Courtesy of Simply In Season written by Mary Beth Lind Read More...
Courtesy of Simply In Season written by Mary Beth Lind Read More...
Courtesy of: Sage Culley
Ingredients
1-2 Tbsp butter or olive oil
1 medium onion, finely chopped
1 clove garlic, minced
Carrot fronds, finely chopped
6 carrots, diced
1 medium potato, diced
48 oz (6 cups) chicken stock (or vegetable stock or water)
1 Tbsp poultry seasoning (sage, thyme, celery salt & savory)
Salt and pepper to taste
Egg or Kluski noodles, optional
Fresh shaved Parmesan or other sharp cheese, optional
Crusty bread, optional Read More...
Modified from: www.theverybestbaking.com
Ingredients:
15
oz. pure pumpkin puree
1 1/2 cups chicken stock
1 tsp ground sage
1 can (12 oz) evaporated milk
3/4 cup crumbled Gorgonzola cheese
1 large scallion, finely chopped
Directions
Cook pumpkin, chicken stock and sage in large saucepan over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in evaporated
milk and cheese. Reduce heat to low; cook, stirring frequently until most of the cheese is melted. Sprinkle with scallion before serving.
Season with ground black pepper, if desired. Read More...
Courtesy: Chef Anthony Scolaro of One Eleven Bistro Read More...
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Cuyahoga Valley Countryside Conservancy
4965 Quick Road, Peninsula, Ohio 44264
(330) 657-2542
info@cvcountryside.org
