Roast Butternut Squash Recipe | Best Cooking Recipes For Family

Fall is here and it’s a wonderful time to cook! for some great cooking

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We’re checking connection we’re live on Facebook and we’re live on Instagram hey guys hey how are you guys wow um guess who’s with me today [Laughter] Shannon yes Bruce is here and um I’m Caroline I’m here um my niece Shannon is going to be helping us out today so that

Bruce can actually be in the picture too but I know you like being behind the camera I’m more comfortable behind the camera turns out yeah well we you know this this uh scenario we’re we’re all shifting positions a little bit just to be supportive to um suzan and Allen who

Are dealing with some not fun Health stuff right now but making a lot of progress as I’ve said and hopefully we’ll be back with us really soon but in the meantime we know you love suzan’s product and all the amazing quality and um if you know that Suzanne is one of

The best chefs ever I mean I’ve eaten at so many amazing restaurants around the world and the best meal I’ve ever had is at suzan’s table and the second best and the third best all the way down to like maybe the 10th best and then all the

Other groups um coming after that so I got to give it a toss up between Suzanne and Caroline personally that’s very nice but she taught me a lot in the kitchen so and now you teach her but I’m GNA step out of it but I remember when you and I first started

Dating um we were you want to hop in sure um when Bruce and I um we started dating when we were in college and then when we finished college and we moved down to La um we lived with your parents for like six weeks yeah we we lived with

Them for a few weeks cuz we didn’t have a home well we hadn’t found our place yet and we were moving in together so it was kind of a big deal and Caroline was lost in Los Angeles I was I was so um I remember you know Suzanne of course was

So generous and um you know anything you want in the house you know so when you know when no one was home and I’d get a little hungry I’d go look into cabinets there was Zero snack food like nothing there are no crackers there are no pretzel there’s like cuz she was always

Making something so if if you were with Susan she’d be like Oh I’m hungry Alan do you want to have some tomatoes and Bula mozzarella and I’ve got that great olive oil doesn’t that sound great and then she just whip up something amazing so in True Form Suzanne found these

Unbelievable infused olive oils and vinegars they’re called infusio and um these are the two gift sets a little pneumonic with that infus wow look at you so they come in these adorable boxes and it has four flavors um we have two different sets this one is blood orange herbed of pant

Black cherry and the the peach white balsamic and it I mean listen if if you’re someone who wants to try the flavors because you don’t know which of the big bottles you want to order this is a great um product for you to try because you get four of these smaller

Bottles this one here is unbelievable this is the Meer lemon the basil the pomegranate and the vanilla fig um I love both of these sets so much I can’t tell you which one I love more but maybe I love this one a little bit more this one’s

More of your Staples this one’s more like when you’re going to have fun I mean I think just because that Meer lemon you guys know how everyone is crazy about the Meer lemon so amazing quality olive oil infused with these beautiful flavors that just make you as

Great of a chef as suzan is because all the hard stuff is done for you so I’m going to make today four fall salads because you know as we said I’m not such a fall girl I was saying that to viol I’m like I’m not really that much of a

Fall person but um I was out grocery shopping today and I’m like oh God pons like these are I I do love pons and pomegranates one of my favorite amazing foods and so high in antioxidants and the honey crisp apples are in season and all of you know the

Brussels sprouts and all of a sudden I thinking like oh maybe I am a fall girl I I think you are you do yeah we both I mean you’re you’re not not a fer I I guess I just like I’m not like I I guess I was a little excited to put on

The sweat at the other day it’s 90° here today so anyway um you can keep chatting I start chopping some Brussel sprs usually my job is to pour wine or tequila you could it’s a little early but is that what you want it’s like seven somewhere in the east

Coast that’s that’s up to you all right well I don’t want to be pessimistic you going oh it’s in there well it’s open okay um so okay the first salad that I’m going to make is a spinach and butternut squash salad so I’m going to start here with um just

Some beautiful baby spinach it’s all washed which is the hardest part about making a spinach salad or sometimes you can buy it already washed and then um I’m going to roast some butternut squash so again the hardest part about butternut squash is peeling it um so I’ve peeled this already and then all

