spaetzle & roasted veggies with caramelized squash seeds

pasta for when the

pasta machine or even

rolling out feels hard

source, 4 servings

veggies: 1 acorn squash, 2 beets, 2 c brussels sprouts, 2 carrots, olive oil+brown sugar+s&p; pasta: 2 c flour, s&p, 3 eggs, 1 c milk, 4 T butter, herbs; seeds: acorn squash seeds, olive oil, salt, sugar

veggies: cut up, toss with olive oil mixture, roast at 425 F until brown; pasta: mix all but butter & herbs, cook tablespoon-fulls in boiling salted water; brown in butter, top with herbs; seeds: combine, 350 F until caramelized

october garden bowl

acorn squash & beets

grilled whole until tender &

ready to be sliced

source, 1 serving, 500 calories

2 grilled beets, 1 c grilled acorn squash, 1 c cooked royal corona beans, 1 T lemon juice, s&p; toppings: pecans, herbs, ground cherries, dijon, balsamic reduction

plate halved beets, beans, squash; top with lemon, s&p; add toppings

eggplant dal & sourdough naan

their pasture doubled

chickens only venture up

to their old fence line

dal source, naan previous version, 4 servings

dal: olive oil, 1 chopped onion, 1 cubed eggplant, s&p, 1 clove smashed garlic, 1 T minced ginger, 2 t cumin, 1 t coriander, 1 chopped tomato, 1 c lentils, 2 T balsamic vinegar, 2 T lemon juice; toppings: pickled jalapeƱos, herbs; naan: 1 c wheat chef, 3 c flour, 2 T olive oil, 1 T sugar, 1 t kosher salt, 1 c room temperature elmhurst milked walnuts

dal: cook onion, garlic, eggplant, ginger in spices & oil until browning; add tomato, caramelize; add lentils, cook 2 minutes; add 3 c water, simmer until al dente; add lemon &balsamic, simmer until done; naan: form ball, rest 30 minutes, cook 8 flattened balls on both sides in hot lightly-greased nonstick pan; serve with toppings

baked gnocchi & mushrooms

dog entertainment

geese flying overhead first

one & then many

source, 6 servings

2 lbs mushrooms, 24 oz gnocchi, olive oil, 1 bunch cut up scallions, 2 sliced shallots, s&p, 1 lb greens; sauce: 1/4 c dijon+1/4 c maple syrup+1/4 c olive oil+s&p+red pepper flakes

bake all but sauce on oiled foil-covered rimmed baking dish, 425 F, 75 minutes or until brown, adding greens during baking; add sauce, broil

black bean patties with raita & spaghetti squash

roast the onions &

garlic with the squash & use

when making patties

4 servings

squash: 1 halved spaghetti squash, 1/2 peeled bulb garlic, 1 peeled shallot, 3 peeled onions, oil, s&p, brown sugar; raita: 1 diced cuke, 1 c yogurt, 2 T lemon juice, 1/2 t salt, 1/2 t garlic powder, basil & parsley; patties: 1 can rinsed & drained black beans, 3 eggs, 1 c panko, 1/2 c grated parm, 1/4 c canola oil, 2 cloves roasted garlic, 1 roasted onion; tortillas

squash: roast all at 425 F; remove squash from skin, combine with rest; raita: combine; patties: chop together, rest 1 hour, form patties & fry on both sides; toast tortillas in hot patty pan