Roasted Butternut Salad

1. Peel, clean and cut into chunks, 1 butternut squash. Coat in olive oil and roast in a 425F oven until browned. Let cool.
   
2. Thinly slice 1/2 a red onion.
3. Measure 1/4 cup each of dried cranberries and toasted walnuts.
4. Heat to a bubble and let reduce, 1/4 cup balsamic vinegar and 1 heaping tbsp brown sugar, then let cool.
   
5. Toss gently all ingredients with a few sprigs of fresh rosemary, cracked pepper and a pinch of salt.

Lamb Sausages and Broccoli Salad

1. Rinse 2 heads of broccoli then break into florets
2. A can of peaches in juice, cut into chunks. Reserve liquid.
3. 1/2 a large red onion, cut into thirds then thinly sliced*
   
4. Slice 20g of fresh basil into ribbons.
5. Toast 1/4 cup of slivered almonds.
6. Whisk 1/3 cup light mayo, 1tsp lemon juice, 1tbsp each of rice and apple cider vinegars**, 3tbsp of peach juice, fresh cracked pepper.
7. Toss.
   

VOILA!

1. Fry up the lamb links until done. Don't clean the pan.
2. Immediately add the other half of the onion, sliced, and let them cook in the drippings for a minute or so.
3. Add a good shot of red wine to deglaze the pan.
4. Serve the 2 on a bun with a roasted red pepper glaze (RRpepper sauce***, dijon mustard, mustard powder and honey.)
   

Is Nice!

* the thinner shaved the onion, the sweeter.
** I would have rather used plum vinegar but I did not have any.
***You can buy it prepared or make your own. Today I used Ajvar. I keep it on hand for lots of things. Makes a great sandwich spread.