2 tablespoons olive oil
1 medium sweet onion, finely chopped
5 cloves minced garlic
2 large carrots, peeled and thinly sliced
2 stalks celery, chopped
4 15-ounce cans cannellini beans rinsed and drained
5 cups chicken broth
1 tablespoon tomato paste
1 tablespoon Italian seasoning
1/2 teaspoon red chili flakes
1/2 teaspoon ground black pepper
1/2 teaspoon salt
3/4 cup chopped, cooked ham
3 cups chopped baby spinach
2 tablespoons lemon juice
shredded parmesan

Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots and celery. Cook, stirring frequently for about 4-5 minutes. Add the beans, chicken broth, tomato paste, Italian seasoning, red chili flakes, black pepper and salt. Stir well. Bring to a boil, then lower heat and simmer for 15 minutes, uncovered. Transfer about 2 cups of the soup to a blender and blend until smooth. Transfer the blended soup back to the pot, stir well. Stir in the ham and spinach and let simmer for a few minutes until spinach is wilted. Stir in the lemon juice. Add more seasoning as desired. Serve hot with a sprinkle of parmesan in each bowl.

1 pound red potatoes
1 pound Yukon Gold (yellow) potatoes
1 fresh jalapeno pepper, sliced
12 ounces baby carrots
4 cloves garlic
1 (10 ounce) package frozen white corn, thawed
¼ cup butter
½ cup shredded Cheddar cheese
salt and pepper to taste

Place red potatoes, yellow potatoes, jalapeno pepper, carrots and garlic cloves in a large pot. Cover with water, and bring to a boil over high heat. Cook 15 to 20 minutes, or until potatoes are tender. Drain water from the pot. Stir in corn and butter. Mash the mixture with a potato masher until butter is melted and potatoes have reached desired consistency. Mix in cheese, salt, and pepper. Serve hot.

8 ounces crabmeat, I used fresh “special” crab
8 ounces shrimp, roughly chopped
4 cloves garlic, minced, divided
Juice from ½ lemon
8 ounces cream cheese, cut into cubes
1 tablespoon Old Bay seasoning
2 tablespoons finely chopped parsley, divided, plus more for garnish
2 teaspoons red pepper flakes, divided (more or less to taste)
Salt and pepper, to taste
2 tablespoons butter
1 small yellow onion, diced
¼ cup tomato paste
½ cup cognac
1 (28-ounce) can tomato purée
¾ cup heavy whipping cream
6 ounces jumbo pasta shells (15-20 shells), cooked per package directions
½ cup freshly grated parmesan cheese

Preheat the oven to 350 F. Heat a thin layer of olive oil in a nonstick skillet over medium heat. Add the shrimp, crab meat, and 2 cloves minced garlic and cook until shrimp is pink, about 2 minutes. Add the lemon juice and stir, then add the cream cheese cubes and stir until completely melted, about 3-4 minutes. Add the Old Bay seasoning, 1 tablespoon parsley, 1 teaspoon red pepper flakes, and a pinch each of salt and pepper. Stir to combine, then remove from the heat. Add salt and pepper to taste as needed. Melt the butter in a deep skillet over medium heat. Once melted, add the remaining 2 cloves minced garlic and onion and cook until soft. Add the tomato paste and stir into the vegetables to combine. Cook until beginning to stick to the bottom of the skillet, about 3 minutes. Deglaze the skillet with the cognac, then bring to a simmer and reduce by about half. Add the tomato purée and heavy cream and bring to a simmer. Add the remaining red pepper flakes and parsley, then simmer until mixture is thickened, about 5 minutes. Season to taste with salt and pepper. Transfer the sauce to the bottom of a 9×13-inch casserole dish. Using a small spoon, stuff the shells with the crab mixture until full but not overstuffed. Arrange in the dish, nestling into the sauce.
Grate the parmesan over the stuffed shells, then place in the oven and bake until cheese is melted, 20-25 minutes.
Remove from the oven and sprinkle with parsley and red pepper flakes to serve.

Thanks to Amanda in Lynchburg for the recipe!!

1 Pillsbury refrigerated pie crust
1 cup solid pack 100% pumpkin (pumpkin puree, not pumpkin pie filling)
1 cup apple butter
1/4 cup packed dark brown sugar
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 eggs, lightly beaten
1 cup evaporated milk
Streusel Topping
3 tablespoons butter
1/2 cup flour
1/2 cup dark brown sugar
1/2 cup chopped pecans

Preheat oven to 375° F. Place pie crust in a 9-inch glass pie pan. In a large bowl combine pie filling ingredients in order given (from pumpkin to evaporated milk). Streusel topping: In another bowl, combine brown sugar and flour then cut in cold butter until crumbly (pastry blender, fork or clean hands for this step). Stir in chopped pecans and set aside.
Pour filling into crust-lined pie pan. Bake 50 to 60 minutes or until knife inserted two inches from center comes out clean. Remove pie from oven and sprinkle streusel over pie filling. Return pie to the oven, cover crust with foil, and bake for an additional 15 minutes. Cool completely, at least 2 hours before serving.