This is Stowe’s favorite and he enjoys it even more with homemade lemonade.

The recipe serves four to six, depending on appetite. Pairs well with fresh fruit or tossed salad. Reheats nicely.

INGREDIENTS:

1 lb. dry bow-tie or rigatoni pasta, cooked al dente and set aside

6 strips crisp-cooked turkey bacon, drained, cooled, and crumbled (may be done ahead)

1 organic red bell pepper, chopped 1 ½ c. organic broccoli, chopped

½ —¾ c. crushed club crackers (can use breadcrumbs or salted crackers but may not have a buttery taste)

6 T. unsalted butter

1/3 c. flour (Mac uses gluten-free)

½ t. kosher salt

½ t. freshly ground pepper

3 c. freshly shredded white cheddar

2 c. milk, can vary amount based on milk type (Mac uses 1 ½ cups of coconut milk)

PREPARATION:

1. Preheat oven to 350 ̊.

2. Prepare roux. Melt butter in saucepan over low- medium heat. Whisk in flour, salt, and pepper. Stir until roux thickens and browns (3–4 minutes). Slowly whisk in milk. Stir constantly. Once sauce thickens, reduce heat and stir in 2 c. only of shredded cheese. Stir until melted.

3. Put cooked pasta in greased (buttered) 12-inch cast- iron skillet. Turn on low heat and add cheese sauce. Add in chopped red bell pepper and broccoli. Stir to combine well. Remove from heat.

4. Bake for 20 minutes.

5. Top with bacon pieces, remaining cheese, and crushed crackers.

6. Bake for 10 additional minutes, or until cheese is melted and browning.

7. Serve warm.

Ronni makes her applesauce on the stove. Serves six to eight depending on appetite. Makes a nice hostess gift. The posse prefers it just made and warm, bordering on hot.

INGREDIENTS:

4 lbs. apples peeled, cored, and chopped into one-inch pieces (½ Granny Smith and ½ a sweeter variety such as Fuji, Gala, Golden Delicious, Honey Crisp, or Jonathan)

1 ½ c. fresh or fresh or frozen cranberries (add more it you desire more cranberry flavor)

¼ c. juice squeezed from an orange

1 T. ground cinnamon

1 t. ground cloves

½ t. grated (minced) fresh ginger

½ t. salt

1 T. orange zest (no white)

Water

PREPARATION:

1. Place all of the ingredients in a large (5-quart) pot.

2. Bring to a boil, then lower the heat to a simmer.

3. Cover.

4. Cook 20-40 minutes, periodically checking on consistency and tenderness. Add water when necessary.

5. After the apples and cranberries are cooked down, remove from stove and mash to desired consistency.

6. Cool and serve or refrigerate for dessert later.

7. Store in the refrigerator a week, if it lasts that long, or freeze for up to three months.

Often a tapas—a snack or appetizer. Eaten hot or cold.

INGREDIENTS:

1 ½ lbs. of small new potatoes, scrubbed

Olive oil

2 cloves garlic

3 dried chilies, seeded and chopped

½ t. cumin

2 t. paprika

2 T. white wine vinegar

1 red pepper, seeded and sliced

Coarse sea salt

PREPARATION:

1. Make the paste, crushing together chilies and cumin. Mix in paprika and wine vinegar. Set aside.

2. Scrub potatoes and place in a pan of salted water. Bring to a boil and cook for 10 minutes.

3. Heat oil and fry potatoes, turning regularly, until golden.

4. Add paste and peppers. Stir for two minutes. Scatter salt, according to taste, over potatoes and serve.

Arlo typically makes this dish in the traditional way, in wide and shallow round pan known as a paella pan, which come in many sizes, on a paella burner. The closest pan Emory had was a 12” cast iron skillet.

NOTES:

Socarrat, the crispy, caramelized bottom layer of rice, is what makes paella a heavenly and taste sensation for everyone else. (My mouth is watering at thought…)

Serves four.

INGREDIENTS:

3 T. olive oil plus extra

1 medium Spanish onion, finely chopped

3 cloves garlic, minced

1 skinless, boneless chicken breast, cut in 1” chunks

1 ½ c. chicken chorizo, thinly sliced

4 tomatoes, peeled, seeded, and diced

1 red bell pepper, seeded and cut into strips

1 green bell pepper, seeded and cut into strips

3 cups chicken stock plus extra

1 pinch saffron thread

Kosher salt

Freshly ground black pepper

1 t. paprika

1 ½ c. arborio rice

1 c. fresh peas

1 c. fresh green beans

½ lb. large, cooked shrimp in the shell

1 lb. mussels, scrubbed and debearded

1 lemon, cut into wedges for garnish

¼ cup fresh parsley leaves, finely chopped

PREPARATION:

1. Heat olive oil in the pan. Add onion and garlic and sauté until translucent. Add chicken breast and brown. Add chorizo.

2. Stir in tomatoes and peppers. Cook until pepper is tender.

3. Stir in stock and bring to a boil. Add saffron and season well. Stir in rice.

4. Spread contents over pan bottom evenly.

5. Bring back to a boil, then lower heat. Simmer for 10 minutes.

6. Gently stir in peas, beans, and shrimp. Add mussels and cook for 15-20 minutes, until mussels have opened.

7. To achieve a decent amount of socarrat, turn up the heat, and after hearing a “rain” / popcorn sound, count 30 seconds. Turn off heat. Remove from burner. Let the dish rest for five minutes before serving.