couscous cake

the chipmunks who eat

the fallen-down birdseed have

gone on vacation

source, 6 servings

sauce: 2 peppers, halved; 1 tomato, halved; 1 bulb garlic, top cut off; 1 onion, top cut off; olive oil, kosher salt & pepper, 2 T sherry vinegar, 1 T maple syrup; cake: 2 c israeli couscous, cooked in salted water; kosher salt & pepper, 8 green onions, halved, fried in olive oil until crispy; olive oil, 6 oz spinach, wilted in hot olive oil; 1 c full fat plain yogurt, 1 c shredded mozzarella, 1/2 c grated pecorino, 1/3 c flour, 2 eggs, 2 T minced garlic, 1 T coriander, 1 T basil

sauce: roast veggies with little oil, salt & pepper, on foil, garlic & onion wrapped in foil, 425 F, 40 minutes; blend with rest and more olive oil; cake: combine all but some fried onions, press into hot well-oiled pan, cook 10 minutes, slide onto plate, cook other side 10 minutes, adding oil and shaking pan as needed; top with more pecorino and remaining onions

butter & cheese biscuits

butter added 4

times and cheese added 2 times

and some sugar too

source, 12 servings

3 c flour, 3 T sugar, 1 T powder, 1 t kosher salt, 1 stick cold butter, 1 stick melted butter, 2 c shredded cheese, 1 c buttermilk, 1 egg

chop cold butter into dry ingredients; add egg, buttermilk, all but 1/2 c cheese to form very shaggy dough; make 12 loose balls on silpat, drizzle with 1/3 of melted butter, sprinkle rest of cheese; 375 F, 15 minutes, drizzle with 1/3 melted butter, bake 15-20 minutes until golden; drizzle with rest of melted butter

crispy & soft sweet potatoes

the first late sunlight

pricks on the yellow leaves still

on their high branches

source, 3 servings

3 sweet potatoes, sliced in thin vertical rounds, leaving bottoms uncut; 1 stick earth balance vegan butter, melted; 2 t minced garlic, kosher salt, herbs, olive oil

heat oiled cast-iron pan to 425 F, add potatoes, drizzle with olive oil, sprinkle with kosher salt, bake 30 minutes; combine butter, garlic, salt; drizzle half of garlic butter over potatoes; bake 10 minutes, broil; remove from oven, drizzle with rest of garlic butter, top with herbs

cranberry cake

a pastry cutter

followed by a masher will

chop the berries small

12 oz cranberries, mostly chopped/mashed; 1 stick earth balance vegan butter, soft; 2/3 c brown sugar, 1/2 c unsweetened full-fat cashew milk, 1/2 c maple syrup, 1/4 c molasses, 1.5 c white whole wheat flour, 1 t ginger, 1 t cinnamon, 1/2 t powder, 1 t kosher salt, 1/4 t soda, 2 namaste egg replacer eggs

mix all but berries, pour into buttered cast-iron pan, swirl in berries, 350 F, 35-50 minutes or until knife comes out mostly clean

pop tarts

fill the bird feeder

once all summer, and every

other day in fall

source, 6 servings, 385 calories

dough: 2 c white whole wheat flour, 1 t kosher salt, 2/3 c coconut oil, up to 1/2 c cold water; filling: 1 c frozen berries + 1 T chia seeds, microwaved until warm; 2 packets stevia

knead dough, adding water as needed; roll out between wax paper, cut into 6 rectangles, drop filling, fold, seal with fork, poke holes, sprinkle with stevia, bake on silpat on rimmed baking sheet, 375 F, 25 minutes

artichoke dip pasta

geese fly overhead

the dog jumps in the air, a

silhouette at dusk

source, 5 servings

8 oz shells, cooked al dente in salted water; 2 T olive oil, 2 t minced garlic, pinch red pepper flakes, 12 oz spinach, 1 can quartered artichoke hearts, drained; 2 c cream, 1 c grated parm, 6 oz sliced mozzarella, kosher salt & pepper

heat oil, garlic, spices, cook 2 minutes; add spinach, artichokes, cream, parm, pasta, stirring to incorporate after each; divide in ramekins, top with mozzarella, 400 F, 25 minutes

pumpkin raspberry muffins

everything in the

vegetable garden freezes

except the squash vines

24 servings, 120 calories

1 can pumpkin, 1 (4-oz size) container gerber bananas, 1/4 c ground flax seed, 1/4 c chia seed, 1 c oats, 1/4 c lemon juice, 1 T cinnamon, 1 t kosher salt, 1 t soda, 1/2 c date nectar, 1 T vanilla, 2 c frozen raspberries, 2 c white whole wheat flour

mix, use silpat, 375 F, 15 minutes