Tim's Squash Soup

½ Tbsp olive oil

1 cup chopped onion

1 chopped apple

2 cups low sodium chicken broth

2 cups squash, cooked and mashed (roasted or microwaved)

1 tsp ginger

Pinch salt and pepper 

Heat oil in a saucepan. Sauté onion until soft and clear and add remaining ingredients. Cook for about 10 minutes. Run through blender and return to saucepan to heat through. Makes about 5 cups. Freezes well.

Tim's Fresh Veggie Pasta

1 Avocado
1 Tomato
1/2 English Cucumber
Pine Nuts (or your favorite Nut)
1-1 1/2 tbsp Cochran's Fresh Pesto
Grated Parmesan cheese
Organic Whole Wheat Pasta
Sea Salt
Fresh Pepper
Fresh Lime

Put your pasta on...while it is boiling, chop up your tomato, cucumber and avocado and place in 2 bowls.  Sprinkle with fresh ground pepper, a pinch of sea salt and a squeeze of lime juice. In a stainless steel frying pan add a teaspoon of virgin olive oil and 1 tablespoon of pine nuts and lightly brown (keep a close eye on this...it only takes a few minutes on med heat). When pasta is ready, place in bowls over your fresh veggies.  Put  1 to 1 1/2 tablespoons of fresh pesto on top, mix into the pasta, sprinkle on some parmesan cheese, fresh ground pepper and pour on the toasted pine nuts. Enjoy!