fruit salsa and cinnamon toasted tortillas

Serves 12 (1/2 cup servings)

Fruit salsa:

1 granny smith apple, cored, diced, and quartered

1/4 cantaloupe, cubed

2 kiwis, skinless and quartered

3 cups strawberries, tops removed

4 mint leaves

Add all ingredients to a food processor or blender and pulse for 10-15 seconds, or just until mixed. Enjoy with yogurt, oatmeal, cereal or cinnamon toasted tortillas.

Cinnamon toasted tortillas:

4 tortillas

1/4 tsp cinnamon

non-stick cooking spray

Preheat oven to 400 degrees. Cut each tortilla into quarters with a pizza cutter. Place tortillas on baking sheet and spray with cooking spray. Sprinkle with cinnamon and bake for 8-10 minuted until lightly browned.

cloud cult - you were born

stuffed delicata squash

With the Holidays coming up, I thought I'd share my favorite fancy vegetarian main dish. Perfect for anyone with turkey envy. :) Adapted slightly from here.


3 medium Delicata squashes, halved and seeds removed
4 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 medium apples, peeled, cored and finely chopped
2 medium to large leeks, white and light green parts only, cleaned of grit, split in half lengthwise, and sliced into 1/4-inch half moons
2 medium cloves garlic, minced (about 2 teaspoons)
1/2 cup raisins
1 teaspoon dried thyme
1 bunch kale, rinsed, thick stems removed, shredded (about 2 loosely packed quarts)
1 cup cottage cheese
2 eggs
3/4 cup packaged or fresh unseasoned breadcrumbs, plus more for topping
1/2 cup grated Parmesan cheese, plus more for topping
2 tablespoons unsalted butter, cut into small cubes


Directions:

1. Adjust oven rack to middle position and preheat oven to 375°F. Rub squash with one tablespoon oil and lightly season with salt and pepper, then lay on a baking sheet. If squash halves do not sit flat on baking sheet, use a vegetable peeler to trim a strip or two away from the bottom to allow them to lie flat. Bake until flesh is starting to turn tender and a paring knife inserted shows just a little resistance, about 25 minutes.

2. Meanwhile, prepare the stuffing. Heat remaining olive oil in a large skillet over medium-high heat until shimmering. Add the apples and leeks and cook, stirring occasionally, until lightly browned, about 10 minutes. Stir in the garlic, raisins and thyme. Cook, stirring occasionally, until fragrant, 1 to 2 minutes. Reduce heat to medium, add kale, cover pan and cook, stirring occasionally, until kale is mostly wilted, 5 to 7 minutes. Transfer mixture to a large bowl and let cool slightly. Season to taste with salt and pepper.

3. Add cottage cheese, eggs, breadcrumbs and Parmesan. Mix well. Remove squash from oven and divide filling evenly among 6 halves. Sprinkle squash with additional breadcrumbs and Parmesan, and dot each squash half with cubes of butter. Return to oven and bake until squash is tender and stuffing is nicely browned, about 30 more minutes.

easiest stove-top macaroni & cheese

For those nights where you need dinner in 15 minutes but don't have a box of mac & cheese on hand...or just prefer something easy that tastes way better than the box!


1/2 pound of pasta (elbows, mini shells, mini ziti, etc.)
1/2 cup heavy cream
5 slices American cheese
1/4 cup grated cheddar
2 tablespoons grated parmesan


1. Cook pasta according to instructions. Drain and set aside.
2. Heat cream in same pasta pot over medium heat. Add American cheese, stir. Add remaining cheeses and stir until melted.
3. Taste for desired cheesiness; add more cheese or cream as needed.
4. Return cooked pasta to pot and mix well.

vermont apple pie

This is the recipe printed on the bags of our favorite apple orchard.


(1 recipe pastry for double crust pie)


Filling
8 good-sized apples, peeled, cored, and cut into 1/2-inch to 3/4-inch pieces
1/4 cup brown sugar
1/4 cup maple syrup
cinnamon, nutmeg, and allspice to taste (I use heaping 1/4 teaspoon cinnamon and dash of nutmeg)


Simmer everything in a large skillet until the apples have softened. Let cool.


Roll out crusts, put bottom crust into pie plate. Add apple filling and top with second crust. Pinch and trim edges, cut holes in the top for air to escape. Place in 350-degree oven for 35-40 minutes. (Mine usually go longer.) Optional: use the special crust treatment at 15-20 minutes. When the pie is done the crust will be slightly golden brown and the filling will bubble and ooze a little.


Special Crust Treatment
3 tablespoons butter
1 egg white
sugar


Soften the butter and mix it with the egg white. Brush it all over the hot crust after 15-20 minutes of baking. Sprinkle sugar over this and put it back in the oven.

melissa elledge cover of yann tiersen - la noyee

classic marinara sauce

This is my favorite thing to do with tomatoes when they are out of control in the garden!


1/4 cup olive oil
1 cup finely diced onion
2 cloves garlic, minced
6 cups fresh tomatoes, peeled, seeded, chopped
1/4 cup fresh basil leaves


Sauté onion in oil until translucent. Add garlic and sauté another minute. Stir in tomatoes. Add salt and pepper to taste. Sauté uncovered another 20 minutes. Shred the basil leaves, stir into the sauce and serve over hot, cooked pasta.


(From Julie)