Given the text: Around this time of the year when gatherings are abundant, we look forward to sharing a few seasonal recipes from The Swag and Trek Travel. From the mountaintop setting of The Swag, Chef Ernest Bledsoe shares his favorite SWEET POTATO BISQUE SOUP. Hearty, filling and simply delicious, this recipe can be served year round. In a large sauce pot on high heat add the oil first, then the onion, celery and shallots. Sauté until translucent and soft then deglaze with the white wine. Let the wine reduce by half then add the sweet potato, water and cream. Simmer for 30-45 minutes or until the squash is soft. Add the sage and the spices, then puree in the blender until smooth. Now season with salt and pepper to taste. Trek Travel’s Guide-in -Chief Tania Burke is known for her Turkey Tacos filled with fixings. Simple to make, nutritious and delicious, this recipe makes good use of leftovers. Start by preparing the cranberry salsa. Either finely dice the ingredients and stir together, or mix them in a food processor. Warm the leftover turkey and potatoes in an oven or microwave. Dice the turkey into small cubes. Grill the corn tortillas individually until they puff and turn slightly brown in spots. Note: Tortillas are best grilled over the open flame on a gas stove, but can also be warmed in a skillet. Build the tacos to your desired taste using cheese, potatoes, turkey, avocado and cranberry salsa. Sprinkle cilantro on top and enjoy! Previous post Join the King of the Classics! How can leftovers like turkey and potatoes be used to make a delicious and nutritious dish like Turkey Tacos from Trek Travel?
user
By following the recipe mentioned above, which includes making cranberry salsa and warming the turkey and potatoes. Then, the turkey and potatoes are cubed and used as filling for tacos along with cheese, avocado, and any other desired toppings. The corn tortillas are grilled to add a smoky flavor to the dish.
assistant
Given the text: Around this time of the year when gatherings are abundant, we look forward to sharing a few seasonal recipes from The Swag and Trek Travel. From the mountaintop setting of The Swag, Chef Ernest Bledsoe shares his favorite SWEET POTATO BISQUE SOUP. Hearty, filling and simply delicious, this recipe can be served year round. In a large sauce pot on high heat add the oil first, then the onion, celery and shallots. Sauté until translucent and soft then deglaze with the white wine. Let the wine reduce by half then add the sweet potato, water and cream. Simmer for 30-45 minutes or until the squash is soft. Add the sage and the spices, then puree in the blender until smooth. Now season with salt and pepper to taste. Trek Travel’s Guide-in -Chief Tania Burke is known for her Turkey Tacos filled with fixings. Simple to make, nutritious and delicious, this recipe makes good use of leftovers. Start by preparing the cranberry salsa. Either finely dice the ingredients and stir together, or mix them in a food processor. Warm the leftover turkey and potatoes in an oven or microwave. Dice the turkey into small cubes. Grill the corn tortillas individually until they puff and turn slightly brown in spots. Note: Tortillas are best grilled over the open flame on a gas stove, but can also be warmed in a skillet. Build the tacos to your desired taste using cheese, potatoes, turkey, avocado and cranberry salsa. Sprinkle cilantro on top and enjoy! Previous post Join the King of the Classics! How can leftovers like turkey and potatoes be used to make a delicious and nutritious dish like Turkey Tacos from Trek Travel?
user
Trek Travel's Guide-in-Chief Tania Burke suggests preparing cranberry salsa and warming leftover turkey and potatoes in an oven or microwave. The turkey is diced into small cubes and grilled corn tortillas until they puff and turn slightly brown in spots. The turkey tacos are built to the desired taste using cheese, potatoes, turkey, avocado, and cranberry salsa, topped with cilantro. This recipe makes good use of leftovers and is simple to make, nutritious, and delicious.
assistant