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

Maple Cornbread

We made this with as part of a big fall feast with Winter Grain Pork and Baked Stuffed Apples.  It would also be awesome with a spicy chili or hearty stew.


  • Oils/Spices: 2 Tbsp  baking powder, 1 tsp baking soda, 1 tsp kosher salt
  • Baking: 2 cups AP flour, 2 cups cornmeal
  • Dairy: 2 cups whole milk, 4 large eggs, 1 1/2 sticks unsalted butter, plus more for the pan
  • Other: 3/4 cup pure maple syrup, 9×13 baking pan


  • Preheat oven to 425.
  • Melt and cool 1.5 sticks of butter.
  • Use extra butter to grease the pan.
  • In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
  • Make a well in the center of the flour mixture and add the milk, eggs, ½ cup of the maple syrup, and ½ cup of the butter.
  • Whisk together the wet ingredients, then incorporate the dry ingredients until just combined (do not overmix).
  • Transfer the batter to the prepared pan and bake about 20 mins.
  • Meanwhile, in a small bowl, combine the remaining ¼ cup of butter and ¼ cup of maple syrup.
  • After removing the corn bread from oven, brush with the butter mixture.
  • Cool completely in the pan, then cut into pieces.

Original recipe found on: Real Simple

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

The Best Peach Cobbler



So fun to make, this cobbler does a magic trick in the oven. It goes in as a strange, watery looking disaster and comes out with the softest, yummiest, golden brown cake on top of boiling peaches, butter and cinnamon sugar. Delightful! Be sure to have some vanilla ice cream or custard on hand for serving.


  • Oils/Spices: 1 tsp ground cinnamon, 1/2 tsp salt
  • Baking: 1/2 cup shortening, 2 1/2 cups white sugar, 1 1/2 cups AP flour, 2 tsp baking powder
  • Produce: 3 peaches, 1 cup milk
  • Dairy: 3 Tbsp butter
  • Other: 2 cups water, 10×10 in baking dish


  • Preheat oven to 350.
  • Grease baking dish.

    topped with blackberries and frozen custard...yes!

    topped with blackberries and frozen custard…yes!

  • Peel, pit and slice the peaches.
  • Stir together peaches with cinnamon and 1 1/2 cups sugar. Set aside.
  • Boil the water.
  • In a medium bowl, cream together shortening and rest of sugar.
  • Mix in flour, baking powder and salt alternately with milk.
  • Pour batter into prepared pan. Top with peach mixture.
  • Drop butter in boiling water and pour all over peaches. This will seem weird, but is correct. J
  • Bake in preheated oven 40 -45 mins, until golden brown.

Original recipe found on: Out to Lunch

The Best Mac and Cheese Ever

Enough said.


  • Oils/Spices: 1/4 tsp dry mustard, dash salt and pepper
  • Baking: 3/4 cup dry bread crumbs, 1 tbsp AP flour
  • Dairy: 4 tbsp butter, 1 1/2 cups milk, 2 cups shredded Cheddar cheese
  • Produce: 1 small onion
  • Other: 8 oz macaroni, casserole dish (about 2 quarts)


  • Preheat oven to 350.
  • Mince the onion.
  • Melt 2 tbsp butter.
  • Grease the casserole dish.
  • Place the bread crumbs into a small bowl and mix well with the melted butter; set aside.
  • Bring a large pot of lightly salted water to a boil.
  • Add macaroni and cook for 8 to 10 minutes or until al dente; drain, then place into prepared casserole dish.
  • While the pasta is cooking, melt remaining butter in a saucepan over medium heat.
  • Stir in the minced onion and cook until the onion softens and turns translucent (about 5 mins).
  • Stir in the flour, pepper, salt, and dry mustard until combined thoroughly.
  • Pour in the milk and bring to a simmer.
  • Simmer, stirring constantly until the milk has thickened (about 10 mins).
  • Remove milk from heat and stir in the cheese until melted.
  • Pour cheese sauce over the macaroni, then sprinkle evenly with buttered bread crumbs.
  • Bake until the top is golden and bubbly (about 20 mins).

