Last weeks recipes....

Winter kale Soup

2 T Olive oil

1 Med onion, chopped

2 garlic cloves, chopped

1 lb turkey italian sausage, broken up

1 lb acorn squash, peeled, seeded, and cut into 1" chunks

1 bunch kale, ribs cut away, leaves torn

5 1/2 c broth (veggie or chicken)

2 cans any type white beans, drained and rinsed

1 T freshly chopped thyme

salt and pepper

In a dutch oven, cook onion and garlic with oil until fragrant, and sausage, cook until no longer pink. Season salt and pepper. Add squash and kale and cook until kale is wilted, 3 min. Season. Add broth, beans, and thyme. Bring to simmer and cook until squash and kale are tender, about 12 min. Season to liking and serve.

Deceptive yummy:

Chocolate Peanut Butter Dip

1/2 c peanut butter

1/2 c cream cheese

6 T chocolate syrup

1/4 c carrot puree

1/2 t salt

items for dipping, i.e. fruit slices

stir together all ingredients until creamy. Serve as dessert or snack.