- 1 tablespoon olive oil
- 1 small yellow onion, cut into slices
- 1 crisp apple (such as Granny Smith), peeled, cored, sliced
- 1/4 small head green cabbage, shredded
- 1 tablespoon apple cider vinegar
- Sea salt and black pepper
Heat the oil in a medium skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the apple and cook for 1 minute. Add the cabbage, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring, until the cabbage is tender.
This is great served with potato pierogies and sour cream.
- ¾ pound pappardelle
- 6 tablespoons unsalted butter
- 1 large sweet onion, thinly sliced
- 8 ounces crimini mushrooms, sliced
- Sea salt and black pepper
- ½ small sugar pumpkin (about 1½ pounds)—peeled, seeded, and cut into ½-inch pieces [may substitute butternut, acorn, or hubbard squash]
- 3 thyme sprigs, plus 2 teaspoons thyme leaves
- 2½ ounces parmesan, grated (⅔ cup)
Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.
Meanwhile, melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion and ½ teaspoon each salt and pepper and cook, stirring occasionally, five minutes. Melt 2 tablespoons of butter in the skillet. Add the mushrooms and 1 tsp thyme leaves and cook until mushrooms are slightly browned and onions are soft, about 12 more minutes. Transfer to a plate; reserve the skillet.
Add the pumpkin, thyme sprigs, and 2 tablespoons butter to the reserved skillet, cover partially, and cook, stirring occasionally, until the pumpkin is browned and very soft, 6 to 8 minutes.
Add the onion, mushrooms, pumpkin, thyme leaves, pecorino, the remaining 2 tablespoons of butter, and ½ cup of the reserved cooking water to the pasta and toss to coat (adding more cooking water as needed to loosen the sauce).
2 cups butter, softened
1 cup confectioners’ sugar
2 tablespoons water
4 teaspoons vanilla extract
4 cups all-purpose flour
2 cups chopped pecans
Additional confectioners’ sugar
In a large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans. Roll dough into a log that is 1-inch in diameter, wrap with cling-wrap, and refrigerate for 1 hour. When chilled, unwrap log and slice into thick slices. Preheat oven to 300°. Place on ungreased baking sheets and bake 20-25 minutes or until bottom edges are golden brown. Cool on a wire rack. When cool, dust with confectioners’ sugar. Yield: about 5 dozen.
All prepped to bring to a friend’s house for dinner.
Salad (amounts depend on the number of people you are serving):
- Cooked beets, peeled, cut into cubes
- Toasted walnuts
- Goat cheese, crumbled
- Oranges, sectioned (save the juice that drips off for the dressing)
- Plum, diced (optional)
- Baby lettuce mix
- 1/4 cup balsamic vinegar
- 1/4 cup orange juice
- 1/2 cup good olive oil
- 1 Tablespoon Dijon mustard
- 1 Tablespoon maple syrup
- 1 teaspoon fresh tarragon, finely chopped (optional)
- Sea salt and freshly ground black pepper
Whisk together the vinegar, oj, olive oil, mustard, maple syrup, tarragon, 1 teaspoons salt, and 1/2 teaspoon pepper and set aside.
- 1 1/2 pounds skinless boneless chicken breast halves, thinly sliced
- 1 large onion, chopped
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 2 garlic cloves, minced
- 1/4 teaspoon ground cinnamon
- 1 teaspoon salt
Heat olive oil in large skillet over high heat. Add onion; sauté until dark brown and soft, about 5 minutes. Add chicken; sauté 2 minutes. Add salt, cumin, chili powder, and cinnamon. Sauté until chicken is cooked through, about 3 minutes longer.
Serve with lentils.