Serves approx. 8. *Quick and easy hack: use left a store bought rotisserie chicken instead of roasting your own!

Soup:

Serves 8

Serves Approx. 6-8

Serves approx. 6-8

• 3 medium sized beets
• 2 cans chickpeas, drained
• 2/3 cup tahini
• 1/3 cup olive oil
• 1 cup water left over from boiling the chickpeas
• Juice of 2 lemons
• Zest of one lemon
• 3 cloves of garl

• 2 Tablespoons olive oil
• 6 shallots, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Juice of 1/2 lemon
• Zest of one lemon
• 3/4 cup plain Greek yogurt
• 1/2 cup sour cream

The perfect customizable summer recipe to use up your abundance of garden squash and satisfy any comfort food cravings.

This salad is a quick summer side dish perfect to group with any barbecue.

• 12 cups of flour
• 6 t kosher salt
• 3/4 cup sugar
• 3 sticks butter (softened)
• 6 T baking powder
• 5 1/4 cups milk
• 2 pounds bulk breakfast sausage
• 1 1/2 pounds aged extra sharp cheddar cheese, grated
• Optional, 1 tsp smoked or regular chili powder

Preheat the oven to 425°. In a frying pan, brown the sausage and break into crumbles while browning. Drain the excess fat and let the sausage cool slightly.

*You can use shredded rotisserie chicken or poach your own by following the instructions below.

Poached Chicken:

• 3 skin-on, bone-in chicken breasts
• 1 carrot, cut into thirds
• 1 large onion, peeled and sliced in half
• 4 cloves of garlic, skins removed
• 1 T black peppercorns
• 1 sprig each of fresh thyme, rosemary and sage [or 1 t each of dried herbs]
• 1 t kosher salt
• 6 cups of water

Curry Mayonnaise:

• 2 T of  oil<