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W W W . C L I N T O N T W P N E W S L E T T E R . C O M
D o n ' t M i S S i M M A C u L A t e C o n C e p t i o n ' S
w e e k L Y f A R M e R S M A R k e t !
Check out Immaculate Conception's weekly Farmers Market!
The Market is open each Sunday from 9:00 am - 1:00 pm through
November 21, with a variety of vendors featuring locally grown produce,
meats, flowers, baked goods and more! Immaculate Conception is located
at 316 Old Allerton Road in the Annandale section of Clinton Township.
For more information, or to become a vendor, please contact Andrea at
908.672.6760.
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C o n C e p t i o n S C h o o L – Y o u ' R e i n v i t e D !
You are invited to learn more about our dynamic preschool to
grade 8 Catholic school! Immaculate Conception School is hosting
tours Friday, November 5 and Friday, December 3. This is a great
opportunity to visit our campus, tour our school buildings and experience
what happens during a school day as you witness our students in action.
Students at ICS engage in learning, collaborate with friends, and
know how to model the golden rule. Our parent ambassadors will guide
you through the buildings to see our school in action, hear details about
our educational programs, connect with another parent in the school, and
get answers to questions you may have. Please note, due to the Governor's
current executive order, masks are required to be worn inside of the school
buildings. Visit https://icsannandale.org/visit to sign up for your
tour or request additional information about ICS!
This recipe was created by Nourish to Heal, a sister brand to
The Clean Plate Kitchen. Call them at: 908.200.7610 or visit:
www.FeelGoodFoodAtHome.com today! Recipes and wellness
advice from owner and dietitian, Nicole Piazza, MS, RD, are
available on social media @nourishtoheal. Busy week? Check out
their prepared meal service, Feel Good Food at Home!
b u t t e R n u t S q u A S h & A p p L e S o u p
This warming vegan soup is comforting, harvest fresh, and easy to
prepare. Full of nourishing seasonal and local ingredients, roasted to bring
out the natural flavors in the soup, satisfying to your belly and your soul.
Prep time: 10 minutes/Cook time: 55 minutes/Total time: 1 hour and 5 minutes
Ingredients:
• 3 Tbsp olive oil
• 2 lbs peeled and cubed butternut squash
• 1 large yellow onion, diced
• 1 large apple, cored, peeled and diced
(I love honeycrisp)
• 2 1/2 cups vegetable broth
• 5 large sage leaves
• 2 teaspoon cumin
• 1 teaspoon cinnamon
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• salt & pepper, to taste
Recipe: Preheat oven to 400°F. Heat cast iron pot (something oven safe) with
olive oil. Add butternut squash, onion, and apple and place in oven. Bake for 45
minutes, stirring every 15 minutes. Remove from oven and transfer to stove top.
Add broth, sage leaves, cumin, cinnamon, smoked paprika and cayenne pepper.
Stir to combine and bring to a low boil. Cook for 10 minutes to combine flavors.
Puree until smooth with an immersion blender (or by transferring soup to a blender
and blending until smooth). Season with salt and pepper to taste and serve hot!