We’re going to do is cut this into cubes here and I have some of this already in the oven so it would be faster and you just scoop out the seeds and there we go okay so that’s all now Shannon if want come over here I’ve got this in a pan

Here just roasting I just put some regular olive oil on this I don’t really cook with suzan’s oils cuz they’re too good um and what happens is that the infused flavors will decrease when you cook with them and they’re just they’re two beautiful you know these are these

Are finishing oils so um these are all available at suzan summers.com she is the star the Meer lemon she’s always our greatest star this is the bestselling of all of them so this is these are the big bottles here um everything today is 25% off and the promo code is fall 25 so

Fall 25 you take 25% off the price on the olive oils and these unbelievable balsamics so I can’t even explain to you how like beautiful and these are super high-end balsamics they’re more like glazes so they’re very rich you just need a tiny little bit so even though these are

Expensive Gourmet products you really don’t need a lot of it and it just just a couple just kind of makes yeah it just kind of makes everything taste amazing so I don’t get crack in here and oh did you are you pouring me a drink I didn’t

Know if you want do you want it okay I I have a have a tequila or should I I think it’s tequila okay just a short one okay so that salad is getting spinach butternut squash um some push so I’m going to just crisp this up here so Pudo

Is of course that beautiful very very thin thinly sliced this comes from Parma which is where um my grandmother and um my niece’s great grandmother were uh my grandmother and grandfather were from Parma so that’s where you get the really good parmesano regano like this here which is the really good Parmesan cheese

And also where you get really the besto so um if you can’t find this you could use regular bacon um you can find it at like high-end grocery stores um and have them slice it thin for you I am just going to put this in the oven and crisp

It up a little bit so again with just a little bit of regular ol oil not one of my good oils and this is just going to get a little crispy and go on the salad I like to put a lot of like interesting PES and things the salad so

These are kind of you know these are event salads they’ be great for um holiday or any just any kind of fall entertaining right now okay so what else was in this peino this is peino cheese um it’s a sheets milk cheese from Rome and you know it’s the good peino if it

Has that blue edge so do you um have the shav thing yes there all different kinds of ways to Lisa Renfro is asking if you’re going to post these recipes I will Lisa um I usually I make them for you and then I tweak things as I’m making them and then

I’ll post them in a day or two oh here you go Shannon can you get in on this oh yeah so I’m going to do some nice little thin shaves of the peino for this salad so these kind of little shaving knives are nice little tool to have okay that’s

Probably good Bruce which one is this going with this is going with the spinach and butternut squash oh you know what else we need to do oh may I have some hazelnuts you may thank you he has a lot of nuts he’s like a nut for am I

Right well when the End of the World Cups go all have nuts okay thank you I’m going to toast some of these um you want to uh talk to the people how are you today I I’m just here to leave I mean to take a direction from Caroline but um she’s toting hazelnuts

Now I feel like the Continental step into my kitchen they’re better toasted I I I never toast more than half of the nuts that I have because you know frequently you end up burning your nuts on the St cheers there’s so many jokes I want to say right

Now but we’ll just leave it at burning your nuts ever burned your nuts my head’s hurting do it all the time some people say and the ball buster but I think they met a nut burner a nut burner when HTP doesn’t get her way HTP does everyone know well people who

Watch Caroline when we were um we were in Rome we were checking out of a hotel and the woman behind the desk said good morning into her and she had all these like cat eye glasses she was dressed to the nines perfect makeup me D of course

One of your mom’s like great DOL and gabana dresses and she didn’t hear the woman say say good morning and uh so I went like this and so I look at her later I’m like don’t take this the wrong way but you know how like Italian women just sort of

Have that air of kind of sophistication and they a little intimidating and they’re sort of hard to please that was you today so her nickname is HTP she actually embraced it she really likes it I I did take it as a compliment yeah well I through that one because what he

Really meant is you can be kind of and you have like a total rest in face that’s maybe how it landed that’s not what I meant but I took it as like Discerning Discerning taste woman who knows what she wants yeah and again your power and to be honest

