Butternut Garlic Bisque

200435_10150172916057559_6810589_nThis soup is very rich, smells amazing, and is fun to make.


  • Oils/Spices: 1 tsp olive oil
  • Baking: 2  cups AP flour, 2  cups  cornmeal
  • Produce: 3 Tbsp chopped fresh sage, 2 heads of garlic, 3 cups chopped onions, 3/4 cup chopped carrots, 1/2 cup chopped celery, 4 lbs butternut squash
  • Dairy: 1/2 stick butter, 1/2 cup plus 1 tablespoon whipping cream
  • Other: 6 cups canned low-salt chicken broth, tin foil, immersion blender


  • Preheat oven to 350.


  • Halve the garlic crosswise. Rub cut surfaces of garlic with oil. Put halves back together to reassemble heads.
  • Wrap each tightly in foil; bake until tender, about 40 minutes.
  • Cool garlic in foil.


  • Peel and seed the squash.
  • Cut squash into 1-inch pieces.
  • Chop the sage, carrots, onions and celery.
  • Melt butter in heavy large pot over medium heat.
  • Add onions, carrots and celery; sauté until onions are beginning to soften, about 5 minutes.
  • Add squash, broth and 2 tablespoons sage. Bring to boil.
  • Reduce heat and simmer uncovered until squash is tender, about 25 mis.


  • While vegetables are simmering, unwrap garlic.
  • Squeeze from skin into small bowl. Discard skin and mash garlic with fork until smooth. Stir garlic into soup.
  • Use immersion blender to bring the soup to a beautiful bisque.
  • Stir in 1/2 cup cream.
  • Season to taste with salt and pepper.


  • Transfer soup to tureen or individual serving bowls. Drizzle with remaining 1 tablespoon cream.
  • Sprinkle with remaining 1 tablespoon sage.

Original recipe found on: Epicurious

Guacamole Cups

We made these for a Cinco de Mayo dinner with sopas and tres leches cake. They are as adorable as they are delicious!


  • Oils/Spices: ¼ cup chopped cilantro, 1–2 drops hot sauce, optional
  • Produce: 3 small avocados, 3 small oranges, 2 cups radishes, 1 ½ cups romaine lettuce, 6 green onions, 3 Tbs. lime juice


  • Dice the radishes.
  • Finely chop the romaine lettuce.
  • Finely chop the green onions.
  • Chop the cilantro.
  • Halve and pit the avocados.
  • Use knife to remove peel and pith from oranges, then slice each orange into 4 slices.
  • Cut each orange slice into 6 small triangular pieces. Add to avocado dice.
  • Score each avocado half 7 times lengthwise and 7 times crosswise to dice.
  • Scoop out avocado dice from shells with soup spoon, and place in large bowl. Set the shells aside.
  • Add radishes, romaine, green onions, lime juice, cilantro, and hot sauce (if using) to bowl.
  • Season with salt and pepper, if desired, and gently toss to coat.
  • Scoop avocado mixture into avocado shells.

Original recipe found on: Vegetarian Times

Pistachio Chicken

200715_10150172910422559_6448932_nQuick, easy and delicious, we like to serve this chicken over arugula salad with goat cheese and dried cranberries. This makes a great outdoor meal with a glass of wine on a warm evening.


  • Meat: 2 large skinless, boneless chicken breast halves
  • Oils/Spices: 2 Tbsp olive oil, 2 Tbsp honey, salt and pepper to taste
  • Other: 1 cup chopped pistachios, 1/2 cup bread crumbs, 2 Tbsp Dijon mustard, baking sheet, cooking spray


  • Preheat oven to 500.
  • Cut chicken into 1 inch strips.
  • Lightly coat a baking sheet with cooking spray.
  • Mix together pistachios and bread crumbs in a shallow bowl.
  • In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth.
  • Dip chicken into Dijon mixture to coat, then coat with bread crumbs and nuts.
  • Place onto prepared baking sheet and put in the oven.
  • Turn temp down to 375 and bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 mins.

Original recipe found on: All Recipes