Regatta Pumpkin Soup with Roasted Pepper Cream
Save the winning pumpkin from the Pumpkin Regatta. Forklift it into a vehicle, carry it to sea, sail about, cut some meat from the top when you are ready, let it go..
Wash and peel pumpkin flesh, chop into manageable pieces
Sautee onion & garlic til soft
Add pumpkin, plus S & P, cumin, cloves, a cinnamon stick, bay leaves, and cardamom.
Add enough water or stock to cover, boil til soft.
Remove Bay leaves
Puree with a food mill or blending wand
Simmer and reduce, adjusting seasoning if necessary
Serve with a dollop of RP Cream
Roasted Pepper Cream
Roast green peppers in the broiler til blackened all over
Steam in a bowl with a lid or a heavy duty paper bag
Let cool, peel & seed
Puree with a spoonful of yogurt, dash of olive oil, S & P, lemon juice, a clove of garlic and a few leaves of basil
Mixed Greens Triangles
Sautee onions & lots of garlic til soft
add washed and finely chopped greens (Kale, Bok Choy, Chard, etc.)
Sautee til tender- add pomegranate or regular molasses, S & P, and a dash of sugar
Drain & reserve (or drink!) cooking liquid
Mix with feta or goat cheese
Stuff puff pastry squares or make your own
Bake at 375 degrees til browned and pouffy
Boil cracked wheat in salted water til chewy-tender
Drain & cool
Add a big ol' bunch of parsley, finely chopped
Add chopped tomatoes or roasted red peppers for color
Make plenty of dressing from lemon juice, XV olive oil, chopped garlic, S & P
Dress and eat warm or cold
Wealth Underground Farms donated the kale, bok choy and peppers. Urban Gleaners/Sea Change Gallery donated the chard, parsley. Hannah Miami and the Pumpkin Regatta donated the pumpkin. Michelle was my helper. Thank You!