Maybe um I’m also going to cook some petta over here so this is for the next I’ll help with Panetta can you check that um this is The Panetta so different form of Italian bacon um and again you could just use regular bacon um let’s see how these are

Doing so many salads happening at one time I’m going to get more all right these are almost done and I just put a little olive oil and sea salt on this can you use a flavored olive oil no I wouldn’t to cook with okay i’ save those for the top okay these

Are okay let’s see how my little croo not quite crispy yet don’t let me forget about that though all righty have I burned your nuts sufficiently no I’m sort of mesmerized by the sound though I know you can see how the skin start coming off okay those are done turn those

Off okay all right next up is okay Hazel n oh God the uh pomegranate would you get me um a a bowl of water and we can talk about how to cut a pomegranate no I a deep one honey like maybe the oh well one of those tou for okay pomegranite

Um it’s hot or cold you can make it cold okay so to cut the pomegranate I just cut the bottom off of it here and the top here just about it squirt oh sorry did I get you I don’t know it’s okay I have suzan spot remover well well that would be a

Torture test it it works okay yeah um swe will you just make sure that doesn’t burn okay so the pomegranate you saw I just cut the head and the tail up see how these veins go out to the edge now I’m just going to take the knife and I’m

Just going to run it along each of those seams and that’s how we’re going to break the Pomegranate they had seated pomegranates at the grocery store but I I believe in a good half but every time I get them they seem to be like a little funky like just not quite fresh enough so so here’s what we’re going to do you in here Shannon I me’s

Your oh will you check the Pudo it smells like it’s done okay see what’s happening here so now you can pull this along those seams and it helps make your peeling process a little easier oh they’re good yeah thank you okay now if you kind of peel the seeds off under

The water it helps it not to spr you so you don’t need your SE SP okay so this is how I’m going to get these off here and Then oh that P smells good um I’m sure none of you have your gut renew bars yet but a lot of you bought them um did you find that chel oh yeah both oh yeah that’s right I back to back um that is uh they’re flying out the

Door for some reason my show on Facebook was cut off I think we had an internet issue um but those are also available that’s Okay so the fat is all coming out as you can see and we’re just going to get that nice and toasty okay turn that down okay it’s time to toss our first little Sal here stuff started flying out of pots and pans andrs he’s a clean person Too so this is nice and cresp now some guy on bachel in Paradise last night or last week like this flimsy french fries not crisp french fries likes the Lim fries wow yeah that stay with you that was was disturbing all right so we’re just going

To let this get crispy and then that’s going to go on top of the salad and anything’s going to taste good without you want yum yum right damn don’t get mad at me for my hair it’s just my husband he’s used to my hair what wrong with your hair nothing

But sometimes when I’m cooking my friends will say you really should put your hair up okay you want to seed some of these for me sure then I can keep going lots of people have ordered the bars oh good good um and um if you guys have any questions happy to answer

Questions are the recipes going to be online yes they will I’ll post them on Suzanne’s page and it’ll give you a link to her website where you can find if you’re ever looking for suzan’s recipes go to suzan summers.com click on the navigation bar on explore and then

There’s a drop down menu on one of the M recipes okay I’m going to take that butter sash she’s ready okay what is the meat that looked like bacon that is Pudo which is a it’s an Italian H in if you if you get like a ham sandwich

When they translate it into English it’s Puda yeah and the Puda sandwich at the gas station is way better than than anything you’ll ever have we are really excited to go to the gas okay so here’s our first Little Fall salad so Bruce your job is going to be pretty

Soon I’ll try I know we love okay so now this is coming over here now you can see we’re building all of our all of our things that P I keep losing my Pudo there she is okay and this is so for this salad we’re going to

Use the Meer lemon and the peg so I’m going L around it and need my salt and pepper someone’s asking where you buy your dresses um I can post the link for you guys this an affordable brand and pretty pretty easy to wear um okay so where am I going

To do this okay you’re good on that thank you okay just finish this one herez I’m not a quit so you can see okay all right so here’s our spinach Here Comes This is the roasted butter not squash so it’s already really looking and feeling like fall now then we’re going to

