Butternut Squash and Roasted Red Pepper Soup from Tasty Yummies


Instead of Butternut Squash, Will used a Blue Hubbard Squash and instead of roasted red peppers he used yellow peppers. He did not blend it into a bisque, and honestly, I liked it better that way. The soup was divine.

The next dish was Maple Sweet Potato Pecan Burgers from the Tolerant Vegan


Will followed this recipe exactly. It. Was. Amazing. Time consuming, but so delicious.

It’s really delightful to be married to someone who is so considerate and an amazing cook!

I will share with you a pasta sauce I invented for his meal on Monday. It’s a fresh sauce, no cooking (which was good because some of the other dishes were a bit labor intensive.

Lemon-Garlic Sauce

Juice of one lemon, plus pulp
8 cloves of garlic, minced
1/4 cup extra virgin olive oil
pinch of salt
pinch of pepper
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon tarragon

Mix together and let sit for about 20 minutes.

Toss over 1/2 pound (dry weight) freshly cooked linguine. It makes a great side dish.