Original recipe found on Sadler’s Smokehouse

Parmesan Crisps

Delicious little crisps to be used in myriad ways – in a sandwich, on a soup, over fish, on vegetables…be creative! We put these on burgers with some arugula, red onion and tomato to impressive effect!


  • Oils/Spices: Freshly ground black pepper, smoked paprika, or cayenne, optional
  • Dairy: 3 oz Parmigiano-Reggiano
  • Other: cheese grater, parchment paper, cookie sheet, spoon


  • Preheat oven to 300.
  • Grate cheese.
  • Line cookie sheet with parchment paper.
  • Place grated cheese, by tablespoons, in mounds onto cookie sheet.
  • Flatten out mounds with the back of a spoon, making sure they are at least 4 inches apart.
  • Season with pepper, paprika, or cayenne, if desired.
  • Bake 5 to 6 minutes or until golden.

Original recipe by Alton Brown

Pumpkin Fondue

Warning, this dish is soooo rich!  It is really fun to make, and really delicious, but very rich and heavy. Would pair well with a great salad and crusty bread.  We made this every Halloween, but I’ve thought it would be fun to make for a formal dinner party in individual sugar pumpkins at each place setting.


  • Oils/Spices: 1/2 teaspoon grated nutmeg, 1 tablespoon olive oil, some salt and pepper
  • Produce: 1 (7-lb) orange pumpkin
  • Dairy: 1 1/2 cups heavy cream, 2 1/2 cups coarsely grated Gruyère (6 oz), 2 1/2 cups coarsely grated Emmental (6 oz)
  • Other: 1 cup reduced-sodium chicken or vegetable broth, 1 (15-inch) piece of baguette, cut into 1/2-inch slices, pastry brush, roasting pan


  • Preheat oven to 450°F with rack in lower third.
  • Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp, about 7 minutes.
  • Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Clean out the pumpkin and season inside with dash of salt.
  • Whisk together cream, broth, nutmeg, dash salt, and dash pepper in a bowl.
  • Mix together cheeses in another bowl.
  • Put a layer of toasted bread in bottom of pumpkin.
  • Cover bread with about 1 cup cheese and 1/2 cup cream mixture.
  • Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream mixture.
  • Cover pumpkin with top and put in an oiled small roasting pan.
  • Brush outside of pumpkin all over with olive oil.
  • Bake until pumpkin is tender and filling is puffed, about 75 to 90 mins.

Original recipe found on: Gourmet

Cranberry Relish

This side also makes a nice cranberry sauce with a holiday meal. We like to use it as a relish with Snowbird Chicken in the winter. Your kitchen will smell wonderful when this is simmering on the stove!


  • Oils/Spices: 1 cup white sugar, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg
  • Produce: 1 (12 ounce) package fresh cranberries, 1 orange, 1 apple, 1 pear
  • Other: 1 cup chopped pecans


  • Peel and puree the orange
  • Peel, core and dice the apple and pear
  • In a medium saucepan, boil water and sugar until the sugar dissolves.
  • Reduce the heat to simmer, and slowly stir in all remaining ingredients.
  • Cover and simmer for 30 minutes, stirring occasionally, until the cranberries burst.
  • Remove from heat, and let cool to room temperature.

Original recipe found on: allrecipes.com

Salsa Lucia

A summery salsa perfectly paired with Salt Crust Chicken, this mix would also work with warmed pita, a pork dish, or perhaps even a baked brie! It isn’t a “chips” type of salsa, it’s really more of a tapenade.  However you use it, you will love it and it looks beautiful, too.


  • Oils/Spices: 2 fresh thyme leaves, 1 tsp crushed red pepper flakes, dash coarse salt, dash freshly ground black pepper, 1 cup EVOO
  • Produce: 1⁄2 cup pitted Kalamata olives, 1 tbsp rinsed and dried capers, 1 garlic clove,  1 yellow bell pepper, 1 green bell pepper, 1 small red onion, 1 orange
  • Whisk, zester/grater, optional food processor


  • Mince the olives, capers, garlic, thyme peppers and onion – a food processor makes this super quick and easy.
  • Grate about 1⁄2 tsp of orange zest.
  • Combine everything except the oil in medium bowl.
  • Whisk in olive oil in a slow, steady stream.
  • Chill until ready to use.

Original recipe found on: It’s All Delicious