Butternut Squash Soup
  • 1 large butternut squash
  • (3 pounds)
  • 1 cup brown sugar
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp garlic powder
  • 6 Tbs. butter (unsalted, softened)
  • 1 cinnamon stick
  • 1 cup onion (diced)
  • 1/2 cup carrot (diced)
  • 2 cloves garlic (chopped)
  • 1 qt. chicken stock
  • 1/2 cup half and half (optional)
  • Salt and pepper to taste
For garnish:
  • 3 bacon slices (cooked and chopped)
  • 1/4 cup chives (chopped)

Approximate cooking time: 50 minutes
Makes 4-6 servings

Pre-heat the oven to 400 degrees. Wash the squash and cut it in half lengthwise.

Mix brown sugar, cinnamon, nutmeg, garlic powder, salt and 3 tablespoons of butter together and rub on the flesh of the squash. Place the squash on a roasting pan or cookie sheet and roast, uncovered, until tender - about 40 minutes. Check periodically to ensure that the squash is getting lightly browned and not burned.M

While the squash is in the oven, place olive oil in a large saucepan over medium heat until hot. Add the onion, carrot, garlic and cinnamon stick and saut?? until soft but not brown, about 10 minutes. Add the chicken stock and bring to a boil. Simmer for several minutes. When the squash is browned remove it from the oven, scoop the flesh out of the skin and add it to the large saucepot with the other ingredients. Simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick. Puree the soup in a blender until smooth. (If preparing this recipe in advance the soup can be cooled, covered and refrigerated at this point. Add half and half, if desired, when reheating. You can also use additional chicken stock when reheating if it???s necessary to adjust the consistency.) Add half and half if desired, season to taste, garnish with bacon and chives and serve.

Summer Energy Bar
  • 2.5 Cups rolled oats
  • 2/3 Cup whole wheat flour
  • 1/2 Cup unbleached all-purpose flour
  • 4 Tblespoon ground flzx seed
  • 1 Cup Grape Nuts cereal
  • 1/2 Tablespoon kosher salt
  • 2 teaspoons ground ginger
  • 2/3 Cups semi sweet chocolate chips
  • 3 Tablespoons Ovaltine chocolate malt mix
  • 1 1/4 Cups chopped walnuts
  • 1/2 Cup honey
  • 4 Tablespoons canola/olive oil blend
  • 2/3 Cups unsweetened apple sauce
  • 2 whole eggs
  • 1 1/4 pound craisins
  • 1 teaspoon ground cinnimon


Mix all ingredients in a large mixing bowl. Line a 9x12" baking pan with foil and spray with a light mist of pan spray. Press mix into baking evenly, hard enough to get rid of air pockets. Bake at 350 degrees for 30-35 minutes or until lightly browned. Remove from ove, allow to cool and cut into 48 pieces. Each piece will be approximately 150 calories.

Duck Prosciutto
  • 1 moulard duck breast (2 lobes) clean off tenders
  • 5 cups kosher salt
  • 1/2 tsp black cracked pepper
  • Cheese cloth
  • Butcher twine


Pack duck breast in kosher salt, cover and refigerate 24 hours. Remove from salt, rinse it really well, dry it, sprinkle lightly with black pepper, wrap in cheesecloth and tie with butcher twine hang for a couple weeks, or I kept mine in the walk in cooler at work and it took 3 weeks. A general rule is dry-cured products are done when they lose 30% of their weight. Weight your breast before you hang to dry and record the weight. Once the duck is done unwrap it and enjoy!

Duck Prosciutto endive cup
  • 1 endive
  • 1 wheel boursin cheese
  • 1 jar lingonberry jam
  • 1 lobe duck prosciutto


Clean and cut the endive into small cups using the tops, soften the boursin and place in a piping bag with small star tip. Pipe a small boursin rosette on the endive, add a thin slice ofduck prosciutto, and a small amount of lingonberry jam, repeat and enjoy!

Shrimp Ceviche
  • 1 pound fresh raw, medium-small shrimp, peeled and deveined and diced small
  • 2 Tbsp kosher or sea salt or to taste
  • 1/2 tsp cayenne pepper
  • 1/8 cup small chopped chives
  • 3/4 cup lime juice (juice from 4-6 limes)
  • 3/4 cup lemon juice (juice from 2-3 lemons)
  • 1 cup finely chopped red onion
  • 1 jalapeno pepper, ribs and seeds removed, minced
  • 1 cup chopped cilantro
  • 1 cup red pepper, diced into 1/8-inch pieces
  • 1 avocado, peeled, seed removed, cut into 1/4-inch pieces
  • 1 bag favorite tortilla chips


Place shrimp in bowl cover with lemon and lime juice refrigerate one and a half hours

Mix in the chopped red onion, red pepper and jalapeno pepper. Refrigerate an additional half hour

Right before serving add the cilantro, chives, salt, cayenne, and avocado. Season to taste Olive oil can be added if too acidic or spicy

Enjoy with friends

Serves 4-5

No-bake cookies
  • 2 cup sugar
  • 1/2 cup milk
  • 1/2 cup butter
  • 1/2 cup peanut butter
  • 5 1/2 Tbs cocoa
  • 3 cups oatmeal
  • 1 tsp vanilla


Stir and boil sugar, milk, and butter for 3 min

Add peanut butter and stir

Remove from heat; add cocoa, oatmeal and vanilla


Scoop out quickly on a sheet pan w/sprayed parchment

Let cool


Scale ingredients while sugar, milk and butter are warming.

Prepare sheet pans with sprayed parchment at this time.

Cookies set quickly so scoop quickly.

Cookies should be firm in about 45 mins.

Cookies can be placed in cooler to set more quickly.

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