Ashley, a lover of cooking and fabulous team  member at Dark Horse Beef & Deli & Ring’s Juice Bar, offered to share her recipes with us. Enjoy!   1 brie with rind 1 cup salted pistachios 1/4 cup of Pumpkin Jam Cinnamon to taste  
  1. Preheat your oven to 350 degrees.
  1. Find a brie with a rind, I like Supreme, and score it. Then place it in a pan lined with parchment.
  1. Crush the salted pistachios. (She uses a ziplock bag and a mallet.)
  1. In a small bowl, mix the pumpkin jam, (You can find it on the Dark Horse Beef & Deli cheese island with the crushed pistachios), with a sprinkle of cinnamon.
  1. Spread a thick layer of the pumpkin pistachio mixture on top of your brie and bake for 12-15 minutes.
  1. Serve with crackers, baguette or get creative.

Thai Butternut Squash Soup Recipe

Thai Peanut Butternut Squash Soup is a creamy butternut squash soup flavored with Thai peanut sauce, coconut milk, lemongrass and onions and a dash of Sriracha sauce. Topped with microgreens, crushed peanuts, more coconut milk, cilantro and scallions, this is a spicy-and-sweet soup that is perfect for fall, or the Thanksgiving table.


2 tbsp.  Vegetable or Canola Oil

6 c. Butternut Squash, diced

1 Onion, diced

4 Garlic Cloves, minced

1 stem Lemongrass, minced

2 tbsp. Thai Peanut Sauce

2 tsp. Sriracha Sauce

1 tsp. Salt

½ tsp. Black pepper

4 c. Chicken or Vegetable Broth

1 (13 ½-oz.) can Coconut Milk

Juice of 1 Lime


Optional Toppings:


Lime slices, for serving

Fresh cilantro, for serving

Peanuts, diced, for served

Microgreens or Sprouts, for serving

Scallions, diced, for serving

Coconut milk, for serving



  1. Preheat a large pot to medium heat. Add oil, diced onion, cubed squash, minced garlic and lemongrass. Sauté for 10 minutes.
  2. Add Thai peanut sauce, sriracha sauce, salt and pepper. Stir and cook for another 5 minutes.
  3. Add broth. Cover and let soup cook for 30 minutes, until squash is fully cooked and can be easily pierced with a fork.
  4. Using an immersion blender or a standing blender, purée the soup mixture until smooth, working in batches if necessary.
  5. Add coconut milk to the soup, and stir to combine. Season with lime juice. Taste and correct seasonings, adding salt, more Thai peanut sauce, sriracha sauce or lime juice if necessary.


Serve the butternut squash soup drizzled with additional coconut milk and topped with microgreens, fresh cilantro, crushed peanuts, diced scallions and lime wedges on the side.


Lemon-Raspberry Thumbprint Cookies


(Lemony cookies filled with whipped lemon honey)

What you need:
½ cup salted butter, softened
1/3 cup sugar
1 large egg yolk
1 teaspoon lemon zest
½ teaspoon vanilla extract
1¼ cups all-purpose flour
1 teaspoon cornstarch
1/3 cup Savannah Bee Company Whipped Honey with Lemon
1 (1-ounce) package freeze-dried raspberries, processed into a powder or 16 fresh raspberries


  1. Make the Dough: Beat the butter and sugar at medium speed until light and fluffy. Add the egg yolk, lemon zest, and vanilla and beat until smooth. Combine the flour and cornstarch. Add to the butter mixture and beat until a dough forms.
  2. Shape the Dough: Roll the dough into balls, about 1 tablespoon each and place on a parchment paper-lined baking sheet. (Be sure the balls are very smooth to prevent cracks.) Use a 1 teaspoon measure to make indentions in the center of each dough ball. Freeze the dough for 30 minutes.
  3. Bake the Cookies: Preheat the oven to 350°F. Bake the cookies for 12 to 14 minutes or until the bottoms are golden and the cookies are set. Remove to wire racks to cool completely.
  4. Fill the Cookies: Spoon about 1 tsp of whipped honey into the centers of each cooled cookie.

To Serve: Dust with powdered raspberries or place a raspberry in the center of each cookie before serving.


Sauteed Asparagus with Tuscan Sea Salt


½ pound fresh asparagus

1 ½ tablespoons extra virgin olive oil

½ tablespoon fresh lemon juice

1-to-1½ teaspoons Sarah’s Tuscan Sea Salt


  1. Cut or break off the woody lower ends of the asparagus spears. Peel the bottom 2 inches of each spear with a vegetable peeler. Place the spears in a single layer in a straight-sided skillet and cover them with water. Bring to a boil and cook until the spears are crisp-tender, 3 to 5 minutes depending upon the thickness of the spears. Drain in a colander.
  2. Return the drained asparagus to the skillet and place over medium heat. Drizzle the asparagus with the olive oil and lemon juice and sprinkle with Sarah’s Tuscan Sea SaltRoll the spears around in the skillet to coat them evenly and heat them through, 1 to 1 ½ minutes. Serve hot


Cupcake Vineyard Peach Lemonade


2 cups lemonade

1 cup peach vodka

4 cups Cupcake Vineyards Pinot Grigio

Peach slices

Lemon slices

Fresh mint

  1. Add to pitcher, ice, 2 cups lemonade, 1 cup peach vodka and 4 cups of Cupcake Vineyards Pinot Grigio.
  2. Add fresh peach and lemon slices.
  3. Stir until mixed.
  4. Garnish with fresh mint, lemon, & peach slices.