Recipes You Can Use

Cider-baked Squash

2 lbs winter squash
1 tablespoon butter, melted
1 cup apple cider or juice
pepper to taste

Halve squash and remove seeds. Brush each half with melted butter. Place each half cut side up on a cookie sheet or in a baking dish. Pour equal amounts of cider into each half. Bake at 375 for 45 minutes, or until the squash is tender. Scoop out squash flesh and apple cider, and serve.

Wilted Cabbage Salad

2 lb savoy cabbage, washed and shredded
4 - 5 strips bacon, cooked crisp
salt and pepper
3 Tbsp red wine vinegar
3 Tbsp olive oil

Put cabbage in a bowl and cover with boiling water. Let stand for 10 minutes. Drain and pat dry. Place cabbage in a dry bowl and season with salt, pepper, and vinegar. Mix in the olive oil (or substitute bacon fat). Crumble bacon over warm salad.

Roasted Red Peppers

Red Peppers

Place whole red pepper on a hot grill (or over a gas flame). When the bottom becomes charred, turn slightly to expose another surface. Repeat until the pepper is fully charred, then place in a bowl and cover. Let the pepper steam for five or ten minutes, peel the charred stem, and seed and stem the peppers.

An Autumnal Salsa

In the summer, we live on fresh salsa prepared without any cooking, but come fall this salsa really hits the spot.

2 cloves garlic, chopped
1/4 cup olive oil
2 tablespoons chopped onion
6 paste tomatoes, chopped
1/2 Jalapeno pepper, or more to taste; or substitute or add some poblano
Salt and pepper
1 Tbsp lime juice

Heat olive oil in a heavy skillet. Add garlic and saute until just beginning to brown. Add paste tomatoes and simmer until most of the liquid has evaporated, and tomatoes are soft. Add 1/4 cup water if necessary to soften the tomatoes. Add jalepeno pepper and simmer for five more minutes. Transfer to serving bowl, correct seasoning, add cilantro and lime juice, and serve.