1 personal size seedless watermelon
3 large Kiwi
1 ball low-fat mozzarella
Slice the watermelon into 1-inch cubes. Peel kiwi and slice in cubes. Shave mozzarella. Place all ingredients into a bowl and lightly toss. Dish onto plates and add fresh mint on top. Enjoy!
1 medium butternut squash
1 large Granny Smith apple
1 bunch of fennel
1 bunch of sage
1 box vegetable stock
Preheat oven to 400 degrees. Quarter squash lengthwise and scoop out the seeds. Cut the fronds off the fennel so it looks like an onion, discard top, core, slice and put on a tray to roast in the oven with the squash. While this is cooking, slice the apple and puree in a food processor. In a small bowl, add cornstarch and cold water, stirring until milky with no clumps. Pull off sage leaves and soak in the cold water for a few minutes.
When fennel and squash are finished roasting (about 15-20 min), pull from oven and scoop the squash from the skin, placing the squash and fennel in the food processor with the apple and blending until smooth.
In a pot, add the veggie stock and pureed squash/apple/fennel blend, simmering on medium low. Place the soaked sage on a paper towel to soak up extra water. In a small pan, fry the sage with some olive oil until crispy.
When soup is finished, it will be bubbly. Ladle into bowls, add a small dollop of sour cream to the center and top with some of the crispy sage leaves. Add Sriracha to taste and enjoy!