Pumpkin Apple Soup

A little warm-up for the holidays.
1 5-lb sugar pumpkin (6-inch diameter), about 4 lb seeded

1 onion, diced
3 carrots, peeled and chopped
10 leaves fresh sage leaved, sliced
3 cloves garlic, minced
1-inch fresh ginger, peeled and minced

1 large crisp apple, peeled, cored and diced
Freshly-grated nutmeg, about 1/4 tsp
1/2 tsp ground coriander

1-1/2 quarts chicken or vegetable broth plus up to 2 cups water
1/4 tsp red cayenne pepper

Preheat oven to 425F. Cut pumpkin in half and scoop out the seeds from both halves. Slice the halves into 1-inch wide wedges and toss into a very large bowl. Toss pumpkin together with a few tablespoons olive oil, and a generous dash of salt and freshly-ground pepper, mixing with your hands. Tip out onto two rimmed jelly roll pans and roast in the oven for 20 minutes.

Then flip over each pumpkin wedge and cook for about another 20 minutes, until the flesh is very tender.

Meanwhile, sauté the onions and carrots in a soup pot in a bit of olive oil for about 10 minutes. Add the sage, garlic and ginger and continue cooking another 3-5 minutes. Add the apple, nutmeg and coriander and cook another 8-10 minutes.

Scrape the pumpkin flesh off the pumpkin skin and discard the skins.  Add pumpkin flesh to the apple mixture.  Add the chicken broth and cayenne pepper and bring to a boil. Reduce to a simmer and cook for about 20-30 minutes, until the vegetables are completely soft. Purée with an immersion blender and add water as necessary to achieve a smooth consistency, as desired. Salt and pepper to taste.

Makes about 2 quarts, enough for eight appetizer servings.

Roasted Chicken with Spring Vegetables and Andouille

It's spring somewhere on the planet.
1 4-ish lb roaster chicken
1 bunch (6-8) fresh varietal carrots, peeled
2 large fresh spring onions, coarsely chopped
1 bulb fennel, trimmed and cut into coarse matchsticks
2 links Andouille sausage, cut into 4-6 pieces

palmful fresh lemon balm, minced
1/2 palmful fresh oregano, minced
3-4 cloves garlic, minced
2 Tbsp olive oil
palmful fresh lemon thyme sprigs
2 dozen fresh sage leaves

Preheat the oven to 425F. Mix together the lemon balm, oregano and garlic with the olive oil in a small bowl.

Cut the carrots in half.  Lay the chopped vegetables in a large roasting pan. Sprinkle with olive oil and salt and pepper generously. Stir the mixture together. Roast veggies for 20 minutes.

Meanwhile spatchcock the chicken by cutting the back portion out with strong poultry shears. You can reserve the back for stock. Spreading the chicken out on a clean surface, press the breast with your palms to flatten the bird.

When the veggies have roasted, remove the pan from the oven and lay the chicken onto the veggies. Scatter the andouille sausage around the chicken. Paste the herb mixture onto the chicken and salt and pepper to taste. Finally, scatter the thyme and sage leaves about the dish.

Reduce the oven to 375F and roast the chicken for about an hour, until the juices run clear.

Serves 4-6.

Pesto Tarte Vichyssoise with Goat Cheese

There are so many great prepared pizza crust options in the markets these days that I love to try, even though I still love my own raised pizza dough as well.  And talk about fast!

This tart has a potato and leek theme (the Vichyssoise part) and was whipped together in minutes, because I used mashed potatoes with leeks as well as a veggie medley both of which I made a few days before.  Be creative - use what you have in the 'fridge!
2 potatoes, peeled and quartered
1 leek, trimmed, cleaned and chopped
1 Tbsp olive oil and 1 Tbsp butter
1 Tbsp butter and 2 Tbsp light cream

2 cups cauliflower
1 cup fresh green beans, chopped
1 carrot, peeled and sliced
kernels of 1 ear of corn, about 1/3 cup

2 thin prepared flatbreads or pizza crusts
about 1/4 cup pesto
1 rounded cup cheddar cheese, diced
1/4 lb fresh goat cheese, sliced
2 Tbsp purple onion, finely diced
red pepper flakes

Bring a medium pot of salted water to a boil. Over highest heat, drop in the carrots and green beans. Cook for two minutes. Add the cauliflower and cook another minute. Fish veggies out with a slotted spoon and place in a colander.

