sautéed brussels sprouts with lemon and

pistachios
4-6 servings, 15 minutes

trim and separate leaves from cores

of 12 large Brussels sprouts (1.5 lb)
(set aside cores for other recipe)

heat 3 tbs. grapeseed oil

add 1 tbs, minced shallot, stir 20
seconds

stir in ¾ cup unsalted natural

pistachios
along with Brussels sprouts leaves

sauté until leaves begin to soften

but keep their green color ~3 min

take off heat and drizzle with 2 tbs.

lemon juice. s&p to taste. serve.

brussels sprout hash with caramelized shallots

8-10 servings, 40 minutes

cut 12 large Brussels sprouts (1.5 lb)

in half and then slice

melt 3 tbs. butter in medium pan

add ½ lb. (4) thinly sliced shallots
sauté until soft and golden ~10 min

deglaze the pan with 2 tbs. apple cider

vinegar
and 4 tsp. coarse (raw) sugar or honey
set aside.

add 3 tbs. olive oil to pan

add sprouts and sprinkle with s&p
sauté until the edges are brown
add 1 cup water and 3 tbs. butter
(optional)
bring to a boil, simmer till water
evaporates

sprouts should be tender, still green.

serve with shallots, s&p to taste.
curried eggplant soup w. parmesan cream
6 servings, 40 minutes

peel 2 medium eggplants leaving

some skin
cut into one inch pieces

in heavy pan heat 1.5 tbs. olive oil

sauté one thinly sliced onion until
golden ~8 mins.

stir in 1 minced clove of garlic

½ tsb. ground tumeric
1 tsp. mild curry powder until
aromatic

add ½ cup crushed tomatoes/puree

eggplant, and 4 cups water, boil
reduce to simmer, cover and cook 40
mins.

cool soup, stir in 2 tbs. fresh chopped

basil
puree (in batches) and season to taste.

serve with dollop of parmesan cream:

whisk ½ cup chilled whipping cream
to peaks
grate in 1 tbs. parmesan cheese

white gazpacho
6 servings, 20 to prep, chill

peel, seed and chop 4 cucumbers

process with 2 cloves of garlic

when base is smooth add 3 cups stock

(room temp.)
temper and add 2 cups greek yogurt
with ¼ cup fresh lemon juice and
4 tsp rice vinegar
s&p to taste *

chill
serve with freshly chopped tomatos
and/or chives

*cilantro optional
Autumn’s hot crabmeat dip*

Preheat oven to 350

in mixing bowl combine 2 tbs fresh milk

with 4tbs finely chopped white onion
2 8oz packages of cream cheese
whole can jumbo lump crab meat
(1lb)
1 tsp horseradish
½ tsp dry mustard, s&p to taste

when dip is creamy, pour into a ceramic

pie plate
or casserole.

decorate the top with sliced almonds

dash of paprika and cayenne pepper

bake until bubbling (~30 mins)

let cool 5 mins
serve with thick crackers

*this is always a crowd pleaser!

sweet corn and dungeness crab salad

4 servings, 15 minutes

boil 2 ears of corn and cut from

cob with v. sharp knife

in serving bowl combine corn

with ¼ cup diced red onion
3 tbs evoo and 3 tbs apple cider
vinegar

stir in fresh crab meat or ½ lb jumbo

lump
s&p to taste

serve chilled
top with chiffonade of fresh basil
hawaii oatmeal chocolate chip cookies
20 minutes prep

Cream:
¾ cup sugar
¾ cup brown sugar
2 sticks of butter
2 eggs
1 tsp vanilla

In separate bowl combine:

1 ½ cup flour
1 tsp baking soda
1 tsp salt

Stir flour mixture into sugars

Add: 3 cups semi-sweet chocolate
1 ½ cup old fashioned oats

375° 8-10 minutes

Ellen’s german chocolate squares

10 minutes prep
combine 1 package german chocolate
cake mix
½ cup butter, melted
1 egg
1 cup pecans
press mixture into greased 9x13x2 pan

combine 1 8oz package cream cheese,

room temp
2 eggs
1 box (16oz) powdered sugar
pour over cake mixture

bake at 350° for ~ 40 minutes

artichoke, asparagus and mushroom quinoa
6 main dish or 8-10 side servings, 45 minutes

prep
rinse 2 cups of quinoa (red or black)
and set aside
4.5 cups of broth (veg or otherwise)

begin melt 2 tbs. of butter in a heavy pan

sauté 12 oz. sliced wild mushrooms
~7 min
add 3 cloves minced garlic ~2 min, set
aside

