Ingredients

Directions

1. Place the baby leeks in a small saucepan with the olive oli until the leeks are soft.  Add the rest of the ingredients except for the chives, setting them aside.
2. Simmer until the peas are cooked through.  Add the chives to the pan & use a hand blender to blend until smooth, or your preferred consistency.
3. Serve with warm bread.

Chef’s Note: If you prefer the soup to be 100% Vegetarian, you can substitute vegetable stock for the chicken stock.  I prefer to serve with toasted sourdough.  A swirl of cream will make this look nicer and taste richer.

Ingredients

Directions

1. On medium heat, melt butter & add flour.  Cook 2-3 minutes, stirring constantly to cook flour completely.
2. Add cream & broth together, blending well.  Add cheeses, parsley, garlic, & wine, stirring until cheese is completely melted.
3. Add salt & freshly ground black pepper to taste.

Ingredients

Directions

1. Preheat oven to 400°F.  Rinse the salmon well under cold running water & sprinkle inside the cavity with salt & pepper.
2. Stuff with half of the red onion slices, half of the lemon slices, & all of the parsley.  Lay the salmon on enough aluminum foil wrap to enclose fully.
3. Rub both sides with olive oil, sprinkle with salt, pepper, & thyme.  Scatter the remaining onion & lemon slices on top & seal foil tightly around salmon.
4. Bake on baking sheet 40-45 minutes, adjusting time for size of salmon.  Cool salmon in foil on cooling rack, then remove onion & lemon slices.
5. Remove skin if desired & served baked salmon at room temperature.

Ingredients

Directions

1. In a medium to large saucepan combine onions, celery & potatoes. Pour clam juice over vegetables. Add enough water to barely cover vegetables. Bring to boil then reduce heat to medium & simmer until potatoes are tender (approximately 20 minutes).
2. Meanwhile, in a small sauce pan, melt butter. When melted, add flour, blend & cook for 2 minutes. Add half & half & cook, stirring until smooth & creamy. Drain vegetables, reserving liquid. Return vegetables to saucepan. Add clams & sauce mixture. Heat thoroughly (add reserved cooking liquid to make consistency to your taste.

Ingredients

Directions

1. Hard boil the eggs. When done, set aside to cool. This can be done ahead of time.
2. Lightly wash the unpeeled potatoes to remove any loose dirt. Place the potatoes in a clean plastic grocery bag. Loosely tie the bag once & cut a small slit in the bag about half way down. Cook the potatoes in the microwave for 15 minutes on high. When you think they’re done, stick a fork in and it should slide out easily and smoothly when done.
3. When the potatoes are done remove them from the bag carefully as they’ll be hot. Using a sharp knife, peel the loose skin from the potatoes. Cut up or dice the potatoes & place in a suitably sized bow.
4. Peel the hard boiled eggs & dice them finely. Add to the potatoes. Add salt & black pepper to taste. Add pickles, parsley, & enough mayonnaise to mix together with your preferred taste and moistness. Cover with plastic
   

Ingredients

Directions

1. Preheat oven to 350°F.  Butter or spray 9″x9″ baking dish (or other appropriate sized casserole dish).
2.  In a large bowl, mix together creamed corn, eggs, sugar, flour, salt, nutmeg, black pepper, & milk.  Pour mixture into the prepared baking dish.
3. Slice the butter in half & place the slices on top, separated.  Bake for 1 hour or until golden brown on top.  The center of the pudding may still appear to be loose due to the butter, but the edges should appear done.
4. Server warm. 

Chef’s Note: May also be prepared ahead of time and re-heated before service.

Ingredients

Directions

1. Boil macaroni in water until al dente.  Reserve ¼ c. cheddar cheese.

2. Beat the 3 eggs.

3. In a large bowl, mix evaporated milk, remaining cheddar cheese, Monterey Jack cheese, Velveeta, eggs, salt & pepper. Add the cooked macaroni & mix until well blended. Pour mixture into appropriate sized Crockpot or other slow cooker. Top the mixture with your reserved cheddar cheese.

4. Cook at Low setting for 3-4 hours.

Chef’s Note: We tried this recently and it was terrific!

Ingredients

Directions

1. Preheat oven to 375°F. Cut the acorn squash in half, remove the seeds & clean out the center. Add salt & pepper to the flesh of the squash & place 1 tbsp of butter into the cavity of each squash half.

2. Once the oven is ready, place the squash flesh side up on a baking sheet or casserole dish & bake for 45 minutes.

3. Put the quinoa into a bowl or container & fill it with water until the quinoa is covered. Set aside.

4. Remove the stalks from the kale & discard them. Rough chop the kale leaves & place into a skillet over medium heat along with 1 tbsp of butter. Add salt, pepper, & crushed red pepper to taste & saute until the kale is dark green & wilted, approximately 5-10 minutes.

5. Drain the water from the quinoa. Pour 1 c. of water in a pot, salt the water liberally & bring to a boil. Once boiling, add the quinoa & kale, stirring together. Place a cover on the pot & reduce the heat to low.

6. Remove the squash from the oven. Spoon the quinoa & kale mixture into the cavity of each squash half & serve.

Chef’s Note: Spinach can be substituted for kale if desired.

Ingredients

Directions

1. Place squash cubes & 1 tbsp of butter into a skillet over medium heat. Stir occasionally until cooked through (roughly 10 minutes) then remove from heat & set aside.

2. Melt remaining butter in a saucepan over medium-high heat. Add onion & garlic; cook & stir for 2 minutes until they begin to soften, then stir in the rice. Continue cooking & stirring until the rice is glossy from the butter, & the onion begins to brown on the edges, about 5 minutes more.

3. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in 1/3 of the hot vegetable stock; reduce heat to medium. Cook & stir until the stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining stock, & continue stirring until it has been absorbed.

4. Finally, pour in the remaining stock & butternut squash, & continue stirring until the risotto is creamy. Stir in the Parmesan cheese, & season to taste with salt & pepper. Finally top each individual serving with Pecorino Romano cheese.

Barbecue Sauce

Combine & bring to a boil.

Place ribs on a flat pan.  Sprinkle ribs with garlic powder.  Arrange onion & lemon slices on top.  Bake, uncovered, in oven at 450°F for 30 minutes.  Drain.  While ribs are baking, make the sauce.  Place ribs, onions, & lemon in heavy baking dish or pan with lid.  Pour hot barbecue sauce over ribs.  Cover and bake in 325°F oven for 1½ hours.