Preheat oven to 400F. Add potatoes to water and bring back to a gentle boil. Cook until potatoes are soft, about 10-12 minutes. Meanwhile sauté the leek in olive oil and butter in a skillet. Add about a tablespoon of water to keep leek from burning. Cook over moderate


heat until the leek is softened and only begins to brown a bit. This should coincide with the potatoes being done. When the potatoes are very soft, drain them and mash them together with the butter and light cream. Stir in the leeks and salt and pepper to taste.

Paint crusts or flatbreads evenly with pesto. Coarsely spread the leek and potato mixture about the crusts. Top with the veggies, scattered about. Then dot with both cheeses, onion and the red pepper flakes.

Bake about 10 minutes until cheddar cheese melts, the crust browns nicely and the veggies begin to take on a bit of brown edges.

Remove from oven, slice and serve. Makes two 12x12-inch pies.

Cook's Note:  I love Vermont Creamery goat cheese.  I used a version with a pink peppercorn crust, but you could use any version of your favorite goat cheese.

Guacamole Rustica

Thank God it's Friday!  Make some guacamole. Relax.
2 ripe avocados, peeled, seeded and cubed
2 fresh ripe tomatoes, cubed
2 cloves garlic, minced
palmful cilantro, chopped
1/2 to 1 jalapeño, chopped, according to taste
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp salt
juice of 1 lime

Tip everything in a bowl. Fold together gently and allow to sit for 20 minutes to meld flavors.

Serve with tortilla chips, or your favorite dipping device.  Serves 4 weary warriors as a quick pick-me-up on a Friday night.

Chipotle Orange Beef Stew

The oxtails give an unctuous smooth richness to this stew; a nice counterpoint to the edge of jalapeño and chipotle peppers.  An orange infusion lifts this stew to beyond the ordinary.
1/4 lb bacon, diced
2 lb chuck stew beef
3 oxtails

1 red pepper, diced
1 yellow pepper, diced
1 jalapeño pepper, diced
1 onion, diced

2 6-inch links fresh chorizo sausage, sliced
2 Tbsp Crushed Dried Chipotle spice
3 cloves garlic, sliced
6 fresh sage leaves, sliced

2 naval oranges
2 cups beef broth

In a large Dutch oven or pot, brown the bacon with a dash of canola oil. Remove to a large bowl when browned. Then brown the beef in two batches in a bit of canola oil over high heat. Salt and pepper generously. Allow at least 2 sides of each cube to brown up nicely, and then set aside in the bowl with the bacon. Add the oxtails to the pot and brown the first side. Flip and continue to brown the other side.

Toss in the peppers and onions while the other side browns, to keep the rest of the pot from burning, while the oxtails brown.

When the oxtails are browned, remove to bowl with beef, and continue cooking the peppers and onion, for about 10 minutes, until they are softened and begin to caramelize a bit. Remove the veggies to the bowl with the meat.

Add the chorizo to the pot with a spot more oil and brown the slices. After the first side is browned, add the chipotle, garlic and sage and continue browning the other side.

Zest the oranges and reserve in the refrigerator, covered. Then juice the oranges.

Return the meat and veggies to the Dutch oven and stir well.

Add the orange juice and the broth. Check the liquid level; it should be just above the meat. Bring to a boil, stir, reduce heat to a simmer. Cover and cook for about 1-1/2 hours, stirring every once in a while.

When the beef is fork tender, remove the oxtails and allow to cool off a bit. Work the meat off the bones and return to the stew. Stir to mix well.

Serve topped with the orange jest, along with tortillas, avocados and limes.

Serves 6.

Cook's note:  I used dried chipotle seasoning rather than chipotle peppers in adobo sauce.  I don't use enough chipotle peppers to open a whole can, and I find that the chipotle seasoning works very well indeed.  I'm sure you could use the canned peppers - I'd guess 1-2 according to your taste.

