06/28/2026
Read on for day 4 of Lorah's shop inspired potluck ideas! Sunday hours 11-3.
Side Dish: Nutty Summer Salad
1. Begin with a base of your choice of greens in a large bowl.
2. Add in dried fruits and glazed cashews from Lorah's. Toss to combine.
3. Sprinkle with feta or goat cheese.
4. Mix up a quick vinaigrette of equal parts Humming Hills fig balsamic and lemon olive oil to serve on the side.
Main Dish: Smokey Cajun Baked Mac and Cheese.
1. Shred one block each of Conebella Farm smoked Colby and smoked cheddar. Set aside.
2. Prepare 1 lb of your choice of pasta according to the package directions, drain, season with a generous amount of Chef Tim's Cajun Cool Blackened Seasoning and set aside.
3. Make a roux in a large saucepan: melt 1/2 stick of butter over medium heat. Turn heat up to high and whisk in 4 tbsp flour. Once thoroughly combined add two cups whole milk and whisk continuously until roux thickens. Add in shredded cheeses and continue to whisk until smooth. Immediately remove from heat and proceed to next step.
4. In a large bowl, mix pasta and cheese sauce together. Once pasta is thoroughly coated, transfer to a casserole dish or slow cooker.
In a casserole dish: Bake at 375 for 30 min (top with bread crumbs if desired and bake an additional 5 min)
In a slow cooker: Turn on warm (serve bread crumbs on the side if desired)
Dessert: Lemon Curd Mousse Dessert Shots (non alcoholic)
Ingredients -
for graham cracker base:
8 full sized graham crackers
2 tbsp brown sugar
1/2 cup shredded coconut
1/2 cup chopped pecans
5 tbsp melted butter
1. Preheat oven to 350˚F. Line a sheet pan with parchment paper.
2. Place graham crackers in a zippered bag and seal tightly. Using a rolling pin, roll over the bag until crackers are until finely crushed. Transfer crackers crumbs to a medium-size bowl.
3. Add the brown sugar, coconut, pecans and melted butter to the bowl with the cracker crumbs. Stir well to thoroughly coat the mixture with the butter. Transfer the mixture to the prepared pan and bake for 8-10 minutes, or until golden and crunchy.
4. Divide the mixture between 16 shot glasses and pack it down slightly with the rounded tip of a spoon. Allow to cool completely.
for mousse:
8 oz softened cream cheese
2 jars lemon curd
1 cup heavy cream
1. Whisk the cream cheese in a medium-size bowl until smooth and lump-free. Add the lemon curd and whisk together until smooth and creamy. Set aside.
2. With a handheld mixer ,whip the heavy cream until soft peaks form.
3. Fold the whipped cream into the lemon curd mixture until just combined.
4. Divide the mousse among the shot glasses. Garnish with whipped cream and fresh fruit.
