1 c. Broccoli Florets
1 large apple, chopped
1/2 c. raisins
1/4 c. chopped pecans
1/2 c. prepared colesalw dressing

In large serving bowl, combine the first 4 ingredients. Drizzle with dressing, toss to coat. Refrigerate leftovers.

Ingredients:
3/4 cup buckwheat flour
3/4 cup whole-wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
3/4 cup nonfat milk
1 tablespoon honey
2 large eggs
2 tablespoons canola oil
2 cups blueberries, divided
1/2 cup real maple syrup

Directions:
In a large bowl whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the buttermilk, non-fat milk, honey, eggs, and oil. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. Stir in 1 cup of berries.

Preheat a large nonstick griddle or skillet over a medium flame. Ladle the batter onto the skillet with a 1/4-cup measure. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about 1 1/2 minutes. Serve topped with more blueberries and the maple syrup.

Cranberry Sauce
• 1 cup sugar
• 1 cup water
• 1 (16-ounce) bag fresh cranberries
• 1 cup chopped apple
• 1 cup chopped walnuts
• 1/2 cup raisins
• 1/2 c. orange juice
• 1/2 lemon , juiced
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg, freshly grated
Combine the sugar and water in a large saucepan and bring to a boil. Add the cranberries and return to a boil, then lower the heat so that the liquid simmers. Add the apples, walnuts, raisins, orange juice and lemon juices, cinnamon, and nutmeg, and cook for 10 to 15 minutes. Remove the pan from the heat and let the sauce cool.

Green Beans with Garlic and Lemon Peel
• 2 pounds green beans, ends trimmed
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons butter
• 2 large garlic cloves, minced
• 1 teaspoon red pepper flakes
• 1 tablespoon lemon zest
• Salt and freshly ground black pepper
Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.

Roasted Sweet Potatoes
• 2/3 cup roughly chopped pecans
• 3 pounds sweet potatoes , cut into large dice
• Salt and pepper
• 2 tablespoons vegetable oil
• 4 tablespoons unsalted butter
• 3 tablespoons maple syrup
• 1/4 teaspoon cayenne pepper
Directions
Heat oven to 450 degrees F and arrange rack in the middle.
While oven heats, place pecans on a baking sheet to toast until they smell nutty and are slightly darker, about 5 minutes. Remove from oven and set aside.
Place sweet potatoes on a baking sheet, drizzle with oil. Season well with salt and freshly ground black pepper, and toss to coat. Roast until golden brown and tender when pierced with a knife, about 40 to 45 minutes.
Meanwhile, melt butter in a small saucepan over medium heat. When it foams, stir in maple syrup and cayenne and let cook briefly, about 1 minute. Serve sweet potatoes with a drizzle of maple butter and a scattering of pecans.

Garlic Mashed Potatoes
• 1 pound whole garlic heads
• 1/2 cup pure olive oil
• Gray sea salt and freshly ground pepper

• 2 pounds Yukon Gold potatoes
• 3 sticks unsalted butter, at room temperature
• 1 tablespoon garlic paste
• 1 1/2 cups heavy cream , or more to taste
• Sea salt, preferably gray sea salt, and freshly ground black pepper
• 1/2 to 2/3 cup extra-virgin olive oil
Directions
Start with the roasted garlic: Preheat the oven to 350 degrees F.
Peel the outermost layers of skin off the heads of garlic. Cut off the top 1/3 of the heads to open the cloves. Heat olive oil in a large oven-safe saute pan over medium heat. Add garlic, cut sides up, and saute for about 10 minutes. Season with salt and pepper. Transfer pan to the oven and roast for 15 minutes. Remove from heat and let cool. Pop garlic cloves from their skins and place cloves in a blender, along with any olive oil left in the pan. Puree until smooth; you should have a paste-like consistency.
For the potatoes: Cube the potatoes. Then put the potatoes in a large saucepan with salted cold water and place in the refrigerator overnight. The next day, add some more salt and then bring to a boil over high heat. Cook until tender, about 10 minutes. Drain well, place potato cubes in a food mill, and grind to remove skins. Alternatively, smash the potatoes with a large fork or potato masher.
Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic paste and cook quickly. Add the cream, season, to taste, with salt and pepper, and bring to a boil. Reduce the heat to low and fold in potatoes with a wooded spoon or large whisk. Add the remaining butter by tablespoons, stirring after each addition. Stir in the extra-virgin olive oil. Season with salt and pepper, to taste, and serve.

