Recipes

INGREDIENTS

3 ½ pounds kabocha squash (or pureed sweet potato) 2 pounds butternut squash, halved and seeded 1 ½ pounds acorn squash, halved and seeded Salt and pepper 2 cups water 7tablespoons unsalted butter, 3tablespoons melted 1 white onion, diced ¼ teaspoon cardamom ¼ teaspoon nutmeg 1⁄8 teaspoon cinnamon 4 ½ cups chicken stock 1 cup heavy cream

DIRECTIONS

1. Preheat oven to 350 degrees.

2. Season kabocha (or sweet potato), butternut and acorn squashes with salt and pepper. Lay them cut side down on rimmed baking sheets. Pour 1 cup of water onto each baking sheet and cover the squash with foil. Bake for 1 hour, or until tender. Let cool slightly and carefully scoop esh into a bowl.

3. In a large saucepan or casserole dish, melt 4tablespoons of butter. Add onion and cook over medium-low heat, stirring occasionally, until softened.

Add cardamom, nutmeg, ginger and cloves and cook until fragrant. Add the chicken stock and bring to a boil over moderately high heat. Add squash esh and heavy cream and simmer over moderate heat for ve minutes.

Working in batches, puree the soup in a food processor or blender and return to pan. Season with salt and pepper and keep warm over low heat.

SUMMER MARGARITAS

BY SARA WILES

Whether you are sitting on a sunny tropical island or in your own backyard oasis, an ice-cold drink always seems the most appropriate. When I close my eyes and feel the warmth of summer, I immediately begin to reach for a frozen margarita — even before reaching for the sunscreen. If you’re like me, and your cocktails take priority, then I’m here to share with you three simple (but delicious!) recipes that will keep your taste buds quenched through these hot summer nights. Versatile and classic, each recipe can be customized to your preference, and while each recipe is one serving, they can be easily batched to feed a crowd.

CLASSIC MARGARITA CUCUMBER MARGARITA

INGREDIENTS

½ ounce agave ¼ cup lime juice (key lime juice works great, too!) 1 ½ ounce tequila ¾ ounce triple sec Ice Lime wedges, for garnish

DIRECTIONS

1. Combine all ingredients in a cocktail shaker.

Shake, strain and serve over ice. Garnish with a salted rim and/or lime wedges if desired.

PALOMA MARGARITA

A twist on this classic tequila cocktail. This marries the best of a Paloma and a Margarita.

INGREDIENTS

Grenadine 1 ½ ounce tequila ¼ cup grapefruit juice 1 ounce lime juice ½ ounce agave Ice

DIRECTIONS

1. Combine all ingredients in a cocktail shaker.

Shake, strain and serve over ice. Finish with a splash of grenadine. Garnish with a salted rim and/or grapefruit slices if desired. Incredibly refreshing! An added touch of jalapeno for an extra kick but is 100% optional.

INGREDIENTS

1 ounce tequila ¼ cup lime juice ½ ounce agave ½ ounce orange liqueur 1 cucumber, sliced Jalapeno, for garnish Ice

DIRECTIONS

1. Muddle cucumber in the bottom of a glass cup. Add tequila, lime juice, agave, orange liqueur and ice to the muddled cucumber. Shake, strain and serve over ice. Add sliced cucumber and jalapeno for garnish if desired.

When it comes to summer cocktails, a margarita can’t be beat! Frozen, on the rocks, classic or with a twist, margaritas are my go-to summer cocktail to feed a crowd or enjoy on my own. These simple recipes are perfect to join you poolside on these squelching summer days!

When I rst began baking, I was terri ed of recipes that involved yeast. Traditional bread was simply too complex for me even to wrap my head around. Because of this fear I began to rely on quick breads, or breads that typically do not require yeast, to learn. Zucchini bread, pumpkin loaves, and Irish soda bread became staples for my weekend baking adventures.

These days I make Irish Soda Bread every St. Patrick’s Day. Its simplicity, and rustic qualities make it easy to prepare and easy to eat. Paired with stews or prepared as your breakfast toast, this recipe is divine, simple and festive!

