• 1 large organic butternut squash
• 1 yellow organic onion sliced thin
• 4 tbs butter
• 8 oz cream
• 16 oz water
• Salt and pepper

Cut the squash in half remove seeds and roast at 350 degrees for 45 minutes or until tender in 4 quart pot on low heat cook onions in the butter until soft when squash is cool remove skin and add squash to pot add cream and water, simmer gently for 1 hour in blender, puree soup until smooth season with salt and pepper to taste

6 oz mascarpone 1/2 tsp ground nutmeg 1 tbs brown sugar Salt to taste Mix all ingredients together in mixing bowl GARNISH: Chopped pistachios Chopped chives Pumpkin seed oil

TO SERVE:
SERVES 8 TO 10

Ladle 8 oz of soup in bowls, sprinkle nuts and chives in soup, drizzle small amount of oil in soup, spoon 1oz of mascarpone in center of bowl

• ½ pound wild arugula (from Maggie's Farm at Santa Monica Farmer's Market)
• 1 blood orange
• 1 valencia orange
• 1 cava cava orange from farmers market
• 1 tangelo
• Buy organic from market
• Peirce PT. cheese (or any double or triple cream cheese from Cowgirl Creamery)
• 3 tbs high grade olive oil
• 2 tbs 12 year aged balsamic (Whole foods or Sur La Table)

TO SERVE:
SERVES 8

In mixing bowl, toss arugula with oil, vinegar and salt to taste reserving some for garnish
Peel citrus and cut into segments
Cut cheese into small wedges
Place equal amounts of salad onto 8 salad plates
Arrange citrus around salad
Place cheese on top of salad
Drizzle olive oil and balsamic around plate

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