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"ROASTED PUMPKIN SOUP WITH TOASTED COCONUT 2 lbs. pumpkin (or butternut squash if you can&amp;#x27;t find it), peeled, chopped Dash olive oil 4 cups chicken or vegetable stock 1 tsp. curry powder 1 cup coconut milk Dash salt and pepper Toasted coconut shavings Preheat oven to 350 degrees. Place chopped pumpkin on a cookie sheet; drizzle lightly with oil. Roast for 40 minutes. Place a large saucepan over medium heat; add pumpkin, stock and curry powder. Cook for a few minutes. Place pumpkin mixture in a blender; blend until smooth. Return mixture to saucepan. Mix in coconut milk; heat for a few minutes until hot. Add salt and pepper to taste. Ladle into bowls, and sprinkle with shaved coconut. Enjoy! Serves 4. MOM&amp;#x27;S POTATO PIE 2 lbs. potatoes (about 4 big ones) 1/2 cup grated Parmesan 6 slices prosciutto, chopped 2 tbsp. butter Dash flour 3/4 pound shredded mozzarella Dash bread crumbs 2 tbsp. dried oregano Olive oil Preheat oven to 350 degrees. Cover potatoes with salted water in a pot; boil until tender. Remove skins; mash; add Parmesan and half of prosciutto. Butter and flour a 9 1/2-inch pie pan. Spread a first layer onto pan. Add remaining prosciutto and sprinkle mozzarella on top; add second layer of potato. Cover second layer with bread crumbs and oregano. Drizzle oil and a bit of butter. Bake for about 45 minutes. (Optional: Garnish with fresh oregano.) Serves 8."^^<http://www.w3.org/2001/XMLSchema#string>
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