2lbs potatoes, cut into 1-inch chunks

3/4lb mixed hot chile peppers (or as hot as you like)

3/4lb bell peppers

Olive oil (or other oil) for drizzling

1 1/2 tbsp. coarsely chopped fresh rosemary

Sea salt and pepper


Preheat the oven to 425°.  Toss all the ingredients together on a large baking sheet.  Roast in the oven, flipping once halfway through cooking, until deep golden, about 40 minutes.


4 slices bacon

1 small winter squash (about 1 1/2 lbs) – peeled, seeded & cut into 1-inch pieces**

1 cup low sodium chicken broth

1 Tbsp chopped fresh oregano leaves

Kosher salt and black pepper

1 15.5-ounce can cannellini beans, rinsed

1 Tbsp red wine vinegar



  1. Cook the bacon over medium heat until crisp, 6-8 minutes. Transfer to a plate with a slotted spoon; let cool, then break into pieces.  Reserve the skillet.
  2. Add the pumpkin to the drippings in the skillet; cook, stirring occasionally, until browned, 5-7 minutes. Add the broth, oregano, 1/2 tsp salt, and 1/4 tsp pepper.  Cover and cook, stirring occasionally, until the pumpkin is tender, 6-8 minutes more.  Add the beans and vinegar and heat through, 2 minutes.  Top with the bacon.


Recipe from Martha Stewart’s Living Simple Magazine

**if you use the red kuri from last week or this week’s red kabocha, you don’t have to peel the squash!   The skins are edible.  Recipe also works with sugar pie pumpkins & butternut.


3 Tbsp butter

1/3 C packed dark brown sugar

2 med Bosc pears, peeled and thinly sliced


1/2 cup milk

1 Tbsp cider vinegar

1 egg

1/2 C packed dark brown sugar

1/3 C molasses

1/4 C butter, melted

1 1/4 C all-purpose flour

2 tsp ground cinnamon

1 tsp baking soda

1 tsp ground ginger

1/4 tsp salt

1/4 tsp ground cloves

Whipped cream



  1. Preheat oven to 350°. In a small sauce pan, melt butter over medium heat; stir in brown sugar.  Spread over bottom of a greased 9-in. baking pan.  Arrange pears over top.
  2. For cake, mix the milk and vinegar; let stand 5 mins. In a large bowl, beat egg, brown sugar, molasses, melted butter and milk mixture until well blended.  In another bowl, whisk the remaining ingredients (except whipped cream!); gradually beat into molasses mixture.  Spoon carefully over pears.
  3. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate.  Serve the cake warm or at room temperature with whipped cream.  (recipe from Taste of Home)

Apple Spiced Cupcakes


1 medium apple, peeled and finely chopped

1/2 tsp ground coriander

1/2 C butter, softened

3/4 C packed brown sugar

1/2 C sugar

4 eggs

1 C unsweetened applesauce

2 C all-purpose flour

1 tsp baking soda

1/2 tsp each salt & cinnamon

1/4 tsp each nutmeg, allspice & cayenne pepper

Maple Cream Cheese Frosting:

1 pkg (8oz) cream cheese, softened

1/2 C butter, softened

4 C confectioners’ sugar

2 Tbsp maple syrup


Ground all-spice


In a small skillet, saute apple and coriander until tender.  Remove from the heat and set aside.

In a large bowl, cream butter and sugars until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in the apple sauce (mixture will appear curdled). Combine the flour, baking soda, salt, cinnamon, nutmeg, allspice and cayenne; gradually add to the creamed mixture until combined.  Fold in apple mixture.  Fill paper-lined muffin cups 2/3 full.

Bake at 350° for 18-22 mins or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes; remove from pans to wire racks to cool completely.

In a small bowl, beat cream cheese and butter until light & fluffy.  Add confectioners’ sugar and maple syrup’ beat until smooth.  Pipe frosting onto cupcakes.  Sprinkle with allspice.  Store in the refrigerator.  (Recipe from Taste of Home)

Curried Apple Soup


1 Tbsp butter

2 shallots, minced

2 tsp freshly grated ginger

1 ½ tsp curry powder

2 tart apples, peeled, cored, and cut into 1” pieces

1 small potato, peeled and cut into 1” pieces

1 tsp coarse salt, plus more for seasoning

3 ¾ C homemade or low-sodium stock (chicken or


½ C heavy cream or milk

Freshly ground pepper

Sour cream, for garnish



Melt butter in a medium saucepan over medium heat.

Add shallots; cook until soft and translucent, about 2

minutes. Add ginger and curry powder; cooking, stirring,

1 minute. Add apples, potato, salt and chicken

stock. Bring to a simmer over medium-high heat, and

cook until potato is tender when pierced with a paring

knife, about 12 minutes. Remove from heat, and let

cool slightly.

Use an immersion blender, or transfer mixture to the

jar of a blender, working in batches if necessary so as

not to fill more than halfway; puree just until smooth

(do not overprocess). Return soup to pan; stir in

cream, and season with salt & pepper. Place over

medium heat until soup is just heated through; do not

let it boil. Divide soup among serving bowls, and garnish

with sour cream

Serves 4

From www.marthastewart.com

Fresh Apple Mousse



4 apples (tart is best)

1/2 cup sugar

1/2 cup water

1/2 tsp vanilla extract

1/2 pint whipping cream

1 Tbsp. sugar

1 tsp vanilla extract

1 cup crushed peanut brittle



Pare and core apples.  Cut into 1/4 inch slices.

Combine sugar, water and 1/2 tsp vanilla in pan.  Bring to a slow boil.  Add apple slices and simmer 5 minutes.  Remove from syrup.  Cool.

Whip cream, add sugar and 1 tsp vanilla.  Fold apple slices into whipped cream carefully.

In a glass serving bowl, place half the apple and cream mixture and sprinkle generously with crushed peanut brittle.  Repeat the layers.

Chill several hours before serving.

Serves 6-8

Recipe from the Colorado Cache Cookbook by The Junior League of Denver, page 358

Pears in a Blanket



2 Tbsp sugar

1/4 tsp cinnamon

1 egg

1 Tbsp milk

2 pears

Puff pastry

Whipping cream, yogurt or ice cream (optional)



  1. Heat the oven to 400°. In a small bowl, stir together sugar and cinnamon.  In another bowl, make an egg wash by whisking together 1 egg with 1 Tbsp milk.
  2. Peel, halve, and core 2 pears, leaving the stems intact. Sprinkle each half with the cinnamon sugar on both sides, then place the pears, cored side down, on a parchment-lined baking sheet, spacing them evenly.
  3. Roll out a sheet of puff pastry to remove its score marks. Cut the sheet into 4 rectangles.  Wrap each pear with a piece of pastry and trim away the excess.  Use the scraps to make a leaf shape for each pear.  Attach the pieces with the egg wash.
  4. Bake until the pastry is puffed and golden brown, about 20 minutes. Let the pears cool 10 minutes before flipping them over and serving with a dollop of whipped cream, ice cream or yogurt.


Recipe from FamilyFun Magazine, September 2015