The Hostess Handbook

X Rie Meriwether Godsey Artwork by Allison Shinsky

contents INTRODUCTION 2

ABOUT RIE 3

YOUR DRINKS 4–7

YOUR APPETIZERS 8–10

YOUR DINNER 11–23

HELPFUL TIPS 25–30

RECIPES 31-47

introduction When we first hatched the idea of Half Past Seven, our hope was to help you to host in your home. We believe life is fueled by relationships and connections, and we hope to inspire more by creating timeless pieces you’ll use for years, and by offering simple entertaining advice.

But what does simple advice look like? We have heard that hesitations around entertaining in one’s home were rooted in insecurity about how to plan, what to serve, and how much to buy. What if these hesitations could be overcome with a guide? What if we could create a handbook for hostesses with all the formulas, tips, tricks and ideas you need.

We, however, are far from professionals. We haven't written a cookbook. We aren't event planners. Instead, we called in our best resource, Rie Meriwether Godsey, one of Margaret's closest family friends. Rie (pronounced ‘Ree,’ short for Marie) built an impressive and expansive business in hospitality that spans the Eastern Seaboard. She is known for her creativity, her eye for simplicity, and she is as chill as a cucumber (a key characteristic for this industry).

I (Margaret) have been inspired by Rie for years. I vividly remember watching her make risotto in the early '90s (before most people were making it at home) and have been in awe of her ever since. Later, as a young adult, I began to appreciate her professional accomplishments and have for many years sought her advice as a mentor and sounding board. Who better to help us 'write the playbook' than Rie? Read more about Rie’s impressive career on page 3.

So with that, here is our Hostess Handbook.

And we hope over the years... that the pages are dog-eared and splattered with ingredients, that the Notes are filled with fond memories, reminders and preferences, and that this Handbook becomes a family favorite, shared with other entertainers.

INTRODUCTION

2

about Rie Rie graduated with an BA in Economics from Randolph Macon Woman’s College (RMWC) in 1977. She and her husband, Eddie, worked food industry jobs in college, where they developed individual passions for quality dining.

In 1985, at the age of 29, they founded Meriwether Godsey (MG) with two school dining contracts, as well as a celebrated private catering business. The business was based on trends popular today - fresh food, carefully prepared and beautifully presented. Rie & Eddie opened their first original concept restaurant, Meriwether’s Market Restaurant in 1996 and the second, Isabella’s Italian Trattoria in 1999. In 2007, they purchased the FarmBasket Shops. Throughout their business journey, they and their teams have continued to orchestrate memorable catering events, and constantly hone their love of food, dining, presentation and design.

After over 40 years in the industry, Rie & Eddie have turned over leadership to an incredible team of veteran culinarians and managers. Rie continues to be involved in brand development and implementation in MG’s 35+ school and business operating environments.

ABOUT RIE

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your drinks how much should I buy?

the drink plan *based on a 10 person gathering for 3-4 hours

Beer & Wine Only

24

Wine Only

4-6 Bottles

8-10 Bottles

24

4-6 Bottles

Full Bar

Soda/sparkling water: 2, 1 liter (33.8 oz) bottles

Tonic: 2, 1 liter (33.8 oz) bottles

less than one 1L bottle of each type of liquor

Other Mixers Determined by guest preferences

Ice: 1 lb per person for drinks - 10-20 lbs per tub for icing

DRINKS

5

go-to cocktails Our six favorite recipes, fitting for any occasion Martini Ingredients Vermouth 3 shots of quality gin Olive juice Blue cheese olives

Instructions 1. Rub chilled glass with tiny amount of vermouth 2. In shaker with ice, mix 3 shots of quality gin (like Conniption), a small splash of olive juice 3. Top with blue cheese castelvetrano olives

Old Fashioned Instructions Ingredients 1. Add sugar cube, top with water & 1 sugar cube bitters. Use muddle to combine until the 1 tsp water sugar is nearly dissolved.

3-4 shakes Angostura bitters 2. Add bourbon and large ice cube.

2 oz bourbon Stir vigorously for 10 seconds or until 1 Luxardo cherry (optional) liquid is chilled.

Orange peel 3.

Add a cocktail cherry if desired. Gently Ice twist orange peel directly over glass to express its oil into the cocktail.

4. Add orange peel for garnish

Ranch Water Ingredients 3 oz blanco tequila 1.5 oz fresh lime juice Topo Chico, chilled Lime wedge or slices, for garnish

Instructions 1. In a rocks glass filled with ice, add the tequila and lime juice.

2. Top with Topo Chico 3. Garnish with a lime wedge.

Enjoy!

DRINKS

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go-to cocktails Our six favorite recipes, fitting for any occasion Bloody Mary Ingredients 3 large celery stalks 2 tsp horseradish 1 tsp grated onion 1 lemon, juiced 1/2 tsp Worcestershire 1/2 tsp celery salt 1/4 tsp salt 1/2 tsp Tobasco 1 46oz can tomato juice 2 c vodka

Instructions 1. Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade.

