Winter Squash, Peppers and Onions

/ Bluebird Gardens/

This is an easy side dish to use up winter squash and green peppers.

Start by cutting onions - as few or as many as you like - I use two medium ones - and sauté until brown around the edges in a couple of squirts of extra virgin olive oil. When translucent, add cut-up winter squash and green peppers, washed and patted dry with clean dish towels:

1/2 cup of either water, chicken broth or wine, and cover.

Cook on low for about 20 minutes. Add 1 tsp garlic powder or regular salt.

You can serve either hot or cold.

I prefer this dish cold but it's also wonderful warm right out of the pan.

Makes about 4 servings.

You can serve this with almost any protein or main dish.

Charlotte

Easy Winter Soup

/ Bluebird Gardens/

You don't have to have a winter storm to make this homemade soup, but it does seem to taste better when it's made in the middle of a snowy, blistery day:

1 container chicken (or beef) stock, low in sodium
Sliced yellow onions
Sliced celery
Sliced carrots
Sliced potatoes, (optional)
Chicken (or beef) bouillon cube (low sodium)
1 to 1 1/2 cups water

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