THE VILLAGE VOICE

“Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns.” ~ George Eliot October Garden Abstract ( Toad Lily ~ Echinacea ) Echinacea (faces still shining early October strong) ___________ BABY GREENS with CHICKEN, DRIED CHERRIES, PEARS & PECANS ~ Memorable autumn flavors blend together like perfect plants in the garden ... a taste of autumn at its best ( Fine Cooking - Oct 2008 ) ____________ 1 medium garlic clove coarse salt 3 Tbsp. extra-virgin olive oil 1 Tbsp. red wine vinegar 1 tsp. fresh thyme freshly ground black pepper 1 peeled, cored, diced firm-ripe pear 1/3 cup dried tart cherries ( Michigan dried are best ) 8 oz. (8 loosely packed cups) mixed baby greens 2 cups shredded cooked chicken (Rotisserie chicken easy and tastes great) 1/2 cup toasted pecans Gorgonzola or Feta cheese Chop garlic, sprinkle with salt, and mash to paste with flat knife side of chef's knife. Put paste in large se...

"But now in September the garden has cooled, and with it my possessiveness. The sun warms my back instead of beating on my head ... The harvest has dwindled, and I have grown apart from the intense midsummer relationship that brought it on." ~ Robert Finch TOAD LILY ( Tricyrtis 'variegata" ) _____________________________ SESAME PORK TENDERLOIN ~ A long marinade and quick grilling make for a lovely simple supper, perfect for warm autumn evenings ____ 2 well-trimmed boneless pork tenderloins 1/4 cup orange juice 1/2 cup soy sauce 1 Tbsp. sesame oil 1 Tbsp. toasted sesame seeds 1 Tbsp. rice vinegar 1 Tbsp. minced garlic 1 Tbsp. grated ginger (1 tsp. powdered ginger) 2 Tbsp. extra-virgin olive oil Combine orange juice, soy sauce, sesame oil, sesame seeds, vinegar, garlic, ginger and olive oil. Pour over pork tenderloins (either in glass container or large plastic bag) and marinate overnight, turning frequently. Preheat grill. Remove pork from marinade. Place marinade ...

"I trust in Nature for the stable laws of beauty and utility. Spring shall plant and Autumn garner to the ends of time." ~ Robert Browning ~ Outdoor anthurium ___________________ CARAMELIZED ONION MAC & CHEESE ~ Delicious twist on old favorite adapted from Southern Living (September 2006) ______________ 1 8-oz. package large elbow macaroni 2 Tbsp. unsalted butter 2 thinly sliced large onions 1 lb. shredded white cheddar 1 cup shredded Parmesan cheese 32 finely crushed Ritz crackers 6 large organic eggs 4 cups milk 1 tsp. coarse salt 1/2 tsp. white pepper 2 Tbsp. melted unsalted butter 1/2 cup chopped pecans Preheat oven to 350-degrees. Prepare macaroni according to package directions; drain and set aside. Melt 2 Tbsp. butter in large skillet over medium -high heat. Add sliced onions and 1 tsp. sugar. Cook, stirring often, 15-20 minutes or until onions are caramel-colored. Grease 13 x 9-inch baking dish. Layer with half each of cooked macaron...

TOAD LILY ~ honor me ... I survived the frost!