Curried Butternut Squash and Parsnip Soup

Ingredients:

1 butternut squash, peeled and diced
2 onions, sliced
4 parsnips, peeled and diced
1 tsp curry powder
6 cups chicken broth
extra virgin olive oil
salt and pepper to taste

Directions:

1. Prepare the butternut squash and parsnips and set aside.

2. In a large pot, saute the onions with the olive oil. Season with curry powder, salt and pepper.

3. Add the butternut squash and parsnips. Saute for a few minutes.

4. Add the chicken broth and let cook for about 20 minutes or until everything is soft.

5. Using an immersion blender, puree the soup until creamy. Let sit under low heat for another 20 minutes.

6. Season to taste and enjoy!

Strawberries and Cream

Ingredients:

1 lb strawberries
1 container heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract

Directions:

1. Wash and slice all of the strawberries. Set aside.

2. With an electric mixer, whip the heavy cream until it is thick, about 5 minutes. Add powdered sugar and vanilla and whip for another 20 seconds. Taste and add sugar according to taste.

3. Serve the strawberries alongside the whipped cream.

Mediterranean Pizza

Ingredients:

Pre-made Pizza dough
1/2 cup pizza sauce
1/2 cup mozzarella cheese
1/2 cup cheddar cheese
1/2 eggplant, sliced and baked
1 red pepper, sliced and sauteed
1 jar artichoke hearts, chopped
5 basil leaves, chopped
2 tomatoes, sliced

Directions:

1. Roll out the pizza dough onto a baking pan.

2. Cover the dough with a thin layer of pizza sauce

3. Add tomatoes, eggplant, red peppers, artichoke hearts,

4. Cover with mozzarella and cheddar cheese.

5. Top with chopped basil and cook in a 425 degree oven for about 14 minutes.

Prosciutto and Basil Pizza

Ingredients:

Pizza dough
1/2 cup pizza sauce
1 cup mozzarella cheese
5 slices prosciutto, chopped
5 basil leaves, chopped
1/4 cup sun dried tomatoes, chopped

Directions:

1. Roll out the pizza dough onto a baking pan.

2. Cover the dough with a thin layer of pizza sauce

3. Add the prosciutto and sun dried tomatoes.

4. Cover with mozzarella cheese.

5. Top with chopped basil and cook in a 425 degree oven for about 14 minutes.

Creamed Spinach

Ingredients:

1 bag spinach, chopped
2 small onions, diced
1/4 cup cream
1/2 cup parmesan cheese
salt and pepper to taste
olive oil

Directions:

1. Saute the onions in a saucepan until soft. Season with salt and pepper.

2. Add the chopped spinach and cook for about 5-7 minutes.

3. Add the cream and parmesan cheese and cook for a few more minutes.

Ema's Quinoa Salad

Ingredients:

1 cup quinoa
1 bunch parsley, finely chopped
1/2 red onion, diced
1/2 cup dried cranberries, chopped
1/2 red pepper, chopped
1 small cucumber, chopped
1/2 cup feta cheese, crumbled
olive oil
lemon juice
salt and pepper to taste


Directions:

1. Cook the quinoa in a small pot. Set aside to cool.

2. Chop all of the ingredients separately.

3. Mix everything together and enjoy!

Mia's Birthday Cookie Cake

Ingredients:

1 cup (2 sticks) unsalted butter, softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups plus 2 tbsp all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp pure vanilla extract
1 1/2 cups bittersweet chocolate chips

Directions:

1. Preheat oven to 375°F. Line a 14-inch, round pizza pan with parchment paper. Grease the parchment paper with cooking spray; set aside.


2. In a large bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition.

3. In a medium bowl, whisk together flour, baking soda, and salt. Add to butter mixture, mixing until incorporated, then add vanilla extract and finish mixing. Fold in dark and white chocolate chips. Spread across the bottom of the prepared pan.

4. Bake until edges are golden and the cookie is set but the center is slightly soft, about 20-25 minutes. Cool on wire rack.