November Piney Woods

Ingredients 2 cups cubed butternut squash 2 tablespoons butter ½ onion, minced 1 cup Arborio rice ⅓ cup dry white wine 5 cups hot chicken stock ¼ cup grated Parmesan cheese salt and ground black pepper to taste Directions Place squash into a

Ingredients 1 lb bulk pork sausage1 lb ground beef1 large onion, diced4 cups water3 (15 oz) cans black-eyed peas, drained1 (28 oz) can diced tomatoes1 (10 oz) can diced tomatoes with green chile peppers (such as Rotel), undrained1 (4 oz) can chopped green chilies4 beef bouillon cubes4 tsp molasses1 tsp Worcestershire

Ingredients Salad: 4 collard leaves, trimmed and finely chopped⅓ bunch kale, trimmed and chopped1 head romaine lettuce, chopped¼ small head red cabbage, chopped1 Bosc pear, cubed½ Bermuda onion, finely diced½ orange bell pepper, diced½ avocado – peeled, pitted, and diced½ carrot, grated5 cherry

Ingredients Crust: 1 cup all-purpose flour⅓ cup white sugar1 tsp vanilla extract½ tsp salt½ cup cold unsalted butter, cut into 1/2-inch pieces Filling: ⅔ cup sugar2 Tbs cornstarch¼ tsp salt1 cup blood orange juice3 large eggs, lightly beaten1 large egg yolk, lightly beaten2 Tbs blood orange zest2 Tbs unsalted butter, cut into 1/2-inch pieces1 med blood orange, thinly

Ingredients Chicken: 4 cups vegetable oil for frying1 large egg1 ½ lb skinless, boneless chicken thighs, cut into 1 ½” pieces1 tsp salt1 tsp white sugar1 pinch white pepper1 cup cornstarch Sauce: 2 Tbs vegetable oil3 Tbs chopped green onion1 clove garlic, minced6 dried whole red chilies1 strip orange zest½ cup white sugar¼ cup soy sauce3 Tbs chicken broth2 Tbs peanut