Delicata Squash Salad

1 package wild arugula

4 Delicata squash, cut into ½-inch rings

2 Tbsp. olive oil

salt and freshly ground pepper

6 slices castello blue cheese

1/4C dried cranberries

1/3C toasted pumpkin seeds

Vinaigrette

2 Tbsp. balsamic vinegar

2 Tbsp. raspberry vinegar

2 tsp. balsamic mustard

salt and freshly ground pepper

6 Tbsp. olive oil

Shake the vinaigrette ingredients together in a jar and set aside.

Preheat oven to 400F.  Toss squash rings with olive oil, salt and pepper to taste and roast until tender, turning once, about 20 minutes.  Let cool slightly.  Toss the arugula with vinaigrette to coat, add the dried cranberries and pumpkin seeds. Divide the arugula among 6 plates.  Divide the Delicate squash rings among the salads.  Top each with a slice of blue cheese.

MAKES:  6 servings 

Parsnip, Sweet Potato and Watercress Chowder

1/4C unsalted butter

4C ½-inch cubes peeled parsnips (about 4 large)

1-1/2C chopped onion (1 large)

3 – 4C chicken stock

1C chopped peeled Granny Smith apple (about 1 medium)

1-1/2C ½-inch cubes peeled sweet potato (about 1 large)

¼ tsp. nutmeg

salt and pepper to taste

1/4C cream

4C watercress sprigs (tops of 2 bunches) or arugula

Melt the butter in a large pot; add parsnips and onion and sauté until onion softens.  Add 3 cups stock and apple.  Cover and simmer until parsnips are tender, about 12 minutes.  Puree 2 cups parsnip mixture in blender until very smooth and return puree to the pot.  Add the sweet potato cubes, nutmeg, salt and pepper to taste.  Cover and simmer until sweet potato cubes are tender, about 12 minutes.  Add cream and bring to a simmer.  Stir in watercress and continue to stir until it wilts.  Add more stock if necessary.  Season with salt and pepper.

MAKES:  6 servings