Pork Stew with Fennel Apple and Mission Fig

Chemistry happens when pork is combined with fruit.  It's a Je-ne-sais-quoi moment that works every time.  A bit of buttery cumin and sharp thyme to add dimension, and you've got a great warming stew to ease you into fall.
1-1/2 lb lean pork, cubed
1 leek, cleaned and diced
1 bulb fennel, diced
2 parsnips, peeled and diced
2 cloves garlic, peeled and minced
1/2 tsp cumin powder
1/2 tsp dried thyme
1 apple, peeled and diced
1 cup mission figs, sliced in half lengthwise
2 cups dry white wine
2 cups chicken broth

Brown the pork in a 5 quart pot or Dutch Oven in batches. Keep pork cubes nicely separated to enhance browning. Set pork aside in a bowl.

Add the leek, fennel and parsnips to the pot and cook about 10 minutes, to caramelize the veggies a bit and soften. Add the garlic, cumin and thyme and cook another 2-3 minutes.

Add the apple, figs, wine and broth, and return the pork to the dutch oven. Stir gently and bring to a gentle boil. Stir again and reduce to a simmer. Cover the pot and cook about an hour and a half, stirring once or twice. Check for doneness towards the end - the pork should be very tender, and the sauce should be rich, thick and sweet.  Serve over mashed potatoes and turnips.

Serves 6.

Chili Bean Burrito Casserole

Here's a simple, delicious vegetarian casserole that is quick to make and satisfies a crowd.
2 cans vegetarian chili beans in sauce (or leftover vegetarian bean chili), about 3 cups
5 6-inch flour tortillas
3/4 lb Monterrey Pepper Jack cheese, grated
generous cup cooked brown rice
4 green onions, chopped
palmful cilantro, chopped
pint grape tomatoes, halved lengthwise
4 cups baby spinach leaves
chili powder

Lay out the tortillas on a clean counter. Reserve a cup of the beans and 1/4 lb of the cheese. Distribute the remaining beans, cheese, rice and onions about the tortillas, laying ingredients in a strip across the top third of each tortilla. Season with chili powder as desired.  Roll each tortilla and lay seam-side down into an oiled 9x13-inch casserole.

Scatter remaining beans over the tortillas followed by the remaining cheese. Season again with chili powder as desired.  Scatter half the cilantro over the top and bake for 20-30 minutes, until bubbly.

Lay out a bed of spinach leaves on plates. Top with a serving of burrito casserole. Top with tomatoes and more fresh cilantro. Serve with plain Greek yogurt or sour cream.


Serves 5-6.

Cook's Note:  Look, don't drive yourself nuts if you are trying to eat vegetarian, but like me, you also work! If you don't have home-made vegetarian chili on hand, use a can.  There are great choices out there.  I even sometimes use canned Chili Beans ("pinto beans in a medium spice chili sauce") in a pinch.  Another option is to freeze 2-cup portions of chili when you do make it.  I also always freeze portions of rice in a plastic zip bag, whenever I make rice, so I always have cooked rice on hand.

Cream of Asparagus Soup

As the weather cools, hot soups seem more appealing.  It's nice to close the summer as we opened it with asparagus.
1 bunch asparagus, trimmed and chopped, tips reserved
1 bunch spring onions, diced, about 2 cups
1 bunch Chinese chives, chopped
1 quart chicken (or vegetable) broth

Heat a bit of olive oil in a coup pot and tip in the green onions and chives. Sauté for about 5 minutes and then add the asparagus.

Sauté another 5 minutes and add the broth. Bring to a boil, stir and reduce to a simmer. Cook for about 20-30 minutes, until the veggies are very tender. Salt and pepper to taste.

Meanwhile, place the asparagus tips in a shallow bowl with 1-2 tablespoons water. Microwave for 1 minute, stirring once.

Use an immersion blender, cream the soup. You could also use a stand-up blender, but be careful, because the soup is VERY hot.

Serve soup garnished with asparagus tips.

Serves 4.

Quinoa Red Lentil Bake

This is a protein-packed satisfying dish that could be baked in a casserole or a loaf pan.
3/4 cup white quinoa
1/4 cup red quinoa
2 cups water
1 tsp salt
1 tsp garlic powder
1/2 tsp onion powder
1 tsp turmeric
1/2 tsp ground coriander

2 cups arugula, chopped
2 eggs, beaten
1/2 cup plain Greek yogurt
1 cup grated cheddar (or other favorite) cheese
1/2 cup split red lentils

1 avocado, peeled, pitted and sliced
8 cherry tomatoes, halved
fresh cilantro leaves

Well in advance of cooking:
Soak the lentils in plenty of cold water, for at least 2 hours. Drain well and refrigerate until ready to use.