Roasted Brussel Spouts
• 1 1/2 pounds Brussels sprouts
• 3 tablespoons olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• parmesan cheese to serve
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with parmesan cheese and serve immediately.

Butternut Soup
• 3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered
• Unsalted butter, melted, for brushing
• 1 tablespoon kosher salt, plus 1 teaspoon
• 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
• 3 cups chicken or vegetable broth
• 1/4 cup honey
• 1 teaspoon minced fresh ginger
• 1/2 cup heavy cream
• 1/4 teaspoon freshly grated nutmeg
Heat the oven to 400 degrees F.
Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.
Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth

Baked Mashed Jerusalem Artichokes and Potatoes
Makes 8 servings

Ingredients:
2 tablespoons fresh lemon juice
1-1/2 pounds Jerusalem artichokes, peeled, cut into 1-inch pieces
3 pounds russet potatoes, peeled, cut into 2-inch pieces
1 teaspoon salt
1/2 cup sour cream
1/4 cup unsalted butter, plus more to dot the top

Directions:
1. Fill a pot with water and add lemon juice and artichoke pieces. Bring to a boil and let cook about 20 minutes or until tender. Drain.

2. Combine artichokes, potatoes, and salt in the same pot and cover with water. Bring to a boil and cook about 25 minutes or until potatoes are tender. Drain.

3. Preheat oven to 350 degrees F. Place artichokes and potatoes back in pot and mash in sour cream and butter. Spoon mixture into an oven-safe casserole dish. Dot top of mixture with more butter and bake for 35 minutes or until top is golden. Serve warm alongside beef or poultry.

Fried Jerusalem Artichokes
Makes 4 servings

Ingredients:
1 pound Jerusalem artichokes, sliced 1/2-inch thick
Vegetable oil for frying
2 cups flour, divided
2 teaspoons baking powder
3 tablespoons peanut oil
1 cup beer at room temperature
1/2 teaspoon salt
2 egg whites
1 cup tomato sauce for dipping
Peanut or vegetable oil for frying

Directions:
1. Cook artichokes in a large pot of boiling salted for water for 5 minutes. Using a slotted spoon, transfer artichokes to an ice water bath.

2. Combine 1-3/4 cups flour, baking powder, peanut oil, beer and salt in a large bowl, mixing until smooth.

4. In a separate bowl, whisk egg whites with a dash of salt until stiff peaks are made. Fold egg whites into batter. Drain artichokes and pat dry. Dust artichokes slices with the rest of the flour and then dip them into the batter.

5. Heat peanut or vegetables oil in a large skillet over medium-high heat. Fry artichoke slices for 1 to 2 minutes per side or until golden. Drain on paper towels. Sprinkle with salt. Serve with tomato sauce.

Baby Bok Choy with Cashews Recipe

• 2 Tbsp olive oil
• 1 cup chopped green onions, including green ends
• 3 cloves garlic, chopped
• 1 pound baby bok choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together
• 1/2 teaspoon dark sesame oil
• Salt
• 1/2 cup chopped, roasted, salted cashews

Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)
2 Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.
3 Gently mix in cashews

Canadian Mashed Turnips

2 pounds turnips, peeled and cut into 1 inch pieces
1 onion, minced
1 stick (1/2 cup) unsalted butter
1 1/2 cups grated white Cheddar
1/2 cup milk

Directions:
In a saucepan of boiling water, cook the turnips for 20 to 30 minutes, or until they are tender, drain them, and in a bowl, mash them.

In the pan, cook the onion in 4 tablespoons of the butter over moderate heat, stirring, until it is softened. Add the turnips, the remaining 4 tablespoons butter, cut into bits, the Cheddar, and the milk, heated.

Heat the mixture over moderately low heat, stirring, until the cheese is melted, and season the dish with salt and pepper.

Butter-Steamed Kohlrabi and Mushrooms

2 medium sized kohlrabi
3 ½ tbsp water
¼ lb. mushrooms, sliced
1 ½ tsp butter
¼ tsp dry basil leaves
Grated parmesan cheese

Peel & thinly slice kohlrabi; about 1-1/2 cups. Melt butter in skillet over high heat.
Add kohlrabi; cook 1 minute. Add water & basil; cover & cook 4 minutes. Add
mushrooms, cover & cook; stir often until kohlrabi is tender, 4 minutes. Season to
taste with salt & pepper; sprinkle with cheese.

