Ingredients:
3 lbs winter squash and butternut delicata
2 tablespoons unsalted butter
1 onion, coarsely chopped
1 tablespoon fresh sage
1 pinch allspice
1 small Granny Smith apple, cored and diced (pealed?)
4 cups chicken stock
fresh lemon juice
salt
1/4 teaspoon cracked pepper
1/4 cup chopped walnuts

Directions:
Roast squash at 425 degrees for about 1 hour. Cut in half. Cool. Remove seeds. Scoop out pulp (reserve pulp).
Melt butter. Once butter foams, add onion, sage and allspice.
Reduce heat. Cover and let simmer for 10 minutes.
Add stock and apple. Cover and let simmer for 15 minutes.
Add pulp of squash. Cover and let simmer for 5 minutes.
Puree mixture with blender. Correct seasoning with salt, pepper and lemon.
When serving, garnish with fried sage (saute in brown butter) and walnuts.

(from the kitchen of Bee Unger)

Ingredients:
1 large onion, chopped
1 large clove garlic, mashed
1 large can solid tomatoes
1 small can tomato sauce
1 1/2 small can chili (diced)

1 teaspoon cumin
3 tablespoon oil
corn tortilla
fried eggs

Directions:
Saute onion and garlic in oil in medium frying pan.
Add tomato sauce, chilies, cumin, and tomatoes broken into pieces.
Simmer until saucy, about 25 minutes.
Fry egg.
Place on top of soft fried corn tortilla and cover with sauce.

A Dad’s Classic 

Ingredients:
1 Egg
1 Tablespoon Flour
1 Tablespoon Powdered Sugar
1/2 Tablespoon Oil
2-3 Tablespoons Milk
(Figure 1 egg per person, adjust recipe accordingly)

Directions:
Mix in blender.
Start with eggs and gradually add ingredients in order listed.
Measurements are not exact….go for perfect consistency.
Cook on a crepe pan like a crepe.
After flipping pancake to cook second side, place a drop of butter.
Let melt and sprinkle a little powder sugar (or chocolate, ras