Pop one and you can’t stop! A little bite of summer in each sweet squash, with a little kick at the end. Note: This recipe is wheat-free, vegetarian, and can be made dairy free (with rice or soy cheese)
1Hollow pattypan squash by removing caps and scooping out with a small melon-baller or tip of a pairing knife. Reserve innards and caps.
2Briefly sweat onion, add cooked quinoa and dry rub. Remove from heat and mix in cheese and innards from squash.
3Stuff hollow pattypans with mixture, pressing down to get as much in each squash as possible. Top with a little remaining cheese and replace caps.
4Place in large glass dish and roast in 350-degree oven until cheese is melted and squash is just turning tender. Alternately, wrap in foil and cook over grill. Finish with a drizzle of Schultz’s sweet heat.
5Great served alongside the typical summer appetizer shrimp cocktail.
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.
Make this rich, delicious, and surprisingly airy dessert for your next holiday party or occasion. It tastes like it has a lot more sugar and butter than it does. The secret? The über-moist orange-inflected chocolate sauce that gathers at the bottom,