(Editor’s Note: The Patriot plans to run a recipe or two each week from locals and their favorite recipe books. Have a recipe to share? Contact the Patriot!)

Crab Salad

• 1 pound Imitation crab meat;

• 1 shallot minced (you can use red onion if desired);

• 1/2 cup mayonnaise;

• 1/2 cup celery minced;

• 1/2 teaspoon paprika;

• 1/2 teaspoon dill;

• 1/4 teaspoon Kosher salt;

• 1/4 teaspoon black pepper.

Submitted by 

Jordie Stay.

Deli-Style Chicken Salad

• 1/2 cup polonaise;

• 1/2 cup Miracle Whip;

• 1 teaspoon paprika;

• 1 teaspoon seasoning salt;

• 4 cups cooked chicken, cubed or shredded;

• 1 cup dried cranberries, dried cherries or grape halves;

• 1/2  cup chopped celery;

• 2 green onions, chopped;

• 3/4 cup chopped green pepper or apple;

• 1 cup toasted pecans, chopped;

• Ground black pepper to taste.

Submitted by 

Sonya Stay.

Butternut Squash Sweet Potato Soup

• 2 tablespoons olive oil;

• 1 small yellow onion, finely chopped;

• 2 carrots, peeled and finely chopped (about 3/4 cup);

• 1/4 teaspoon salt;

• 1 medium butternut squash, peeled and diced (about 5 cups);

• 1 large sweet potato, peeled and diced (about 3 cups);

• 4 cups vegetable broth;

• 1/2 cup full fat coconut milk;

• 1/2 teaspoon garlic powder;

• 1/4 teaspoon ground ginger;

• 1/4 teaspoon curry powder;

• 1/8 teaspoon ground nutmeg.

In a large pot, warm the olive oil over medium heat. Add the carrot and onion, sprinkle with salt and cook for 5 minutes. Add the spices then stir together.

Next, add the diced squash and sweet potato to the pot, then pour in the vegetable broth and bring to a boil. Reduce to simmer and cover while allowing it to cook for about 20 minutes or until all the veggies are very tender.

Using an immersion blender or regular blender, puree the vegetables until a thick, smooth consistency is reached. Transfer mixture back to pot then pour in the coconut milk. Stir to combine, then cook until heated through, about 5 minutes. Serve warm and enjoy!

Submitted by 

Rosie Keeler.