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TONY MONACO: Well if Oprah says it then it's official!y a #SnowDay Millions of people in New York, Philadelphia and Boston corridor are dealing with the potential for hurricane-force winds and 1 to 3 feet of snow that could paralyze the Northeast for days. More than 7,700 flights in and out of the Northeast were canceled, and many of them may not take off again until Wednesday. Schools and businesses let out early Monday. Government offices closed. Shoppers stocked up on food and elbowed one another for what was left. It was like a #WWE Royal Rumble to stock up on goods! If you are traveling check ahead and see if your flight is on time or delayed or cancelled. Scott Fox and Kat Callaghan will have more info on The US Blizzard during the Z1035 Morning Show 530am-9am

3 days ago

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It's almost #meatlessmonday lunch time! Simple greens with a delicious dressing can make your day... Stay tuned for our dressing recipe... ... See MoreSee Less

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4 days ago

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6 days ago

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January 24, 2015, 12:00am

Hockley Valley Resort

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July 31, 2014 tygershark

Chilled Garden Pea Soup

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Looking for a great summer soup recipe?  Try ours!

Ingredients:

12 oz. fresh shucked garden peas
2 cups fresh garden spinach
1/3 cup fresh chopped garden mint
1/4 cup fresh garden basil leaves
1 small red chili pepper, seeded & minced
A pinch of smoked paprika
4 fl. oz. 35% cream
Extra Virgin Olive Oil – as needed
1 cup minced garden spring white onion
1 clove garden garlic, whole & smashed
Salt and pepper – to taste
4 ½ cups vegetable stock

Method:

  1. Coat the bottom of a heavy bottomed sauce pot with olive oil.
  2. Add garden onions, garlic clove and a pinch of salt – slowly cook over low heat until translucent.
  3. In a boiling pot of salted water, add 8 oz. of shucked peas – blanch for 40 seconds, then transfer to ice water to rapidly cool.  Drain and set aside – do the same for the entire lot of spinach.
  4. Add remaining raw peas to the onion & garlic mixture and cook on low heat for 5 minutes. Add your vegetable stock, salt & pepper and bring to a simmer for an additional 10-12 minutes.  Remove from heat and cool to room temperature.
  5. Blend broth with raw peas, minced chili pepper, cooked spinach, herbs, cream and smoked paprika (this might have to be done in batches as you want the soup to be silky and smooth – adjust seasoning if needed).
  6. Cool soup in the refrigerator for at least 2 hours, as you want this soup to be chilled when served.  Serves 4 to 6 guests.

Visit us at Cabin to taste this and many other delicious options!

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