Preheat oven to 375F. In a medium pot, toast the quinoa with a tablespoon canola oil for about 5 minutes, stirring almost constantly. You should smell a nutty fragrance and should start to hear a few snaps and crackles. Add the water, salt and spices and bring to a boil. Stir and reduce to a low simmer. Cover and cook for about 30 minutes, until all the seater has been absorbed. When quinoa has cooked, fluff gently with a fork.

Tip quinoa into a large mixing bowl and add the arugula, eggs, yogurt, cheese and lentils. Stir well and tip into an oiled casserole dish.

Bake for about 35-45 minutes, until the dish is browned and cooked through.  Top casserole with avocado, tomato and cilantro.

Serve with lime wedges and/or a favorite salsa.  A dollop of yogurt is also a great idea.  Serves 4.

Cook's Note:  You could substitute any baby green for the arugula, using spinach or baby kale, for example.  I'd stick to the finer baby greens rather than large-leaf kale or collards, unless you cooked them a bit in advance.

Moussaka Irreverence

I'm sure I'm going to Greek hell for this. "That's not moussaka," they'll complain.  And Italians will exclaim "Madonna!!  Ricotta and mozzarella in a Greek dish?!"   Agreed - let's say this is a moussaka-inspired casserole.  Call it what you will, it has all the rich Mediterranean flavor of lasagna and moussaka, and all the comfort!
1 lb ground lamb
1 tsp cumin
1/2 tsp ground coriander
12 leaves fresh sage, minced
2 Tbsp fresh thyme (or 1/2 tsp dried)
2 Tbsp fresh oregano (or 1/2 tsp dried)

1 large eggplant, cubed 3/4-inch, about 8 cups

1 lb wax potatoes, peeled and sliced
4 cups baby spinach leaves

Bechamel sauce:
2 Tbsp butter
1 Tbsp canola oil
2 level Tbsp flour
1-1/4 cup milk
1/4 tsp fresh grated nutmeg
1/4 tsp salt

1 24-oz favorite chunky tomato sauce
about 1/2 cup ricotta cheese
1/2 lb mozzarella cheese, sliced

Preheat oven to 375. Sauté the lamb in a large skillet with a bit of olive oil along with all the spices and herbs. When the lamb has browned nicely, mix in half the tomato sauce and simmer on low heat.

 In a separate non-stick skillet, brown the eggplant cubes in a bit of olive oil. Cook until the cubes brown up nicely on most sides, about 10 minutes.  Salt and pepper to taste.

Meanwhile, place potatoes in an oiled 9x13-inch casserole and microwave for 5 minutes.

Make a Bechamel sauce by melting the butter in the oil in a small saucepan. Add the flour and cook 3-5 minutes, whisking almost constantly. Add the milk, nutmeg and salt and whisk until sauce thickens, and is bubbly.  Pour Bechamel sauce over potatoes.

Top potatoes with the spinach and then the lamb mixture.  

Top with the eggplant. Scatter the remaining tomato sauce about the eggplant. Then scatter the ricotta and mozzarella on top.

Bake moussaka, tented with aluminum foil for 30 minutes. Then uncover and bake another 30 minutes.

Cook’s Note: I sometimes use grass-fed beef with this recipe and it makes a wonderful casserole, if you don’t have ground lamb handy.  Here I used a purple and while eggplant variety, simply because it was what our CSA offered this week.  You could use any variety you like.