2. Add the horseradish, onion, lemon juice, Worcestershire sauce, celery salt, kosher salt, and Tabasco and puree it again.

3. Pour the tomato juice into a 2 1/2-qt container, stir in the celery and seasonings mixture, then add the vodka and chill.

4. Place a few ice cubes in each glass, pour in the Bloody Mary mixture, and garnish with a celery stick.

Mimosa Instructions Ingredients 1. Pour the sparkling wine into the 1 bottle of champagne, Champagne flutes, filling each glass prosecco or cava, chilled about half full. Pour the orange juice on 3 c orange juice (or grapefruit top to fill each glass and serve. juice, cranberry) 2. Garnish with fresh fruit, like Optional garnishes: raspberries, strawberries, etc. raspberries, strawberries, blackberries, blueberries.

Pro tip: serve multiple juices in Half Past Seven’s Hourglass Pitcher

Pink Lady Ingredients 1/2 c cranberry juice 1/2 c fresh lime juice 3 c ginger ale or sparkling water 8 thin strips lime peel Sub 2 cups vodka and 1 c cointreau or triple sec for ginger ale for an alcoholic beverage

Instructions 1. Mix cranberry juice and lime juice 2. Divide cranberry and lime mixture between 8 stemmed glasses 3. Top with ginger ale and garnish with lime peel

DRINKS

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your appetizers what do I serve?

appetizer portions

Individual bites

Cheeses

Prepare 2-3 pieces per person

1 lb will serve 15-20 people

rule of thirds Keeping appetizers (and all food) simple is essential.

This is a no-fail appetizer trick that’s always a winner.

Serve one seasonal assortment from each below category.

Fruit or Veggies

Spread & Crackers

Crunch

Pro Tip Use Half Past Seven’s Pewter Revere Bowls and Pewter Cracker Boat to hold the food and display on a rattan tray.

APPETIZERS

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seasonal appetizers Cold Weather Appetizer Drinkable Soup & Open Faced Bites Drinkable fall soup, served in small mugs (butternut squash, roasted mushroom) Open-Faced Bites: puffy pastry or phyllo cups filled with brie or goat cheese; topped with diced apple, pear, or fig jam and baked

Warm Weather Appetizer Deviled Eggs Serve eggs in the cracker boat Various toppings in revere bowls (crisp bacon, asparagus tips, bread & butter pickles)

Appetizer for Any Season Simple Snacks (3 types of each) Nut Variety Flavored popcorns

APPETIZERS

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dinner what’s my plan?

where do I start? ask yourself...

1 Is this a buffet style or served dinner?

Buffet Style - Page 10

Served - Page 14

2 What’s the theme?

Consider these: Seasonal Formal or Comfort Cuisine type: American or other ethnic

3 Additional things to consider: Time to prep Comfort level Space

Entree Portion Pro Tip For Served Dinners: Meat or Fish - 6oz per person For Buffet Style: If serving 2 entrees, 8oz per person / 4 oz of each DINNER FOOD

9 12

buffet style

BUFFET | DINNER

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when planning your meal, consider...

1

Seasonal

How does the season inform my menu?

2

Manageable

Does this stress me out or bring me joy?

3

Wow

What is a special or fun element I can include (a drink, appetizer, dessert)?

4

Ooey gooey

While a healthy, balanced menu is best, everyone loves a splurge. What’s the one I can include?

5

Sauces and Condiments

Complimenting sauces and condiments add such great flavor and interesting dimension. What will you serve on the side?

6

Make Ahead

What can you make ahead or purchase so that you can have fun too?

7

Guests

Ask and consider allergies and preferences, i.e. do you need to consider a vegetarian or vegan option?

BUFFET | DINNER

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summer menu Hot off the grill Marinated flank steak (can be grilled ahead & served room temp) NOTE: always slice super thin, diagonally on the bias **Any protein will work here: chicken, pork or fish.

If opting for fish or chicken, change up sauces accordingly (i.e. fruit salsa instead of steak sauce)

Sauces chimichurri

horseradish

steak sauce

Ooey Gooey Summer Casserole summer squash

tomato basil cheese

corn pudding

Salads Several cold salad offerings… a dressed green with blueberries & cucumbers; composed veggie like corn, tomato and black bean topped deviled eggs, always a hit

Dessert Homemade Ice Cream Sandwiches A favorite is ginger cookies with peach ice cream NOTE: make them ahead, wrap in craft parchment paper and cut in half before serving.

BUFFET | DINNER

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winter menu Chili Dinner While you can always just offer one type, it is fun and assures you meet all preferences with two! Some favorite combos...

