Butternut Squash Soup

1 Tbs (15 ml) vegetable or olive oil
1 medium onion, chopped
1 lb (500 g) butternut or other yellow winter squash,
peeled, seeded, and cut into cubes
1 medium potato, peeled and cubed
1 tart cooking apple, peeled, cored, and cubed
2 cups (500 ml) vegetable stock or water
2 cups (500 ml) apple juice or cider
1/2 tsp (2 ml) ground cinnamon
1/2 tsp (2 ml) ground ginger
1/4 tsp (1 ml) ground cumin
A grating of fresh nutmeg
Salt and freshly ground pepper to taste

Heat the oil in a large saucepan over moderate heat and cook the onion for 5 minutes, until tender but not brown. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer covered 15 to 20 minutes, until the potato and squash are tender. Carefully process in small batches in a food processor or electric blender until smooth. Garnish with an additional grating of fresh nutmeg, if desired. Serves 4 to 6

Caesar Salad

For the croutons:
3 cups (750 ml) French or Italian
bread, cut into 1/2 inch (1 cm) cubes
2 Tbs (30 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste

Toss the bread cubes in the olive oil and season with salt and pepper.
Spread on a baking sheet and bake in a preheated 450F (230C) oven for
8 to 10 minutes, turning occasionally, until golden brown. Drain on
paper towels.

For the salad:
1 large clove garlic, peeled
1 large head romaine, washed and crisped
in the refrigerator
2 Tbs (30 ml) lemon juice
1 soft-boiled (1 minute) egg
OR 1/4 cup egg substitute
1 to 3 anchovy fillets (to taste), mashed
1/2 tsp (2 ml) Worcestershire sauce
1/3 cup extra-virgin olive oil
1/3 cup freshly grated Romano cheese

Cut the garlic clove in half and vigorously rub the inside of a wooden
salad bowl with it. Discard the garlic. Break the romaine into
bite-size pieces and add to the bowl. In a small bowl combine the
lemon juice, egg or egg substitute, anchovies, and Worcestershire
sauce and whisk to combine. Slowly add the olive oil, whisking
constantly, until the mixture is smooth and creamy. Add the Romano
cheese and toss with the romaine. Top with croutons and serve
immediately. Serves 4 to 6.

Cream of Pumpkin Soup

1 lb (500 g) pumpkin flesh
1 Tbs (15 ml) butter
1 tomato, chopped
1/2 small onion, chopped
1 carrot, diced
1 cup (250 ml) cooked ham, diced
1 Tbs (15 ml) flour
3 cups pumpkin stock
1 bay (laurel) leaf
1 sprig fresh thyme
Salt and freshly ground pepper to taste
1 cup milk or cream

Cook the pumpkin in enough boiling water to cover for 15 to 20
minutes, until tender. Drain and reserve the cooking liquid. Mash
the pumpkin and set aside. In a large pot, melt the butter over
moderate heat and saute the tomato, onion, carrot, and ham for 5
minutes, stirring occasionally. Add the flour and stir to combine
well. Add the reserved pumpkin stock, bay leaf, and thyme. Bring to
a boil, reduce the heat, and simmer covered for 45 minutes. Add the
mashed pumpkin, salt, pepper, and milk and bring to a boil. Remove
the bay leaf and thyme sprig. Serves 4 to 6.

Cucumber, Feta, and Mint Salad

2 medium cucumbers
1+1/2 cups (375 ml) crumbled feta cheese
1/2 cup (125 ml) chopped fresh mint leaves
1/2 cup (125 ml) extra virgin olive oil
1/4 cup (60 ml) fresh lemon juice
Salt and freshly ground pepper to taste

Peel half the skin of the cucumbers in lengthwise strips and cut them
into very thin slices. Arrange the slices on a serving platter or
individual serving dishes. Sprinkle the feta cheese on top, followed
by the mint. Whisk together the olive oil, lemon juice, salt, and
pepper and pour over the salad, or allow diners to serve themselves at
the table. Serves 4 to 6.