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MILK bath BUTTERNUT squash ONION slow cook

Having body bath envy with this butternut squash and onions slow cooked in comfort.

A sweet honey along wine and olive oil blend with smooth milk to cuddle squash.

Many times over the years, I've made it a point to visit our squash farms.

Amongst the textures and colors, I continuously marvel at the variety offered to us.

St-Joseph du Lac, Laurentians, Quebec

I do have my continued favourites...
ones that are not too fussy and are always willing to comply.

St-Joseph du Lac, Laurentians, Quebec

Butternut is certainly my primary go-to squash and its price can't be beat.
Don't forget to keep the seeds to later roast them with a few seasonings and oil of choice ;o)

St-Joseph du Lac, Laurentians, Quebec

With just a few ingredients on hand, your home can have an incredible aroma in no time at all.

MILK bath BUTTERNUT squash ONION

slow cook

serves 4

Printer version

INGREDIENTS:
(American measures)

. 1 medium sized Butternut squash
. 2 large, sweet onions, thinly sliced
. 2 big garlic cloves, slightly squashed
. 1 tsp. sea salt
. 1 tsp. granulated garlic powder
. 2 dried bay leaves
. 1/4 cup white wine
. 2 Tbsps. e.v.Olive oil
. 1 Tbsp. mild honey
. 1-1/2 cups milk (of choice)...I used Goat's milk
Garnish:
. 1/2 cup roasted almonds, coarsely chopped
. freshly grated Parmesan cheese (optional)

PREPARATION:

. Pre-heat the oven to 325F.

. Position the rack in the center of the oven.

. Set aside a medium-sized oven dish with cover.

1. Peel, and thinly slice the onions to place into the oven dishware. Add the garlic cloves and bay leaves.

2. Peel the squash as well as slicing off both of its ends. Afterwards, cut a small portion off the side of where the squash's seeds can be extracted. Place the squash over the onions.

3. Sprinkle the salt and garlic powder over top as well as adding the wine, olive oil, and honey. Lastly, pour the milk around the squash.

4. Cover the dishware and bake it for 1-1/2 hours. Afterwards, uncover the dish to cook for a last 30 minutes* or until completely tender. * Optional: place the scooped up onions onto the squash to caramelize as it finishes to cook.

. Serving: sprinkle the roasted nuts and some Parmesan cheese if you wish. Slice and serve with a slice of toasted, rustic bread or a side of protein and other vegetables of choice.

Well, I don't know how much time you have for leisurely baths, however...
this particular squash knew it needed time off ;o)

Warmth from the oven to the warmth of your tummy...
I hope you get to enjoy this simply made baked squash.

Flavourful wishes,
Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

CABBAGE salmon POTATO cheese rolls

Cabbage celebrates the POTATO as the saviour of the IRISH famine.

Salmon with generous portions of cheese make this dish with tomato sauce unique.

The combination of cabbage and potatoes are widely used and appreciated by our Irish friends.

These vegetables are continual staples in my cooking...

especially with a healthy dose of protein as well as lycopene from tomatoes.

Therefore, why not honour our unique cuisines into one memorable meal ;o)

Cabbage Salmon Potato Cheese rolls

with Tomato sauce

serves 2 meals or 4 entrées

PRINTER version

INGREDIENTS:
(American / Metric measures)

. 8 cabbage ('Savoy') leaves, steamed, cooled

Salmon Potato Cheese mix:
. 2 lbs. (4 medium) cooked potatoes, mashed
. 1 can ( 7.5 oz. / 213g) ‘sockeye’ salmon, drained
. 1/2 cup (50g) Parmesan cheese, grated, packed
. 1/2 cup (50g) Romano cheese, grated, packed
. 1 Tbsp. (15ml) e.v.Olive oil
. zest of 1 lemon (optional)
Seasoning:
. 1/4 tsp. (1ml) each of: sea salt, granulated garlic
. 1/4 tsp. (1ml) each of dried herbs: basil, marjoram, sage, tarragon
. 1/2 cup (80g) roasted, almonds, crushed

Tomato Sauce:
. 1 small can Italian tomato, crushed
. 2 Tbsps. (30ml) e.v.Olive oil
. repeat the same amount of spices as mentioned above

PREPARATION:

1. Steam the cabbage leaves for about 15 minutes or until fork tender. Careful not to overcook. Place the leaves into a bowl filled with cold water. Gently strain and set aside.

