Nick’s Picks- Potato Kale Soup

Ingredients- 1 1/2 Pounds Russet Potatoes, Peeled and Diced Medium 1 Pound Bacon, Chopped 1 Onion, Diced Small 12 oz Chopped Kale 2 Tbsp Butter 1/2 Cup Flour Salt and Pepper 1 Quart Heavy Cream 1 Quart Chicken Stock 1 Tsp Dried Thyme 1 Tsp Dried Rosemary Method- Boil the potatoes until fork tender, drain

Nick’s Picks- Strawberry Rhubarb Muffins

Ingredients- 1/3 Cup Flour 1/2 Tsp Baking Powder 1 Tsp Salt 1 Cup Sugar 6 Tbsp Unsalted Butter, Softened 2 Eggs 1/2 Cup Milk 1 Tsp Vanilla 1/2 Tsp Cinnamon 1/2 Cup Walnuts, Chopped 1 Cup Strawberries, Chopped Small 1 Cup Rhubarb, Chopped Small Topping- 1 Tbsp Flour 2 Tsp Sugar 1 1/2 Tsp Brown

Nick’s Picks- Zucchini Fritters

Ingredients- 2 Cups Shredded Zucchini 3 Egg Yolks + 1 Egg 1 Tbsp Minced Garlic 3/4 Cup Panko Bread Crumbs 1/3 Cup Shredded Mozzarella 1/2 Cub Shredded Parmesan 1/4 Tsp Fresh Cracked Pepper 1 Tsp Season Salt Butter   Method- Squeeze out as much liquid as possible from the zucchini and combine all the ingredients

Nick’s Picks- Cannoli Cups

Ingredients- 1 Package Refrigerated Pie Dough 3 Tbsp Raw Sugar 2 Tbsp Cinnamon 1 15oz Container Whole Milk Ricotta Cheese 4 oz Cream Cheese 1 Tbsp Fresh Orange Zest 1 Cup Powdered Sugar 1/2 Cup Granulated Sugar 1 Tsp Vanilla 1/4 Cup Mini Choc Chips Method- Flour your work surface and rolling pin and layout