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Kathy’s Recipes

Kathy's Recipes

Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News

Vegan Roasted Pumpkin/ Fennel Soup Recipe

I've had requests for soup recipes this week, so here you go. It's up to you to decide how old-school you want to go with cooking a real pumpkin and going vegan with almond milk and  no butter.

Remember, the recipes for October last year were all Halloween treats

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Category: Kathy's Recipes
Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News

Chili Buns Pocket Sandwich Recipe

Warm your buns during cool weather with hot chili wrapped in buttery pastry.

Chili Buns Pocket Sandwich Recipe (prep time 20 minutes)

Leftover chili (find my recipe for Mole’ Inspired Chili on page five of ‘Kathy’s Recipes’ at wnbf.com) or you can

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Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News

Caprese Salad Bonus Foodie Friday Recipe

Time to use all those nice, ripe tomatoes and basil from the garden.

Caprese Salad (prep time: 5 minutes)

Per serving:

1 large tomato cut into slices

fresh basil leaves

Mozzarella cheese, sliced

balsamic vinegar

olive oil

cracked black pepper

Arrange tomato slices on a plate, top each with mozzarella and torn basil leaves. Crack black pep

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Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News

Chesapeake Bay Ray (or Tuna) Recipe

This is a very unusual food for those of us in the Northeast. The preparation can be used with a traditional tuna steak and the flavor is similar to the tuna and almost steak-like (and this type of 'sting ray' is only in season in the spring and summer)

I found in my research that the Chesapeake Ray or Cownose Ray is a native species, but is being targeted as a pest by commercial oyster and clam farmers in the Bay

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Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News

Summer Vegetable Stew Recipe

Foodie Friday celebrates the fall harvest with a fantastic stew that uses all the squash, tomatoes and other goodies bursting from the garden. Time to use up the bounty before it goes bad with an easy dish that can be frozen for use through the winter

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Kathy Whyte/ WNBF photo
Kathy Whyte/ WNBF photo

Southwest Corn Salsa & Cornmeal Biscuits Recipe

This Foodie Friday recipe uses ingredients that are ripe and fresh from the garden right now.

Southwest Style Corn Salsa on Cornmeal Biscuits (prep. time about 1 hour. Makes about 18)

Biscuits:

1 ½ C. all purpose flo

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Kathy Whyte Photo
Kathy Whyte Photo

Blueberry-Stuffed French Toast Recipe

Foodie Friday is taking a break next week but we give you nice little breakfast treat this week. Enjoy.

Blueberry-Stuffed French Toast (prep. time about 20 minutes. One slice serves 2. This recipe mak

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Photo by Kathy Whyte
Photo by Kathy Whyte

Potato/Scallion Crusted Cod Recipe

The presentation of this Foodie Friday recipe is really cool when you place the potato slices on the fish to look like scales. Remember you eat with your eyes first, then your nose, then your taste buds!

Potato/Scallion-Crusted Cod (prep. time about 15 m

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Kathy Whyte Photo
Kathy Whyte Photo

Vegetarian French Onion Soup Recipe

VEGETARIAN FRENCH ONION SOUP  (prep time about 30 minutes)

Welcome to this week's Foodie Friday! This time, it's vegetarian but as tasty as the classic French Onion Soup without the beef stock. One of the easi

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s'more pie slice

S’more Pie Recipe

What says camping more than 'S'mores'? So, when our campground said they were doing an Everything Chocolate event with campers bringing chocolate treats, I thought: Let's put S'mores in a pie!  Enjoy, Foodie Friday fans!

S’More Pie Recipe  (prep time about 30 minutes, plus chilling time)

1 C. thawed whipped

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