September
1
Roast those Brussels sprouts: Cut off ends and any yellow outer leaves. If large sprout, cut in half. Toss sprouts in olive oil, coarse salt and freshly cracked pepper. Roast at 400 degrees until tender, about 30 minutes; shake pan occasionally so they brown evenly. Sprinkle with more coarse salt.
2
Pair apples and bacon: Core and cut apples into slices. Place them in single layer in pan of melted bacon drippings. Cook until bottoms are browned, then flip and cook until apples are tender. Sprinkle with cinnamon sugar or brown sugar. Or cook bacon slices and remove. Cook apples as above. Break up bacon and serve with apples.
3
Caramelize onions to add to just about anything: Heat about 3 tablespoons oil in bottom of large pan over low heat. Add slices of 5 or 6 onions and cook until golden brown, about 45 minutes to 1 hour, stirring occasionally. Toss with pasta or baked potatoes, add to sour cream for an instant dip or toss with roasted Brussels sprouts.
4
Love those baked apples. Core apples and add white or brown sugar to the center with butter and cinnamon. Place apples in deep dish; add a little liquid (water, apple juice or cider) and bake at 350 degrees, covered with foil, until a fork can pierce them, about 20 minutes. Uncover and baste; bake for 20 more minutes or until soft, but still holding shape.
5
Reach for the broccolini, a hybrid of broccoli and Chinese kale. Steam it over boiling water for 5 minutes, until stalks are barely tender. Plunge into cold water right away and drain. In sauté pan, warm up a little olive oil and minced garlic. Sprinkle with lemon juice and a little salt and pepper, and toss with broccolini in pan; heat briefly.
6
Grate red cabbage and toss with shredded carrots, toasted pine nuts and raisins, and combine all with a garlicky dressing.
7
Stuff a whole chicken with apples and onions. Pour 1 cup of apple cider over the bird before roasting at 375 degrees. Make an apple-cider sauce for meat by deglazing meat pan with 1 cup apple cider. Simmer for 5 to 10 minutes. Mix 1 tablespoon cornstarch with enough water to make a paste; gradually add to sauce. Simmer until sauce thickens.
8
Vegetable orzo pilaf (or use barley or farro): Sauté a chopped onion with chopped green and red bell peppers in butter, with minced garlic. Meanwhile, simmer orzo (a rice-shaped pasta) in chicken or vegetable broth, according to package directions. Drain and toss with the vegetable mixture. Add thinly cut spinach or sliced cherry tomatoes to the mix.
9
Still have green beans? Roast them in your oven. Toss the trimmed beans in olive oil. Roast at 350 degrees for 15 to 20 minutes, or until the beans are cooked through. They will have shriveled slightly. Sprinkle with coarse salt and freshly cracked pepper. Add some black sesame seeds, if you would like. These resemble green French fries. Yum.
10
Make a dressing from roasted red peppers. Roast 2 peppers yourself or buy already prepared. In a blender, purée them with 1/4 cup lemon juice, 2 tablespoons sherry vinegar, 2 tablespoons minced shallots, 1/2 teaspoon toasted cumin seeds, 1/2 cup olive oil and salt and pepper.
11
Salad days still: To spinach leaves (the smaller the better), add slices of tart apple that have been dipped in lemon juice to prevent browning. Sprinkle with crumbled blue cheese and toasted, chopped walnuts. Toss with a vinaigrette.
12
Pumpkin flavors on your mind? Add about 2 cups unsweetened pumpkin purée to softened 2 quarts vanilla ice cream. Add 1 cup brown sugar, and 1/2 teaspoon each of salt, cinnamon and ground ginger, along with 1/4 teaspoon nutmeg. Blend thoroughly. Place in a graham-cracker crust and freeze. Or thin and use ice cream mixture as milk shake.
13
Roast those root vegetables for terrific flavor. Peel beets, parsnips, potatoes, onions and carrots and cut them in chunks. Toss in olive oil and add minced garlic and fresh sage leaves. Roast at 375 degrees for about 1 hour or until tender.
14
Add horseradish or roasted garlic to your mashed potatoes for an extra flavor boost. Or add herbs — minced fresh rosemary or thyme. For easy to mash potatoes, put them through a potato ricer first.