Take some of this Pudo and break this into little pieces so good okay and then we also have just a little bit this is for a little bit the different kind of salt Pito has plenty of salt in it too I’m actually going to wait to put

This on until I while I’m going to dress it in another Bowl so I can save this for actual dinner yum it is looking like a fall Bonanza here come a few of these hazelnuts if you want to if you don’t like the Skins you can just

Rub them together like that and the Skins come off pretty easily up to you I don’t mind the Skins a little Rustic oh my gosh this look Good and then last thing we’re going to add a few of these pomegranate seeds have a few questions about the pido how long did you cook it uh I think it was in there for just maybe 5 or 7 minutes at 350 but it really depends on how thick

It is and how hot your oven is so just watch it as soon as it it looks deeper in color yum wow okay now I’m going to get you a little dish I’m going to make you one here so that hold me and I’ll dress it for

You oh God we I need a picture of that too did you have your phone on you so that you guys have a picture tomorrow for the recipes thanks Shannon okay thank you okay come here BR and here you go right here so for this one I’m going to do the Meer lemon

And my I always wonder who Meer was is well my it my L I highly doubt that Caroline yeah think for Allan he wanted Allan to be in is my ly may have held a gun to someone’s head to have them develop it for him never know people

Know it’s kind of heavy to have your okay just a we’re just going to kiss this look how look how beautiful this balsamic is Suzanne Summers knows stuff she knows great flavor and this is an outrageously good Sal you don’t need a lot of salt on

This even for me and I’m a salt person because the pido is already salty and the pepperino is already salty a little bit of pepper here let me just give you a few more little bres since it took them all I want it to taste really good

For I think this is going to be amazing okay okay okay let’s get a look at that yeah maze balls okay out the bik see now you get the stuff in there got the peer now I got the missing but that’ll come in a different way yeah that’s good it’s delicious damn so

Good which balsamic did you use on the salad I used the pomegranate pomegranate so the one that I’m cooking for you first is from this set so I use this combination the Myer lemon and the pomegranate if you have someone in your life who’s like a foodie this is the

Greatest holiday gift you could give someone it’s a it’s usually $100 it’s marked down to 75 today the promo code is fall 25 we actually ordered these so that you could have them for gifts last Christmas but with all the delays from last year it didn’t come in in

Time this is The Ultimate Gift if someone in your family or one of your friends is loves great food and loves great flavor or maybe someone wishes they were a good cook but is always thinking like uh I’m just not very good at that this Susan’s made it so easy

It’s like poop proof it’s Gourmet ready it’s just unbelievably good how good is that H delicious you eat I all right um I didn’t eat all day because I knew I was going to be in your show oh okay all right let’s clean out this you need a side sh while I clean

Shan um you want to answer some questions CH you want to get behind there and sure oh eat Proto sther 725 I gave this set as a wedding wedding gift with a beautiful wooden bowl and Fork and Spoon oh what such a good idea really

Smart and also for you know for new for newer Cooks I mean people can get married at any age so it’s kind of an old fashioned thing for me to say but for newer Cooks it’s a great way to introduce flavors and make it you know easy for people Christine rufener said my

Husband I don’t know what that means but way to go Christine um okay the next salad that I’m going to make is the shaved brussel sprout salad which is a bit of a labor of love because shaving brussel sprouts is it takes a long time to do you either

Have to slice them super thin or you can use a mandolin but I don’t know when something is this small the process of getting it on and off of mandolin is a little too lengthy for me what is the promo code again fall 25 fall 25 fall 25 um so brussels

Sprouts a lot of people have that like thing that they they just don’t like brussels sprouts but brussels sprouts when they are I mean when they’re roasted like you can roast these and put the one of these amazing balsamics on it so delicious this salad is actually raw

Salad so you can see all I’m doing is taking the sorry get rid of you oh my gosh we we pomeg we got pomegranate all over that beautiful pumpkin look at that ah it’s it’s bleeding now yeah this is the other suzan Summer’s tip whenever you’re arranging flowers

