Squash Casserole

2 lbs. summer squash, thinly sliced

1 green pepper, thinly sliced

1 med. onion, thinly sliced

3 ears of corn, kernels cut off

3-4 lg. tomatoes, sliced

4 Tbs. unsalted butter, cut into pats

Salt and pepper

2 c. shredded sharp cheddar cheese ( I use Cabot Seriously Sharp)

In a large casserole dish or Dutch oven, layer in this order: squash, pepper, onion, corn, tomato. Sprinkle salt and pepper over top. Scatter butter pats over top. Bake covered in 325°F. oven for 45 minutes. Remove cover, sprinkle cheese over top of vegetables and return to oven uncovered for 15 minutes until cheese is melted and bubbling.

Sweet Potato and Pear Soup

2 oz. unsalted butter

1 sm. onion, diced

5 c. sweet potato, peeled and cubed

3 firm pears, peeled and cubed

4 c. vegetable or chicken stock

1 c. whipping cream

¼ tsp. ground nutmeg

1/8 tsp. ground ginger

In a saucepan, melt butter, sauté onion until soft. Add sweet potato and pear...