THE VILLAGE VOICE

"October is Nature's funeral month. Nature glories in death more than in life. The month of departure is more beautiful than the month of coming—October than May. Every green thing loves to die in bright colors."  ~Henry Ward Beecher (1813–1887) ( October Glory ~ Hubbard Lake, MI) PARMESAN GARLIC SPINACH SPAGHETTI SQUASH ~  Slightly adapted from Peas And Crayons  1  Medium spaghetti squash 2  1/2  Tbsp. minced garlic 1  Tbsp. organic olive oil (or avocado oil) 5 - 8  oz.  chopped fresh spinach 1/2  cup cream or sour cream 1  Tbsp. cream cheese 1/2  cup freshly grated parmesan cheese, plus more for topping coarse salt & freshly ground pepper to taste grated or sliced mozzarella for topping to taste (although have never done this using only Parmesan) Pre-heat oven to 400º. Slice squash in half lengthwise and scoop our seeds. (For easy cutting, pierce squash ...

GARLIC GINGER SHRIMP on NEST OF SOBA NOODLES ~ An ever pleasing  favorite compliments of Baker by Nature 12  oz.  soba noodles 1/4  cup sesame oil 2  Tbsp. low-sodium soy sauce 1  large thinly sliced shallot (I like more) 2  tsp. peeled and grated fresh ginger 8  coarsely chopped garlic cloves 1  lb. large shelled and deveined shrimp zest and juice of one large lime coarse salt to taste 3  finely chopped scallions 1/2  cup chopped cilantro 1/2  tsp. crushed red pepper Lime wedges for garnish Bring large pot of water to boil. Add soba noodles and cook, stirring occasionally until tender; 4 minutes (or recommended on package). Drain and risen noodles udders cold water. Transfer noodles to a large serving bowl. In medium bow, combine 2 Tbsp. of the sesame oil with the soy sauce. Add sauce to noodles and toss. In skillet, heat 1 Tbsp. of oil. Add shallots and ginger and cook over med...

"The greatest advantage of all is that when people think you're a witch, you can eat an entire serving of squash by yourself." ~ Kathleen O'Near Gear, People of the Midst  (Witch Portraits taken years ago at Franklin Cider Mill)  ROASTED SPAGHETTI SQUASH with BROWN BUTTER SAGE WALNUT SAUCE ~ Earthy taste of autumn  (dinner for 2) Large spaghetti squash, halved lengthwise olive oil  coarse salt & fresh ground pepper to taste sprigs of fresh sage to taste  4  Tbsp. butter 1/2 cup walnuts or pignoli nuts Preheat oven to 400º. Halve squash and place cut side down on baking sheet. Depending on size, roast 40-60 minutes. Remove from oven and let rest. In the meantime, while roasting squash is resting, melt butter over medium heat and cook, swirling until foam subsides until nutty and fragrant. Add walnuts (or pine nuts), salt & pepper. As nuts brown, add fresh sage...

"September: It was the most beautiful of works, he'd always felt, evoking orange-flowers, swallows, and regret." ~  Alexander Theroux Orange Mum APRICOT DIJON GLAZED SALMON Yummy autumn 'Simple One Pate Supper' - Salmon baked in apricot dijon glaze with ginger and lime compliments of Kevin Lynch at Closet Cooking 4 (6-oz) salmon filets or  one large filet 1/4  cup apricot preserves 1  Tbsp. grainy mustard 1  Tbps.  Dijon  mustard 1  Tbsp. low sodium soy sauce (or tamari) 1  Tbsp. lime juice (added to recipe)  1  tsp. grated lime zest 2  tsp. grated ginger 2  tsp. grated garlic Place salmon on baking dish. Brush with mixture of apricot preserves, mustards, soy sauce, lime juice, ginger, and garlic. Bake in preheated 400º oven until salmon just starts to flake easily, about 10 minutes. (4 servings) (Option: marinate salmon in glaze 30+ minutes before baking.)  Apric...

"Old Time, that greatest and longest established spinner of all! .... his factory is a secret place, his work is noiseless, and his hands are mutes."  ~ Charles Dickens My beloved Grandfather clock speaks ... SWEET AUTUMN SALMON ~ This fish is good! 2  lbs. salmon fillet 1  Tbsp. sweet butter 1  Tbsp. honey 1 Tbsp. brown sugar 2  Tbsp. soy sauce 2  Tbsp. Dijon mustard 1  Tbsp. extra-virgin olive oil 1-2 cloves minced garlic fresh (or dried) thyme to taste freshly ground cracked pepper Rinse and pat dry salmon. Combine butter, honey, and brown sugar and melt together in small pan.  Add soy sauce, Dijon mustard, olive oil, garlic, thyme and pepper. Pour over fish and marinate 30 minutes or longer. Grill over hot coals for 8-10 minutes - depending on thickness and preferred salmon doneness. Leftover marinade can be heated well and served over fish. ROASTED BRUSSELS SPROUTS, SWEET POTATOES & CRANBERRIE...

