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Roasted and Sautéed Vegetables

By Jan Buhrman

Use whatever vegetables you find to be the freshest!   Here we used our very favorite Honeynut Squash, Sautéed Summer Squash and Eggplant. Honeynut Squash: Cut in half and scoop out the seeds and roast in 350 oven flesh side down, for 35 minute or until soft. For the summer squash, sprinkle with salt...

Wedding and Honeynut

By Jan Buhrman

On November 1st, I catered our last wedding of the season.  The bride supplied her own squash. I encourage families to bring family treasures, menus, recipes (or even their own squashes!) to the wedding reception and/or table, as it makes for a much more meaningful and personal event. The bride works at an organic...

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