Beef Chili & Southwest Chicken Brunswick Stew & Oyster Stew Beef Stew & Black Bean, Kale & Butternut Squash Stew

Toppings avocado

sour cream

shredded cheese

scallions

Ooey Gooey Southern creamed cornbread

Salad Simple greens with apples, pears and candied walnuts or pecans A massaged kale and roasted butternut squash Simple greens with cheeses served as second course

Desserts Plates of “small cut bites” bars, cookies, candies from local specialty store or bakery

BUFFET | DINNER

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“build your own” bowl a current trend and fun entertaining buffet, with limitless ethnic menu styles

Basic Formula 1. Grain: rice, noodles, quinoa, farro 2. Protein: chicken, shrimp, salmon, pork, beef, beans, tofu 3. Veggies: broccoli, squash, brussels, mushrooms, eggplant 4. Crunch: shredded carrots, radish, pickled cucumbers, cabbage, nuts, scallions 5. Sauces & Spice: cuisine inspired

Sample of Indian Inspired Bowl 1. Basmati rice 2. Butter chicken and / or shrimp masala 3. Roasted spicy eggplant and crispy chickpeas 4. Chopped spinach or kale, lightly dressed 5. Chopped cashews or peanuts, pickled cucumbers 6. Raita, mango chutney, cilantro, lime wedges Serve with warm naan

BUFFET | DINNER

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grazing buffet Grazing is a popular way to eat and entertain, perfect for casual summer soirees, fall football parties or holiday gatherings. Can make ahead and / or source many pieces from local specialty groceries.

Can be fancy or casual, no limit to creativity and fun here!

Basic Formula Meat Platter BBQs, sliced beef, chicken wings (served with rolls & sauces)

Seafood Platter Shrimp, oysters, smoked trout, or an ‘ooey gooey’ seafood dip (hot or cold)

1-2 Boards Charcuterie, mezze, taco, or other styles (with seasonal combos of veggies, cheeses, fruits, nuts, olives, crackers, etc)

1-3 “Pick-Up-Ables” Ham biscuits / sliders, warm tomato crostini, chicken salad phyllo cups

A Surprise soup shots, sushi, Chick-fil-A, s’mores!

BUFFET | DINNER

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holiday brunch for a crowd No explanation needed!

Bloody Mary’s and Mimosas Overnight oats (in mini mason jars), toppings on the side Smoked salmon board with toppings, blinis, bagels, or crostini, Fresh fruit bowl or seasonal greens and fruit salad Make-ahead stratas: Egg & sausage (or other favorite combo) Tomato & spinach souffle French Toast Casserole Lots of ‘Ooey Gooey’ and carbs already included, but everyone loves ham biscuits and cinnamon rolls at the holidays, so those are optional additions!

BUFFET | DINNER

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served dinner

SERVED | DINNER

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3 course served formula For the nights when you aren’t going buffet-style, follow these three steps for a seamless party

1 Serve an appetizer while mingling with cocktails

2 Plate serve a one- or two-component main that requires minimal last minute prep

3 3rd Course either served to table or buffet style in kitchen or sideboard

Note: follow same tips from page 12 “when planning your meal...”

SERVED | DINNER

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sample menus

1 Simple Seasonal Pasta Appetizers Summer: Chilled shrimp; melon & proscuitto Fall: simple Italian charcuterie board

Served Main Summer: fresh basil pesto pasta (passed parmesan, platter of fresh tomatoes, crusty bread) Fall: favorite lasagna (passed bowl of Caesar salad, crusty bread)

3rd Course Summer: ice cream parfaits with berries and mint Fall: tiramisu parfaits

2

Fancy Winter Dinner Appetizer Smoked oyster dip & crackers; roasted figs & proscuitto

Served Main Beef Bourguignon, over potato puree (optional passed side like carrot souffle or spinach gratin)

3rd Course Bowl of simple dressed greens & crusty bread platter of cheeses & jams; nuts (salty, candied, chocolate covered) SERVED | DINNER

22

sample menus

3 Summer Seafood Appetizers Burrata, tomato & basil; watermelon, feta & mint

Served Main Shrimp Boil Packets or Cioppino (served in large pasta bowls with crusty bread)

3rd Course Layered berry trifle served in large glass trifle bowl (guests serve themselves), or fresh peach milkshakes with shortbread cookies, or s’mores by the fire pit!

SERVED | DINNER

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helpful tips

everything you need on hand

...in the freezer Fresh is always best, but it is helpful to have Pesto Puff pastry Green peas Vodka or gin

Phyllo cups Leftovers Casseroles & chili (make extra & freeze)

...in the pantry Readily available and never goes bad Beans Pasta Olive oil

Dijon mustard Rice Italian tomatoes Chicken broth

...garnishes Consider what pairs well with your dishes and keep garnishes simple….

