Brown Butter Mushroom Pasta

Ingredients

  • 8 ounces spaghetti
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup fresh French style breadcrumbs
  • Kosher salt and freshly ground black pepper, to taste
  • 8 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, thinly sliced
  • 4 sprigs thyme
  • 2 tablespoons chopped fresh parsley leaves

Raspberry Sherbet Party Punch

Ingredients

Raspberry Punch Ingredients:
  • 2 Liter Bottle Sierra Mist Sprite or 7-up, chilled
  • 2 Liter Bottle Club Soda chilled
  • 1 Fruit punch can 12oz, or pink lemonade, thawed in the fridge
  • 1 Pineapple juice can 12oz, thawed in the fridge
  • 6-8 scoops Raspberry Sherbet Ice cream or any flavor you have available
For Garnish (optional, but so pretty!):
  • Fresh or frozen raspberries for garnish
  • Pineapple slices for garnish canned or fresh

Directions

  1. Pre-scoop ice cream and place on a baking dish lined with plastic wrap. Freeze and add ice cream just before serving so it remains frozen in the punch.
  2. In a punch bowl, combine: 2 juice cans. Pour in Sierra Mist and Club Soda and gently stir until combined.
  3. Add pineapple slices and raspberries if using and top with scooped sherbet just before serving. The ice cream will keep it chilled.

Chinese Noodle Pancakes with Asparagus

Ingredients

  • 1 pound fresh Chinese wheat noodles
  • 1/2 pound fresh asparagus
  • 2 tablespoons canola oil
  • 2 cloves garlic, minced
  • 1 teaspoon minced fresh ginger root
  • 1 cup water
  • 1 tablespoon cornstarch
  • 2 tablespoons Chinese rice wine
  • 2 tablespoons soy sauce
  • 1 tablespoon fermented black beans
  • 8 ounces spinach with stems, rinsed
  • 2 teaspoons dark sesame oil
  • salt and pepper to taste

Butternut Squash and Turmeric Soup

Ingredients

  • 2 tbsp. plus 1 tsp. extra virgin olive oil
  • 1 large onion, roughly chopped
  • 1 tbsp. vegetable bouillon base (we used Better Than Bouillon
  • 1 medium butternut squash (about 2 1/2 lbs.), peeled (seeds reserved), cut into 1″ pieces
  • 2 medium carrots, cut into 1″ pieces
  • 2 1/4 tsp. turmeric
  • 2 1/4 tsp. black pepper
  • 2 tbsp. light coconut milk

Directions

  1. Heat 2 tablespoons oil in a large Dutch oven over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
  2. Meanwhile, combine the bouillon base with 6 cups boiling water, stirring to dissolve.
  3. Add the squash, carrots, 2 teaspoon turmeric and 1/2 teaspoon pepper to the Dutch oven and cook, stirring, 1 minute. Add the broth, bring to a boil, then reduce heat and simmer until the vegetables are very tender, 18 to 22 minutes.
  4. Meanwhile, heat oven to 375°F. Toss the reserved seeds (about 1/4 cup with the remaining teaspoon of oil, 1/4 teaspoon turmeric and 1/4 teaspoon pepper and roast until golden brown and crispy, 9 to 11 minutes.
  5. Using an immersion blender (or standard blender, working in batches) purée the soup. Sprinkle with the toasted seeds and swirl in the coconut milk.