INGREDIENTS

3 cups bleached all-purpose our, plus more for your working surface 1 cup cake our 2 tablespoons granulated sugar 1 ½ teaspoons baking soda 1 ½ teaspoons cream of tartar 1 ½ teaspoons table salt 2 tablespoons unsalted butter, softened 1 tablespoon unsalted butter, melted 1 ½ cups buttermilk, at room temperature

DIRECTIONS

1. Preheat oven to 400 degrees.

2. Whisk together ours, baking soda, cream of tartar and salt in a large mixing bowl.

Work softened butter into the our mixture with a fork or your ngers until its texture resembles coarse crumbs.

3. Add buttermilk and stir with a fork until the dough just comes together – do not over stir! Turn onto your work surface prepared with our and knead, 12 to 14 turns.

4. Pat dough into a round, 6-inch loaf and place onto a greased baking sheet or in a cast-iron pot. Cut a cross shape into the top.

5. Bake until golden and when an inserted toothpick comes out clean, 40-45 minutes.

Remove from oven and brush with melted butter; cool to room temperature.

CAULIFLOWER MAC & CHEESE

BY BROOKE EAGLE

If you aren’t a cauli ower fan, please do me a favor and keep reading! You may or may not know that cauli ower is known for soaking up the avors of surrounding ingredients. Therefore, this dish does not really taste like cauli ower. Believe it or not, it tastes like macaroni and cheese.

At my house, macaroni and cheese is a staple. If my mind is blank on what side(s) to make for dinner… I’ll pull out a box of mac and cheese. And I love a good box of Velveeta mac and cheese as much as the next person, but this cauli ower mac and cheese puts any and all boxed mac and cheese to shame. I promise. Yes, it’s a little more trouble than opening a box and dumping noodles into boiling water… but so worth it. And bonus! It’s much lower in carbs.

INGREDIENTS

1 large head of cauli ower 1 cup heavy whipping cream 2 ounces cream cheese 2 cups shredded cheddar cheese pinch of garlic powder (optional) salt and pepper to taste

DIRECTIONS

1. Preheat oven to 350 degrees and spray baking dish with nonstick spray.

2. Cut cauli ower into bite-size pieces and boil until crisp and tender (5-10 minutes).

3. Drain and place back into the pot while you make the sauce.

4. In a saucepan, bring heavy cream to a simmer and whisk in cream cheese and 1.5 cups of shredded cheddar until melted. Add garlic powder, salt and pepper to taste.

5. Place cauli ower in a dish, pour sauce over and combine.

6. Top with remaining ½ cup of cheese and bake until cheese is bubbly.

PEANUT BUTTER PIE

BY VONDA HENDERSON

Peanut butter pie is a staple from most childhoods. A favorite sandwich for most kids is a gooey peanut butter and jelly sandwich with the jelly oozing out from the sides. Frankly, our dog loves his peanut butter quarter sandwich and never realizes there’s medicine in it (I’m sure he still wonders what happened to his 3 am sandwich he got while recovering from surgery!).

I must admit I’ve tried some strange combinations over the years: a peanut butter and onion sandwich (once was enough) and a peanut butter hamburger. The peanut butter burger was on the menu as a specialty a few years ago at the beach. It was different, and while I did nish it, I’ll pass on a repeat. However, some tried and true favorites include peanut butter ice cream (it was requested for every ice cream social our church had), rice crispy treats with peanut butter included (very tasty), peanut butter smoothed in celery or on apple slices, and my favorite breakfast (rice cakes with peanut butter and a sliced banana).

Now to the pie:

PEANUT BUTTER PIE

INGREDIENTS:

Crust: Pre-made chocolate crust or graham cracker crust

Pie Filling: 8 oz. softened cream cheese 1 cup sugar 1 tsp. vanilla 1 cup creamy peanut butter 1 Tbsp. soft butter 1 cup Cool Whip Grated chocolate or wafer crumbs

DIRECTIONS:

Beat cream cheese, peanut butter, sugar, butter, and vanilla in large bowl until smooth. Fold in Cool Whip. Spoon into crust.