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Winter Vegetable Soup

• 2 T Butter
• 1 med. onion, diced
• 2 med garlic cloves, chopped
• coarse salt and ground pepper
• 1 lb acorn squash, peeled, seeded,

and cut into 1 inch cubes (I cut them
much smaller and just put them in
later in the cooking process)

• 1 bunch kale (3/4lb), ribs cut away and

discarded, leaves torn

• 5 1/2 cups chicken broth
• 1 can cannellini beans(I added 2)
• 3 sprigs thyme(I added around 8)
• grated parmesan

In large pot melt butter over medium heat. Cook onion and garlic until fragrant, 3 minutes; season with salt and pepper. Add squash and kale and cook until kale is wilted, about 3 minutes; swason with salt and pepper. Add broth, beans, and thyme. Bring to a simmer and cook until squash and kale are tender, about 12 minutes. Season soup with salt and pepper and serve with parmesan.

Doesn't get better than this.

Sugar and Spice Pork Roast with Acorn Squash(Thank You Coca-Cola)

My former employer would often buy coke products for his employees to enjoy. I started the habit of collecting the coke rewards from the 12 packs that were to be thrown in the trash. After months of faithful gathering I finally had enough to trade in my points for... Food Everyday by Martha Stewart. I recently received the first issue and found this enticing recipe. I had never done a pork roast so I was a little scared of the unknown. But alas, it turned out great. Wonderful combo by the way. But I must give the credit where credit is due. Thank you Coca-Cola.