This recipe and photo was shared by my sister. These are her words, not mine.
This easy recipe is very good, and has a lot of flavor .
Serves 4:

1/2 cup chicken broth
1/2 cup balsamic vinegar
2 teaspoons honey
1 tablespoon butter
1 tablespoon Olive Oil
4 small boneless chicken breast
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 tablespoons finely chopped shallots
Chopped parsley (optional)
Combine broth, vinegar, and honey.
Melt butter and oil in a large nonstick skillet over low heat.
While butter melts, sprinkle chicken with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour; shake off excess flour.
Increase heat to medium-high; heat 2 minutes or until the butter turns golden brown. Add chicken to pan; cook 4 minutes on each side or until golden brown. Remove chicken from pan; keep warm. Add shallots, and sauté 30 seconds. Add the broth mixture, scraping to loosen browned bits. Bring to a boil, and cook until reduced to 1/2 cup (about 3 minutes). Serve sauce over chicken. Garnish with chopped parsley, if desired.

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This dish is perfect for the last rounds of local corn, on a cool fall evening.

4-6 hungry folks, 8-10 as a starter:

• 1 lb of small new potatos boiled skins on in salt water
• 6 ears of corn, 3 grilled to carmlization, 3 boiled.
• 1 medium onion
• 3 medium cloves of garlic pressed or crushed.
• 3 cups of milk
• 1 cup of light cream
• 3 tbs of butter
• 3 tbs of flour
• 2 tbs of Chipotle sauce / dip
• 2 tbs of chipolte mrs dash
• salt and pepper to taste
• 2tbs olive oil

Boil potatoes till soft, 10-15 mins. Boil / grill corn till done In a soup pot soften onion, and cook garlic When soft set aside, and create a light roux in the pan with the remaining oil, butter, and flour. Cook till it loosens up, then comes back together. Whisk in milk, so it thickens. Then add cream, potatoes, sauce, mrs dash. Cool the corn, then separate from ears, careful to not cut too deep. Then with back of knife get the remaining hulls and juice off the cobs. Add to pot, and cook to a slow simmer then serve.

Garnish with a dash of hot sause, and sprig of cilantro.

This hearty soup is the essence of New England fall. Bright and crisp and warming. This is one of my fall favorites, for an even more robust flavor you could roast the pumpkin.

Serves 4-6:

• 2 pounds fresh pumpkin, peeled, cut into chunks, seeds removed
• 2 1/2 cups milk
• 1 tablespoon butter
• 2 teaspoons maple syrup
• 1 teaspoon sea salt
• 1/4 fresh grated nutmeg
• 3 bay leaves
• 2 cups apple cider (in 2 1 cup servings)
• pinch of fresh ground black pepper
• toasted pumpkin seeds as a garnish.

Cook fresh pumpkin in 3:1 water to cider ration, barely covering pumpkin, add bay leaves, salt and grate 1/2 nutmeg over pumpkin before cooking. Cover and simmer. When the fresh pumpkin is tender (15-20mins); drain most of the water out and remove bay leaves. Mash or puree pumpkin w/ a stick blender, it might be easier with liquid added. Stir in the milk then stir in the remaining cider; stir the remaining ingredients. Heat through and serve immediately. I’ll typically puree with the stick blender until very smooth.

Serve with toasted pumpkin seeds sprinkled on top, like you would with crackers.

Pasta Primavera

Pasta Primavera borrowed from a e friend.  It’s real good, and simple. It’s an awsome recipe for the summer when you have access to great fresh produce. Be sure to visit your local farm stands, and farmers markets. Also, be sure to use ‘good’ olive oil, since it’s going to be forward in this dish.

<Recipe behind cut>

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BBQ Tofu Burritos

The Thug hooked me up with this recipe. It’s great, and since b max closed, it’s my only source of bbq tofu burritos. I haven’t made this in a while, but it’s great! 

<recipe behind cut>

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I just updated this 7/15/2010 to simplify and refine the recipe, originally published 2006-09-08 15:27

This cold soup is perfect for a summer dinner party. The hot sauce is completly offset by the sourcream and smoothness of the zucchini.

4 small bowls:

• 1/2 large onion
• 1 clove of garlic, sliced thin.
• 2 table spoons olive oil
• 32 oz of chicken stock or vegetable stock. 
• 2 medium zucchini and 2 medium summer squash totaling 3-4 cups
• 1/2 cup low fat sour cream
• 1/2 cup low fat milk
• 1 teaspoon curry powder
• 2-3 table spoons of lemon juice
• 1 tablespoon hot sauce
• 1/2 teaspoon salt
• siracha as a garnish

saute onion and garlic in oil when softened but not browned, add squash / zook. Add about a cup of stock and increase heat to steam / soften zuc. Add curry powder, sit, then cover and cook over medium high until squash is cooked. Remove from heat, add the remainder of the stock, and milk. Stick blend until baby food consistency, add the sour cream and hot sauce. Throughly chill, then season to taste with white pepper and a touch more salt

Serve in a bowl, drizzle some siracha onto the top, and slightly stir for a swirl effect.