BUTTERNUT SQUASH BISQUE

Fill a four-quart sauce pot with peeled, seeded butternut squash. Boil in chicken stock until fully cooked. Remove squash, puree and add back to stock. Season with 1/4 teaspoon nutmeg and/or cinnamon, and 1 cup honey or brown sugar. Thicken with corn starch as needed. Enjoy!





CHILI

Saute diced peppers and onion in oil, add chili powder and cumin to taste. Add desired amounts of kidney beans, garbanzo beans, diced tomatoes and tomato paste. Season with tabasco, salt and pepper. Simmer and serve!





PEACH & BLUEBERRY COBBLER

Place 4-5 lbs. cooked sugared peaches and 2 cups fresh blueberries in 10 x 10 pan, sprinkle with 2 tsp sugar, 1/4 tsp nutmeg & 2 tsp lemon juice warm at 350 degrees for 10 minutes. Combine 1-1/2 cups flour, 3/4 cup sugar and 3/4 tsp baking power, blend in 1/3 cup melted butter and 3/4 cup milk. Cover fruit with batter and bake at 350 degrees for 45-55 minutes. Serve warm with fresh whipped cream or ice cream.





ENCRUSTED PORK

crumb mixture:
1 Tbsp fresh sage
2 Tbsp chopped walnuts
1 1/2 cups coarse bread crumbs

Lightly pound, then flour and egg wash (2 eggs, milk) pork. Heat skillet. Dip chops in walnut-sage crumb mixture and brown each side in olive oil. Remove and finish cooking in 350 degrees oven for 10-12 minutes. Salt and pepper to taste.





BLACKENED TUNA WITH MANGO SALSA

2 large tuna steaks encrusted w/cajun seasoning
4 mangoes, peeled and chopped
1 green pepper, diced
1 Spanish onion, diced
1-2 Tbsp parsley, chopped
1/4 cup vegetable oil
salt, pepper and tabasco sauce to taste

Blacken tuna in oil, in very hot pan. Continue cooking in oven for desired doneness. Mix next eight ingredients together in large bowl to make salsa. Serve cool salsa over warm fish.





SUMMER PASTA SALAD

1 lb tri-colored cheese tortellini pasta, cooked & cooled
1/2 cup chopped black olives
1 small red onion, diced
8-10 halved cherry tomatoes
1/2 cup broccoli florets, blanched
1/2 cup Caesar dressing
fresh basil, chopped

Mix pasta and vegetables together and toss with dressing. Season with basil and serve on mesclun greens. For a heartier salad, add grilled chicken, tuna or zucchini. Serves 6.





WALDORF SALAD

1 Golden, 2 Red Delicious apples, 1/2-inch chunks
1 Tbsp fresh lemon juice
2 cups celery slices (about 1/2-inch thick)
1 cup walnut halves (toasted if desired)
1/2 cup mayonnaise
2 tsp honey
1/2 cup dried cranberries

Toss unpeeled apple chunks with lemon juice. Add celery, walnuts, cranberries, mayo and honey. Salt and pepper to taste, garnish with your favorite lettuce leaves.





BEEF WELLINGTON

2 beef tenderloin medallions (3/4-inch thick)
4 oz chicken liver
2 strips bacon or prosciutto
3 Tbsp butter
thyme, bay leaf, ground clove & pepper
puff pastry dough, demi-glaced

Pan-sear beef in very hot pan, just enough to brown outside, remove and cool. Cook liver, bacon, onion and herbs in covered sauce pan. Remove, blend, cool and spread (about 1/2-inch thick) on top of beef. Roll out dough, cover beef, eggwash. Bake at 360 degrees for 20 minutes and indulge!





SALMON & PASTA TOSS

Toss your favorite pasta with pesto cream sauce. Add portabello mushrooms, capers and peas, and top with grilled Atlantic salmon slices. Finish with grated asiago cheese and set the table!





PUMPKIN & PROSCIUTTO TART

1 lb sweet pumpkin meat
1/2 cup cream
1 tsp sage
2 oz dried thin prosciutto, chopped
1/2 cup molasses
2 eggs
black pepper

Whip all of the above ingredients together. Make your favorite pie crust mix. In an oversized muffin tin, line mini pie crusts into holes, scoop in 2-3 oz of pumpkin mixture and bake at 350 degrees for 35-40 minutes. Serve with nutmeg and fresh whipped cream or field greens.





PEAR, WALNUT & GORGONZOLA SALAD

dressing (mix to taste):
balsamic vinegar
olive oil
honey
maple syrup
Dijon mustard
salt & pepper

Toss mesclun greens with prepared dressing. Add crumbled gorgonzola, freshly chopped D'Anjou pear and candied walnuts. Garnish with slices of pear - yummy!