This recipe is actually gluten-free and vegan, but don’t let that scare you if that’s not typically your diet. It’s full of flavor, and you’ll never know the difference!

You will need a blender for this recipe.

Ingredients:
1 Large butternut squash
2 Cloves garlic
1 Can coconut milk
1 Can of vegetable broth (Have a second can on hand if you like your soup thinner)
1 Tablespoon of coconut oil (or you can use safflower oil)
1 Jalapeño
1 Sweet onion
1 Red bell pepper
1 Tsp. ginger
1 Tsp. cumin
Salt and pepper to taste

With a sharp knife cut the ends off the squash.
Leaving the skin on, cut squash width-wise in 3 equal sections so you can lay the rounds flat in a large baking dish.
Scoop the seeds out with a spoon.

Slice 2 cloves of garlic and sprinkle them around the squash.
Add 1 inches of water in the bottom of the baking dish. Cover with foil and bake for an hour at 350 degrees.
Note: Many recipes have you peel and core the squash, then boil it. I find baking it first is easier and more flavorful.

Dice the onion, red bell pepper, and jalapeño (careful not to rub your eyes after working with this hot pepper), then sauté in coconut oil for about 5 minutes on medium flame.
Add the vegetable broth and simmer for 10 minutes.

When the squash is done, take the foil off and let it cool.
Pour any remaining juice in the bottom of the baking dish into the blender.

The pulp will easily scoop out away from the skin.
Add the pulp to the blender in small batches, adding the vegetable broth, and coconut milk so it will blend.

The thickness of the soup is up to you. If it is too thick you can add
another more (cold) vegetable broth. Pour the blended soup into a large
pan on the stove and simmer to blend ingredients (15-20 minutes).
Add cumin and ginger.
Salt and pepper to taste.

Thanks to our amazing guests, 2013 was a wonderful year for us here at Tuscali Mountain Inn. We met travelers from around the world, hosted an array of fun events, and enjoyed sharing many memorable meals amid the mountainous scenery. And what better way to ring in the New Year than Topanga-style with 75° weather and beautiful canyon views?

To show our gratitude to our guests, we’re offering a 20% discount on all 2014 bookings made in the month of January. Not sure when you want to visit? Purchase a gift certificate, either for yourself or someone else, which can be redeemed at any time.

To take advantage of this special deal offered exclusively to returning Tuscali guests, please call or email your request.

We wish you a joyous and prosperous year ahead, and we look forward to seeing you again soon at Tuscali Mountain Inn

Have on hand:
Sharp scissors or pruning shears
Vases in different sizes
Note: Consider the vase size based on where they are placed. It should be in proportion to the surface on which it will be placed.

Today I worked with:
7 pale yellow roses
6 dahlias
3 calla lilies
2 hydrangea
8 stems of pale yellow stock (they have a nice scent)

About purchasing flowers:
If your shopping at the market, look for the freshest of the bunch. They should be partially open. Once flowers are cut they open very quickly.

I was inspired by the blue hydrangias and chose those first. When buying roses, really look at the petals and make sure they’re not brown on the edges. Keep in mind that taller flowers like stock look better in a taller vases.

First, fill your vases with water. I don’t add the flower nutrients as it clouds the water.

Cut each stem on an angle so it can take in the water.

Divide the flowers, so you know what is going where. One hydrangea can fill a small vase, then just add a few dahlia or roses.

I placed the hydrangea first. Trimmimg it to sit at the edge of the vase. Next I added stock as my background, then placed the roses or lilies.

Flowers should have a sense of balance as you arrange.

Total cost: $23.95

Another great tip: Buy silk hydrangeas. You can use them over and over again. They look real, and never wilt.

Instead of purchasing a home charger, we opted to install 2 commercial Blink Pedestal Chargers so that we could extend a superior EV charging experience to our guests. We are proud to offer convenient complimentary charging to Tuscali guests with electric vehicles. The Level 2 charging stations will fully charge your battery in two to six hours. That’s enough time to get settled into your Tuscali guest room, stroll the grounds, and enjoy our exquisite Tuscan hors d’oeuvres before venturing out to explore Topanga, Malibu, Santa Monica, and beyond.

Ingredients
10 Free range eggs
1 Cup of grated cheddar cheese
½ Cup of half & half or cream
½ Onion
½ Red bell pepper
Small bunch of chives
Bunch of asparagus
Salt & pepper

Prepare

Pre-heat oven to 350°

Chop:
Onion
Red bell pepper
Chives
Asparagus (cutting off stringy ends, slice stems and tops)

Directions

In medium size skillet, heat 2 tablespoon of butter

Sauté the onion and bell pepper for 2 minutes, then add asparagus.

Cook a few minutes longer until vegetables start to soften.
Turn down heat to simmer and add chives.

Eggs:
Beat the eggs in a separate bowl
Add ½ cup half & half or cream
Add salt and pepper
Whip with a wire whisk

Pour the eggs over the contents in the skillet and gently stir the vegetables to evenly disburse them.

Cheese: grate 1 cup of cheddar cheese and sprinkle over the top of the egg.

Place the skillet in the pre-heated oven for approximately 45 minutes.

It will rise and lightly brown. Slice and serve.

Bon Appetite!

Here are alternative ingredients to inspire your creativity:

Mushrooms, diced tomatoes, zucchini, potatoes, spinach, ham, bacon, herbs (basil, cilantro, dill), feta, pepper jack cheese, Swiss cheese.