Salmon Potato Cheese mix:

2. Mix and mash all the ingredients in order to achieve a good textured mix. Set aside.

. Pre-heat oven to 300F/150C/Gas2

3. Place all the tomato sauce ingredients into a 9x9 inch (23x23cm) ovenproof dish. Place it into the oven so that the sauce starts cooking for 15 minutes.

...Meanwhile:

4. Prepare the cabbage leaves by laying them out onto a work surface. Cut out the thick bottom stems.

5. On the top rounded end, add a heaping tablespoon of the salmon-potato mix. Flap over each extreme end towards the center. Then, gently roll from the rounded end downwards. Set all rolls aside with their seam down.

6. Once the tomato sauce is ready, remove it from the oven in order to add the cabbage rolls seam down. Raise oven to 350F/180C/Gas4.

Cover the dish tightly with an aluminum foil and bake for another 20 minutes.

7. Remove the dish from the oven and have it rest for 10 minutes before uncovering and serving with some extra grated cheese of choice. Enjoy.

Cook in harmony and enjoy happy baking moments.

Many flavourful wishes in all your kitchen adventures.

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

ASPARAGUS springs to life {2 Recipes}

Jutting asparagus come piercing their little heads to say an initial hello.

An entrée of fresh asparagus potage precedes a generous Pork tenderloin meal.

Vitamin-rich asparagus lightly spas our skin and strengthens our bones.

Freshly harvested spears have been enjoyed in my parts...

of Quebec between mid May and the end of June.

Not only do the health benefits of fresh asparagus lure me to their command...

they taste delicious on their own or within a variety of recipes.

I always look forward to locally grown green spears waiting to be devoured ;o)

This vibrant green vegetable brimming with tons of fiber and vitamins...

has been enjoyed along many meals at our table.

Here are at least two meals that can be made together or on separate occasions.
Enjoy.

purely Asparagus soup potage

with garnishes of:

Tortilla pieces...a drizzle of Olive oil...and Parmesan shavings

serves 2 people

Printer version

INGREDIENTS:
(American / Metric measures)

Soup-Potage:

. 1 medium bunch fresh asparagus *
. 1/2 tsp. (2.5ml) sea salt

. 1/2 tsp. (2.5ml) granulated garlic powder

. Chile flakes or a pinch of Cayenne pepper (optional)

Garnish:

. a drizzle of e.v.Olive oil

. a few Tortilla chips

. Parmesan shavings

* If time is of essence...here’s how to trim asparagus quickly: Take one of the asparagus and snap it past it's toughest point. Align that one against the remaining bunch of asparagus and slice all of them at once using the first snapped example as your guide.

PREPARATION:

1. Before washing the asparagus, snap off the tougher ends.

2. Either steam or blanch the asparagus until just under fork tender.

3. Immediately soak them into an ice water bath. Strain and puree them into the blender. Pass all of it through a sieve and into an empty pot.

4. Season with a little sea salt, granulated garlic powder and optional chile flakes or cayenne pepper. When ready to serve, just heat this mix in the same pot just until hot to the touch without boiling.

5. Ladle the potage into individual soup bowls. Drizzle with extra virgin olive oil, a few tortilla chip pieces or croutons and finish off with Parmesan shavings. Another garnish option: A dollop of crème fraîche or thick Greek style yogurt can be added for a touch of richness.

***

Pork fillet slices

with Orange, Coconut, Turmeric

on a bed of Asparagus

serves 2 people

Printer version

INGREDIENTS:

(American / Metric measures)

Meat dish:
. 1 small Pork tenderloin fillet
. 2 Tbsps. (30ml) e.v.Olive oil
. 2 Tbsps. (30ml) unsalted butter
. 1 medium sweet onion, thinly sliced
. 1 large red Bell pepper, thinly sliced
. 1 large garlic clove, crushed
. 1 Tbsp. (15ml) fresh ginger, grated
. 1 tsp. (5ml) ground turmeric spice
. 1 large navel orange, chopped
...
   . 1/4 tsp. (1.75ml) sea salt
   . 1/4 tsp. (1.75ml) granulated garlic powder
   . pinch of both dried basil and marjoram
...
. 1/8 cup (30ml) fortified Sherry or White wine
. 2 Tbsps. (30ml) Maple syrup
. 1/4 cup (60ml) coconut milk