Citrus wedges Citrus zest

Chopped herbs Seasonal herb sprigs

HELPFUL TIPS

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our MVPs

rotisserie chicken: how to use? let me count the ways Pulled or chopped and used in a “bowl” meal layered with a grain, veggies, & complimenting toppings.

In a chicken pot pie with puff pastry topping.

Use different veggies like mushrooms, butternut squash, & kale (and bake in a cast iron skillet).

Soups, stews and salads

puff pastry and phyllo cups: the most versatile vehicle Fill with chicken salad and serve cold Fill with pimento cheese & hot pepper bacon jam Fill with cheeses & toppings and serve warm The internet abounds with ideas!

HELPFUL TIPS

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party planning tips Make a Plan Decide your menu & theme, assemble recipes, and make lists Pro tip: use a spreadsheet to keep track of all entertaining and map all the prep - both food and other tasks (i.e. inventory food/ beverages on hand, store list, centerpieces, iron napkins, etc).

Food Prep Prep anything possible a day or more ahead Pro tip: Review recipes and identify pieces that can be prepped ahead (like chopping onions or pre-measuring dry ingredients)

Presentation Plan your buffet layout & table scape in advance Pro tip 1: Make it fun! Do this at a relaxing time of day, like after putting kids to bed. Turn on some music, have a glass of wine or hot tea and get creative with your plates and platters.

Pro tip 2: Put sticky notes on platters and bowls (particularly if they have to stack away until the party) to remember what is going in which container.

Pro tip 3: Take a picture of the lay-out and don’t forget to include serving utensils when pre-planning.

Centerpieces Rie’s signature: “plant arrangements” vs flower arrangements Pro tip 1: They are faster to assemble and last much longer.

Pro tip 2: Collect a number of containers that work on your dining tables and kitchen island. Fill with seasonal green and flowering plants, found at the garden center or grocery store.

HELPFUL TIPS

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other tips from Rie Streamline Even if you are a gourmet cook, know your limits and cooking skills. Focus most of your time on one course and purchase or simplify the others.

Pick a Focus Give yourself permission to curate and entertain with some or all “purchased meal components.” You can focus on ambiance, the bar and jazz up the presentation.

Fewer is Better Choose yummy recipes with fewer ingredients and steps. A few masters of these are Ina Garten, Modern Proper and Mark Bittman.

Elevate Simple Make simple menus interesting by offering two entree types (can make one and purchase the other; i.e. beef lasagna and butternut squash mushroom lasagna). This not only adds interest but accommodates guests’ preferences.

Simple Wow! With causal meals, creative simplicity can add fun and a simple “wow.” Think a spicy margarita with a Mexican meal, trail mix or popcorn bar as an app, deconstructed “build your own dessert” like berry shortcake, fresh cider donuts / cupcakes with frosting and toppings, or anything with ice cream.

Lighten Up! If having a heavier meal, it’s fine to offer a simpler app like ‘just nuts’ ... but maybe offer three types (served in Half Past Seven’s Revere Bowls on a Rattan Tray)!

HELPFUL TIPS

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prep list Ideally, all food and centerpieces are ready ahead!

30 minutes ‘til showtime...

Last touches on your bar or drink area (don’t forget any garnishes, like limes) Pull out your appetizers and serving pieces Turn on your music Light any candles When serving a dinner, fill a pitcher with chilled water Pour yourself a drink !

HELPFUL TIPS

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recipes

RECIPES 28

recipes Drinks The Pink Lady

Appetizers “Adult” Pimento Cheese Asparagus & Mushroom Tart Sweet & Spicy Nut Mix Sushi Cakes

Salads Meriwether’s Vinaigrette Radish, Cucumber & Peach Salad Spicy Black Bean & Corn Salad Citrus, Fennel & Chickpea Salad

RECIPES 31

recipes cont’d Mains Black Bean, Butternut Squash & Swiss Chard Chili Cioppino Pan Roasted Salmon with Apple, Onion & Sage Butter Chicken Coconut & Black Bean Curry Corn & Oyster Stew Salmon Cakes with Cucumber and Radish Sauce

Ooey Gooey & Side Dishes Tomato Basil Crustless Quiche “Souffle” Herbed Baked Rice & Mushrooms Herb Cheese & Grits Souffle Warm Sesame Ginger Eggplant Baked Mashed Potatoes & Yams with Parmesan, Rosemary & Garlic

Dessert Mock Chocolate Truffles Virginia Apple Cake Ginger Cookies

RECIPES 32

favorite recipes: drinks The Pink Lady Ingredients 1/2 c cranberry juice 1/2 c fresh lime juice 3 c ginger ale or sparkling water, chilled 8 thin strips lime peel Instructions 1. Mix cranberry juice and lime juice, chill.

