Big Dish Energy

We made it to locals' season! The "Where is ‘Outer Banks’ being filmed?" crowd has fled, the water's still warm enough for a dip, and we're all pretending sweater weather is just around the corner. (Spoiler alert: it's not). But just because we're not reaching for scarves and hot cider doesn't mean we're not lighting pumpkin candles and testing last season's jeans for stretch. Even under the spell of Charleston's eternal summer, “Practical Magic” is now officially on repeat, and bold, comforting flavors are very much part of the game plan. This lineup is perfect for gathering your people, grazing freely, and soaking up every compliment like the main character you are. Expect little sparks of kitchen magic—a beet hummus so bright it could make Barbie blush, "homemade" pumpkin ravioli that leans hard on wonton wrappers, and an Asian-fusion chicken dip begging for game day glory. To top it off, sneaky protein-packed blondies hiding chickpeas as their secret weapon, adding fiber while keeping every bite soft and fudgy. Don't worry—we won't spill the beans to the kids if you don't.

Sweet & Spicy Asian Chicken Dip

Yield: About 3 cups

Ingredients:

1 (8-ounce) block cream cheese, softened

1/4 cup ranch dressing

1/4 cup Bachan's Japanese BBQ Sauce, plus more for drizzling

1 1/2 tablespoons hot sauce (such as Frank's RedHot)

4 ounces sharp cheddar cheese, freshly grated

Coarse salt and freshly ground black pepper

2 cups shredded rotisserie chicken

Optional garnishes: chopped scallions, cilantro, sesame seeds

Tortilla chips, crackers, and fresh veggies, for serving

Directions:

1. Preheat the oven to 375°F.

2. In a large bowl, stir together the cream cheese, ranch, BBQ sauce, hot sauce, half the cheddar, and a generous pinch of salt and pepper until smooth.

3. Fold in the shredded chicken and mix until evenly combined. Taste and season with additional salt and pepper, if needed.

4. Spread the mixture into an 8-inch round (or similar-size) baking dish. Top with the remaining cheddar.

5. Bake for 20–25 minutes, or until hot, bubbly, and golden on top.

6. Drizzle with additional BBQ sauce and finish with your choice of garnishes. Serve warm with chips, crackers, and fresh veggies.

Pumpkin Ravioli with Cream Sauce + Toasted Walnuts

Yield: 4–6 servings

Ingredients:

Filling

1 tablespoon unsalted butter

1 small shallot, minced

1/2 (15-ounce) can pumpkin puree

1/4 cup whole milk ricotta

2 tablespoons grated Parmigiano Reggiano

1/4 teaspoon coarse salt

Freshly ground black pepper, to taste

Pinch ground nutmeg

About 50 wonton wrappers

1 large egg + 2 tablespoons water, lightly beaten (for egg wash)

Cream Sauce

2 cups heavy cream

2 cloves garlic, smashed

1/4 cup grated Parmigiano Reggiano

Salt and pepper, to taste

1/2 cup walnuts, toasted and chopped

Optional garnish: Fresh sage leaves,

olive oil, grated Parmigiano Reggiano

Directions:

1. In a small skillet, melt the butter over medium-low heat. Add the minced shallots and cook, stirring occasionally, until soft and golden, about 8–10 minutes. Remove from heat and cool.

3. In a large bowl, combine the pumpkin puree, ricotta, Parmesan, caramelized shallots, salt, pepper and nutmeg. Season to taste.

4. Lay half the wonton wrappers on a clean surface. Place about 1 teaspoon of filling in the center of each wrapper—making sure not to overfill. Brush the edges with egg wash, top with another wrapper, and press edges firmly to seal. Use a fork to crimp the edges and set ravioli aside on damp towels to prevent sticking.

5. In a saucepan, warm the heavy cream and smashed garlic over medium heat. Simmer gently for 8–10 minutes, stirring occasionally, until slightly thickened Using a slotted spoon, remove the garlic cloves. Whisk in the Parmesan until melted and smooth. Season to taste with salt and pepper.

6. Bring a large pot of salted water to a boil. Cook the ravioli in batches for 2–3 minutes, until they float to the surface and are tender. Remove with a slotted spoon, reserving some pasta water for thinning the cream sauce if necessary.

7. Divide the ravioli and sauce among plates, garnish with the toasted walnuts, Parmesan and sage, then drizzle with extra-virgin olive oil.

Garlicky Baked Pork Chops with Sage Butter

Yield: 4 servings

Ingredients:

4 tablespoons unsalted butter, softened

2 large cloves garlic, minced

3 tablespoons chopped fresh sage, divided

4 bone-in pork chops (preferably rib chops), about 1-inch thick

2 teaspoons coarse salt

1 1/2 teaspoons freshly ground black pepper

2 tablespoons neutral oil (such as vegetable)

2 tablespoons dry white wine

1 tablespoon chopped fresh parsley

Directions:

1. Preheat the oven to 400°F.

2. In a small bowl, mix the butter, garlic and 2 tablespoons of sage and season with a pinch of salt.

3. Dry the pork chops with paper towels, then season on both sides with the salt and pepper. In an oven-proof pan like a cast-iron, heat the oil over medium-high heat.

