Shrimp with Nuts

1 lb shrimp

Shell and devein shrimp and marinate in cornstarch and rice wine. The more cornstarch the crispier they will be.

Carmelize pecans. Pour some white sugar in nonstick pan on high heat (cover bottom of the pan with sugar). When sugar starts to melt turn heat down to medium or low. Add pecans and keep stirring until nuts are coated. (a large handful of pecans)

Heat a couple of tablespoons of oil in another pan. Add shrimp and stir the shrimp fast. The shrimp are done when they are no longer pink. Pour shrimp into a bowl and add pecans. Put in about 1/3 cup of honey add a big spoonful of Mayonaise. Add more honey and mayonaise if you need more sauce. Stir until dissolved. Eat over rice.

-Shelly Smith

Butternut Squash Ravioli

2½ lbs butternut squash, peeled and cubed

2 Tbsp olive oil

Salt & pepper

2 small shallots, chopped

¼ cup Gruyere cheese (2 oz)

1 egg, beaten

¼ tsp freshly ground nutmeg

½ tsp cinnamon

Pinch of cloves

Brown Butter Sauce

½ cup salted butter

10 large sage leaves

½ cup pecans, coarsely chopped

½ cup dried cranberries

½ lemon, juiced

Parmesan Cheese, for serving

Toss the squash in oil, salt, and pepper. Bake on a foil lined sheet at 375 for 25 min or until fork tender. Meanwhile sauté shallots and garlic in ½ Tbsp oil about 3 min. Process shallots, cheese, egg, and spices in food processor until smooth. Add squash and pulse until thickened. Taste for seasoning.

To make ravioli:

Fill 3 inch square wrappers with a spoonful of squash. After folding over, pinch the 2 corners together. This makes two 12 oz pkgs of wrappers (about 85). In a large pot of boiling water, drop about 12 ravioli at a time and cook for 3 minutes. Take them out with a slotted spoon and keep separated (they will stick to each other). These can be frozen (on waxed paper on a cookie sheet) and then cooked for 4 minutes.

To make sauce:

Melt the butter over med heat. Add the sage leaves and let cook for a minute. Add pecans and cook for a couple more min. Add cranberries last so they don’t burn. Let butter cook until it turns amber. Remove from heat and add lemon juice. Salt and pepper to taste. Pour sauce over ravioli and top with grated Parmesan cheese.

-Sheila Madsen

Black Beans and Rice

2 teaspoons kosher salt
2 1/2 tablespoons olive oil
2 cups long grain rice
1 medium onion, chopped (1 cup)
1 large green or red pepper, chopped (1 1/2 cups)
2 medium cloves garlic, minced (1 tablespoon)
2 15-ounce cans black beans, undrained
1 cup chicken broth
2 tablespoon red wine vinegar
2 bay leaves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cumin
1/2 cup sliced scallions (optional)

In a medium sauce pan, combine 4 cups of water with 1 teaspoon of the salt and 1 1/2 teaspoons of the olive oil. Bring to boil. Stir in the rice, cover, and reduce heat to low. Cook for 20 minutes or until the rice is tender. In a large saucepan, heat the remaining olive oil over medium heat. Saute the onion, garlic, green or red pepper, until the vegetables are softened, about 5 minutes. Add the beans, broth, vinegar, bay leaves, black pepper, cumin, and remaining salt. Cover and bring to a boil. Reduce heat to low and let simmer for 10 minutes; remove the bay leaves. Spoon the beans over the rice and sprinkle with the scallions, if desired. Serve warm.

-Mia Roberts

Kål Panna (cabbage roll stir fry)

Kål Panna (cabbage roll stir fry)

1 lb ground beef

6 cloves garlic

salt and pepper

1 cup cooked rice

1 head cabbage, chopped

½ tsp allspice

Brown beef with garlic, salt, and pepper. Add rice. Separately fry cabbage in butter. Add ½ to the meat and serve the other ½ on the side. Season the meat with ground allspice. Serve with cranberry sauce.

-Sheila Madsen