The quantities noted are based on six normal-sized portions.  your quantity can be adjusted as necessary for the number and appetite of your guests. 

Duo of Broccoli & Squash Soup
Ingredients
​Fresh broccoli floret                 1 pound
​  (or frozen broccoli                  20 ounces)
Garlic                                           7 cloves
   (or equivalent garlic paste)                                                      
Chicken or Vegetable Broth  4 cups
Butternut squash                     24 oz, frozen
Ground cumin                           1/2 teaspoon
Ground ginger                           1/2 teaspoon
Butter or oil                               2 teaspoons
Sour Cream*                              6 tablespoons
Salt, pepper, cayenne to taste

Salmon Papillot
Ingredients:
Diced tomatoes                2 medium
Mushrooms                       6 large
Scallions                            6
Basil                                   3/4 cup
Olive oil                             6 teaspoons
​Salmon fillets                   6 (6-8 ounces)

Brandied Cherries
Ingredients:
Slivered almonds                  1/2 cup
Cherries, fresh or frozen     1 cup fresh 
Cream cheese*                       12 ounces
Sugar                                        1/3 cup
Milk*                                        1/3 cup
Brandy                                     3 Tablespoons
Whipped topping*                1 1/2 cup, thawed
* You may use high or low fat products.  If you use fresh cherries, use a cherry pitter, if available