<SourceFire>

Eat. Sweat. Repeat.

SourceFire founders Jon and Todd are dedicated to using locally grown produce to find that perfect balance between flavor and heat.

 
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INGREDIENTS

  • 1 large head of cauliflower, broken into small florets, stems chopped

  • 4 tablespoons olive oil

  • 1 medium yellow onion, diced

  • 2 to 3 tablespoons Thai red curry paste

  • ½ teaspoon lemon zest

  • ½ cup unoaked white wine (like Sauvignon Blanc or Pinot Grigio)

  • 2 cups vegetable broth or stock

  • 1 can (14 ounces) light coconut milk

  • 1 to 3 teaspoons rice vinegar

  • Salt and freshly ground black pepper

  • ¼ cup chopped green onions or chives

INSTRUCTIONS

  1. Preheat oven to 400 degrees. Toss cauliflower with olive oil and spread in a single layer on a baking sheet and bake for 30 minutes (until browned)

  2. In a large pot add 1 tbsp olive oil and heat until shimmering. Add the chopped onion and a dash of salt and cook for about 5 minutes. Add the green onion (white ends), curry paste and lemon zest and stir. Raise the heat to high, add the wine and cook until most of the wine has evaporated.

  3. Once the cauliflower is done cooking, add half of it to the soup and reserve half for later. Add the vegetable broth and coconut milk. Bring the soup to a gentle simmer, stirring occasionally and simmer for 10 minutes. Remove to pot from the heat and blend using an immersion blender until smooth.

  4. Stir in 2 tsp of vinegar and salt and pepper to taste to the soup pot. Split the remaining cauliflower between two bowls, ladle the soup on top and finish with the green ends of the green onion.

    *Finish with Grass is Greener or Sweet Release.

 
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Ingredients

  • 1 Medium-sized butternut squash (peeled and cubed)

  • 3-4 Tbsp olive oil (divided)

  • Sea salt + black pepper

  • 1/4 Cup raw pecans

  • 2 Tbsp brown sugar

  • 2 Cups baby spinach or arugula (chopped)

  • 1/4 Cup dried cranberries

  • 1 Tbsp balsamic vinegar (optional)

Instructions

  1. Preheat oven to 400 degrees F (204 C) and position a rack in the center of the oven.

  2. Toss butternut squash cubes in 1 1/2 Tbsp olive oil and 1 tsp sea salt and 1/2 tsp pepper.

  3. Roast for 15-20 minutes or until just tender.

  4. Prepare your pecans by heating a medium skillet over medium heat. Once hot, add pecans and toss or stir until toasty and fragrant, being careful not to burn. Remove from skillet.

  5. To the same skillet add 1 Tbsp olive oil (or butter) and 2 Tbsp brown sugar and stir to combine.

  6. Then add pecans back in plus a pinch of salt and toss for a minute or two until fully coated and fragrant.

  7. Transfer to a plate to cool, spreading to make sure they don’t stick together.

  8. Chop or loosely tear your greens and add to a serving bowl along with the cranberries. Toss it right into the bowl along with the pecans.

  9. Add remaining 1 Tbsp olive oil and 1 Tbsp balsamic vinegar and toss. Add more salt or pepper if desired. Serve immediately.

*Finish with Master Tater.