THE VILLAGE VOICE

"October is the month for painted leaves ... As fruits and leaves and the day itself acquire a bright tint just before they fall, so the year near its setting. October is its sunset sky; November the later twilight." ~  Henry David Thoreau 'Autumn Tints' Autumn Leaves (Overhill Elm abstract) Hubbard Lake October Sunset SWEEET POTATO 'ZOODLES' with SHRIMP and THAI-STYLE ALMOND SAUCE Delicious 'Simple One Plate' Autumn Supper compliments of Cooking Light SWEET POTATO 'ZOODLES' with SHRIMP and THAI-STYLE ALMOND SAUCE 2  medium peeled sweet potatoes (about 10 oz. each) 2  Tbsp. reduced sodium soy sauce 2  Tbsp almond butter or peanut butter 1  1/2  Tbsp fresh lime juice, divided 1  Tbsp. minced fresh garlic, divided 2  tsp. minced peeled fresh ginger, divided 1  tsp. honey 1  tsp. Sriracha chili sauce 1  tsp toasted sesame oil 2  Tbsp. olive oil, divided 1  pound med...

Riesling Loves Asian Food "The word is out about Riesling: its bright, zingy flavors are an ideal match for food—especially Asian cuisine." By Ray Isle (Food & Wine 10/2003) To read the article visit: http://www.foodandwine.com/articles/riesling-loves-asian-food ~ Harvest Time (Chateau Chantal) _________________________ THAI PINEAPPLE SHRIMP 1 pound large shelled & deveined shrimp 3 Tbsp. soy sauce 1 1/2 tsp. sugar 1/2 tsp. turmeric 1 Tbsp. water 3 Tbsp. vegetable oil 2 large minced cloves garlic 4 cups cooked rice 1 tsp. coriander seed 2 cups inch-long julienned slices fresh pineapple 1 large julienned sliced red pepper 2-3 Tsp. minced jalapeno pepper 6 diagonally sliced green onions Combine soy sauce, sugar, turmeric and water. Mix well and set aside. Pour over shrimp and marinate 20 minutes. Heat 2 Tbsp. oil in large heavy skillet or wok until hot but not smoking. Remove shrimp, reserving marinade . Carefully add shrimp and stir-fry about 2 minutes until pink and...