Vegetable bed:

1 medium bunch fresh asparagus *

PREPARATION:

1. Vegetable bed: Before washing the asparagus, snap off the tougher ends. Set them aside until ready to steam or blanch.
2. Meat dish: Clean the pork fillet by shaving off any excess thin layer of membrane. Slice the fillet into thin, finger slices and set aside.
3. Vegetable bed continued: While the main meal is being cooked, briefly steam the asparagus until tender-crisp and set aside.
4. Meat dish continued: In a large deep pan, heat the butter and oil on MEDIUM heat. Add the onions and caramelize them for about 10 minutes. Add the red peppers, garlic, ginger and turmeric spice. Toss and cook for about 5 minutes before adding the orange. Toss and cook for another minute.
5. Make a well in the center and add the pork slices. Lightly cook before adding the seasoning. Flip the pieces over and add the Sherry.
6. After about a minute add the maple syrup and coconut milk. Note: It's ready when the meat should still be lightly pink inside.
. Serve immediately on a bed of the steamed asparagus. Enjoy.

This month has barely felt like Spring around here.

The crisp air has kept me from getting my small garden started.

Even the bush beans have felt too much of a chill to sprout.

In the meantime, as I spring for other light recipes...

hopefully you'll have a chance to spring for this two-part meal with snappy asparagus ;o)

Enjoy some vibrant tulips and have a wonderful week.

Flavourful wishes,
Foodessa

Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

Here are a few more related recipes that may be of interest:
- thrifty PORK shank OSSO BUCO
- Porto PORK tenderloin with Cheddar on Swiss Chard
- Feta Fig Squash stuffed PORK roll

Use what you got to STUFF your PEPPERS {2 recipes}

Harvesting time always makes use of refrigerator and pantry real estate.

The pressure is on to maximize our fortune and bless our table.

This is when vegetables get roasted in harmony and others move on to the skillet.

With all this fragrance in the air, how could I not think of stuffing peppers.

Here are two stuffed pepper meals that were made without absolute measures.

To be quite honest, most of the cooking that goes on in my kitchen is done naturally.

Baking, on the other hand is a little more scientifically challenged ;o)

I'll try my best to write in my approximate measures.

A while back, I shared this recipe for MILLET stuffed Bell PEPPER cups.

I'll guide you with those similar instructions and let you be as creative in your kitchen.

Let the ingredients illuminate your imagination.
Beets -- Carrots -- Cauliflower -- Onions -- Peppers -- Potatoes

Don't be afraid to forgo some ingredients and just use what you got.

roasted vegetable stuffed

Bell Peppers

Serves 2-3 persons

Printer version

INGREDIENTS:

(American / Metric measures)

Gather enough vegetables to fill up a large baking sheet: Beets, Carrots, Onions and Potatoes
. Vegetables roasted with a marinade consisting of:
...a generous splash of:
. fortified Sherry wine
. Balsamic vinegar
. e.v. Olive oil
. dollop of Dijon mustard
. lemon marmelade (or other citrus kind)
...Seasoning - generous sprinkles of each:
. sea salt
. granulated garlic powder
. dried herbs : basil, marjoram, rosemary, tarragon

. 3 large Bell Peppers * (halved lengthwise and cleaned out)
. Cheese variation: strong Cheddar, Friulano (mild Italian cheese), Parmesan (about a cup grated and packed)

* Note: Bell peppers of the green variety is usually not recommended for this type of recipe. It has a tendency to turn a less appealing discoloration and does not hold the same sweet flavour.

PREPARATION:

. Pre-heat oven to 375F/190C/Gas5. Get a large baking sheet ready.

. Position oven rack on the 2nd level from the bottom.

Part-1

1. Cut vegetables into medium size pieces and place into a very large bowl. Pour the MARINADE over top and toss all vegetables to fully coat them. Once the oven has reached its temperature, spread the vegetables evenly throughout the pan. Roast for the first 40 minutes. Afterwards, remove the pan and give the vegetables a toss. Roast for another 20 minutes or until the vegetables are fork tender. Cool the vegetables to room temperature before placing them into the food processor to get puréed with all the seasoning. Note: this could have been done a day or two ahead and the peppers stuffed when you need them.

