Butternut Squash by Lize

My friend, Lize, is a phenomenal chef. She creates recipes & food concepts for Trader Joe's, Costco & other grocery providers. This is her rendition of butternut squash. She makes this each year @ Halloween and serves it with Danielle's famous soup & pork. It is by-far one of the best meals I've ever had. Decadent.

Serves: 8, as a side dish

1 butternut squash, peeled and sliced into 1/2" rings
16 garlic cloves, peeled
1 pack of arugula
2 cups of parmegianno regianno or grana padano, shaved
3 avocados, sliced

1. Saute butternut squash and garlic in a saucepan with butter & olive oil.
2. Once you've got good color on both sides (flip now/then) add at least 1/2 L of orange juice and cover. Let it simmer, turning frequently. Add a splash of balsamic vinegar and a little brown sugar.
3. Remove from heat once butternut and garlic is cooked and totally caramelized.
4. Toss with arugula and top with avocado and Parmesan and freshly ground black pepper.

Fennel-Crusted Pork Loin with Roasted Potatoes & Pears by Real Simple

This is melt-in-your-mouth GOOD! Nice warm, cozy meal for fall & winter. Serve w/ Pumpkin-Leek Soup (as 1st course) and Butternut Squash as a side (see recipes).

1 tablespoon fennel seeds
2 cloves garlic, minced
4 tablespoons olive oil
Kosher salt and pepper
2 pounds boneless pork loin (serves 4; adjust for # of people)
2 red onions, quartered
1 pound small white potatoes, quartered
3 firm pears (such as Bartlett), cored and quartered

Directions

1. Heat oven to 400° F.
2. Using the bottom of a heavy pan, crush the fennel seeds.
3. In a small bowl, mix the seeds, the garlic, 2 tablespoons of the oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
4. Rub the mixture over the pork, then place the pork in a large roasting pan.
5. In a bowl, mix the onions, potatoes, pears, 1 teaspoon salt, 1/4 teaspoon pepper, and the remaining oil.
6. Scatter around the pork and roast until cooked through, about 70 minutes (internal temperature 160° F).
7. Transfer the pork to a cutting board and let rest at least 5 minutes before slicing.
8. Serve with the roasted produce.

Yield: Makes 4 servings

Pumpkin Leek Soup

Danielle makes this for us every Halloween and it is D(i)-Vine. She serves it with the Butternut Squash Dish & Pork Tenderloin - WOW! Best meal ever!

1 tablespoon olive oil
2 leeks (white and light green parts), sliced 1/4 inch thick and rinsed
2 celery stalks, sliced
1 clove garlic, chopped
1 1/2 pounds butternut squash, peeled and cut into 1/2-inch cubes (you can sub pumpkin)
1 15-ounce can pumpkin puree
6 cups low-sodium chicken broth Kosher salt and pepper
1 tablespoon fresh rosemary

Directions

1. Heat the oil in a large saucepan over medium heat.
2. Add the leeks, celery, and garlic and cook, stirring often, until softened, about 5 minutes.
3. Add the butternut squash cubes and canned pumpkin puree, then the broth.
4. Simmer until the pumpkin is tender, about 25 minutes.
5. Stir in 1 3/4 teaspoons salt and 1/4 teaspoon pepper.
6. Working in batches, ladle the soup into a blender and puree until smooth. Divide among individual bowls and top with the rosemary.

Yield: Makes 8 servings

Creamy Pancetta Dressing by M. Chiarello

Ingredients
3 tablespoons olive oil
1 1/2 cups roughly cut pancetta
1 onion, finely chopped
1 clove garlic, minced
2 tablespoons minced fresh thyme leaves
1/4 cup cider vinegar
1 cup mayonnaise
1 cup sour cream
Freshly ground black pepper
3 heads iceberg lettuce, quartered and cleaned

Directions
Heat a saucepan over medium-high heat. When the pan is hot, add the olive and heat. When the oil is hot, add pancetta and saute, and caramelize for about 10 to 15 minutes. Stir onion into mixture, toss and saute for another 10 minutes, until the onion begins to brown. Add garlic, thyme, and cider vinegar, and remove from heat. Allow mixture to cool for about a 1/2 an hour.

