Thayer in the Kitchen

2 hearts of romaine lettuce, thinly sliced into ribbons 1 cup thinly sliced celery 1/2 cup thinly sliced green onions 1/4 cup fresh chopped dill 1/4 cup fresh chopped mint 1 clove garlic, minced 1/4 cup lemon juice 1/4 cup olive oil 1/2 t. salt 1/4 t. pepper Combine vegetables in a large bowl. Whisk together dressing and drizzle over salad and toss. Adapted from Clean & Delicious  

This soup is a combination of a number of recipes that I found online. I originally found one that called for you to roast a bulb of garlic, but I didn't have that much garlic and truthfully didn't want to want to go to that much trouble. Penzey's spices has a bottled spice "Roasted Garlic" that will substitute quite nicely. Another one that I found but haven't tried called for fresh sage which sounds delicious. Many of them call for either dry or fresh ginger. I use bottled ginger in my soup and it worked well. Now to the basic recipe. Preheat oven to 400 degrees:  3-4 lb. butternut squash, peeled and cut into chunks 1 medium to large sweet potato, peeled and cut into chunks 1 large carrot (or 2 medium), peeled and cut into chunks  1 apple Honeycrisp is good or what you have available, cored and roughly chopped 1 medium onion, peeled and roughly chopped Mix with 3 T. olive or avocado oil and small amount of cracked black pepper.  Place on baking pan, use 2 if...