The Place


Artists for local agriculture shows us how to make a caprese salad and butternut squash soup

Posted at 1:55 PM, Aug 21, 2015
and last updated 2015-08-21 15:55:30-04

The artists for local agriculture show us how to make two recipes using fresh garden produce. For more information, go here.

Butternut Squash Bisque
1 Tab Canola Oil
1 Tab unsalted butter
1/2 Cup Diced Onion
3/4 Cup Diced Carrots
4 Cups peels and Cubed Butternut Squash
3 Cups Vegetable Stock
Salt and Black Pepper to taste
1/2 Cup heavy whipping cream (optional)
One large Orange for zesting or 1/4 teaspoon of Orange flavoring
Heat the oil and melt the butter in a large pot over medium head. Cook and stir the onion in the butter and oil under tender.
Mix the cartoons and squash into the pot. Pour in vegetable stock, and season with orange zest or flavoring, salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream (if desired). Heat through, but do not boil. Serve warm with a dash of nutmeg.

Caprese Salad with Balsamic Reduction (A recipe from my friend Richard Call at US Foods)

1 1/3 Cup Balsamic Vinegar
2/3 Cup honey
3 Large Tomatoes
12 Oz Fresh Mozzarella
Large Bunch Fresh Basil Leaves
1/2 Cup Toasted Bread Crumbs
Olive Oil for drizzling
Sea Salt
Black Pepper
Bring vinegar to a low boil over low heat and add honey. Cook until it has come to a nice thick glaze, about 10 to 15 minutes.