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

raspberry crumb cake

after a rainstorm

white fluffy chickens could use

a warm hair dryer

source, 10 servings, 350 calories

dough: 1.5 c white whole wheat flour, 1 c brown sugar, 1 1/4 c oats, 1 t kosher salt, 1 t powder, 1 t cinnamon, 1/2 t soda, 1.5 sticks cold vegan butter; fruit: 12 oz frozen raspberries, 1 T lemon peel, 1/2 t cinnamon, 2 T white whole wheat flour, 1/4 c lemon juice

dough: food processor, press 3/4 into a parchment-lined cast-iron pan, 350 F, 15 minutes; filling: combine, put over baked bottom crust, top with rest of dough, bake 45 minutes

one pot tomato & peas spaghetti

a turkey vulture

sitting on a nearby branch

showing its bigness

source, 6 servings

olive oil, 1 sliced onion, 4 smashed cloves garlic, kosher salt+pepper+red pepper flakes, 1 T balsamic vinegar, 1 lb spaghetti, 8 chopped big tomatoes, 1 c basil, 1/2 c vegan parm, 8 oz peas

brown oil, onion, garlic, spices, vinegar; add pasta+tomatoes & 2 c water; simmer, covered, until pasta is al dente; cook down, add rest

sourdough with aquafaba

the great blue heron

only makes the pretense of

flying far when seen

1 c wheat chef, 3/4 c aquafaba, 3 c flour, 1/2 c water, 1 T sugar

stir, rest 1 hour; fold, rest 6 hours; fold, rest 11 hours; place in parchment-lined dutch oven, rest 3 hours; slash top, place in cold oven set to 425 F, covered, 35 minutes; uncovered, 15 minutes; on oven rack, 10 minutes; oven off, 5 minutes; rests: covered, room temperature; folds: 8x