"Recipes from the Chef's Kitchen"

Ingredients:
(serves 6)
1)   3 Acorn Squash
2)   2 Onions - medium size
3)   1 Sprig of Thyme
4)   1 Sprig of Rosemary
5)   2 Leaves of Sage
6)   8 oz. Milk - adjust for soup consistency
7)   Salt and Pepper to taste
8)   Olive Oil

Preparation:
1)   Cut the acorn squash in half and place skin side up in a greased roasting
       pan (with olive oil).  Cover with tin foil and roast at 325 degrees for about
       25 minutes until squash is soft.
2)   Peel and chop the onions and saute in olive oil until translucent.  Add thyme,
       rosemary and sage.
3)   Peel cooked squash and add to onion mixture.
4)   Add milk.  Bring to a boil and let simmer for 20 minutes.

Ingredients:
(serves 6)
1)   2 lbs. Tuna
2)   6 Nori Leaves (shredded)*
3)   1 cup Toasted Sesame Seeds
4)   2 lbs. Mixed Green Salad
5)   2 tbs. Miso Soup Mix Powder*
6)   1 tbs. Mirin (Sweet Rice Wine)*
7)   1 tsp. Rice Vinegar
8)   1 tsp. Honey
9)   2 tbs. Sesame Seed Oil
10) 1 tsp. Ginger Powder
11) 2 Scallions (chopped)
12) Salt and Pepper
*specialty section of grocery stores

Preparation:
1)   Toss the sesame seeds and shredded Nori leaves together and coat tuna.
2)   Saute tuna in seed pan with 1 tsp. sesame seed oil and sear both sides until
       golden brown.  Cool.
3)   Prepare vinaigrette: combine miso soup mix powder, mirin, rice vinegar,
       honey, 1 tsp. sesame oil, ginger, salt and pepper (to taste).
4)   Toss mixed greens with vinaigrette and place the salad in a center of the plate.
5)   Arrange three or four slices of tuna around the salad and sprinkle with
       chopped scallions.

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