADD onion, celery, garlic, and thyme until softened. ADD butter to the pot and stir until melted. SPRINKLE the flour into the pot and stir. ADD roasted mushrooms, sherry, white wine, and stock. BRING to a low boil to thicken. BLEND the soup using an immersion blender to desired creaminess. SEASON with white pepper.
About Our Chef
Jennifer is a private chef in Dallas, TX, with a passion for home-cooked meals with a global influence. In addition to cooking, she hosts an Italian cooking show on national streaming television. To follow her, go to JenniferBajsel.com or find her on Instagram @JENNIFER_BAJSEL
