Roasted Red Pepper Alfredo Sauce

Roasted Red Pepper Alfredo Sauce

Adapted from Bigoven.com

• 10 ounces pasta

• 1 large red pepper

• 1 head of broccoli, chopped into medium pieces*

• 2 cups heavy cream (I used 1.5 cups cream, some cream cheese and milk)

• 2/3 cup parmesan cheese, shredded

• 2 large cloves garlic, minced or pressed

• 1 pinch salt

Pumpkin, Bean & Corn Stew

This stew is an old favorite of mine, and I've made it twice in the past few weeks to rave reviews. I've been making this stew for years, but I forgot about it for a while, so this is the first time I've made it since meeting Sam.

It's great with butternut squash, but pumpkin works just as well as I discovered in New Zealand, where I haven't seen many butternut squashes. Pimientos are available here, but for $8 a jar, I discovered it is much cheaper to roast a red pepper, and the taste is just as delicious.

Halloumi Kebabs

For as long as I've been making them, my halloumi kebabs have been making people swoon. At every barbeque or pot luck, they disappear and are replaced with oohs, ahhs, and requests for the recipe. The recipe is so simple and easy that I know it by heart, making it easy to share. Although they're a hit at barbeques, I prefer to make them in the oven, rather than on an open grill, in case some halloumi fall off. Thou shalt not waste halloumi.