BUTTERNUT SQUASH & ITALIAN SAUSAGE RISOTTO

What You’ll Need

• 1 lb butternut squash, peeled, seeded, cut into 1-inch pieces
• 1 to 1.5 lb sweet Italian Sausage
• 4 Tbsp olive oil
• salt/pepper to taste
• 1 c shallots, chopped
• 1.5 c Arborio rice
• 1 c dry white wine
• 4-6 c chicken broth
• 1/4 c butter
• 1/2-3/4 c Parmesan cheese
• 1/2 c fresh basil, sliced

What To Do:

1. Preheat oven to 400 degrees Fahrenheit. Toss butternut squash in 2 Tbsp olive oil and add salt/pepper to taste.  Place squash in baking pan and roast for 25-30 min.  Set aside.
2. In the meantime, BBQ sausages on grill over medium heat, turning frequently until cooked through. Slice and set aside with squash.
3. In large skillet, heat 2 Tbsp olive oil over medium heat; add shallots for 2 minutes; Add rice and stir constantly until rice is a little shiny/”glassy” in appearance; be sure not to overcook/burn.
4. Turn to med-high heat and add white wine and cook down until liquid is almost gone; repeat until rice is “al dente.”
5. Stir in butter, Parmesan cheese, squash and sausage to warm through; garnish with basil. Serve immediately.

MAC & CHEESE with a LITTLE KICK

What You’ll Need:

• 16 oz. macaroni pasta
• 8 Tbsp butter
• 8 Tbps flour
• 2 c cream
• 2 cups milk
• 1 tsp salt
• freshly ground pepper to taste
• 4 c shredded cheddar cheese
• 1/2 cup-3/4 c spicy jalapeño dip (purchased at favorite deli)
• 1/2 c panko bread crumbs, buttered

What To Do:

1.  Pre-heat oven 400 degrees fahrenheit.
2.  Cook and drain macaroni according to package directions; set aside.
3.  In a large saucepan melt butter.
4.  Add flour mixed with salt and pepper, using a whisk to stir until well blended.
5.  Pour milk and cream in gradually; stirring constantly.
6.  Bring to boiling point and boil 2 minutes (stirring constantly).
7.  Reduce heat and cook (stirring constantly) 10 minutes.
8.  Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
9.  Add desired amount of jalapeño dip.
10.  Turn off flame (very important not to burn down the house)
11.  Add macaroni to the saucepan and toss to coat with the cheese sauce.
12.  Transfer macaroni to a buttered baking dish.
13.  Sprinkle with breadcrumbs.
14.  Bake ~20 minutes until the top is golden brown. You may broil at very end to finish browning process

This recipe was slightly altered (jalapeño dip added), but originally derived from Food.com.

KOREAN FLANK STEAK

What You’ll Need:

• 1/4 c soy sauce
•  2 Tbsp rice unseasoned vinegar
• 1 Tbsp peeled grated fresh ginger
• 1 garlic clove, minced
• 2 tsp Sriracha sauce (or to taste)
• 2 tsp sugar
• 1 1/2 tsp Asian sesame oil
• 1 to 1 1/4 lb flank steak
• 2 scallions, finely chopped
• 2 Tbsp toasted sesame seeds

What To Do:

– Stir ingredients together and place in gallon zip-lock bag with steak.  Marinate for at least 30 min.

– Oil grill rack, and grill steak 6-8 min on each side for medium rare.  In the meantime, take marinate and boil for 7 min.  Set aside for drizzling at serving time.

– Transfer steak to cutting board, drizzle with 2 Tbsp cooked sauce, let stand uncovered for 5 min.

– Thinly slice steak across the grain.  Serve with remaining cooked sauce, scallions, and toasted sesame seeds.  Excellent over white rice and/or with soft leaf lettuce.

– This delicious recipe is courtesy of Epicurious.com.