"The sweet calm sunshine of October, now     Warms the low spot; upon its grassy mold The purple oak-leaf falls; the birchen bough     drops its bright spoil like arrow-heads of gold." ~ William Cullen Bryant ROASTED TOMATO SOUP ~  awesome Autumn fare, perfect while tomatoes are still in abundance (slightly adapted from  Smitten Kitchen ) Soup 3 lbs. plum tomatoes, halved lengthwise 2 Tbsp. extra-virgin olive oil 2-4 ' unpeeled ' large cloves garlic 1 tsp. finely  chopped  fresh thyme leaves or 1/4 tsp dried 1/4 tsp. (or more to taste) dried crushed red pepper 4 cups organic chicken or vegetable stock Topping 4 slices rye bread (toasted until hard and lightly buttered on one side) 1 Tbsp. grated raw red onion 1 cup (or more) coarsely grated white cheddar Soup : Preheat oven to 400º. Wrap garlic cloves in tight foil packet. Place tomatoes, cut side up, on large baking sheet. Spr...

"Every year, in November, at the season that follows the hour of the dead, the crowning and majestic hours of autumn, I go to visit the chrysanthemums ... They are indeed, the most universal, the most diverse of flowers." ~ Maurice Maeterlinck CHRYSANTHEMUM November Birth Flower is the Chrysanthemum. The History and traditions surrounding the November Birth Flower, the Chrysanthemum is fascinating. There are many myths and legends about the origins of this tradition. It is believed that birthday celebrations originated in the Roman Empire and the origins of birth month flowers, such as the Chrysanthemum, could be said to date back to these times. During Roman birthday celebrations family and friends offered congratulations and brought gifts. The gifts included gemstone jewelry, such as the Topaz, and also flowers - the first traditions and origins of the November Birth Flower. ~ Birthstones.org ONION CHRYSANTHEMUMS ~ Delicious treat adapted from an old SUNSET MAGAZINE cli...

"I would rather sit on a pumpkin, and have it all to myself, than be crowded on a velvet cushion." ~ Henry David Thoreau PUMPKIN HARVEST PUMPKIN CHILI ~ A delightful autumn twist on traditional chili, rich in flavor and ... the simmering smell ... simply d ivine ! (a repost seasonal favorite in case you missed it) _______________ 2-3 lbs. lean ground beef 2 large chopped onions 1 chopped red pepper 1 chopped green, yellow, or orange pepper 2 (28 oz.) cans diced tomatoes with juice 2 cans rinsed black beans 1 large can pumpkin puree 1 can sliced black olives 1 bottle (12 oz.) Pumpkin Ale (e.g. America's Original Pumpkin Ale - Buffalo Bill's Brewery or Harvest Moon Pumpkin Ale) 2 heaping Tbsp. chili powder (or more to taste) 2 Tbsp. ground cinnamon 1 tsp. ground nutmeg 2 pinches of brown sugar coarse salt & freshly ground pepper to taste sour cream chopped green onions Cook beef in large stockpot until well browned. Drain excess fat. Add onions and peppers and co...

"Every leaf speak bliss to me, fluttering from the autumn tree." ~ Emily Bronte AUTUMN TEXTURE ABSTRACT "But I remember more dearly autumn afternoons in bottoms that lay intensely silent under old great trees." ~ C.S. Lewis SIMPLE TUSCAN LEMON CHICKEN ~ easy autumn fare 6 boneless chicken breast (or thighs) 1/3 cup extra-virgin olive oil juice and zest from 1 lemon 1 Tbsp. minced garlic 1 Tbsp. minced fresh rosemary 1 tsp. minced fresh thyme freshly ground black pepper and coarse salt to taste Combine olive oil, lemon juice, zest, garlic, rosemary, thyme, pepper and salt. Pour over chicken and marinate several hours or overnight. Remove chicken from marinade and grill on med-high for 20-30 minuted, depending on size of breast. Turn every 10 minutes and baste with remaining marinade. Cover and let rest before serving. GRILLED EGGPLANT and GOAT CHEESE SALAD ~ From Giada De Laurentiis 3 Tbsp. extra-virgin olive oil 7 Japanese eggplant, ends trimmed, cut into ...

“Every leaf speaks bliss to me, fluttering from the autumn tree.” ~ Emily Bronte MEDITERRANEAN TOSTADA with HUMMUS, FETA, & OLIVES ~ easy carb friendly appetizer from KalynsKitchen.com Ingredients: ( for 2 but make as many as desired) 2 low-carb or whole wheat flour tortillas (cut in half) 2 tsp. + 2 tsp. extra-virgin olive oil 1/2 cup very finely chopped Romaine lettuce 1/4 cup finely crumbled Feta 10 finely chipped Kalamata olives 1/2 cup hummus Preheat oven to 400º, placing cookie sheet inside to heat as the oven does. While oven heats, wash and dry lettuce and finely chiop to make 1/2 cup. Crumble feta cheese and chop the olives. When oven is hot, lightly spray or bursh cookie sheet with olive oil and place flour tortillas on it. Toast until lightly browned and firm, turning over about every minute or so. (Depending on tortillas, takes about 5 minutes or so but watch closely at the end.) Remove tortillas from oven and let cool for a few minutes. Top each crisp tortilla ...