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Seafood Pasta with Cognac Tomato Cream Sauce

INGREDIENTS: Salt 1 ½ pound penne or bow tie pasta 3 tablespoons extra-virgin olive oil ½ pound sliced baby bella mushrooms (any kind of mushroom you like or none at all) 2 large shallots, chopped 3 to 4 cloves of garlic, finely chopped A pinch of crushed red pepper flakes ½ cup of cognac or sherry or vodka ½ cup of seafood stock, clam juice or chicken stock (whatever you have on hand) 1 (15 ounce) can of crushed tomatoes 1 pound cooked lump crab meat (or lobster meat) 1 teaspoon lemon zest ¼ cup cream ½ cup mascarpone cheese 2 tablespoons chopped rosemary 2 tablespoons chopped thyme DIRECTIONS: Heat large pot of salted water for pasta. Add to pot when water is at a rolling boil. Heat large skillet over medium heat with olive oil. Add mushrooms, shallots, garlic, red pepper flakes, thyme, and rosemary and sauté until start to brown. Deglaze the pan with cognac (sherry or vodka), stir in tomatoes and bring to a bubble. Add seafood, lemon zest, salt and pepper. Stir in mascarpone chees

Roasted Butternut Squash Soup

Fall is upon us and for many of you you're already feeling the weather change to cool and crisp. The leaves are starting to concentrate their sugars, turn colors and eventually dry out. Well, I just found out another cool reason to eat butternut squash that helps your skin stay smooth and not dry out . . . keeping us younger and younger looking! Butternut squash is a good source of Vitamin E, Thiamin, Niacin, Vitamin B6, Folate, Calcium and Magnesium, and a very good source of Vitamin A, Vitamin C, Potassium and Manganese. I’d like to focus on the Vitamin A attributes of this particular squash because it’s pretty darn cool what it does: Vitamin A was the first vitamin to be discovered in the early 1900s. Vitamin A is part of a large family called retinoids. This is because Vitamin A is primarily needed by the retina (the part of the eye that lets you see light). But vitamin A does more than just “feed” your retinas. • Acts as an antioxidant to boost immunity • Protects you from

Caribbean Crab, Pumpkin and Corn Chowder Bisque

Most chowder and bisque recipes are made with heavy cream, half & half, whole milk, butter and lots of fat. That's what makes them so decadent and that's why they taste so good! I love bisque and I love chowders, so I came up with a way to have that creamy and satisfying taste without adding all that fat. I use pureed pumpkin as a way to add that creamy texture and use fresh herbs, strong spices, sweet corn and sherry to wake up those taste buds. Although this recipe has an identity crisis (is it a bisque? is it a chowder?) you certainly won't miss the fat! Pumpkin is chock full of goodness! You can tell by its bright color that it's going to be good for you. Not only is pumpkin loaded with vitamin A and antioxidant carotenoids like alpha & beta carotenes, it's a good source of vitamins C, K and E, along with lots of minerals like magnesium, potassium and iron. Ingredients ½ cup chopped onion ½ cup chopped fennel 2 tbsp. chopped fresh dill 2 tbsp. cho

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