Chocolate Beet Brownies

1/2 cup butter (or 1/4 cup butter and 1/4 cup applesauce)
4 oz. unsweetened chocolate
4 eggs
1 cup brown sugar (packed)
1 cup applesauce
1 tsp. vanilla
1-1/2 cup unbleached white flour
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking powder
1 cup cooked beets or 15 oz. can beets packed in water, drained and mashed;
1/2 cup finely chopped almonds
1/2 cup wheat germ

Melt butter and chocolate over low heat. Set aside to cool. In a separate bowl, beat eggs until light in color and foamy. Add sugar and vanilla and continue beating until well creamed. Stir in chocolate mixture, followed by applesauce and beets. Sift together flour, salt, spices and baking powder and stir into creamed mixture. Fold in wheat germ and almonds. Turn into greased 9×13-inch pan and bake at 350 degrees for 30 to 40 minutes. Cool before cutting into squares.

Potato Pancakes

 4 large potatoes
• 1 yellow onion
• 1 egg, beaten
• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• ground black pepper to taste
• 2 cups vegetable oil for frying

• Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
• Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
• Turn oven to low, about 200 degrees F (95 degrees C).
• Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Apple Cake Recipe
6 apples (chopped, peeled and cored)
1 tablespoon cinnamon
5 tablespoons sugar
2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs

Preheat oven to 350 degrees. Grease a tube pan.
2. Combine apples with cinnamon and sugar, coating well. Set aside.

3. Stir together flour, baking powder and salt in a large bowl.

4. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Combine this mixture with the dry ingredients, then add eggs, one at a time. Mix well.

5. Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top.

6. Bake for about 1 1/2 hours, or until a toothpick inserted in the center comes out clean.

Belgian Endive and Ham Au Gratin
Ingredients:
8 sm Head belgian endive
Squeeze lemon juice
Seasoning
8 Thin slices cooked ham
SAUCE
2 tb Butter or margarine
1/4 c Flour
1 1/4 c Milk
1/2 c To 3/4 c grated cheddar or
-gruyere cheese
TOPPING
1/2 c To 3/4 c fresh soft bread
-crumbs
1/4 c Grated cheddar or gruyere
-cheese
2 Tomatoes

Instructions:
1. Trim the bottom of the endive heads and remove the outer leaves if necessary.
2. Cook in boiling salted water with a squeeze of lemon juice for about 15 minutes until JUST tender.
3. Drain well and wrap each head of endive in a slice of ham, then put into the baking dish.
4. Prepare the sauce while the endive is cooking. To make this, heat the butter in a saucepan.
5. Remove from heat, stir in the flour, return to the heat and cook for several minutes.
6. Remove from heat and blend in the milk. Stir over a low heat until thickened, add seasoning and 3 tbsp of the endive stock.
7. Add the cheese to the sauce, pour over the ham and endived.
8. Top with crumbs and cheese, brown under the broiler, then top with sliced tomatoes.

Broccoli Raab Saute

• 2 tablespoons olive oil
• 2 medium cloves garlic, cut into very thin slices
• Pinch crushed red pepper flakes
• 2 bunches broccoli raab, washed, stems removed (1 1/2 pounds)
• Salt
• Freshly ground black pepper

1. Heat olive oil in a large skillet or saute pan over medium heat.

2. Add garlic and crushed red pepper flakes; stir to combine. Reduce heat to low and cook, stirring often, for about 2 minutes, being careful not to let the garlic burn.

3. Add broccoli raab in 2 batches and cook, stirring occasionally, 4-6 minutes, until just wilted and tender.

4. Season with salt and pepper to taste; serve hot.

Bok Choy Salad

• 1 medium head bok choy, diced
• 1 bunch green onions, chopped
• 1 (3 ounce) package ramen noodles
• 1/2 cup blanched slivered almonds
• 2 tablespoons sesame seeds, toasted
• 1/3 cup olive oil
• 3 teaspoons lemon juice
•
• Combine bok choy and green onions; cover and chill.
• Whisk together the olive oil, lemon juice and ramen noodle seasoning packet. Refrigerate until chilled.
• Break ramen noodles into small pieces; combine with toasted almonds and sesame seeds.
• Before serving, combine the cabbage mixture and noodle mixture; add dressing and toss to coat.

