Sunday is for comfort food. Today’s dish is a take on breakfast hash as a soup. Let’s call it maple butternut squash soup. Browned breakfast sausage Butternut squash Cauliflower Onion (sautéed w/butter) Pepper Garlic Chicken bone broth Maple syrup Salt/pepper Slow cook and enjoy!

Well said! I like to brush periodically with tallow (or butter) for some additional moisture lock with a kick of flavor. 👨‍🍳’s 💋

What a beautiful use of red! I can feel this memory

Chef’s Tip #4 Take risks in the kitchen! No I’m not recommending that you pull out that replica samurai sword hanging on your wall to fruit ninja your tomatoes… try something new that pushes your palate. Maybe you’ve got a recipe that the kids have had 100 times. Sure they like it but let’s get them interested and keep them guessing! Twist it - Take that winter chili recipe and move it into the next season by brightening it up with something sweet like pineapple. Make it festive - for cinco de mayo smother grandma’s meatloaf recipe in enchilada sauce and add bell peppers to the base mix. Go off the deep end - find an ingredient that you don’t use often or never have tried in combo. Plantain sweet potato pie?!?! - Take a ready made pie crust - Boil your sweet potatoes and drain - Pan-fry your plantain chunks in some coconut oil - use a mixer (or by hand) to combine the two until smooth - mix in some Greek yogurt or cream cheese - add an egg or two - mix in some brown or coconut sugar - salt well PLEASE - pour into your pie crust and bake Additional options: for a firmer pie mix in some gelatin or tapioca flour. For a tropical twist try some jerk seasoning and/or lime zest. Have fun with it! 👨‍🍳