15
Cook lentils according to package directions. Toss with diced red pepper and red onion and a red-wine vinaigrette. Sprinkle with crumbled feta cheese and garnish with chopped fresh mint.
16
Crispy potatoes: Cut peeled potatoes into small cubes and boil until almost tender; drain well. Heat oil in a skillet. Add potatoes and toss in the oil, stirring occasionally until nicely browned. Sprinkle with chopped fresh rosemary or dried, along with a little minced garlic. Variation: Add diced red bell pepper or onions with potatoes
17
Don't forget caramel apples: Put a craft stick in apples. Melt unwrapped caramels and dip apples in. Roll in any additional toppings, if desired (toasted chopped nuts or chocolate sprinkles).
18
Leftover green tomatoes? Fry them. Make thick slices and dip them in milk and then a mixture of 2 cups fine cornmeal, 1 cup flour, 1 teaspoon paprika, salt and pepper. Fry in single layer in pan with hot oil or bacon drippings.
19
Make-your-own squash purée: Cut a winter squash in half. Scoop out seeds. Place face down on oiled dish. Cover with aluminum foil. Bake at 350 degrees until tender, about 1 hour. Scoop pulp from skin.
20
Use squash purée for gingered soup. To 4 cups squash purée, add about 1 tablespoon grated ginger, 3 cups stock (vegetable, chicken or plain water). Bring to boil and reduce heat. Simmer for 20 minutes, then purée. Strain, if preferred, for smooth texture. Season with salt, pepper and nutmeg. Add 1 cup heavy cream, heat and serve.
21
More options for squash purée: Add fresh herbs (parsley, cilantro, mint or sage). Or use maple syrup, honey or brown sugar in the purée. Or add any of the following spices: cardamom, cinnamon, mace, nutmeg or curry powder.
22
Need a quick lunch? Cook fresh green beans and cool. Combine with cooked corn kernels, cherry tomatoes cut in half, diced red or green peppers. Toss with ranch dressing. Add crumbled bacon, or not.
23
Top your pizza with the tste of fall: pesto, roasted garlic cloves, caramelized onions, broccoli or mushrooms.
24
Apple crisp: Toss 6 cups apple slices with a mixture of 1/2 teaspoon cinnamon, juice of 1/2 lemon and 1 tablespoon brown sugar. Put in a greased 8-inch pan. Combine 5 tablespoons softened butter with 1/2 cup rolled oats, 1/2 cup flour, 1/2 teaspoon cinnamon and 2/3 cup brown sugar. Sprinkle over apples and bake 30 to 40 minutes at 400 degrees.
25
Kale chips are all the rage. Make them at home: Wash and dry kale leaves. Remove ribs of leaves and discard. Cut remainder of leaves into 1 1/2 -inch pieces. Toss with a little olive oil and place in single layer of baking sheet. Sprinkle with coarse salt. Bake about 20 minutes, turning once midway through.
26
Stuffed bell peppers: Steam peppers for 10 minutes. Place peppers upright in greased baking dish. Stuff with a mixture of cooked rice, grated cheese, tomato sauce or broth and spices. Bake at 350 degrees until filling is hot, about 25 minutes.
27
Cucumber salsa: Dice cucumber and tomato. Add a seeded and chopped fresh red chile, with handfuls of chopped fresh mint and cilantro. Add lemon juice, a little olive oil and a sprinkle of salt and pepper.
28
Always time for crostini: Slice leeks into 1/4-inch thick rounds and dice red pepper. Heat olive oil in a skillet and cook leeks for 3 to 5 minutes. Add sweet peppers and continue to cook another 3 to 5 minutes, until tender. Remove from heat, toss with a vinaigrette and serve on toasted bread. Add crumbles of cheese, if you'd like.
29
Toss your freshly cooked vegetables (broccoli, cauliflower, green beans) in a honey-thyme sauce: Combine equal parts melted butter, honey and minced fresh thyme, and drizzle over veggies.
30
Stuff celery with tuna or egg salad, goat cheese with chopped dill or arugula.
No need to wait until Thanksgiving to count our blessings. The summer's heat and limited rainfall have brought us flavors so intense they rock our tastebuds. What more could a cook want? Well, maybe plenty of choice, but we have that, too, as the riot of colorful produce finds its way to market, reminding us once again that good things come to those who wait.
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