heat 3 tbs. olive oil

sauté 1 chopped onion until
translucent
stir in quinoa ~2 min

add ½ cup dry white wine, cook until

absorbed
add 3.5 cups broth, cook 10 min

stir in 1lb asparagus in 1 inch pieces

and 8 oz quartered artichoke hearts
simmer until quinoa and veggies are
tender
add more broth if needed by ¼ cup ~ 7
mins

stir in ½ cup grated Parmesan cheese

and mushrooms
when warm, season with s&p to taste
serve with more parmesan or 1 cup
shaved Manchego cheese

creamy parmesan orzo

6 servings, 20 minutes

heat 1tbs butter in medium saucepan over

medium heat
add 1 cup dry orzo pasta and stir
constantly for 3 mins
stir in 1 ¼ cups stock and 1 ¼ cups water,
bring to boil

reduce heat and simmer till liquid is

absorbed (~10mins)
remove from heat
stir in ¼ cup grated parmesan cheese
with 4tsp pine nuts or slivered almonds
and 2tbs fresh basil

s&p to taste. serve

creamy asparagus soup*
6 servings, 45 minutes

prep slice 1.5 lb asparagus and ¾ cup

onion
in separate bowls, set aside 1.5 cups of
broth
and ¾ cup Greek yogurt or sour
cream

begin use large thick pot to boil onion

1 ½ cup broth and asparagus
reduce heat and simmer w. top off ~12
mins
process mixture (in batches) to puree
vegetables

make a roux: melt 3 tbs. butter on low

heat
stirring constantly whisk in 3 tbs. flour
~2min
whisk in 1 cup broth, increase heat to
medium

boil mixture for the last time, reduce

heat
stir in asparagus puree and 1.5 cups
milk

prevent curdling: add a ladle full of soup

to
the separate greek yogurt bowl, stir
together
then whisk into soup

squeeze 1.5 tsp lemon juice, s&p to

taste
serve warm (don’t allow to boil).

*this makes a nice tomato soup:

remove seeds from 1.5 lbs tomato
don’t add greek yogurt
satay peanut sauce
4 servings, 15 minutes

thinly slice both 1-inch piece of ginger

and 6 scallions
combine in heavy-bottomed saucier
with:

6 tbs smooth natural peanut butter

3 tbs soy sauce
1 tbs spicy oil
1.5 tsp sugar
3 tbs white vinegar
6 tbs dry sherry

turn the heat to low (do not burn)

when sauce is warm, stir in 3 tbs

sesame oil
add water slowly until desired
thickness (~6tbs)

*can toss with stir-fried veggies,

tofu, chicken kebab (satay), or beef.
also works well with thick chinese noodles.

Amy’s crispy chicken

prep 10 miuutes

in large ziplock freezer bag combine a

few cups
corn flakes or special k cereal with
s&p
and mild spices like paprika or
oregano as desired
roll over bag with rolling pin until
mixture is flaky

wash and pat dry chicken breasts

dip into melted butter and then toss
into ziplock
coat completely with crispy mixture

bake for 35 minutes at 350

pumpkin butterscotch pie
1 hour prep (day before)

crust in processor, mix 1 ¼ cups flour, ½ tsp sugar,

and ¼ tsp salt
pulse in 10 tbs chilled unsalted butter (cut into
small cubes)
when coarse meal forms, add 3 tbs (+) ice
water until doughy
wrap and chill 1 hour

roll into 13-inch round, transfer to 9-inch glass

pie dish
crimp edges
chill 1 hour (can be made 1 day ahead of time)

day-of: line crust with foil & weigh down

w/beans
bake at 350°F for 20 minutes
remove foil, bake until slightly golden ~15 mins.
cool completely

filling in medium saucepan combine 1/2 cup brown

sugar,
2tbs unsalted butter, and ¼ tsb salt
bring to boil over medium heat, stirring to
dissolve sugar.
boil until deep brown, about 5 min
remove from heat and add add ¼ cup scotch
then cream, whisk until smooth
return to medium heat and stir until caramel
dissolved
strain butterscotch into small bowl.
cool to room temp, stir occasionally.

whisk ¼ cup brown sugar & 1 cup pumpkin

in large bowl.
whisk in 3 eggs, 1 tsp ground cinnamon,
½ tsp ground ginger
and ¼ tsp ground cloves, ¼ tsp ground
allspice

add reserved butterscotch & mix. cover and

chill.
(can be made 1 day ahead of time) mix before
cooking

to cook: pour filling into crust.

bake at 350°F until just set ~ 50 minutes
cool to room temperature, about 3 hours
cream top with dollop of butterscotch cream:
whip 1 cup chilled heavy whipping cream
with 1tbs scotch to peaks, fold in 1 tbs sugar