Melt-in-Your-Mouth BBQ Ribs by R. Miller

These look great, although I haven't tried them yet. TJs also has amazing "maui-style" ribs, if you don't to go to all this effort.

2 sides pork spareribs (about 6 pounds), separated
1 (28-ounce) can chunky tomato sauce
1/3 cup brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Directions

1. Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients. Reserve 6 tablespoons for BBQ Pizza.
2. Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
3. Reserve 1/2 of the ribs and pull the meat from the bones for the BBQ Pizza recipe.

White Sangria - Adult & Kid Version

Adult Version
3 bottles of pinot grigio (adapt amount for # attending party)
1.5 C Brandy
3/4C orange liquer
1/2C sugar
1 orange, thinly sliced
1 blood orange, thinly sliced
3 kumquats, sliced
1 lime, thinly sliced

Directions: In a large pitcher, combine the wine, brandy & orange liqueur. Pour in the sugar, stir or shake the pitchen until thorougly mixed. Add all citrus slices at once. Allow the mixture to sit for 1 hour before serving to allow citrus flavors to come through.

Child Version
Mix up White Grape Juice & Club Soda (or Squirt Soda). Add in freshly vertically-sliced strawberries.

Monkey Bread

We eat this every christmas. Not low in fat, but not bad if eaten once-a-year! =)
2 packages of pillsbury biscuits, cut into 1/8s and make into balls.
1C brown sugar
1/2C white sugar
1.5 sticks of butter
2T cinnamon

1. Preheat oven to 350
2. In a ziploc bag place *white* sugar & cinnamon
3. In a bowl mix butter & *brown* sugar; microwave until melted.
4. In batches of 5-7 balls/time, place them in ziploc bag & shake until covered. Place in bottom of well-greased bundt pan. Do this until all balls are covered and placed in bundt pan.
5. Pour butter/brown sugar mixture over the top of balls in pan.
6. Bake for 35min.

Gourmet Potatoes by B. Walker

6 med potatoes
2C cheddar cheese, shredded
1/4C butter
1.5C sour cream
1/3C chopped green onion
1t salt
1/4t pepper
2T pepper
2T paprika for taste & color (before baking)

1. Cook potatoes w/ peels on, then shred coarsely. set aside.
2. In a saucepan combine cheese & butter until almost melted. Remove from heat & blend in sour cream, onion & seasoning.
3. Fold #2 into potatoes.
4. Place in greased casserole dish.
5. Dot with butter & paprika
6. Bake @ 375 for 1.5 hours

Marinara

This classic, quick tomato sauce can be made any time of the year with canned tomatoes. Serve with angel hair pasta.

3T olive oil
3 large shallots, finely chopped
3 med garlic cloves, minced
1, 28oz can whole tomatoes
6 large basil leaves, finely chopped
2 bay leaves
1T tomato paste
1T sugar
1.5t dried oregano
1t dried marjoram
3/4 t salt

Directions

1. In a medium skillet or saucepan, heat the oil over med heat. Add the shallots and garlic; saute until tender (or translucent), 2-3min.
2. Add the tomatoes, breaking them up w/ your hands. Stir in remaining ingredients.
3. Increase heat slightly and simmer the sauce until thick, about 15 min.
4. Remove bay leaves and pour the sauce over pasta (or freeze, if need be).

Green Chile Corn Muffins by P. Dean

These muffins are amazing! So good w/ just plain marinated chicken...a mexican dish...or any meal.

Ingredients
Vegetable oil cooking spray
1 1/4 cups stone-ground cornmeal
1/2 teaspoon salt
2 teaspoons baking powder
1 cup shredded sharp Cheddar
1 (8-ounce) can cream-style corn
1 cup sour cream
1 (4-ounce) can chopped green chiles
1/2 cup canola oil
2 large eggs, lightly beaten

Directions

1. Preheat the oven to 400 degrees F. Spray miniature muffin tins with vegetable oil cooking spray.
2. In a small mixing bowl, combine the cornmeal, salt and baking powder, stirring with a metal spoon. Add the cheese, corn, sour cream, and chiles. Stir until lightly combined.
3. Add the oil and eggs and stir until everything is just combined; do not over mix. The batter will be very stiff.
4. Place about 1/2 tablespoon of batter into each muffin cup. Bake for 18 to 20 minutes. Serve warm.