HOME CHEF

1 Tbsp butter, unsalted Salt and pepper (to taste)

2 Tbsp Black Truffle Oil

2 cups Balsamic Vinegar

1 Tbsp freshly grated Parmesan cheese for garnish

Preheat oven to 400 degrees . Put 2 cups of balsamic vinegar in a skillet . Simmer on low for about 30-40 minutes until it becomes thick . Remove from heat and set aside . Place cauliflower and cranberries on a baking sheet lined with parchment paper . Drizzle 2 tablespoons of truffle oil over both cauliflower and cranberries . Sprinkle with salt and pepper . Cover with foil and roast in the oven for 20 minutes Remove foil and roast for an additional 10 minutes or until slightly browned

While vegetables are roasting, make your sage butter In another skillet heat 1 tablespoon of butter on low and add sage leaves only Mix for about 5 minutes on low until sage becomes fragrant, and to slightly brown the butter

When your vegetables are finished roasting, put them in a large bowl to combine Pour sage butter over the vegetables including the leaves (we will remove the leaves soon, but this adds flavor) Mix gently

Remove and discard the whole sage leaves Now add 1 tablespoon of freshly chopped sage leaves and stir to combine Garnish with fresh Parmesan Serve the roasted cauliflower and cranberries warm and with the balsamic reduction drizzled on top

Recipe by Danielle Fahrenkrug (Delightful Mom Food) delightfulmomfood.com

SOUP

INGREDIENTS:

4 Whole Butternut Squash, cleaned out

1 Sweet Onion

1 Bunch Carrots

6 Cups Vegetable or Chicken Stock

1/2 Cup Orange Juice

1/2 Cup Cream

1 Tsp Cinnamon

1 Tsp Coriander

1 Pinch Cayenne

1 Bay Leaf

1 Stick of Butter

Nutmeg to Taste Salt and Pepper

DIRECTIONS:

Dice the carrots, onion and

Melt butter in a large roasting pan until simmering Add the diced carrots and butternut squash to the butter and sauté Add all the spices to the pan and sauté for two additional minutes until the vegetables start to brown

Add the diced onions and bay leaf to the pan, and season with a pinch of salt and pepper

Add 3 cups of stock, the cream and orange juice to the pan and let simmer for 10 minutes, stirring occasionally. Reserve the rest of the stock as needed

Check the squash with a fork to ensure fully cooked

Using a blender or blending stick, blend at low speed, gradually increasing the speed of the blender, until you reach desired consistency

Season the soup with salt, pepper and nutmeg to taste, then serve

SURFING IS MY REFUGE. Which is kinda funny because I surf one of the most crowded spots on the coast! Even so, surfing is a solace to my heart, it brightens my spirit, it refreshes my mind, it challenges my body, and it connects me to my water tribe It coerces me out of bed in the dark before dawn It sends me into dreamtime steeped in the ocean ’ s rhythms at day’s end To me, surfing is the great leveler: it brings together a huge variety of people who, through sometimes bumpy encounters, together share this love of wave riding

Heather Tiddens, Carpinteria

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