Heirloom Tomato Tart with Butternut Squash Soup

Heirloom tomatoes with a ricotta Parmesan filling topped with basil and pesto on a buttery crust  Cored butternut squash and sweet potatoes roasted with butter and salt n pepper baked at 400 for 1 hour or until knife easily inserts into a tender flesh Granny Smith Apple and onion chopped and sauteed lightly in butter…

Cooking Creations with Wes

Some of the most amazing meals were made with Mr. Verdel–an amazing sous chef and dear friend. Every time we cooked together we would seek out a new recipe, go buy the freshest ingredients, and pair it up with a great wine (or curios cocktail). I ran across these photos, reflected a bit, and decided…