Part-2 - meanwhile:

2. Using a small-medium saucepan, prepare to lightly steam the six halved peppers for no more than 10 minutes. Take them out to slightly cool. This step could be skipped, however it will not only reduce the amount of oven cooking time, it also preserves more nutrients and helps keep the vibrant color. At the same time, the stuffing won't have a chance to over-dry.

Part-3 - Assembly:

. Prepare a lightly oiled 9x12inch (23x30cm) shallow, oven proof dish.

. Position oven rack on the 2nd level from the bottom.

3. Stuff the peppers by packing in the roasted vegetable purée evenly throughout the pepper cavities. Place and snuggle all six pepper halves into the pan and sprinkle the grated cheeses equally.

4. Bake at 375F/190C/Gas5 for 30 minutes. Close the oven heat and leave them rest for another 15 minutes without ever opening the oven door during the whole time. Serve and enjoy.

Cauliflower Sausage

stuffed Pepper cups

Serves 2-3 persons

Printer version

INGREDIENTS:
(American / Metric measures)

. 2 Tbsps. (30ml) vegetable oil (grape seed preferred)
. 2 Tbsps. (30ml) e.v. Olive oil
. 1 large sweet onion, thinly sliced
. 2 medium Italian sausage, uncased
. Cauliflower (1 medium head or from a variety of colors), cut into small pieces
. splash of fortified Sherry

...Seasoning - generous sprinkles of:
. sea salt
. granulated garlic powder
. dried herbs : basil, marjoram, rosemary, tarragon

. 3 large Bell Peppers * (edged tops cut off to leave a standing pumpkin style cavity and cleaned out)
. 1/2 cup (80g) Parmesan cheese (about a cup grated and packed)
. 1 cup (120g) semi-hard Mozzarella cheese, grated

* Note: Bell peppers of the green variety is usually not recommended for this type of recipe. It has a tendency to turn a less appealing discoloration and does not hold the same sweet flavour.

PREPARATION:
Part-1

1. Using a small-medium saucepan, prepare to lightly steam the six halved peppers for no more than 10 minutes. Take them out to slightly cool. This step could be skipped, however it will not only reduce the amount of oven cooking time, it also preserves more nutrients and helps keep the vibrant color. At the same time, the stuffing won't have a chance to over-dry.

Part-2...meanwhile:

2. In a medium skillet at MEDIUM-HIGH, heat the oils with the sliced onions until the caramelization process has been well set. This will take a about 20 minutes. Add the sausages into pieces and cook about a minute before adding in the cauliflower. Toss until almost fork tender and add the Sherry before finishing with the seasonings. Note: this could have been done a day or two ahead and the peppers stuffed when you need them.

Part-3 - Assembly:

. Prepare a lightly oiled 9x12inch (23x30cm) shallow, oven proof dish.

. Position oven rack on the 2nd level from the bottom.
. Pre-heat oven to 375F/190C/Gas5.

3. Stuff the peppers by packing in the cauliflower sausage mix evenly throughout the pepper cavities.

4. Place and snuggle all six pepper halves into the pan and sprinkle the grated cheeses equally.

5. BAKE for 30 minutes. Close the oven heat and leave them rest for another 15 minutes without ever opening the oven door during the whole time. Serve and enjoy.

If you don't have your own garden harvest, don't forget to support your local markets.
The colours and aromas are only outshined by the friendly people waiting to embrace you.
Ask them for recipe and they'll always also be pleased to here what you do with their produce.

Have a lovely week and don't forget to use what you got and stuff those peppers ;o)

Flavourful wishes,
Foodessa

Comments or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

Here are a few more related recipes:
- MILLET stuffed Bell PEPPER cups
- Eggplant cheese RED PEPPER loaf
- Eggplant PEPPER Egg Parmegiano
- Frittata...oven-baked Tri-Colored Frittata

Red ONION and BLUEBERRY jam

Onions and blueberries become friends in this incredible sweet and savoury jam.

A splash of white wine, syrup and a dash of balsamic tied the relationship for keeps.

If you would have told me a year ago that...
I would have been tempted to try making an onion jam...

I would have quickly responded with one of my...
"I don't think so" and a funny expression.

Was I that narrow minded and unwilling to give these types of recipes a try?

I guess I was since I'm now admitting my past stubborn culinary choices.

In addition to my reticence was that one of my...
favourite berries was going to be thrown in the mix.

Muffins would certainly have pleased me more than the companionship of onions.

