The day after Halloween, our family of seven would scrape out the fibrous strands of our pumpkins to reveal the bright orange flesh, cutting it into pieces and roasting in the oven — along with the seeds — to make the most delicious pumpkin soup. These days, pumpkin soup goes well beyond the traditional dollop of cream and pinch of nutmeg and can act as a host for so many diverse flavors, both savory and sweet. While it often takes a starring role on the table in the form of pies and bread, pumpkin also marries well with spicy ingredients without losing its distinct taste. For even more proof of its versatility, look no further than “It’s the Great Pumpkin, Charlie Brown” — the movie’s humorous wit and innocence have stood the test of time and are adored by pumpkin lovers of all ages.

Every Halloween I cringe not because of the ghoulish costumes and decorations but because of the amount of sugar my children load up on at school and trick or treating. Sugar consumption is related to an array of health concerns like digestive problems, cavities and mood swings. In an effort to be holistic but not a fun vampire that sucks the life out of the holiday, try these healthy candy recipes:

A Bluffton mother and son have co-authored “The College Man’s Cookbook,” a beginner’s guide to cooking on a budget. It was released in July on Amazon and immediately began trending in the online retailer’s "Budget Cookbooks" category. Carrie and George Hirsch Jr. say they’ve created “100 easy recipes to prepare on a budget, in tiny kitchens, with dull knives, microwaves and distractions while earning a degree.”

A cooking class is typically hands-on, with participants prepping and cooking the recipes with instructions from the chef. A cooking demonstration, on the other hand, typically allows the participants to watch a chef prepare and cook the recipes, then either sample or enjoy a full meal of what was prepared. Many area restaurants offer cooking classes and demonstrations for groups. Contact the venue for more information.

It's an elaborate picnic on wheels — though “elaborate” can mean anything from a beer-filled cooler and wings to to tents, music, grills, big-screen TVs and even swimming pools. But it all begins when a driver parks his or her vehicle in a sea of other vehicles ready to celebrate a sporting or special event where fans put the "fan" in "fanatic." No matter the head count — whether it’s 100 people to 10,000 — tailgating is truly one of the only American sports in which everybody is a winner … well, except the guy who forgot his cooler of beer in the garage.

Total time: 20-25 minutes
Servings: 8

• 8 wild salmon fillets (3 ounces each)
• Sea salt, to taste
• Fresh pepper, to taste
• 2 tablespoons extra-virgin olive oil, divided
• 1 cup asparagus, cut into 2-inch pieces
• 1/2 cup shitake mushroom caps, sliced
• 1 package quinoa & wild rice mix (can substitute just quinoa or just rice)
• 1/4 cup slivered almonds

Beating the summer heat requires nothing more than a blender, ice, and fruit — and, if you’re looking to kick things up, a little bit of alcohol. And good frozen drinks start with good ingredients, so here are a few suggestions to help make sure what goes into your blender is the best it can be:

Lowcountry boil goes by several other names, like Frogmore stew or Beaufort boil. But no matter what it’s called, it’s a local favorite made of four readily available ingredients: shrimp, sausage, corn and potatoes. Add a sprinkling of seasoning and you’re set. It’s not a dainty dish, but it appears everywhere — at food festivals, church fundraisers, family reunions and black-tie weddings. Often, it is served on newspaper and eaten by hand with cocktail sauce and melted butter for dipping, plus hot sauce for those who crave more heat. This version of a Lowcountry boil makes it a manageable meal on a smaller scale and alters the presentation just a bit. 

Michael and Lauren Cirafesi are the owners of OMBRA Cucina Rustica in The Village at Wexford. They are pictured here in their restaurant with their sons (from left to right): Paul, Kurdt, Tim, David, Laer and Salvatore.

VIVA LA FAMIGLIA!

For Lauren and Michael Cirafesi, running their award-winning restaurant OMBRA is all about family. And for them, family includes not only their six sons, but also their staff and guests.