Our “not so scary Blood and Bones” themed Halloween dinner has a delicious bowl of homemade tomato soup served with mini grilled tomato “bone” sandwiches. Quick and easy to make, it’s the perfect festive dinner before heading out to your Halloween celebrations. INGREDIENTS Tomato Soup 2 tablespoons extra-virgin olive oil 1 tablespoon unsalted butter 1 large onion, chopped fine 1 carrot, grated 1 large clove garlic, chopped fine 2 tablespoons all-purpose flour ¼ cup white wine, we prefer Pinot Grigio 3 cups no salt chicken stock 28-oz. can purée San Marzano tomatoes 1 4-inch fresh rosemary stem Kosher salt and freshly ground black pepper 1 cup of cream Grilled Cheese “Bones” 8 large pieces of country white bread 8 sandwich slices of cheese, fontina, mozzarella, cheddar or your favorite melting cheese 4 tablespoons unsalted butter, room temperature Bone shaped cookie cutter DIRECTIONS In a large saucepan, heat the oil and butter over...

Made with corn stock, this chowder has a clean, fresh picked corn flavor.  Spiced with thinly sliced chorizo pieces , it’s the perfect dish to say good-bye to summer and hello to fall. INGREDIENTS Corn Stock Pale Green Inner Leaves of Corn Cobs 6 corncobs, kernels removed and reserved for the soup 2 peppercorns 5 stems fresh parsley 5 stems fresh thyme 1 bay leaf INSTRUCTIONS Shuck the corn, saving the inner light green leaves. Discard the silks and outer leaves. Remove the corn kernels from the cobs and set aside to save for the chowder.  Break the cobs in half and add the cobs, 1/2 the inner corn leaves, peppercorns, parsley, thyme, bay leaf, and 10 cups water to a large pot. Add the remaining corn leaves on top and bring to a boil over high heat. Reduce heat to medium and simmer for 1 1/2 hours. Strain, discard solids, and measure the remaining stock. If you have more than 4 cups, return to a clean stock pot and reduce to 4 cups. Use immed...