Even if the thermometer still rises above 80, the mornings and evenings are becoming cooler, foretelling the arrival of asters and mums as well as Indian Corn and the new crop of apples fresh from the orchard. Now we turn on our ovens at dinner time, not early in the morning, and we begin to think about more hardy food. This month we share with you 4 menus for this refreshing time of year that will awaken your love of cooking after the long hot summer. We include three main courses with protein and for those of us who are part time vegetarians, we include an Italian menu that will make you forget about what's not in it.
Sometimes pizza is for adults as attested to by this sophisticated meal which features fresh salmon and feta cheese. This is a healthier version of one of our favorite meals available at an up-scale Italian restaurant here in town. Another time substitute fat-free smoked turkey or duck sausage and you'll have another winner. Add a fennel salad and molded ice-cream bomb in your favorite flavors and you have an Italian dinner fit for a native.
(for the recipes, click on The Recipes or click on the individual recipe above)
When you travel the Mediterranean at meal time the aroma of garlic and the sight of fresh vegetables surrounds you. It is this freshness that makes this sauce memorable. This easy dish is one that can be made the day before and reheated without losing any flavor. When you have eaten enough chicken to sprout pin feathers, try making this with salmon or your favorite fish. Garnish with a few capers and you are set.
(for the recipes, click on The Recipes or click on the individual recipe above)
Can't find fresh shiitake mushrooms? Use button mushrooms or if you are in luck and you can find them. Use chanterelles and stand back when the platter is clean before you can blink your eyes. Try this non-fat corn bread as muffins with apples for breakfast or with hot chilies with you favorite Tex-Mex recipes.
(for the recipes, click on The Recipes or click on the individual recipe above)
We try to include vegetarian meals for our readers as many eat protein sparingly. Here is one of our favorite recipes for ravioli which is served in a surprising broth that carries the punch of ginger and chilies. The first pears of the fall make a fitting dessert, but if you can't find ones that you like, substitute apples.
(for the recipes, click on The Recipes or click on the individual recipe above)
