Ingredients:
Greek Yogurt, 1 c.
Crumbled Blue Cheese, 4 T.
Ground Pepper, 1 tsp.
Salt, 1 T.
Rosemary, 1 1/2 tsp., finely chopped
Sunchokes, 2 lbs.
Fresh Chives, 2 T.
Vegetable oil

In medium saucepan over low heat, heat 1 cup plain Greek yogurt, 4 tablespoons crumbled blue cheese and 1 teaspoon fresh ground pepper for about 10 minutes, stirring well to combine. Keep warm. In a small bowl, toss 1 tablespoon salt and 11/2 teaspoons finely chopped fresh rosemary to combine; set aside. Thinly sliced 2 pounds of well-scrubbed large suncokes. In a large sauté pan with thermometer attached, over medium high heat, heat 1 inch of vegetable oil until it reaches 375ºF. Working in batches, fry sun chokes until golden brown, 3-4 minutes. Transfer to a paper-towel-lined plate to drain and immediately sprinkle hot chips with rosemary salt. Garnish warm blue cheese dip with 2 tablespoons chopped chives and a dash more pepper and serve alongside chips.

Per serving:
protein 6g ; fat  19g ; carbohydrate 2-g ; fiber 2 g ; sodium 1.256mg ; cholesterol 11mg ; calories 268.

by Carrie Purcell

Ingredients:
6 Buttercup Squash, 4 Cups 
Butter 2 T.
Flour, 2 T.
Chicken broth, 101/2 oz. 
Apple Juice, 1 c.
Half & Half, 1 c.
Nutmeg, 1/4 tsp.
Salt, 1/4 T.

Wash, peel and cut squash into cubes.
Melt butter medium heat, add flour gradually, stirring until smooth and bubbly.
Add chicken broth and apple juice, bring to a boil.
Add cubed squash. Bring to a boil then reduce heat and simmer until soft, about 20 minutes. Cool thoroughly then puree. Return to pot and stir in half and half, nutmeg and salt. Stir thoroughly and serve warm.

Makes 4 cups.