2. Divide cranberry and lime mixture between 8 stemmed glasses 3. Top with ginger ale or sparkling water; garnish with lime peel Note: can substitute 2 c of vodka and 1 c cointreau or triple sec for ginger ale

RECIPES

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favorite recipes: appetizers “Adult” Pimento Cheese Ingredients 1 large clove of garlic, crushed 2 oz diced pimientos 2 c coarsely grated sharp white cheddar cheese

2 c coarsely grated sharp yellow cheddar cheese 1/3 c good mayo Sea salt, black pepper, cayenne pepper to taste

Instructions 1. Combine garlic, pimientos with liquid, and cheeses.

2. Stir in mayo to taste and season with salt and peppers.

Goes well with apple slices, crudite, toasted bagette slices and crackers.

Asparagus & Mushroom Tart Ingredients 2 sheets of frozen puff pastry, thawed 1/4 c unsalted butter 12 oz shiitake mushrooms, stemmed and cut in strips 1 t salt 1/2 t black pepper

1 lb slender asparagus spears, trimmed and cut in 1" pieces 1.5 t chopped thyme 1.5 t finely grated lemon peel 1/2 c creme fraiche or Greek yogurt 1/2 c grated Gruyere cheese

Instructions 1. Preheat oven to 400.

2. Roll pastry sheets into 10" square and cut each into 4" squares.

3. With knife, score 1/2" border around the inside of each square.

4. Arrange squares on a baking sheet.

5. Sautee mushrooms, 1/2 t salt, 1/2 t pepper for 4-5 min; let cool.

6. Mix the mushrooms, asparagus, lemon peel, thyme, 3/4 t salt, 1/4 t pepper, creme fraiche and cheese.

7. Mound filling atop pastry squares, leaving 1/2" border.

8. Bake for 8-10 minutes, rotate baking sheets, bake for 6-8 more minutes until puffed and golden.

9. Transfer to plate and cool; garnish with thyme.

RECIPES

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favorite recipes: appetizers Sweet & Spicy Nut Mix Ingredients 1/4 c unsalted melted butter 1/2 t cayenne pepper 2 t cajun seasoning 2 t ground cumin 3.5 T granulated sugar, divided

8 oz whole unsalted cashews 8 oz whole raw almonds 8 oz pecan halves 3 ea dried pineapple rings, 1/2" diced 1/2 T salt

Instructions 1. In a large saute pan or skillet, melt butter over medium heat 2. Add cayenne, cajun seasoning, cumin and 3 T sugar. Cook stirring constantly until butter begins to foam 3. Add nuts immediately. Cook, stirring constantly, until nuts begin to brown and toasted, 4-6 minutes 4. Remove from heat and pour nuts onto a screen with a sheet pan underneath 5. Allow nuts to cool, toss with pineapple, salt and 1/2 T sugar Store in an airtight container.

Sushi Cakes Ingredients 1.5 c rice wine vinegar 1 t fresh squeezed lemon juice 1 T salt 2 T pickled ginger, fine julienne 2 T sugar 3 sheets nori, lightly toasted 7 c cooked sushi rice 1/3 c finely diced vegetables, 2 T mayonnaise such as cucumber, carrot, red 2 t fresh chives, chopped pepper, radishes 2 T powdered wasabi, mixed OR 1/3 c favorite recipe for tuna with 2 T water poke Instructions 1. Combine vinegar, salt and sugar; stir into hot cooked rice 2. In a separate bowl, combine mayonnaise, chives, 2 t wasabi mixture, lemon juice, salt and pepper and 1 T pickled ginger; let stand for 10 minutes Assemble cake: 1. Place toasted nori sheet, shiny side down, on a dry work surface; top with 2.5 c rice, cover with plastic, level with rolling pin 2. Remove plastic and brush with wasabi mixture 3. Trim edges and transfer to a plate. Cover with plastic and refrigerate for 2 hours or overnight.

To serve: 1. Slice cake 6x7, yielding approximately 42 cakes.

2. Top each cake with vegetables or tuna and remaining 1 T of julienned ginger

RECIPES

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favorite recipes: salads Meriwether’s Vinaigrette Ingredients 4 T seasoned rice wine vinegar 2 t dijon mustard 1/2 t salt 1/2 t pepper 1 c olive oil Instructions 1. In a jar, mix vinegar, mustard, salt and pepper 2. Slowly add olive oil in a thin stream, whisking constantly Will keep in the refrigerator for several months.

Bring to room temperature and shake / stir well before serving.

