Sauce, Salsa, Pesto & Dressings

• Preheat oven to 400 degrees.
• Slice the pumpkin in half. Scrape out the the seeds. (Save these for making Thyme Roasted Pumpkin Seeds. Put them in a colander and rinse until all the strings are gone & then pat dry.)
  
• Place the halves of the pumpkin, skin side up, on a foil lined baking sheet.
  
• Roast until the pumpkin is very soft (45-60 mins).
• Cool until you can touch the pumpkin. Gently peel the the skin off of the pumpkin flesh.
  
• Then slice the skinned pumpkin into sections.
  
• Add the sections to a food proccesor or blender and Purée until very smooth!
  
• Use right away, refrigerate (will last for a few days) or freeze. Our favorite way to freeze is to use the 1 cup Souper Cubes. It makes it very easy to defrost and portion out for furture recipes.
  
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• Combine all the ingredients in a blender or food processor. Chill for at least 1 hour before serving so all the flavors blend and infuse.

To Make Salad

• To make salad, use Romaine lettuce, add chopped red onion, black olives, and croutons. Mix all the chopped ingredients and then add dressing. Sprinkle the top of the salad with freshly grated Parmesan Cheese.

• Combine all the ingredients in a food processor and blend to desired consistency, adding more olive oil if needed.
• Can be served on pastas, as a spread on sandwiches or crackers, or a sauce on vegetables.

• Place apples in a crockpot or roaster (200-250 degrees). In a medium bowl mix the sugar, cinnamon, cloves, and salt. Pour mixture over the apples and mix.
  
• Cover and cook on high for 1 hour.
• Reduce heat to low and cook 8-9 hours, stirring occasionally until the mixture is thickened and brown.
  
• Uncover and continue cooking on low for 1 more hour. Stir with a whisk to get lumps out.
• Spoon mixture into sterile jars. Refrigerate or freeze.

If you want to can your apple butter for long term storage

• Fill prepared, hot jars with hot apple butter leaving 1/2 inch head space.
• Gently run a non-metallic spatula along the sides to release air bubbles. Wipe rims and top with hot lids and screw bands. 
•  Process in boiling water canner for 20 minutes. Let cool and make sure that the lids seal within 24 hours for long term storage.

• Combine apples & water in a heavy pan or roaster oven. Bring to a boil stirring often. Reduce heat, cover, and simmer for about 30-60 minutes or until the apples are soft. 
  
• Add sugar and cinnamon and bring to a boil again, stirring frequently until everything is well blended. If you want a smooth applesauce you can use a food processor or immersion blender to break up the chunks. Store in jars and refrigerate.
  

If you want to can your applesause for long term storage

• Fill prepared, hot jars with hot applesauce leaving 1/2 inch head space.
• Gently run a non-metallic spatula along the sides to release air bubbles. Wipe rims and top with hot lids and screw bands. 
• Process in boiling water canner for 20 minutes. Let cool and make sure that the lids seal within 24 hours for long term storage.

• Place oil, pine nuts or seeds, and garlic in food processor or blender.
• Blend and then add cheese and nettles. Add more olive oil until it reaches a consistency you like
• Use on crackers with some goat cheese, with pasta, or as a dip.