All one kind of flour no fillers and you can see like it didn’t go super fall with the flowers but I got this cute pumpkin and it’s pink so doesn’t have to be all orange and brown so okay I took I took the little hat off of that now I’m going to place

It with the flat side down because it makes it easier to slice and then I’m just going to put these into really thin little shreds here and you want these thin because it’s a lot of you know the chewing is pretty extreme here Cheyenne 212 said I love sauteed

Brussel sprouts it’s so hard not to find not to find non GMOs H that’s true I did find these organic today um you know the because it’s just a tiny little cabbage this is one item that you really do want to find organic and with kale as well kale is

The other ingredient in this salad you want to find kale organic it’s one of the they call it the dirty dozen um some foods are filled with more pesticides than others um something like a banana or a melon is not as susceptible to pesticides being used but apples that’s

In the dirty dozen um definitely things like uh kale and I wouldn’t want to eat brussels sprouts nonorganic either so I’m just going to make you a little individual salad here Bruce Christine um roffer just corrected me and said Bruce I was saying it would be a great gift for my

Husband okay mystery solve got it mystery solved and it would um well that’s true and I I love turning people on to suzan’s oils and vinegars because um people get excited that the flavors are just so incredible so okay here’s this now where did my oh my ha

Was under here drawing okay then I have this beautiful kale what the kale what so this is salad this is salad number two um so the only thing you want to look at with kale is that this Center um vein can get a little horsey so I’m just

Going to cut off the end here and I’m going to cut out the bottom part that’s the extra mile for sure of that vein you don’t do that first um no I appreciate it when it’s done though Stacy or Kowski my son hi Stacy my son shaves brussel

Sprouts he makes amazing food he is super Discerning and he can’t say enough about the oils and vinegars oh that’s great I’m going to like that and if he shaves uh the bruss if he shaves brussels sprouts like he knows what’s good yeah you can certainly do that with a

Mandolin just please use your safety handle okay so here’s this beautiful kale I’m just going to roll it and then I’m going to slice it very thinly as well nice so we can say we’ve been to King back mean no too far shanon just got it I don’t get

It oh Kell h k kale is that where it was that’s where it went wow sh good thing good thing you’re here man that Dad joke went too far for me um you guys the promo code is all 25 25% of everything at suzan summers.com

Um but look at that okay so this is what’s happening here um what else is in this oh toasted pine nuts more I got to get I got to toast some BS you got to toast those nuts honey nuts cut Johnson 74641 Bruce Euro one man show just so

You know that the kale jokes are not going over everyone’s heads thank you kaj Johnson 74612 41 I know her I believe it’s California but who knows it could be I or Carol could be Carol yeah let us know could be ca Johnson what is the ca Caroline makes food looks so

Beautiful Dar cavello cret oh thank you that’s a cavello cret that’s like an Italian Jewish name May yeah oh sorry caravell caravello caravell Cret okay find that guys PS this is what’s happening here these are I didn’t put anything in the pan I’m just toasting them cuz it just you just want to until the till you start smelling it and just get them a little golden I mean every I never realized

Until that guy you you uh followed told you about the best pesto in the world that pine nuts come they just drop out of pine cones pine nuts are this yeah it’s the seed in the pine con it makes total sense I just never knew that why

So expensive because you only get a few um pine nuts out of each Pine so that’s why the short think of how many right that’s a lot of pine that’s like a trees worth yeah the one that blows me away are these puppies I just realized each stock of

Asparagus is one plant yeah I picked asparagus once yeah they’re like reads that come up so when you cut it you feel like again you can you can understand why they’re expensive or $7 for a bunch of exp but it’s a shame isn’t there something you can do with the rest I

Mean there’s a lot of plant left over after you pull the asparagus out well but that’s true of anything I know but it’s a lot truer of asparagus just cuz only the top part is tender yeah well okay let me know if anyone comes up with a recipe for the rest of the

Asparagus I’m on my own now the white use the white one okay so I’m going to put this in here cuz I’m going to toss it for you all right I’m going to hand this to Shannon cuz it’s time for a sip of wine okay very good wine rules all

