This year’s participants all showed off their talents in the Auburn Community Festival Recipe Contest. The following recipes are the winners in the adult category: Savory category First place: Debbie Dutra, Auburn Butternut Coleslaw 4 ounces goat cheese 2 tablespoons honey 3 tablespoons olive oil 2 teaspoons apple cider vinegar Juice from half a lemon Half a cup dried cranberries Half a cup toasted walnuts Dressing: Mix goat cheese, honey, oil, vinegar and lemon juice until creamy. Coleslaw: Remove bulb portion of squash, use top narrow portion. Peel squash and cut into long matchstick pieces (using a mandolin slicer or sharp knife). Combine with dressings, cranberries and walnuts. Add salt and pepper to taste. Second place: Brian Jan-sen, Auburn Risotto Stuffed Peppers 1½ tablespoons butter ½ cup Arborio rice Two leeks, diced ½ cup white wine 2 cups chicken stock ¼ cup parmesan cheese Four Italian sweet peppers Add butter and rice to saucepan. Sauté until golden brown. Add leeks and cook until soft. Add wine, stirring constantly. Add stock half a cup at a time, stirring frequently until all stock is absorbed. Meanwhile, roast peppers until soft. Cut lengthwise and fill with risotto. Top with parmesan and broil until golden brown. Best of Show Patti Linn, Auburn Autumn Quinoa 2 cups peeled and diced butternut squash 3 tablespoons olive oil, divided Salt and pepper 1 cup uncooked quinoa ¼ cup dried cranberries 2 tablespoons roasted pumpkin seeds 1 cup onion, diced Two small cloves garlic, minced One apple, diced 1 cup fresh apple juice Preheat oven to 350 degrees. Prepare squash and toss with 2 tablespoons oil, salt and pepper. Spread on baking sheet and roast for 30 minutes until tender. Meanwhile, cook quinoa, following package directions, substituting chicken or vegetable broth for water. Remove from heat and add cranberries to pot. Let sit for about five minutes. Fluff with fork and transfer to a larger bowl. Set aside. Add remaining oil to a skillet over medium heat. Add onions and cook for a few minutes, until they begin to soften. Add apples and garlic and cook, stirring, for a few minutes. Add apple juice and reduce by half. Remove from heat and add to quinoa mixture with pumpkin seeds. Serve warm or room temperature. Sweet category First place: Candee Kenny, Applegate Asian Pear Cake 2 cups sugar ½ cup oil Two eggs 4 cups Asian pears, diced 2 cups flour 1 teaspoon salt 2 teaspoons regular cinnamon or 1 teaspoon 4 percent cinnamon 1 teaspoon nutmeg 2 teaspoons baking soda Preheat oven to 350 degrees. Sift together dry ingredients. In a mixing bowl, combine sugar, oil and eggs until well incorporated. Stir in pears. Add dry ingredients and mix to combine. Pour into greased 9-by-13-inch pan and bake one hour. If desired, top with powdered sugar or whipped cream. Also great for breakfast if unfrosted. Second place: Cynthia Wa-chob, Auburn Cheesecake with Poached Pears 1 cup flour ¼ cup sugar 1 teaspoon grated lemon peel ¼ cup butter, softened One egg yolk ½ teaspoon vanilla Five 8-ounce packages cream cheese, softened 1¾ cups sugar 3 tablespoons flour 2 teaspoons grated lemon peel 2 teaspoons vanilla Five eggs Two egg yolks ¼ cup heavy cream Poached pears Stir together 1 cup flour, ¼ cup sugar and lemon peel. Blend in butter, stir in egg yolk and vanilla. Mix with fork until dough holds together. Press 1 cup of dough on bottom of greased 9-inch spring-form pan. Set remaining dough aside. Bake bottom crust at 400 degrees until lightly browned, eight to 10 minutes. Cool on wire rack until pan is cool enough to handle. Press reserved dough around sides of pan to height of 2½ inches, joining sides to baked bottom crust. In a large mixing bowl, combine cream cheese, 1¾ cups sugar, 3 tablespoons flour, 2 teaspoons lemon peel and vanilla. Beat at high speed until fluffy. Add eggs and two yolks, one at a time, beating well after each addition. Blend in cream. Pour filling into lined pan. Bake at 500 degrees for 10 minutes. Reduce heat to 250 degrees and bake until a cake tester inserted in center comes out clean, about 60 to 80 minutes. Cool on wire rack. Vanilla Poached Pears Six pears (ripe but firm, free from blemishes) 6 cups water One vanilla bean, split and seeded Four thin strips lemon rind Peel each pear from stem down, quarter and remove core and seeds. Place sugar, water, vanilla bean and lemon rind in saucepan over medium heat and stir until sugar is dissolved. Increase heat and simmer for five minutes. Add pears and simmer in liquid for 15 to 20 minutes or until tender. Remove pears and cool. If desired, add ¼ teaspoon cornstarch to liquid and reduce until thick.