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Hot Peanut Soup, Warm Salad, Sage (or Sagacious?) Pesto

Fall Curried Apple Soup (serves about 6)

  • Total prep and cooking time: about 45 minutes
  • Ingredients we actually used (scaled back for about 6 people):
    • 4 Leeks, sliced
    • 3 cloves of garlic, minced
    • ½ lb. of potatoes (blue potatoes and yukon golds are great soup potatoes), chopped into bite-sized chunks
    • ½ head of cauliflower, chopped into bite-sized chunks (along with stems and leaves)
    • ½ cup of roasted butternut squash
    • 3 apples, peeled, cored, and chopped into bite-sized chunks
    • 2 heaping tbsp. of curry powder (add more to taste — we used a lot!)
    • ½ cup of natural peanut butter
    • ¼ cup of thai or cinnamon basil, minced
    • Juice of 1 lemon
    • Salt and pepper to taste
  • Steps
    • Chop potatoes and cauliflower and cover in a large stock pot with about 1” of water
    • Saute leeks and garlic in olive oil
    • Once leeks and garlic soften, stir them into the pot
    • As potatoes soften stir in apples, butternut squash, and curry powder
    • As apples begin to soften, add lemon juice and peanut butter
    • Add water as needed to cover
    • Let everything cook together at a good simmer for about 10 minutes
    • Optional: time permitting (it didn’t for us!), puree about half of the stew
    • Garnish with basil (we got in a hurry and just mixed it in)
  • Almost any brassicas (broccoli, Brussels sprouts, cabbage, or kale) would make great add-in or substitutions for cauliflower.
  • Granny Smiths or other tart apple would do well in this recipe. Almost any good baking apple is fine for the soup.
  • We added the butternut squash because we had it. Other hard winter squashes, pumpkin, sweet potatoes, or carrots would also work well (and boost the Vitamin A content).
  • Original recipe

Spaghetti Squash Salad with Sage & Garlic Pesto

  • Ingredients
    • 2 Spaghetti squash, roasted, seeds removed
    • 1 cup of cherry tomatoes or small tomato wedges
    • 1 cup walnut halves
    • 1 cup (approx.) of sage pesto
  • Steps
    • Separate and fluff the strands of spaghetti squash into a bowl until they begin to resemble a fine (if very wet) pasta (if squash are still hot, be careful not to get burned)
    • Stir in cherry tomatoes and pesto
    • Top with walnut halves
  • Very good served warm or cold.

Sage Pesto

  • Ingredients (approximate, I’ve never made this in small amounts, so I tend to measure by handfuls)
    • 1 cup of fresh sage leaves, washed
    • 5 cloves of garlic
    • 3/4 cup of walnuts
    • ¼ cup of olive oil
    • 1 tsp of sea salt
  • Steps
    • Mix all ingredients in a food processor until you get a fine paste
  • Also makes a great spread for fresh bread or regular pasta.
  • Too sagacious? Sub a nut with a stronger flavor: cashews, pecans, or pistachios or add more garlic.

    Prepared with our help by Richard on Sunday, October 14, 2012

Posted in: Recipes

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