Below please find the first recipes for this site.
Click Here for a Printable Version of the Sauteed Radishes Recipe
Ever wonder what you could do with radishes besides slice them in a salad? Well here is a quick recipe that will change your mind about radishes.
One bunch radishes, leaves removed and quarter
Olive oil and butter
1-2 cups peas
Several green onions, chopped
Salt and pepper to taste
Heat a skillet and add a little olive oil and butter to coat bottom. Add radishes and cook, stirring occasionally, until they begin to brown. Add peas (rinse with warm water in a colander to thaw) and heat through. Add green onions and salt and pepper during the last minute of cooking. 
Click Here for a Printable Version of the Pumpkin Soup Recipe
Ingredients:
1 small onion, chopped
2-4 garlic cloves, minced
Tablespoon olive oil
2 cups potatoes, cubed (skins on if you like)
4 cups pumpkin, peeled and cubed (may use other winter squash – acorn, butternut, etc)
Fresh thyme sprigs
Bay leaf
Salt and pepper
Nutmeg, freshly grated
Recipe:
Sauté onions and garlic in olive oil for several minutes in a large soup pot. Add potatoes and stir to coat with olive oil. Add pumpkin and stir to coat. Add the thyme and bay leaf and just enough water to cover vegetables. Cook until potatoes and pumpkin are soft, 20 to 30 minutes. Remove thyme sprigs and bay leaf. Puree vegetables in batches in a blender or food processor. Return to pot and reheat as necessary. Add salt and pepper to taste. Serve with sprinkle of freshly grated nutmeg.
The recipe may be increased for a big crowd using twice as much pumpkin or squash to potatoes.
Variations:
Add a whole habanera pepper during the cooking process taking care not to break it open. Remove the pepper before pureeing the soup. The habanera gives a nice spicy flavor to the pumpkin or squash.
If using a large pumpkin, can use the pumpkin as a soup tureen – makes for a beautiful presentation. Cut the top off the pumpkin as if you were making a Jack-O-Lantern. Remove seeds. Cut or scoop out the pumpkin flesh out leaving a quarter to half inch. Before adding soup, fill with very hot water to warm the pumpkin.