Radish, Cucumber & Peach Salad Ingredients 2 diced peaches, cut 1/2" 1 English cucumber, thinly sliced or julienne 8 radishes, quartered or thinly sliced

coarse sea salt 1 T grated lime zest 2 T fresh lime juice 2 T olive oil 1 T honey

Instructions 1. Arrange peaches, cucumbers and radishes on a platter 2. Season with sea salt 3. Whisk together lime zest & juice, oil and honey 4. Drizzle over salad Note: can sub mangoes for peaches

RECIPES

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favorite recipes: salads Spicy Black Bean and Corn Salsa or Salad Ingredients 2 c drained canned black beans 1 can whole kernel corn 1/2 c fresh cilantro, chopped 3 T fresh lime juice 3 T olive oil

1/4 c red onion, minced 1/4 c green pepper, minced 1/4 c red pepper, minced 1/4 c yellow pepper, minced 1.5 t ground cumin 1/2 c chopped tomatoes

Instructions 1. Combine 8 first ingredients, season with salt and pepper.

2. Cover and refrigerate.

3. Add tomatoes before serving.

Serve with chips or use as a topping for grilled beef, fish or chicken

Citrus, Fennel & Chickpea Salad Ingredients 1 large fennel bulb, thinly sliced 1 15oz can chickpeas, drained and rinsed 3 celery stalks, thinly sliced 1/2 c flat leaf parsley, chopped

4 T lemon juice 4 T olive oil 1/2 c grated parmesan salt & pepper

Instructions 1. Toss together fennel, chickpeas, celery, parsley, lemon juice, olive oil 2. Season with salt and pepper to taste, chill 3. Before serving, sprinkle with grated parmesan

RECEIPES

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favorite recipes: main course Black Bean Chili with Butternut Squash & Swiss Chard Ingredients 2 T olive oil 1 3/4 c onion, finely grated 3/4 T garlic, finely minced 2 c butternut squash, peeled and cut into 1/2 inch pieces 1 T chili powder 1 t ground cumin

1 qt black beans, cooked and drained 2.5 c vegetable broth, divided 1 14.5 oz can diced tomatoes with juice 2 1/4 c packed Swiss chard, stemmed and chopped

Instructions 1. Saute onion and garlic, in oil, for 9 minutes on low heat 2. Add squash and 1/2 c of broth, stir and cook for 10-15 minutes 3. Stir in chili powder and cumin 4. Add beans, rest of broth, and tomatoes and bring to a boil; reduce heat and simmer for 15 minutes 5. Stir in chard and simmer until tender but still bright green, 4 minutes 6. Add salt & pepper to taste

Cioppino Ingredients 2 T olive oil 1 c carrots, diced 1 c onion, diced 5 whole anchovy filets, drained 1/4 t crushed red pepper flakes 2 t dried oregano 2 t dried thyme 1 bay leaf 1 T garlic, minced 28 oz can whole peeled tomatoes, undrained, crushed

1 c clam juice 1 c dry white wine 2 T lemon juice 1 t brown sugar 24 little neck clams, cleaned 12 oz fish chunks, skinless 1 lb shrimp, peeled and deveined 3 T parsley, chpped 3 T basil, chopped salt & pepper

Instructions 1. Saute onions and carrots until just soft 2. Add the next 4 ingredients, let the anchovies start to fall apart 3. Add garlic and cook 1 minute 4. Add next 7 ingredients up to and including brown sugar; bring to a boil and simmer for 15 minutes 5. Add seafood and bring to a boil; simmer for 4 minutes until clams have opened and shrimp is opaque (discard any clams that don’t open) 6. Add salt & pepper and top with parsley & basil before serving Serve with grilled crusty bread!

RECIPES

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favorite recipes: main course Pan Roasted Salmon with Apple, Onion & Sage Ingredients 6 salmon filets 2 c apple cider 1 large sweet onion, cut into 1/2" slices 1 red apple (firm), diced

1 green apple (firm), diced 4 garlic cloves, smashed 2 T soy sauce 5 large fresh sage leaves 2 T olive oil

Instructions 1. Place salmon in baking dish, top with other ingredients except olive oil 2. Cover and refrigerate for 8 hours 3. Remove fish from marinade and blot dry 4. Strain and reserve liquid, onions, apples. Discard garlic and sage 5. Heat oil in large skillet, season salmon with salt and pepper and cook filets a few at a time, 3-4 minutes per side 6. Keep salmon warm in a low oven or on a tented platter 7. Saute apples and onions in the same skillet, 2-3 minutes per side; add 1 c of the reserved marinade and bring to a boil, season with salt and pepper 8. Garnish with fresh sage and sliced fresh apple

Butter Chicken Ingredients 1.5 c butter, divided into 3 1/2 c portions 1 lb boneless skinless chicken thighs 1 yellow onion medium diced 1/2 T fresh garlic, diced 1/2 T fresh ginger, diced

1/2 T garam masala 1/8 t chili powder 1/8 t cumin 1/4 t cayenne pepper 1 c heavy cream 3/4 c tomato sauce salt & pepper

Instructions 1. Brown chicken in first 1/2 c butter in a large skillet over med-high heat. Set aside 2. Saute onion in second 1/2 c butter for 3 minutes 3. Stir in garlic, ginger, garam masala, chili powder, cumin, cayenne. Cook for 1 min 4. Add tomato sauce. Bring to a simmer, let cook for 5 minutes.

