Recently at Lunch with Lauren:

by Lauren Townsend for The Aha! Connection

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Butternut squash 2 ways. 1. Chorizo, onion and butternut squash with egg and avocado. This is the closest we get to breakfast for dinner. Cook the chorizo (remove casing if you buy sausages). Remove chorizo and cook squash and onions until tender. I would wait to season until you combine everything back together bc some chorizo is more seasoned than others. But, have some salt, pepper and cumin on hand.
2. Roasted butternut squash with apples and goat cheese. Roast the diced squash at 400 until tender, around 30/40 minutes. Put away to chill. Toss diced apples in lemon juice, add to squash, another tablespoon of lemon juice, a teaspoon or so of honey and salt and pepper.
It is also great with pomegranate seeds or nuts or you can put it on a bed of arugula or pearled couscous.
What shape is this a cookie cutter?!
How is everyone enjoying their apple cider? I am not a pumpkin spice kinda gal, but give me all the apple cider. I love warm apple cider with ginger, orange slices and star anise. I gave this boozy apple cider mimosa a try. It’s apple cider with prosecco and caramel vodka and a little caramel drizzle on top. It’s not a “no” but it was a little sweet for me. Maybe a little lemon juice next time, or maybe just the prosecco. 🥂
I love this vegan soup. You read that right. Soak then saute the tender parts of 6 leeks (sliced thin). Then add 3 stalks of celery, 4 cloves of garlic (both chopped) and thyme. Then add 3 diced potatoes and either a bag of frozen corn or 3 ears worth of fresh. Add at least 4 cups of water and a few tablespoons of veggie bullion.
Once the potatoes are tender, remove half of the vegetables (maybe 2-3 cups) and set aside. Add a can of coconut milk and puree with the immersion blender. Season with salt, pepper, paprika and turmeric optional, then add veggies back in. You can add more liquid if it’s too thick.
🐷Coppa roast🐷 A pork shoulder with a thick fat cap. You score the fat pretty deep and then rub with a mix of 1 cup sugar, 1 cup brown sugar, 1/2 cup of kosher salt and some garlic powder and paprika. I like to let it chill wrapped for 12 to 24 hours. Then place on a bed of sliced onions and fennel (fennel not necessary but more delicious). Roast at 300 for 7 hours. You get this beautiful roast that has a sweet and savory candied crust. This is one of my husband’s favorite dishes.