A Year-Round Guide to Franklin and Nantahala

Yield: 8 cups. ¼ cup salted butter 1 cup onion, chopped 2 cloves garlic, minced 1 teaspoon ground allspice 2 teaspoons salt ¼ teaspoon ground coriander ⅛ teaspoon cayenne pepper

Rosemary and Goat Cheese Strata

Yield: 8 cups. ¼ cup salted butter 1 cup onion, chopped 2 cloves garlic, minced 1 teaspoon ground allspice 2 teaspoons salt ¼ teaspoon ground coriander ⅛ teaspoon cayenne pepper

Zesty Pumpkin Soup

zesty pumpkin soup

Yield: 8 cups.

¼ cup salted butter
1 cup onion, chopped
2 cloves garlic, minced
1 teaspoon ground allspice
2 teaspoons salt
¼ teaspoon ground coriander
⅛ teaspoon cayenne pepper
3 cups chicken broth
1 (16-ounce) can pumpkin
1 cup heavy cream (or whole milk)
Toasted pumpkin seeds (optional)
Sour cream (optional)

Melt butter in a heavy-bottom saucepan. Add onion and sauté for 5 minutes. Stir in garlic, allspice, salt, coriander, and cayenne pepper. Add chicken broth and pumpkin, and cook on medium heat for 20 minutes. Add cream and stir. For a smoother consistency, add soup mixture to blender (in small batches), and blend until smooth. Garnish with toasted pumpkin seeds and sour cream.

print it

This story was published on Nov 16, 2015

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.