5. Add cream and browned chicken, with juices, let simmer for 10-15 minutes, over low heat.

6. Stir in last 1/2 c butter, salt & pepper to taste.

Garnish with lime, cilantro and serve with naan and rice.

RECIPES

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favorite recipes: main course Coconut & Black Bean Curry Ingredients 1 T olive oil 1 c onion, diced 1/2 c red pepper, diced 1/2 c yellow pepper, diced 2 garlic cloves, minced 2 15 oz cans black beans, drained & rinsed

2 T lime juice 1 14 oz can coconut milk 2 c chicken or vegetable stock 1 T garam masala salt & pepper pinch of cayenne 4 c fresh spinach, chopped 1/4 c fresh cilantro, chopped

Instructions 1. Saute onions and peppers in oil, add garlic and cook 2 more minutes 2. Transfer to pot, add beans and lime juice, lightly mash 1/4 of the beans with a fork or masher 3. Stir in coconut milk, stock, spices, salt & pepper, cayenne and bring to a boil, reduce heat and simmer 4. Right before serving, stir in spinach and let wilt for 1-2 minutes Serve over rice or other grain; top with cilantro

Corn & Oyster Stew Ingredients 1.5 c white corn, fresh or frozen 1 stock celery, with leaves, large dice 1 yellow onion, large diced 1 bay leaf 6 T butter, divided 2 pints of oysters, with juice

3 c half and half 2 T fresh parsley, chopped salt & pepper Note: serve with oyster crackers & tabasco

Instructions 1. Saute celery, onion and corn in 3 T of butter in sauce pan 2. Add half and half, bay leaf, salt & pepper and simmer for 30 minutes 3. Strain, set aside veggies and discard bay leaf 4. Puree cooked veggies in blender, add some of reserved liquid if necessary 5. Stir pureed veggie mixture into reserved liquid. Heat on medium low.

6. Right before serving heat remaining 3 T of butter in skillet, add oysters, and cook just until the edges cool.

Garnish with parsley

RECIPES

40

favorite recipes: main course Salmon Cakes with Cucumber Radish Sauce Ingredients: 1 lb salmon filet, cooked & flaked 2 6" pita rounds, torn into small pieces 1/4 c lite mayonnaise 1 large egg, lightly beaten 1 t old bay seasoning 2 T chopped chives, divided 1.5 t grated lemon zest, divided 2 T olive oil salt & pepper

Sauce Ingredients: 3/4 c plain yogurt 1 t fresh lemon juice 1/4 c peeled, seeded, finely diced cucumber 1/4 c finely diced radish

Instructions 1. Mix salmon, pita, mayo, egg, old bay, 1 T chives, 1 t zest, salt & pepper 2. Form into 8 3" diameter cakes 3. Heat oil in heavy, nonstick skillet over high heat 4. Cook cakes until golden, 3 minutes on each side 5. Mix yogurt, lemon juice, cucumber, radish, 1 T chives, 1/2 t zest, salt & pepper 6. Serve cakes with sauce; pair with greens or cooked asparagus

DRINKS

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favorite recipes: ooey gooey & sides Tomato Basil Crustless Quiche “Souffle” Ingredients 1 large sweet onion, sliced 1 T olive oil, plus extra 1 T butter 10-12 roma tomatoes pinch of brown sugar 2 c cream, half and half, milk or some combination 6 eggs at room temperature

1/4 t cayenne pepper 2.5 c vegetable broth, divided 2 c grated cheese - combo of 2 (emmenthal, gruyere, fontina, white cheddar, gouda) 1/4 c grated parmesan 1/2 c fresh basil, chopped salt & pepper

Instructions 1. Slice onion and caramelize by slowly cooking in olive oil and butter for 30-60 minutes, until golden brown 2. Slice roma tomatoes longways in thick slices, sprinkle with salt & pepper, brown sugar, drizzle with olive oil and roast 400 degree oven for 30ish minutes 3. Combine cream, cayenne and 1 t salt 4. Layer 1/2 onions, cheeses, tomatoes, basil in casserole dish, repeat 5. Pour egg & cream mixture over 6. Bake at 350 for 30-40 minutes until center cooked and “puffed”

Herbed Baked Rice with Mushrooms Ingredients 3 T olive oil 1/2 c chopped onion 1 lb fresh chopped mushrooms 2 c long grain rice (white, brown or a mix) 1/4 c fresh chopped parsley, plus extra for garnish 3/4 melted butter 2.5 c full fat stock (chicken, beef, vegetable)

1/4 c fresh chopped parsley, plus extra for garnish 3/4 melted butter 2.5 c full fat stock (chicken, beef, vegetable)

