Heat the shallots in the oil to infuse the flavor into the oil on the stove top for a few minutes.  Allow the oil to cool to room temperature.   Mix in the vinegar with a whisk and either toss with your greens or put in a dish (with a spoon) to add to your salad. Enjoy!

Heat the olive oil in a soup pot over medium heat.   (To know when it's hot enough, the onion should make a sizzling sound.) Add in the onion, garlic, sage, 1 teaspoon of the salt and season with pepper to taste. Cook, uncovered, stirring occasionally, until soft and fragrant (about 15 minutes). Raise heat to medium high, add the tomatoes, and cook, stirring until the tomatoes break up and the onions brown slightly (about 8 minutes). Add the squash and the remaining teaspoon of salt and continue to cook, stirring occasionally, until the squash is tender (about 12-15 minutes). Add the broth, bring to a simmer, and cook uncovered until the vegetables are tender (about 20 minutes). Set aside to cool. Working in batches, puree the soup in a blender. Return the soup to a pot and reheat over medium heat.   Stir in the balsamic vinegar. Serve the soup in bowls with Parmesan cheese, sour cream and Rosemary garnish.

Shallots, minced, 1/4-1/2 per person Extra-virgin olive oil (use the good stuff!) 1 tablespoon per person Balsamic vinegar (use the good stuff!) 1 teaspoon per person

Butternut Squash Soup