Some Recipes from Sept. Green Mountain Women's Cooking Exchange - Local Foods Theme

1. Butternut Squash Soup - Andrea A.
Ingredients: Butternut Squash, Chicken Stock, Cream, Sage, Thyme, Onions, Garlic, Butter


2. Creamy Fettuccine with Leeks, Corn and Arugula - Joanna T.
Ingredients: 12ox fettuccine (3/4 box), 1TBS olive olive, 2 leeks, sliced thin, 4 cloves garlic, sliced thin, kosher salt and black pepper, 1 cup corn kernels, 1/2 cup dry white wine, 3/4 cup heavy cream, 2 cups baby arugula, 1/4 cup grated pecorino cheese.

Directions:  Cook the pasta according to package directions; Meanwhile, heat the oil in a large skillet over medium-high heat.  Add the leeks, garlic, 1/2 tsp salt and 1/4 tsp black pepper and cook while stirring occasionally until tender (about 3-4 minutes).  Add the corn and wine and simmer until the corn is tender (2-3 min) stir in the cream.  Add the pasta, season with 1/2 tsp salt and 1/4 tsp pepper and toss to combine; fold in the arugula.  Sprinkle with pecorino before serving.  Serves 4.  Prep time = 20 Minutes

3. Apricot Chicken - Ali W.
Ingredients:  Chicken breasts, apricot preserves, butter (or not), fresh parsley, pecans
Directions: Dip chicken breasts in egg and bread crumbs.  Cook apricot preserves and 1TBS butter on stove top.  Place a few tablespoons of preserves on one end of chicken - roll chicken- add more preserves on top.  Add pecans and fresh parsley.  Cook at 400 for 30-40min


4. British Curry Chicken - Karen K.
Ingredients/Directions:  Olive oil, roast mustard seed, add an onion, rub "teany tiny spice compnay" British curry on chicken breast.  Add chicken - brown.  Add 1 can coconut milk.  Bring to boil and turn to simmer. You can also add garlic if desired.