Instructions 1. Saute onions and mushrooms in olive oil for 10 minutes 2. Add rice and saute for 2 minutes 3. Layer all the ingredients in a casserole dish in the order they are listed, to mix 4. Bake at 350 for an hour 5. Sprinkle. with fresh parsley

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DRINKS

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favorite recipes: ooey gooey & sides Herb Cheese & Grits Souffle Ingredients 1 c grits, locally milled milk, according to package directions 1/2 c butter, cut into chunks 5.8 oz container of boursin cheese (garlic & fine herb) 1 t salt

1/4 t cayenne pepper 2 eggs 1/2 c liquid egg whites 1/2 c milk 1 T finely chopped basil or parsley

Instructions 1. Cook grits in milk according to package, remove from heat 2. Stir in butter, boursin cheese, salt and cayenne into grits 3. In a separate bowl, vigorously beat eggs, egg whites; then stir in 1/2 c milk 4. Add milk and egg mixture into grits, blend 5. Pour into greased souffle dish or baking dish 6. Bake at 350 for 35-45 minutes until just set 7. Garnish with chopped fresh herbs

Warm Sesame Ginger Eggplant Ingredients 1 T vegetable oil 1 T sesame oil 1 large eggplant (about 1.5 lb), peeled, 3/4" strips 1 c onion, medium diced 2 t fresh garlic, minced 2 t fresh ginger, minced

2 t Asian garlic chili sauce 2 T fresh lime juice salt and pepper green onion and fresh cilantro as garnishes

Instructions 1. Preheat oven to 375 2. Combine vegetable oil and sesame oil; toss 4 t with cut eggplant and onion; roast on a baking sheet 3. Saute garlic and ginger with the remaining 2 t of oils; add chili sauce, lime juice and roasted vegetables, season with salt and pepper 4. Serve hot with green onion and fresh cilantro garnish

RECIPES

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favorite recipes: ooey gooey & sides Baked Mashed Potatoes & Yams with Parmesan, Rosemary & Garlic Ingredients 6 cloves garlic, unpeeled 4 T olive oil, divided 1/2 lb russet potatoes, peeled and 2" diced 1/2 lb yams, peeled and 2" diced 1/2 c+ milk

2 T butter 1 t+ minced rosemary (or 1/4 t dried) 3/4 c freshly grated parmesan 1 c sour cream salt and pepper

Instructions 1. Roast garlic cloves in ramekin with 3 T olive oil, 25 min in 350 oven 2. Cool and peel garlic; reserve garlic and garlic oil 3. Boil all potatoes in a large pot of salted water, 25 min. Drain and return to pot 4. Add milk, butter, rosemary, garlic, reserved garlic oil to potatoes; mash until smooth and fluffy 5. Mix in 1/2 c parmesan, sour cream, salt and pepper 6. Spoon into oiled casserole dish, sprinkle with remaining 1/4 c parmesan and drizzle with 1 T olive oil 7. Bake uncovered until golden, 45 minutes at 350 Note: can be made ahead and refrigerated; remove an hour before cooking

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favorite recipes: desserts Mock Chocolate Truffles Ingredients Cookies: 8 oz oreos 2 T rum 1 1/4 c confectioners sugar, sifted 1/2 c orange juice 6 oz chocolate chips, melted 1 c pecans, finely chopped

Glaze: 1 c confectioners sugar 2 T rum (more or less)

Instructions 1. Crush cookies into fine crumbles 2. Blend sugar, liquids and melted chocolate 3. Stir in cookie crumbs, pecans 4. Chill dough until stiff, about 1 hour 5. Form into 1" balls, chill 6. Dip into glaze and sprinkle with confectioners sugar

Virginia Apple Cake Ingredients 1.5 c vegetable oil 2 c sugar 4 c eggs 2.5 c flour 2 t baking powder

1 t cinnamon 1 t salt 3 c fresh apples, chopped 1 c pecans (optional) 1 t vanilla

Instructions 1. Blend oil and sugar, add eggs one at a time, beating well 2. Sift dry ingredients together, add to egg mixture 3. Stir in apples, pecans and vanilla 4. Pour into greased 10" loaf pan 5. Bake at 350 for an hour Tip: top with caramel sauce

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favorite recipes: desserts Ginger Cookies Ingredients 2 c flour 1 T ginger 2 t baking soda 1 t cinnamon 1 t ground cloves 1/2 t salt 3/4 c shortening

1 c sugar 1 egg 1/4 c dark molasses extra sugar for prepping

Instructions 1. Stir first six ingredients together three times, return to sifter 2. Beat shortening until creamy. Gradually add cup of sugar, continuing to beat Beat egg in molasses 3. Sift 1/4 c flour mixture over molasses mixture; stir & repeat until all flour mixture is incorporated 4. Shape dough into marble sized balls. Roll balls into extra sugar 5. Bake for 12 minutes at 350 until rounded and crackly

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Notes