So Shannon is my sister Anita’s daughter um and she went into the my office uh last week to fix something up for me me and uh the girls in the office were like I mean it’s like Caroline just walk but she’s a lot taller than I am and

Obviously a lot younger um but anyway I took it as a compliment compliment right back okay so we’re just going to combine the Brussels sprouts and the kale and this is going to get some a quite a bit of on but I’m going to put the the oil and

The vinegar on first okay so I need the basil olive oil and the vanilla fig the basil is there one open I don’t I had a basil okay so this is the basil olive oil and the vanilla fig vanilla fig yeah okay so I’m going to toss this I figured it

Out he can guys okay I um I don’t like to overdress salads this one can handle a little more oil um and it can actually stay on here a little bit longer and just kind of break down what you give me this tomson cuz it’s sort of like sloth

Exactly okay and you want to just give me some salt and pepper Now can you see in there Shannon or do you need to come on in here okay so here’s that beautiful basil oil and you know it just we’re just layering flavors you kind of can’t go wrong I just put things together that sounded good to me little pepper thank you it really

Matters that you use a pepper grinder and not pepper that has been pre ground because it just gets very stale tasting um okay and then it just gets dry it doesn’t have to Dr yeah it just taste okay lots of Parmesan cheese so this is

A micro planer that I’m going to use to shave here is it hey hey now this is where that’s when clouds of Parmesan filled the kitchen it’s going to come from so yummy okay see your wish could have used our little parmesan box oh you could have yeah okay so I’m going

To toss that together you want pares taste in every bite so see this is why when I go to write these recipes out I’m like I don’t know how much parmesan I used I used it until it looked good but that is why you have to test recipes a

Lot um and I’m actually working on my cookbook right now and doing a lot of testing just to make sure that they’re as fail proof as possible okay all right I’m ready for taster Bruce I’m getting CAU up over here I know then got these done okay the shaved Parmesan I mean the

Shaved Brussels sprout and kale salad this is so unbelievably healthy the antioxidants in this I I dare any virus or bacteria to take on all the nutrients that you get in there and then I’m going to give you hold ONN my hand be BR now look like a dozen Pine con oh

Wait I got to put the vanilla Fick on can you hold these mhm it’s going to be better it’s going to be prettier vanilla fig one of my favorites I mean I don’t know the pomegranate the vanilla fig and the black cherry are probably the balsamics

I use the most this talk about a fall flavor and the peach I mean they’re also good but here we go unbelievably good ready and we going to top it this is where you need slow-mo okay then okay going to eat this with me you’re going to have the first

One CU it requires a lot of um it requires a lot of chewing so shaved brussels sprout salad with damn mhm yum I use the basil olive oil and I use the vanilla fig balsamic so these first two and the warm pine nuts like they it would be good if they

Weren’t warm but it’s just an added little do you like the nuts burned or warmed better which is what’s the problem these nuts I like these nuts a little burn oh oh no I thought you like them warm the first Nots were no but I like burn okay

All right I don’t like burn he does like things charred okay so those are the first two salads we have I forgot to take the picture of it but that’s okay so we used the Meer lemon and the pomegranate on the first salad which was this beautiful spinach salad with the

Roasted butternut squash and the Pudo in a few pomegranat and then on the second salad we use the basil oil and the vanilla fig so if you love these first two recipes and are intrigued by bees olive oils and Beautiful balsamics from Suzanne Summers this comes in this

Beautiful gift set check it out so this comes off like this so it ships to you just like this and then it has these cute little inserts so this is how your friends or family are going to get their cute little gift set that’s a great gift

Isn’t that a beautiful gift thank you to Jill for helping me get this box you know those are the kind of things that it’s in cute little gift box and you guys know we usually say like we a crappy packaging not on this because we wanted you to have something that would

Make an amazing gift and there it is so those are the first two recipes I will post them for you um it is fall 25 is your promo code so you get 25% off of this so that’s number one number two um okay what are we making next

