• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 garlic clove, minced
• 2 tablespoons butter
• 1/2 cup chopped tomatoes
• 1/4 cup minced fresh parsley
• 5 pasture-raised eggs, lightly beaten
• 2 cups shredded mozzarella cheese
• 1/2 cup soft bread crumbs (I leave this out)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. In a skillet, saute the onion, green pepper and garlic in butter for 5 minutes or until tender. Remove from the heat. Stir in tomatoes and parsley; set aside. In a large bowl, combine the remaining ingredients. Stir in reserved vegetables.
2. Pour into an ungreased 9-in. pie plate. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

3 potatoes, skin on, diced

4 cloves garlic, chopped

2 onions, halved and sliced

6 C chicken broth (OR 2 C broth, 2 C water)

2 carrots, peeled and sliced

1 t caraway seeds

4 C shredded green cabbage

salt and pepper to taste

pasley

parmesan cheese or crumbled blue cheese

In soup pot, heat olive oil. Add and cook onions and garlic until tender (careful not to burn). Add broth, carrots, caraway seeds, and potatoes. Bring to boil, then reduce and simmer for 20 minutes. Stir in cabbage, and simmer for 20 more minutes. Sprinkle in salt, pepper, and parsley to taste. Serve warm with cheese sprinkled over top.

*If you need to watch salt intake, use only the salty cheese; eliminate the use of salt in cooking the soup.

1 onion, chopped

1 medium pepper, chopped

1-2 carrots, peeled and sliced

2 cloves garlic, chopped

1/2 C oil (olive or canola)

1 C chicken broth (may also use water)

salt and pepper to taste

Using a large non-stick pot, heat oil until hot. Add onions and peppers and stir for 1 minute. Add carrots and cook for 1 minute. Add garlic and cook for 1 minute (careful not to burn). Add cabbage by handfuls, stirring between each addition. Finally, add chicken stock (or water, if using). All liquid will cook off when cabbage and veggies are done. Serve warm.

*if you enjoy hot and spice, try adding hot sauce, crushed red pepper flakes, or even sliced hot sausage.

3-3-1/2 lbs. squash )1 medium sized whole), peeled, seeded, cubed

1 onion, but into 1"pieces

2 big handfuls of lettuce (can also use swiss chard or spinach), torn into bite-size pieces

1/4 C parsley, minced

10 cloves garlic, coarsely chopped

1/3 C olive oil

1/4 T red peper flakes (optional)

1 T brown sugar

salt & pepper to taste

Pasta

1 lb. Farfalle pasta ("bowties")

1/2 C half-and-half (can also use milk)

1-1/2 C shredded Asiago cheese

Set oven to 450 degrees. Toss together all ingredients under "roasted veggies" except salt & pepper. Spread on a sheet pan and bake for 25 minutes. Turn veggies 2-3 times during this segment. When squash is tender, set oven to brroil and adjust racks to higher position. Broil for 5 minutes until squash is crusty and greens wilted. Scrape veggies into a bowl. Cook pasta according to package directions. Drain. Add pasta, half-and-half, and cheese to veggies. Toss. Salt & pepper to taste. Serve warm. YUM!

3 tsp. Baking powder

1 tsp. Salt

1/4 Cups sugar

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

1/3 Cup oil

3/4 cup pureed squash (cooked or canned)

3/4 cup milk

Preheat oven to 425 degrees.

Combine dry ingredients. Cut in oil till mixture is crumbly. Stir in pumpkin or squash  and milk to form soft dough. Place biscuits on oiled baking sheet. Bake at 425 degrees for 15-20 min. Watch them closely...buscuits burn easily.

2 med. cippolini onions chopped fine

2 Tbs fresh ginger grated

3 1/2 Cups of precooked and mashed squash (I used a butternut type)

1/2 Apple chopped fine

4 Cups water

Salt

1 parmasan rind

In olive oil saute onions and ginger. Add pureed or mashed squash, apple and water. Boil till apple is mush. If soup is too chunky blend half and pour back. Add the parmasan rind and cook for 5-10 min before serving. Serves 4.

Ingredients

•  
  • 3 lbs head green cabbage, halved cored and coarsely shredded ( 12 cups)
  • 1 cup riesling wine
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons sugar
  • 1/4 cup extra virgin olive oil
  • 1 large onions, thinly sliced
  • 2 granny smith apples, peeled halved, cored and sliced 1/8 inch thick
  • salt & freshly ground black pepper

3 eggs

¾ - 1 c. sucanat, rapadura or other raw cane sugar

1 tbsp. fresh grated ginger or 1 tsp. dried ginger

1 tsp. cinnamon

¼ tsp. sea salt

¼ tsp. nutmeg

¼ tsp. powdered cloves

grated rind of 1 lemon (optional)

1 c. cream

1 pie crust**

Line a 9 inch pie pan with crust dough and pinch edge to make border. In food processor, puree eggs, cream, and pumpkin. Add remaining ingredients and puree again. Pour into pie shell and bake at 350 for 35-45 minutes. Serve with whipped cream.

*I like to use butternut squash or neck pumpkins to make pumpkin pie, but any sweet squash or pie pumpkin will work. There are two ways to obtain the flesh from squash or pumpkins to make pie. The tastier, slower method follows: you can simply cut squash in half, place in dish with ¼ inch of water, and bake at 350 for about 30-45 minutes, or until tender when pierced with a fork, and then scoop out flesh. The quick method is to peel squash, cut in cubes, and boil or steam. Either way, once you have cooked the squash, it is best to puree it for a smooth, velvety texture. I use a food processor, and puree it right with the eggs and cream for the pie.

**If you have a favorite pie crust recipe, great! If not, here is mine, handed down from my grandmother to my mother to me. This makes 3 bottom 9” shells. If you only want to make one pie, simply wrap the rest in wax paper and store in ziploc bag in fridge up to 1 week or in freezer.

3 c. flour (I use 1 c. whole wheat pastry flour and 2 c. unbleached white flour)

¾ c. cold lard (Can replace with non-hydrogenated organic shortening, also called palm oil, or all butter. I prefer lard to make a very flaky crust!)

¼ c. cold butter

1 egg

½ c. cold water with 1 tbsp. vinegar in it

 dash salt

Combine flour, salt and fats until crumbly. (Use a pastry cutter or just mash it all up with your fingers – great fun.) Add the egg. Then add just enough of the water/vinegar mixture until you have a good dough consistency.

If you do not add enough water, the dough will fall apart and not roll out well. If you add too much, it will be sticky. Also, this works best when the fats are cool or cold. If it gets too warm, it will be hard to roll out the dough. If this happens, just cool the dough ball in the fridge or freezer for a while and then try to roll out the dough.