Tag Archives: the cape cod kitchen

Roasted Butternut Squash & Apple Bisque

Roasted Butternut Squash & Apple Bisque   Ingredients: 1 large butternut squash (4.5 to 5 Pounds), cut lengthwise and seeded 1 box/32 oz. of unsalted chicken or vegetable broth/stock 2 medium granny smith apples, cut in half and seeded 2 … Continue reading

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High Protein – Low Sugar Berry Smoothie – 240 Calories

High Protein – Low Sugar Berry Smoothie -240 Calories It took a while to get this recipe just right.  I use whole milk organic yogurt. Fat reduced or fat free dairy has a lot of chemicals (to make up for … Continue reading

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Greek Salad

GREEK SALAD No lettuce needed for this hearty salad.  Chickpeas add protein.  Ingredients: Refer to photo above for cutting the size of vegetables 4 large vine ripe tomatoes – seeded 3 English cucumbers seeded and sliced thick 3 mini sweet … Continue reading

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Spring Roasted Pesto Chicken

  SPRING ROASTED PESTO CHICKEN Using the pesto I made previously, I decided it would be a great flavor to roast a chicken.   Ingredients: 3.5 to 4.5 pound whole chicken at room temperature (let sit on counter for one … Continue reading

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Little Necks with Pancetta, Shallots, and Tarragon – no shucking required!

Little neck clams generally only have a very small amount of sand on them, to purge the clams scrub the shell in water and then place them in water for about 20 – 30 minutes for a recipe right before you … Continue reading

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Pesto- not just for pasta…

Making your own pesto is another great way to add flavor and enhance whole foods.  Because good quality basil is available year round now – it’s doesn’t have to be just a summertime condiment.  I use pesto year round in … Continue reading

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The Cape Cod Kitchen is about cooking and naturally preserving with whole foods.  You are not going to see recipes with highly processed foods.  These recipes can be changed for any dietary needs. I will also provide info on how to naturally … Continue reading

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