chili & pickled onions

black capped chickadees

are the bravest birds on the

autumn bird feeder

source, 4 servings

1 sliced onion + 1 T sugar + 1 T kosher salt + juice of 1 lime; 2 cans beans, drained; 1 can diced tomatoes & liquid, 2 T minced garlic, 1 T chili powder, 1 T oregano, 1 t kosher salt, olive oil, 1 onion, sliced

heat oil, sliced onion, spices, cook 5 minutes; add garlic, cook 1 minute; add beans, tomatoes, simmer 20 minutes; top with pickled onion

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

beans & squash

lightly pack into

pint jars and freeze for a week

of autumn lunches

10 servings

1 lb mixed beans, soaked overnight in 2 inches water, 1 T kosher salt, 1 t soda; simmered with 3 bay leaves until tender; 1 spaghetti squash, halved, roasted at 425 F with maple syrup, kosher salt until just brown; squash seeds toasted with salt, cumin, olive oil; 1 red onion, sliced, pickled in distilled vinegar, sugar, salt; 1/2 c maple syrup, 1 T smoked paprika, 1 c balsamic

add squash, balsamic, maple syrup, paprika to beans; cook down, stirring, allowing a crust to form on bottom at end; top with toasted seeds and pickled red onion

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