So when and where did I begin my small venture with this sweet and savoury condiment?

A French grocery store magazine. Yes, I did.

Waiting in line, a stunning photo captured my attention.

The jam looked absolutely sublime.

At first, I couldn't believe that it wasn't just a blueberry jam.

The more I approached, the more I realized that I was somewhat finding myself...
increasingly swayed to pick it up and try this recipe as soon as possible.

When I mentioned it to Hubby, he too didn't seem thrilled or excited.

What will we eat it with?

Good question...one that I wasn’t prepared to answer at that moment.

***

Some fresh onions from the market were certainly the boost I needed to get this jam on.

Later on in October, I’ll be picking up the original redder onions and get this jam on again.

The story is not over yet.

Realizing that most ingredients in the original recipe were missing...
I quickly jotted some substitutions.

As I looked at my changes, I became slightly insecure.

Since I've never made this type of condiment before...
was I truly prepared to muck around with this preparation?!?

Well, not only did I forge ahead...

I quite honestly felt that my alternatives may have turned this jam to shall I say 'perfection'.

I know, that's a big word, however, it is the word that came out when I tasted it on this goat cheese.

Only because I'm watching my waistline, did I not make myself another serving.

Hubby on the other had no qualms about another serve and spread ;o)

If you can understand a little French...

go ahead and visit the original ingredients...

then come back and try my version...you won't regret it.

Red ONION and BLUEBERRY jam

Very revised recipe of :

CONFITURE D’OIGNON ROUGE ET DE BLEUETS

Yields 2 cups (500ml)

Printer version

INGREDIENTS:

(American / Metric measures)

. 1/2 cup (125ml) white wine

. 1/2 cup (125ml) agave syrup (or mild honey)

. 1/2 cup (125ml) water

. 3 Tbsps. (45ml) frozen orange concentrate

. 1 Tbsp. (15ml) apple cider vinegar

. 2 Tbsps. (30ml) vegetable oil (grape seed preferred)

. 1 large red onion, thinly sliced

. 1/4 tsp. (1.75ml) sea salt

. 1 cup (250ml) blueberries (frozen is fine)

. 1 tsp. (5ml) each: dried marjoram and tarragon

. 1 tsp. (5ml) balsamic vinegar

PREPARATION:

1. In a large, glass measuring cup, blend the wine, syrup, water, orange concentrate and the apple cider vinegar. Set aside.

2. In a medium saucepan, heat the oil on MEDIUM and cook the onions with the salt until tender...about 5 minutes.
3. Pour the liquid contents from the measuring cup.
4. Lower the heat about one notch and simmer for 25 minutes. Leave the pot uncovered.

5.Lower the heat once more to medium-low and incorporate the blueberries. Cook for another 15 minutes. Remove from the heat and now finally add the dried herbs and the balsamic vinegar.

6. Cool at room temperature for about 2 hours before transferring the jam into an airtight glass container(s) to then refrigerate. This jam will keep up to 30 days. Can also be frozen in small, glass mason jars.

Here’s a yogurt marinated and breaded, baked pork chop...with a Potato, Red Pepper side.

***
Other VARIATIONS:

Variation with MANGO:

. Replace the red onion by a sweet, white onion.

. Add about 1 cup (small mango) coarsely chopped.

. Add the mango to replace the blueberries.

. Replace the red balsamic by a white balsamic.

Variation with PLUM:

. Add about 2 cups (10-12 plums) chopped.

. Add the plums to replace the blueberries.

. Add them a little sooner...about 20 minutes towards the end of cooking.

Serving suggestions:

. Best served with cheese (especially: goat, brie, cheddar) and crackers, meat pâtés. .Meat chops, hamburgers, chicken as well as some fish will invite this condiment with immense pleasure.

Don't let an uncomfortable blend of ingredients sway you from...
either trying to eat it or concocting it in your kitchen.

Take a bold step and come out of your comfort zone...
you'll probably be as pleasantly surprised as I've been.

Don't forget to treat yourself well.

Ciao for now and flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

Here's other Onion related recipes that may interest you:

- French style ONION soup gratin...my version

- ONION based FRENCH style SOUP gratin {4 recipes}

- Onion Bacon Fennel Mushroom soup gratin

- Onion Leek Garlic Squash soup gratin

- Onion 2 Lentil Tomato soup gratin