THE VILLAGE VOICE

And the Autumn clutches the forests green In a hasty and eager clasp; But the leaves are true to the Summer they love, And they wither and fade in his grasp. ~ J.J. Britton (1832-1913), "Death' (Autumn Abstract) ITALIAN WHITE BEAN MUSHROOM SPINACH SOUP ~  perfect for a blustery autumn day I  cup chopped onions (red or white or some of each) 1  Tbsp. extra-virgin olive oil or more if needed 1  lb. mushrooms sliced (shitake, baby bella, white, wild ... or combo of several) 2  minced garlic cloves 1  Tbsp. chopped fresh rosemary 1  Tbsp. chopped fresh thyme freshly ground pepper to taste 1  16 oz. box/can organic chicken stock or organic vegetable broth juice of squeezed fresh lemon 1  16-oz. can rinsed and drained cannelloni beans 1  lb. fresh baby spinach crushed red pepper flakes Heat olive oil in stock pot. Add onions and sauté until tender. Add mushrooms and garlic...

"There is no season when such pleasant and sunny spots may be lighted on, and produce so pleasant an effect on the feelings, as now in October."  ~ Nathaniel Hawthorne (Autumn Abstract) CAPRESE STUFFED GARLIC BUTTER PORTOBELLOS  (Garlic buttered Portobello Mushrooms stuffed with fresh mozzarella cheese, tomato slices and fresh shredded basil then drizzled with rich balsamic glaze ... compliments of  Cafe Delites ) Garlic Butter: 2  Tbsp. butter 2 cloves crushed garlic 1  Tbsp. freshly chopped parsley Mushrooms: 5 large Portobello Mushrooms, stem removed, washed, and dried with paper towel 5  fresh thinly slices of mozzarella cheese 1  cup sliced grape/cherry tomatoes fresh shredded basil for garnish Balsamic Glaze: 1/4  cup balsamic vinegar 2  tsp. brown sugar (Combine sugar and vinegar in small saucepan over high heat. Bring to boil, reduce heat to low and simmer unt...

"I wonder what it would be like to live in a world where it was always June." -  L. M. Montgomery Nearing summer solstice sunset ~ ( Hubbard Lake, MI ) WILD ALASKAN SOCKEYE SALMON with MAPLE LEMON GLAZE ~ Perfect 'Simple One Plate Sunset Supper' For each pound of salmon: 2  Tbsp. fresh lemon juice zest of 1 lemon 2  Tbsp. Maple Syrup 1  Tbsp. white balsamic vinegar 1  Tbsp. extra-virgin olive oil freshly ground black pepper touch of coarse sea salt Combine lemon juice, zest, maple syrup, vinegar, and olive. oil. Pour over salmon and marinate at least 30 minutes.  Remove from salmon from marinade. Place marinade in pan and reduce until beginning to slightly thicken.  Sprinkle salmon with pepper & salt and grill, depending on thickness, until desired doneness and flakes easy.    Wild Alaskan Sockeye Salmon with Maple Lemon Glaze and Baked Sweet Potato with Sour Cream ...