4. Sear the pork chops until golden brown and caramelized, about 1-2 minutes per side. Evenly scoop the sage-garlic-butter over the pork chops and pour in the white wine.

5. Place the entire pan in the oven and cook until the pork reaches an internal temperature of 145°F, about 8-10 minutes. Spoon the pan juices over the chops while they're resting.

6. Divide the pork chops among plates, pour the remaining pan juices over them before serving, and garnish with the remaining sage and parsley.

French Onion Soup Casserole with Sherry

Yield: 4-6 servings

Ingredients:

4 tablespoons unsalted butter

3 large Vidalia onions, thinly sliced

2 large cloves garlic, minced

2 teaspoons coarse salt

1/2 teaspoon freshly ground black pepper

2 dried bay leaves

2 tablespoons chopped fresh thyme, divided

1 tablespoon tomato paste

4 tablespoons all-purpose flour

1/4 cup dry cooking sherry

1/4 cup dry red wine

6 cups reduced-sodium beef broth

1 demi-baguette (about 10-12 inches long), sliced into 1/2-inch-thick rounds

2 tablespoons olive oil

2 cups shredded Gruyère cheese (or sharp provolone)

Directions:

1. Melt the butter in a large, wide pot over medium-low heat. Add the onions and garlic and cook, stirring occasionally, until onions soften and release juices, about 20 minutes. Add 1 teaspoon of the salt, 1/4 teaspoon pepper, bay leaves and 1 tablespoon of thyme. Continue cooking, stirring occasionally, until the onions are caramelized and golden, about 40 minutes more.

2. While the onions cook, preheat oven to 350°F.

3. Arrange the baguette slices on a baking sheet, drizzle with the olive oil, and bake, flipping halfway, until golden and toasted, about 10–12 minutes.

4. Discard the bay leaves and stir in the tomato paste and flour, cooking over medium heat for 2 minutes.

5. Deglaze the pot with the sherry, wine, and beef broth, scraping up browned bits. Bring the soup to a boil and cook until slightly thickened, 2–3 minutes. Add the remaining salt and pepper.

6. In a 9x13-inch baking dish, layer half the toasted bread and half the soup. Top with remaining bread and cheese. Cover with foil and bake for 30 minutes.

7. Remove the foil and broil the casserole until the cheese is bubbly and golden. Sprinkle with the remaining thyme and serve.

Fall Hummus with Lemon & Beets

Yield: About 2 cups

Ingredients

2 small red beets, scrubbed (greens reserved for garnish)

3 sprigs fresh rosemary

3 tablespoons extra-virgin olive oil, divided

Coarse salt

Freshly ground black pepper

1 (15-ounce) can garbanzo beans (chickpeas), drained and rinsed

1 large clove garlic, minced

1/4 teaspoon ground coriander

1/4 teaspoon ground cumin

1 teaspoon lemon zest (some reserved for garnish)

3 tablespoons lemon juice

3 tablespoons tahini

1 teaspoon honey

Sesame seeds, for garnish

Fresh vegetables and warm pita bread, for serving

Directions:

1. Preheat the oven to 400°F.

2. Toss the beets and rosemary with 1 tablespoon of the olive oil, salt and pepper. Wrap tightly in foil and roast until tender, about 40 minutes. Cool, peel and roughly chop the beets.

3. Remove the chickpea skins by rubbing them between your fingers.

4. In a food processor, combine the beets, chickpeas, garlic, coriander, cumin, lemon zest and juice, tahini and honey. Blend until mostly smooth. With the machine running, drizzle in 1 tablespoon olive oil and add a few ice cubes to whip it until silky and light. Add tahini oil if needed to loosen.

5. Season to taste with salt and chill until cool. Serve topped with beet greens, sesame seeds, reserved lemon zest and remaining olive oil. Enjoy with fresh veggies and warm pita.

Protein-Packed Cobweb Blondies

Yield: 9 brownies

Ingredients

1 15-ounce can garbanzo beans (chickpeas), drained and rinsed

1/2 cup maple syrup

1/4 cup mashed banana

1/4 almond butter

1 tablespoon vanilla extract

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon coarse salt

1/4 teaspoon ground cinnamon

1/4 cup packed light brown sugar

1/3 cup all-purpose flour

1 cup semi-sweet chocolate chips, divided

1 cup marshmallows

Directions:

1. Preheat the oven to 350˚F and spray an 8x8-inch metal pan with non-stick spray.

2. In a food processor, blend the chickpeas, maple syrup, banana, almond butter and vanilla until smooth. Transfer to a large bowl.

3. In a medium bowl, whisk the baking powder, baking soda, salt, cinnamon, brown sugar and flour.

4. Fold the dry mix into the wet in three additions, then fold in 3/4 cup chocolate chips. Pour the batter into the pan, sprinkle with remaining chips, and bake until set but slightly soft, about 20-25 minutes.

5. Cool completely and then slice into squares or rectangles.

6. Microwave the marshmallows in a microwave-safe bowl for 30 seconds until gooey. Stir until smooth, then stretch with two forks into thin strands and drape over blondies to create a cobweb pattern.

7. Store in an airtight container in the fridge for 3-5 days.