First um oh it wasn’t at the prepro the Apple and gorgona salad one of my faves um okay so I’m going to make you someone’s asking if um Kathleen Blake is asking if the oils and vinegars are organic they are not certified organic um they come from Italy and in Italy

They don’t use uh they don’t use Roundup so they don’t use those pesticides in Italy so they are super clean but they’re not certified organic and you know suzan is particular about this things and she felt very good about how these were manufactured and where they were manufactured um and you know the

Food in Italy is just cleaner it is it is just plain cleaner okay last one um okay I’m going to make the fall oh that’s I guess I could have done a little more prep before I got on this shove but okay this is going to be the honey crisp apple and

Uh and blue cheese salad honey crisp and blue cheese one of my favorite combinations and it’s made even better when you put the white peach balsamic and the Brad orange vinegar I’m telling you it’s like so many flavors but it all comes together in a really beautiful way

So the honey crisp apple one of my favorite apples when we were on um ShopNBC and evine and we were in Minnesota every month uh that is the home of the honey crisp apple um and they’re just unbelievably delicious so this is something that you want to get

Nice and thin would you mind getting me the mandolin honey um we’re going to get this nice and thin with a mandolin and because it just makes the makes it taste good okay so if you don’t have a mandolin you can certainly just slice it but if you have

A mandolin make sure you use your your safety guard here so I like to slice these this way how much are the box of oils the box is $99.99 so it’s on sale today for um 25% off of that so it’s $75 for all four floors there it goes so you can decide

How thick you want these that’s the and the honey crisp apple is I mean it’s sweet and it has just a little bit of tart in it I love the great of this apple make it just a hairer um BR you know what you could do

For me I need to blanch these vegetables can you get the or I can just steam them you just get the steamer oh no my my was in Um sure okay so here’s our apple and then I’m going to just cut this into mat okay then I’m going to cut just thin down like this so we get those cute little Matchs uniform cute um yeah I I need to cut them first it’s for the next you want to see if anyone else uh questions first comments well Jane pittz has a very nice thank you very much for nice evening and have a great night to you guys and

Please say hello to Suzanne and Al sure will we’ll say hello to Suzanne W it’s almost fire I got to get my act together here okay that is that here is my sorry Trudy I had to get the pots out she said I was making a lot of noise I’m going to

Use fris for this you can use any kind of lettuce you like this is that color it’s a baby escarole and I happen to love this lettuce so I thought it would look pretty in this black hoow Karen Center wants to know where Violet is tonight oh Violet is she’s with a friend

She has a friend who’s shooting a music video so she offered to help which was nice of her you know when your friends with artists and everyone has their little project okay so here we go this is this oh my gosh um and I’m G to mess up his name afab

James can I get it here in Monte Vio Uruguay oh uh we do ship internationally and um we just you know you have to pay for the extra shipping but absolutely we ship we ship everywhere I’m still that’s one of my Regrets We were in um in Argentina and

We were going to pop over to Mont Vio for the day and we didn’t yeah it’s hard you know when you’re traveling you want to see everything that’s in the surrounding areas but my philosophy is that sometimes if you try to do too many

Cities in one trip it can be a little EX but we had two lovely teenage girls that were just so enjoying the trip I’m surprised we didn’t add stay with me come here okay these are the honey crisp apples that I’m layering onto the free okay and

Then this is where Patricia says please bring Violet back she was so funny I don’t think we’re cutting it tonight there Caroline she’s coming back next she was actually going to be on with me tonight okay so here’s the penchetta damn crispy penchetta little cubes of Bas bacon

Basically Ethel yes I cook as well I take care of breakfast and lunch generally he’s super helpful with a lot of things but and I do cook dinner periodically but it’s kind of Caroline’s thing yeah Okay so we’ve got the honey Criss apples and then we’re going to use this

Beautiful cheese yes Sarah you can use all parts of that lettuce okay so this we’re then going to put in cute little so this cheese here is called St aore it is a triple cream blue it’s one of my favorites you can use gorgona you can use rrt you can use you know

Whatever kind of blue cheese you like the best and if you don’t like blue cheese use something else I happen to love this one it’s somebody just asked what kind of nuts were used again the first the first salad had toasted hazelnuts the second salad had toasted pine

