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Spice Up Your Gathering stay warm with these delectable recipes

Laurel Robertson

BLENDED BUTTERNUT SQUASH SOUP
BLENDED BUTTERNUT SQUASH SOUP

The holidays are a wonderful time to spend with your family and loved ones, and none of that would be complete without delicious food. The following recipes from chef Laurel Robertson of Mega Co-op go great with even the snowiest winter days. We all know shoveling the driveway is a little easier when you know you have a piping hot bowl of butternut squash soup waiting for you after you finish, right? Enjoy!

Blended Butternut Squash Soup

With simple ingredients and tremendous flavor, this soup is perfect for fending off a chill.

Serves: 6 servings
 
Ingredients:
2 tablespoons extra-virgin
olive oil
1 carrot, diced
1 celery stalk, diced
1 onion, diced
4 cups cubed butternut squash, fresh or frozen
½ teaspoon chopped fresh thyme
4 cups chicken broth
½ teaspoon salt
½ teaspoon ground black pepper

Instructions:
• Heat oil in a large soup pot.
• Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes.
• Stir in butternut squash, thyme, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes.
• Use an immersion blender to purée soup, or, let the soup cool slightly and carefully purée in small batches in an upright blender.

Notes: Blending hot soup in large quantities can be dangerous, proceed with caution. Also, this soup freezes well.

Honey Mustard Chicken Thighs

These five-ingredient honey mustard chicken thighs are flavorful and easy to make!

Total time:  55 mins
Serves: 6
 
Ingredients:
3 tablespoons brown deli mustard
2 tablespoons honey
2 teaspoon chopped fresh thyme
½ teaspoon salt
6 boneless skinless chicken thighs, about 2 pounds

Instructions:
•Preheat oven to 375 degrees F. Line a large rimmed baking sheet with parchment.
• Whisk honey, mustard, thyme and salt in a medium bowl. Add chicken thighs and turn to coat. Arrange chicken on the parchment-lined baking sheet, tucking them into neat thigh shapes.
• Roast chicken until cooked through and browned in spots, 40 to 45 minutes. Let rest 4 to 6 minutes before serving.

KEY LIME TARTS
KEY LIME TARTS

Tangy Mini Key Lime Tarts

Few things taste better than key lime pie. These tarts capture that taste and are super simple to make. Mini tarts are also great because everyone can have his or her own.

Total time:  2 hours
Serves: 60 Tarts
 
Ingredients:
1 can (14 oz) sweetened condensed milk (not evaporated)
½ cup Key lime juice
3 drops green food color, if desired
1 container (8 oz) frozen whipped topping, thawed
4 packages (2.1 oz. each) frozen mini filo dough shells

Instructions:
• Blend the first four ingredients until uniform in color and smooth.
• Place mixture into piping bags and refrigerate for 2 hours or overnight.
• Fill filo dough shells and serve immediately.
• Garnish ideas: mint leaf, tiny lime wedge, raspberry, whipped topping

 

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