From Tony Gruska, Farm to Table

• 4-6 cloves of garlic, chopped fine
• 1 whole onion, chopped fine
• 2 large tomatoes, diced
• 5-6 large carrots, cut into small pieces
• 1 package of mushrooms, sliced
• large handful of green beans, cut into bite size
• 4 zucchinis, chopped into bite size
• 4 potatoes, peeled and chopped into bite size

• 4-6 large sweet potatoes
• 1 tablespoon of grated fresh ginger
• 2 tablespoons of ground cinnamon
• 1 bulb of fennel with stalks
• 1 cup of pine nuts

• 1 cup lentils
• 4 cups vegetable stock
• 2 chopped carrots
• 1 chopped onion
• 2 garlic cloves, chopped
• 2 teaspoons ground cumin
• 1 cup canned coconut milk
• 3 tablespoons soy sauce
• salt and pepper to taste
• 3 cups baby spinach

• 1 cucumber, peeled and seeded
• 2 cups plain yogurt
• 1 clove garlic, minced
• 1 teaspoon extra-virgin olive oil
• 2 tablespoons fresh mint, chopped, or fresh basil or parsley
• Juice of 1/2 lime

• 1 cup water, plus additional water
• 2 medium zucchini, peeled and chopped
• 2 stalks celery, chopped
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 teaspoons mellow white miso
• 2 small cloves garlic, crushed
• 1/2 teaspoon sea salt, or to taste
• Dash of cayenne
• 1 avocado, mashed
• 2 tablespoons minced fresh dill

• 3 pounds Butternut Squash Salt and pepper
• Oilive Oil for brushing and sauteing Shot of Tobasco
• Butter for sauteing 1/2 cup whipping cream
• 1 onion, diced Splash Cream Sherry
• 1/4 cup carrot, diced 6 sage leaves
• 1 tablespoon garlic, minced 1 pound smoked sausage
• 1/4 cup flour
• Splash of white wine
• 6 cup chicken stock
• 2 tablespoons fresh sage, chopped