Stir-Fried Pork with Napa Cabbage

• 1 (1-lb) pork tenderloin
• 2 1/2 tablespoons soy sauce
• 4 teaspoons cornstarch
• 1 1/2 tablespoons sugar
• 2 tablespoons rice vinegar (not seasoned)
• 1/2 teaspoon salt
• 2 tablespoons water
• 2 lb Napa cabbage, quartered lengthwise, cored, and cut crosswise into 1 1/2-inch pieces (10 cups)
• 2 tablespoons vegetable oil
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped peeled fresh ginger
• 1/4 cup loosely packed fresh cilantro leaves

Trim off and discard any silver skin from pork (do not trim fat). Cut pork across grain into 1/4-inch-thick slices, then toss with 1 tablespoon soy sauce, 2 teaspoons cornstarch, and 1 tablespoon sugar in a bowl.
Stir together vinegar, salt, remaining 1 1/2 tablespoons soy sauce, and remaining 1/2 tablespoon sugar in a small bowl.
Stir together water and remaining 2 teaspoons cornstarch in a cup.
Rinse cabbage in a large colander. Tap colander lightly, then transfer cabbage to a large bowl with water still clinging to leaves.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then add pork in 1 layer as quickly as possible. Cook, undisturbed, until pork begins to brown, about 3 minutes, then turn over and cook, undisturbed, until browned but still pink in center, about 1 minute more. Transfer pork and any juices to a plate. Do not clean skillet.
Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger 30 seconds. Add half of cabbage and stir-fry over high heat until cabbage is wilted, 2 to 3 minutes. Stir in remaining cabbage (skillet will be very full), along with any water in bowl, and soy sauce mixture, then cook, covered, stirring occasionally, until all of cabbage is tender, 4 to 5 minutes.
Add pork, along with any juices accumulated on plate, and bring to a boil. Stir cornstarch mixture, then pour into skillet and boil, stirring, until sauce is slightly thickened, about 1 minute. Season with salt, then serve sprinkled with cilantro.

Radish Top Soup

• 2 tablespoons butter
• 1 large onion, diced
• 2 medium potatoes, sliced
• 4 cups raw radish greens
• 4 cups chicken broth
• 1/3 cup heavy cream
• 5 radishes, sliced

• Melt butter in a large saucepan over medium heat. Stir in the onion, and saute until tender. Mix in the potatoes and radish greens, coating them with the butter. Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes.
• Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth.
• Return the mixture to the saucepan. Mix in the heavy cream. Cook and stir until well blended. Serve with radish slices.

Cream of Turnip and Potato Soup
4 tbl spoons butter
2 large turnips, peeled and chopped
1 large onion peeled and chopped
1 large potato, peeled and chopped
1 tbl spoon of cornflour
1 litre of warm chicken stock (vegetable if preferred) 1 bay leaf
Freshly grate nutmeg, salt and pepper to taste
200 mls of single cream
1 medium carrot, finely grated

In a large casserole, melt butter over a medium heat. When froth disappears, add chopped turnips, onion and potato. Cook, stirring occasionally, for 5 to 7 minutes, until onion is tender and translucent but not golden. Using a slotted spoon, remove vegetables from casserole; reserve. Away from heat, stir flour into casserole juices, until smooth. Slowly pour in chicken broth, stirring. Simmer for 3 minutes, until slightly thickened. Transfer reserved vegetables back into casserole; add bay leaf and sprinkle with nutmeg, salt and pepper. Lower heat; simmer for 20 to 30 minutes, until vegetables are soft, stirring occasionally. Remove casserole from heat, discard bay leaf and puree soup mixture, a little at a time, into a blender. Pour puree back into casserole; return over low heat. Stir in cream; simmer soup for 4 minutes, until hot. Do not boil. Remove casserole from heat; pour soup into 4 individual bowls. Sprinkle each bowl with a little finely grated carrot and serve.

Poor Patty Power’s Pepper Soup

This soup works well with red or orange peppers, and the taste is nothing like you’d expect (which means it’s much different and better than the taste of peppers alone)!

You’ll need about 1 medium to large pepper per serving. This recipe assumes a serving for 4 or 5 people:

Roast the peppers in the oven on an oiled pan at 350 degrees for about 20 minutes. You can turn the peppers periodically until the skin starts to brown and blister. While the peppers are still hot, transfer them to an airtight container or zip-lock bag. After about five minutes, the skin of the pepper should peel right off. Toss out the skin, stem, and seeds and transfer the peppers to a bowl.