Fresh Salsa with Mint

With peppers and herbs coming to a close - so many uses, so many varieties.  Freeze the excess - it goes a long way into a long winter!  In 3-5 months time, let's talk about spicing up grilled salmon or roasted chicken.
6 little sweet peppers, 2 red, 2 orange and 2 yellow, trimmed and chopped, about 1-1/2 to 2 cups
1 jalapeño pepper, cubed, or equivalent pepper
1/2 purple onion, skinned and cubed
kernels of 1 fresh ear of corn
2 green onions, coarsely chopped
3 cloves garlic,coarsely chopped

small palmful cilantro leaves
1 small palmful parsley leaves
1 small palmful fresh mint leaves

1-1/2 lb fresh ripe tomato, cored and cubed, or equivalent cherry heirloom tomatoes
1-1/2 tsp salt
1 tsp ground cumin
1/4 tsp ground coriander
2 Tbsp sherry (or cider) vinegar
1/2 cup olive oil

Pulse the first group of veggies together in a food processor until you have a very fine grind, but nowhere near a purée. Tip veggies into a mixing bowl. Add the leaves and pulse to chop up and then add the tomatoes, spices and the remaining ingredients. Pulse to form a coarse salsa of the same consistency as the veggies. Mix the tomato mixture with the veggies.

Makes about 3 cups.

Cook’s Note: This salsa really benefits from sitting for a few hours to allow the flavors to blend. It can even sit overnight in the refrigerator.

I used a mix of peppers from our CSA,

...and heirloom cherry tomatoes.

Pilaf Salad

Get in your last fresh, cool salads as summer winds down and autumn rolls in.  May be your last chance to sit by the lake and eat outdoors for a while.
1 can clickpeas, rinsed and drained
1 6.6 oz box favorite rice pilaf, or 3 cups favorite cooked rice
1 yellow summer squash
1 zucchini squash
1Tbsp salt
1/2 orange pepper, finely diced
Palmful fresh parsley, minced
2 Tbsp chives, chopped
2 Tbsp slivered almonds

Dressing:
2 Tbsp rice vinegar
1/4 cup lemon-infused olive oil, or extra virgin olive oil
1 tsp Dijon vinegar
1/4 tsp salt
1/4 tsp fresh ground black pepper
1 clove garlic, minced through a press
1/4 tsp crushed red pepper flakes

Trim the ends off of the squash and cut each in half lengthwise. Then cut into half-moon slices. Toss the slices together with the salt and place in a colander to drain for 30 minutes.

Meanwhile, cook the rice pilaf mix according to package directions. Fluff lightly with a fork and allow to cool in a wide bowl or platter.

 Whisk the dressing together in a small bowl.

Rinse the squash and drain well. Toss in a wide bowl with the rice, chickpeas, pepper and parsley. Fold in the dressing and top with the almonds and chives.

Serves 4 for main course lunch or 6 as a side.

A Tuna Salad Niçoise Rapide

Sometimes, you just need something quick.  But that shouldn't ever mean it isn't excellent! This is especially quick if you have leftover noodles and veggies to use.  A can of tuna and what's hang'n in the 'fridge, and you have great quick eats.

The point is most anything fresh you can pull together in home cooking, is going to be better than that nasty take-out down the corner.  Better for you, and probably as fast.
1 can tuna, drained
2 Tbsp good real mayonnaise
1/2 tsp dried dill
juice of half a lemon

4 cups baby kale, or spinach
1 doz cherry tomatoes, quartered
2 cups cauliflower
1/4 lb egg noodles
1 doz Castelvetrano olives

Dressing:
juice of 1 lemon
1/3 cup olive oil
1 tsp dried dill
1 tsp Dijon mustard
dash salt and freshly-ground pepper

Cook noodles in a pot of boiling salted water until al dente. Drain and douce with cold water. Drain and cool in refrigerator.

Place cauliflower in a glass bowl or casserole with 2 tablespoons water. Steam in the microwave for about 3-5 minutes, stirring once or twice. Rinse with cold water and cool in refrigerator.

Mix tuna with mayonnaise, dill and lemon. Mix noodles with half the dressing in a bowl. Divide kale between two plates. Divide noodles, cauliflower, tomatoes and olives on top of kale on both plates. Divide the tuna salad in two and top each salad plate with half. Serve with remaining dressing.

Serves 2 as main-course salad.

Cook's Note:  Change out the cauliflower for broccoli, or other veggies at the ready in the 'fridge, the kale for arugula or spring mix, the olives for whatever you have, and you'll certainly make something wonderful!

If you don't have fresh lemon, use 2 Tbsp of any good vinegar you have.

Otherwise, order takeout :-))