Nuts okay will this salad have nuts it doesn’t nuts okay and now I’m going to that coming from a mile away I’m going to give you a little taste of this one this we’re going to use um the herbs to prant dressing I mean olive oil and the

White peach volsan so okay so here we go you want me to just give you the top part you actually want some lettuce in there me yeah you know I love the lettuce I know okay herb to pron here we go this is the olive

Oil damn this one needs to be open so this is the second set do you know what brand that cheese was called Saint aore I didn’t know aore was a saint personally learn something every day you need just give it a little salt a little magaggie suit Glazer wants to

Know how you stay so fit do you do intermittent fasting um I I actually naturally do that because I’m not a breakfast eater so um this is the white peach the white balsamic it’s Peach flavored but it’s a white balsamic so that’s why it doesn’t have the signature

Dark color like the rest of suzan’s in amazing so here we go hello from Miss Saga Ontario Canada I only know that from Allan I’ve I’ve seen that City in writing before Oh and Claire from Toronto hey Shan let me take a quick picture of this oh actually I’ll get a

Picture of that looks insane well you get to eat it now so I’m going to okay say okay I’ll take one of this when we’re done okay Switching Shannon I’m have you get on camera and Bruce is going to eat now sorry salad number three this is the

Blood orange blood orange blood orange with match stick hone crisp inant app and littleb this going to suck should should I keep going and make the fourth salad like damn they kind of they they started amazing and they keep getting better okay all right wow there’s that one this is the

Frie with honey crisp kenetta and the sagor cheese the frie is a really good lettuce to have on a on a warm day okay the last one I’m going to make here is I’m going to make the quinoa salad I’m actually just not going to put the

Vegetables in it because it’s going to take too long to do okay so this is Rainbow hinoa it actually reminds me of Chi-Chi because I used to make quinoa and Chi-Chi’s food and today is actually Chi-Chi’s little birthday she would have been 18 today that’s my dog for those of you

Who aren’t aware of the chi Saga sweet little baby um okay so this is a this you can do like as a warm salad um or you can serve it cold I’m going to use the black cherry and the blood orange in this and those are the last

Two flavors in that set there um so normally I would I’m going to load I would load this up with course it’s just like this is yeah don’t bother me I’m EA it I’m going to put a bunch of fresh herbs in here I’ve got some Teragon I

Have basil you can use parsley whatever you have on hand but it just makes the Kon taste super good um guys promo code again is fall 25 um I hope we have enough of these gift sets to last through holiday but if it’s something you’re interested in or

If you want it for you know for your Thanksgiving cooking um jump in and get these now to make sure you have them in time for all of that good cooking that you’re going to be doing um we also have some basil here I’m going to take a shortcut on

This one cuz there don’t have time to cook all those vegetables okay got some basil I’m going to Salt the Chima so I didn’t put any salt in it when I cooked it I’m going to put the pepper on it and I’ve got got these great dried cherries that just kind of make

It fun and I love to get a little teeny bite of sweet in something that is Savory so you can also load this up with vegetables um which is what I was going to do I was going to get that asparagus cooked off and the broccolini um and then we’re going to

Use the for this and where can you open the uh oh the black cherry is open I okay blood orange can you grab the black cherry for this the flavor that this brings to the grain is so great and of course any of these salads you could add um you know

You could add chicken breast if you wanted or or you know a piece of fish or whatever you like or Panetta always a little panchetta so they’re they’re super easy to go vegetarian or or you can load them up with protein okay ready B your last one okay if I have to

Some cherries in There give few more cheres okay so this is the protein part K is a protein nice yeah Sal he wants P there too okay so those are the four fall salads you guys so you saw in the second set I used the blood orange and the black cherry on that

Salad that Bruce is eating the quinoa salad and then on the gorgona uh the Apple honey crisp apple and blue cheese salad I use the herb pant and the white peach those come in this cute little gift box and that’s our show hope you enjoyed it we’re going to

Eat a lot of salad now so from code is fall 25 thanks for joining us um we’ll be back next week C