Check out: www.fda.gov/FOOD/FOOD SAFETY/FSMA

2 Tbsp Olive Oil

16 oz Boneless Chicken Breast, cut into 1 inch pieces

2 Tbsp Flour

16 oz fresh Baby Spinach leaves

2 Tbsp Water

1 Medium Sweet Onion

1 Cup Brown Rice [cooked]

1/4 Tsp freshly grated nutmeg

12 oz Alfredo Sauce

Ground Black Pepper & Sea Salt [to taste]

Set oven to 350F

In a large saucepan over medium heat saute onion with olive oil for 3-4 minutes.

Coat chicken pieces with flour.

Add chicken to saucepan over medium heat browning all sides.

Remove and transfer sweet onions & chicken pieces to casserole dish.

Add cooked rice to casserole dish, toss lightly with sweet onions & chicken pieces.

Add fresh spinach and water to saucepan over medium high heat.

Cover spinach and cook for 4-5 minutes.

Transfer to casserole dish, toss lightly.

Sprinkle with ground black pepper and sea salt, toss lightly.

Pour Alfredo sauce over chicken spinach mixture.

Place in oven for 30 minutes, until chicken pieces are thoroughly cooked.

Preheat Oven 350F

2 cups flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 – 1/2 Cups white cane sugar

1/3 Cup brown sugar

1/4  Cup pure maple sugar

3/4 Cup canola oil

2 TBS butter

3 eggs, beaten

2 cups of peeled, cubed and cooked butternut squash [soft]

1 tsp cinnamon

1 tsp nutmeg

1 cup chopped pecans

Instructions:

1. Butter and flour 2 – 8by3 inch loaf pans
2. Sift dry ingredients into medium bowl
3. In a 2nd mixing bowl beat sugar, oil, butter, maple syrup
4. Blend in beaten eggs
5. Mix in butternut squash and spices
6. Add dry ingredients and pecans and mix.
7. Transfer batter to loaf pans.
8. Bake until tester stick inserted into center comes out clean, about 1 hour 10 minutes.
9. Cool bread in pan on rack 15 minutes. Cut around bread to loosen.
10. Turn out onto rack and cool completely.

Try one piece immediately when warm as it is yummy!

Serves 6-8

Chicken

Kosher salt

Crushed peppercorns

1/2 cup Caesar dressing

Pasta

1 lb penne pasta

6 tbsp butter

3 tbsp flour

1 cup chicken stock

1 tbsp Worcestershire sauce

2 cups whole milk

1 cup freshly shredded pecorino cheese

1/2 cup Caesar dressing

Topping

1 cup panko breadcrumbs

1/2 cup pecorino cheese

Caesar salad

1 head romaine lettuce

1 lemon

1/2 cup caesar dressing

Marinade 4-6 pieces of chicken in 1/2 cup of Caesar dressing, a pinch of kosher salt, and a pinch of crushed peppercorns.

Grill for 12 minutes, flipping occasionally, until juices run clear,  then set aside.

Bring water to a boil in a large pot, add pasta, and let cook until al dente.

While the pasta cooks, melt the butter in a separate saucepan.

Pour 1/2 of the butter in a separate bowl and toss the panko breadcrumbs in to moisten.

Grate pecorino cheese and add to panko breadcrumb mixture and reserve.

Add the remaining melted butter  to Caesar dressing, and 1 tbsp of crushed peppercorns. Stir for 2 minutes then whisk in flour

Add chicken stock, milk, and Worcestershire

Thicken until it coats the spoon, stir in the remaining half of the grated pecorino cheese.

Drain the pasta.

Cut the chicken breasts into bite size cubes, combine with the pasta and sauce, and

Transfer to a 9×13 inch pan.

Sprinkle the breadcrumb and pecorino cheese mixture over the Chicken Caesar Penne pasta.

Set oven to 350 degrees. Bake the casserole in the oven until the the topping is a golden brown.

Serve with romaine lettuce, topped with Caesar dressing and lemon juice.

First, I have tell you I purchased a whoopie pie pan… yes I know, why not use a sheet pan and cut your whoppies pie ends with a ramekin. Here’s what you’d get great circles for the two halves but no crispy edges and less whoopie pies!

Whoppie Pie

2 Cups all purpose flour

2 teas baking powder

1 tea salt

2 teas cinnamon

1 1/2 Cups cane sugar

1/2  Cups dark brown sugar

1 1/4 Cup canola oil

4 large eggs

2 1/2 Cups of coarsely grated baby carrots

1 Cup chopped pecans

1 Tbsp fresh minced peeled ginger

Filling

12 oz cream cheese, room temperature

5 Tbsp soften butter, room temperature

2 1/2 Cups of powdered sugar

1/4 Cup pure maple syrup, New Hampshire

Blend together all filling ingredients to form nice peaks. Chill before you start your whoppie pie batter.

Preheat oven to 350F

My whoppie pie pan is Teflon coated but if you choice a sheet pan butter and flour the pan

Whisk flour, salt, baking powder and cinnamon in medium mixing bowl.

Whisk sugar, canola oil and slowly add each egg and blend well.

Add carrots, pecans and fresh minced ginger.

Slowly add flour mixture until the batter forms.

Fill whoppie pie molds with not more than 1/4 cup of batter

Cook for 11 -13 minutes

Pull from the oven, cool for 10 minutes and slip on to cake rack to cool

Assemble pies by taking a generous amount of filling, at least two good size tablespoons. You will have plenty of filling.

Enjoy!

Remove strawberries green leafy stem and cut into halves or quarters depending on the size

Leave blackberries/ raspberries whole

Rinse all berries with cold water and drain.

Arrange berries in a single layer on a shallow tray, spray lightly with water

Place in your freezer for 60 minutes.

Scoop up all frozen berries and place preferred portion into individual freezer bags, label.

You can use this same freeze method with other fruits like apples, pears and peaches. Cut into preferred size and spray fruit with a 30% concentration of lemon juice/ water to prevent browning which occurs when exposed to air.

Stretch your local favorite fruits when in season by using this very simple freeze method!

For further information about freezing foods check out: USDA Complete Guide to Home Canning, available online:

http://nchfp.uga.edu/publications/publications_usda.html