Melt 2 tablespoons of SMC butter or olive oil in a large soup pot. Add about 2 cups of diced sweet onions and 1 or 2 large cloves of finely minced garlic, l teaspoon of salt, ½ teaspoon of pepper and a ½ teaspoon of ground cumin.

Simmer these ingredients for about 5 minutes, and then stir in the peppers. Cook the mixture for about 10 to 12 minutes on low heat, watching to not burn the mix to the pan.

With the mix still simmering, slowly stir in 1 tablespoon of unbleached flour. Cook the new mix for about 5 minutes, then add ½ cup of water and cook for an additional 2 to 3 minutes.

Remove the pot from heat and allow the mixture to cool for a few minutes. Add the mixture to your blender and puree it on a low setting initially with 2 ½ cups of SMC milk.

Return the soup to your pot and heat it very slowly. Just before serving, you can optionally add in some finely diced scallions, some fresh cilantro, or fresh basil.

After the soup is served in bowls, add a dollop of SMC sour cream to the center of each bowl.

A great fall soup that everyone will enjoy!

Baked Delicata Squash with Lime Butter
2 (3/4 pound each) delicata squash
3 tablespoons SMC butter, softened
1 tablespoon lime juice
1 teaspoon chili powder
Salt and coarsely ground pepper to taste
Preheat oven to 350 degrees.
Cut squash in half lengthwise and remove fibers and seeds. Place cut-side down in a glass baking dish and add water to the dish to a depth of 1/4 inch. Bake 30 minutes or until squash is soft but not mushy. Remove from oven.
In a small bowl, combine butter, lime juice, and chili powder; stir until well blended. Season with salt and pepper. spoon the butter mixture into baked squash cavities and serve hot.

Curried Butternut Squash Soup
3 tablespoons extra-virgin olive oil
1 cup chopped onions
4 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground cumin
Red (cayenne) pepper to taste
2 1/2 pounds butternut squash, peeled, seeded, halved lengthwise, and sliced thin
3 cups vegetable or chicken broth
3 cups water
1 pound tart apples, peeled, cored, and chopped
Salt and pepper to taste
In a large soup pot over medium heat, heat olive or vegetable oil. Add onion and sauté until golden brown. Add garlic, curry powder, cumin, and cayenne pepper; cook, stirring constantly, 30 seconds. Add squash, vegetable or chicken broth, water, and apples. Bring liquid to a boil; reduce heat to low and simmer, covered, 25 minutes or until squash is tender. Remove from heat and cool 15 to 20 minutes.
Puree mixture in a blender or food processor, in batches, and transfer back into soup pot. Season with salt and pepper.
NOTE: At this point, soup may be refrigerated until ready to serve.
To serve, warm over low heat, stirring until hot. Remove from heat and serve in soup bowls.

HERBED SPAGHETTI SQUASH
• 1 small spaghetti squash, about 2 1/4 pounds
• 2 1/2 tablespoons SMC butter
• 2 1/2 tablespoons finely chopped mixed soft herbs , such as basil, chives, chervil, parsley and sage
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees F.
Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

Roasted Beets ‘n’ Sweets
• 6 medium beets, peeled and cut into chunks
• 2 1/2 tablespoons olive oil, divided
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon sugar
• 3 medium sweet potatoes, cut into chunks
• 1 large sweet onion, chopped
• Preheat oven to 400 degrees F (200 degrees C).
• In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
• Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.
• Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.
Southern Greens

• 5 to 6 pounds assorted greens — collards, kale, mustard, turnip, etc.
• 1 cup chopped onion
• 1/4 cup vegetable oil
• 1 or 2 jalapeno or serrano chile peppers, seeded and minced, optional
• 1 smoked turkey leg, smoked pork chops, or ham hock
• seasoned salt and ground black pepper or seasoned pepper
Tear the greens into large pieces. Wash the greens well in a sink full of cold water, lifting greens out and letting grit stay on bottom of sink. Drain sink, change water and wash again; repeat washings until there is no grit on the greens. Cut away tough stems; roll large leaves and cut in strips or chop.
In a large kettle, combine the chopped onions, 2 cups water, oil, and chile pepper, if using. Bring to a boil over high heat. Gradually stir in the greens, allowing each batch to wilt before adding more geens. Put turkey leg or smoked meat in greens. Season with salt and pepper to taste. Cover and reduce the heat to medium-low. Cook, stirring occasionally, for about 45 minutes to 1 hour, to your taste. Remove meat from bone; chop and return to pot. Using a slotted spoon, transfer the greens to a serving dish; serve hot.
Serve with cornbread.
Mixed Mushrooms With Sage

