3-Ingredient Butternut Squash Soup
This easy, creamy butternut squash soup is perfect for days when you’re craving rich flavor without hours in the kitchen. With a prep time of around an hour—most of it letting the squash roast to...
Wild Mary
An exciting twist on a classic recipe, we've opted to create this one from its most basic elements, most notably fresh tomatoes. The dandelion and burdock add a slight earthy undertone to this heady Bloody Mary recipe. Can also be made as an alcohol-free Virgin Mary.
Prep Time: 60 minutes
Difficulty: Medium
Ingredients:
- 1 pound ripe tomatoes
- Juice of one lemon
- 1⁄2 cup Wilder Tonic
- 1 Tablespoon of Worcestershire sauce
- 1 Tablespoon of Reaper Tonic (if you’d like to make it spicy)
- 1 double shot of vodka (skip this for a Virgin Mary)
- Extra-virgin olive oil
- Salt
- Pepper
- Asparagus for garnish (optional)
Note: if garnishing with pickled asparagus, place asparagus spears in a shallow dish or ziplock with Wilder or Reaper Tonic to cover and refrigerate overnight.
Directions:
- Heat oven to 375, quarter tomatoes, toss with olive oil and salt and pepper and roast on baking sheet for 20-30 minutes
- Allow tomatoes to cool, then puree
- Strain if needed and mix with lemon, tonic(s), Worcestershire, and vodka
- Add salt if needed
- Shake with ice and pour into desired glass
- Garnish with pickled asparagus
- Enjoy!
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