CHILDREN’S RECIPE: Pumpkin Pasta
Ingredients:
4 oz Orecchiette Pasta
1 Garlic Clove
2 oz Cleaned Leeks
4 oz Canned Pumpkin
1 oz Yogurt
4 oz Water
2 oz Corn Oil
2 oz Aged Goat Cheese (Coach Farm Grading Stick) Graded
4 Baby Pumpkins

Method of Preparation:
Cut the top off the pumpkin and spoon out the seeds. Rub the pumpkin with corn oil inside and out. Roast in the oven for 20 minutes until soft. In a hot pot add the corn oil, then the leeks, garlic. Cook until soft. Then add the pumpkin water and cook for 5 minutes then puree. Cook the pasta at the same time. Strain the pasta. Fold the pasta and puree together. Add the yogurt mix and add the cheese. Fill the baby pumpkin with the pasta.

FAMILY RECIPE: Pumpkin Peekytoe Crab Fisherman’s Pie in Baby Pumpkins
Ingredients:
1 lb Peekytoe Crab
1 clove Minced Garlic
4 oz Pumpkin Purée from the Puree
1 Roasted Tomato
1 sprig of Thyme
1 sprig Tarragon
Salt and Pepper
1 oz Olive Oil
2 oz Sour Cream
2 oz Grading Cheese

Method of Preparation:
Remove the lobster meat cut into small pieces and cook in with the puree. Cut the tomato in to quarters and roast in a pan with olive oil and the thyme until soft. Then dice. Add to the Lobster puree. Last add the sour cream. Spoon in to the baby pumpkin. Top with goat cheese.