• 4 tablespoons butter
• 8 ounces sliced mushrooms, mixed, baby bellas, or button mushrooms
• 12 medium to large sage leaves
• salt and pepper, to taste
In a large skillet over medium-low heat, melt butter. Add mushrooms and sage. Cook, stirring frequently, until mushrooms are golden brown and tender, about 5 minutes. Season to taste with salt and freshly ground black pepper. Serve as a first course, appetizer, or side dish.
Serves 4 as a side dish.

Savory Mushrooms:

• 1 pound fresh sliced mushrooms
• 2 tablespoons dry sherry
• 2 tablespoons butter
• 1/4 teaspoon sweet paprika
• 1 teaspoon seasoned salt
• 1/8 teaspoon pepper
• 1/4 cup fresh chopped parsley
In a skillet combine sliced mushrooms, sherry, butter, paprika, seasoned salt, and pepper. Cover and cook over medium heat, stirring occasionally, for about 8 to 10 minutes. Sprinkle with parsley before serving. Serve savory mushrooms as a side dish with roasted or grilled meat

Watermelon Summer Salad

3/4 cup halved, thinly sliced red onion
1 tablespoon fresh lime juice
1 1/2 quarts seeded, cubed watermelon
3/4 cup crumbled feta cheese
1/2 cup pitted black olive halves
1 cup chopped fresh mint
2 tablespoons olive oil
Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw onion. Let stand for 10 minutes.
In a large bowl, combine the watermelon cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle olive oil over it all, and toss to blend. Dig in and be prepared for a pleasant surprise!

Sweet Potato and Apple Casserole

3 sweet potatoes, peeled and quartered
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 large cooking apples - peeled, cored and cut into 1/4 inch rings
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
1/4 cup butter
1/4 cup chopped pecans

Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook 25 minutes, or until tender but firm. Drain, cool and cut into 1/4 inch slices.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7×11 inch baking dish.
In a small bowl, mix brown sugar, cinnamon and nutmeg.
Layer sweet potatoes, brown sugar mixture and apples in the prepared baking dish.
In a medium bowl, mix flour, brown sugar, butter and pecans. Sprinkle over the sweet potatoes.
Bake in the preheated oven 30 minutes, or until lightly browned

Carrot-Apple-Raisin Salad Recipe

2 cups grated carrots
1 teaspoon sugar
1 cup grated apple
2 tablespoons skim milk

3/4 cup raisins

1 tablespoon lemon juice

1/3 cup nonfat mayonnaise

1. Combine carrots, apple, and raisins in a bowl.
2. Combine mayonnaise, sugar, skim milk, and lemon juice.
3. Toss carrot mixture with dressing.

Kale with Sautéed Apple and Onion

1 apple
2 tablespoons olive oil
1 medium onion, cut into 1/4-inch wedges
1/4 teaspoon curry powder
1 lb kale/collard greens, tough stems and ribs removed and leaves coarsely chopped
1/2 cup water

Peel, quarter, and core apple, then cut into 1/4-inch-thick wedges.
Heat oil in a 5-quart pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden. Add apple and curry powder and sauté, stirring, until apple is almost tender, about 2 minutes.
Add kale and water and cook, covered, stirring occasionally, until kale is tender and most of liquid is evaporated, about 5 minutes.
Season with salt.

Corn, Tomato & Basil Salad

· 1 Tbsp. extra-virgin olive oil or vegetable oil

· 1 tsp. cider vinegar or white wine vinegar

· 1/4 tsp. salt

· 1 small red onion

· 3 ears sweet corn

· 3 medium tomatoes

· 2 sprigs basil

In a small bowl or measuring cup, mix oil, vinegar, and salt. Finely chop onion. Add ¼ cup to dressing, reserve the rest for another use. Set dressing aside.
Husk corn and cut off kernels.
Core, seed, and chop tomatoes.
Cut basil into thin strips.
Toss corn and tomatoes with dressing. Sprinkle with basil and serve.

Squash with Tomato and Feta Cheese

2 cups peeled and cubed acorn squash
2 eggs
1/3 cup heavy cream
2 green onions, chopped
1/4 green bell pepper, diced
1 cup dry bread stuffing mix
1/4 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon cracked black peppercorns
1 sprig fresh rosemary
2 tablespoons crumbled feta cheese
2 roma (plum) tomatoes, thinly sliced
cracked black pepper to taste
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
In a steamer basket over boiling water, steam the squash 10 minutes, or until tender. Remove from heat, and mash with a fork.
In a medium bowl, blend the eggs and heavy cream. Mix in the squash, 3/4 of the green onions, green bell pepper, dry stuffing mix, and Parmesan cheese. Season with salt and pepper. Transfer to the prepared casserole dish. Press the rosemary sprig into the center of the mixture. Top with feta cheese, tomato slices, and remaining green onions. Season with pepper.
Bake 45 minutes in the preheated oven, until lightly browned. Discard rosemary sprig before serving.

Nectarine bran muffins

• 1 cup all-bran cereal
• 1/2 cup orange juice
• 1 cup flour
• 1/4 cup sugar
• 2 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 egg
• 1/4 cup vegetable oil
• 1 cup fresh California nectarines, chopped (about 1-1/2 nectarines)
DIRECTIONS
Combine cereal and orange juice; let stand several minutes for bran to absorb juice. In a separate bowl, combine flour, sugar, baking powder and salt.

Stir egg and oil into bran until well mixed. Add bran mixture and chopped nectarines to dry ingredients; stir only until dry ingredients are moistened. (Batter will be thick and lumpy.)

Spoon batter into 12 greased 2-1/2 inch muffin cups. Bake in 400 degrees F oven for 25 minutes or until golden brown. Remove from pan and serve hot.

Chicken Pasta Salad With Cucumber

• 1 cup uncooked macaroni
• 3/4 cup mayonnaise
• 1 tablespoon onion, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups cooked chicken, chopped
• 1 cup chopped cucumber
• 1 rib celery, chopped
Preparation:
Cook macaroni according to package directions. Combine mayonnaise, onion, salt and pepper in bowl; mix well.
Add warm macaroni, chicken, celery, and cucumber; mix gently. Chill, covered, for 2 hours or longer.

Quick Broiled Tomatoes

• 2 medium tomatoes
• Dijon mustard
• salt
• fresh ground pepper
• ground cayenne pepper, to taste
• 3 tablespoons melted butter
• 1/4 cup seasoned fine dry bread crumbs
• 1/4 cup grated Parmesan cheese
PREPARATION:
Directions for quick broiled tomatoes.
Cut tomatoes in half; spread cut side with mustard and sprinkle with a little salt, pepper, and cayenne pepper to taste. Combine melted butter, bread crumbs, and Parmesan cheese. Spoon crumb mixture over the top of each tomato half. Place under the broiler and broil until crumbs are browned and tomatoes are tender. Broiled tomatoes serves 4.

Stuffed Red Bell Peppers

• 4 large red bell peppers
• 1 cup uncooked rice
• 1/2 cup finely chopped onion
• 2 tablespoon butter
• 3/4 cup water
• 8 ounces shredded mild Cheddar cheese
• salt and pepper
• 2 teaspoons dried parsley flakes or 2 tablespoons fresh chopped parsley
Preparation:
Cut peppers lengthwise into halves and remove seeds and membranes. Place peppers in a large saucepan of boiling water; cook for about 5 minutes. Drain, reserve liquid. Cook rice according to package directions. In a skillet, cook onions in butter. Add water and cheese; stir until melted and blended. Stir in rice; season with salt and pepper to taste. Add parsley. Fill pepper halves. Put on a rack in skillet or large kettle with about 1 1/2 cups of cooking liquid in the bottom of the pan. Cover and simmer for about 15 minutes.
Recipe for stuffed red peppers serves 4.

Sesame Mushrooms

¾ lb of mushrooms, sliced thinly.
2 tablespoons of scallion greens, thinly sliced.
1 tablespoon of water.
2 teaspoons of sesame oil.
1 teaspoon of vegetable oil.
Salt and pepper, to taste.

Heat the sesame and vegetable oils in a large skillet over a moderate heat.

Cook the mushrooms in the skillet for about 8 minutes, or until the liquid they give off has evaporated and the mushrooms have turned golden.

Stir in the tablespoon of water, the scallion greens, and salt and pepper to taste.

Cook the mixture, stirring, for 1 minute, then serve as desired