I wish I could tell you where I found this recipe for Turkey and Roasted Red Pepper Meatloaf on Greens, but I can't remember.  It is partially jotted down onto a piece of paper -- obviously I was in a hurry when I stumbled upon it.  I recently made it twice in the span of one week; good hot out-of-the-oven and good cold out-of-the-refrigerator the next day.

            Turkey and Roasted Red Pepper Meatloaf on Greens

• 1 1/2 pounds ground turkey
• 1 small yellow onion, finely chopped
• 1/2 cup breadcrumbs
• 1 egg, beaten
• 1 cup Parmesan
• 2 tablespoons plus 2 teaspoons Dijon mustard
• 1 cup parsley, chopped
• 7 ounces roasted peppers, 1/2-inch dice
• Salt and freshly ground pepper
• 1 tablespoon white wine vinegar
• 3 tablespoons olive oil
• 6 cups lettuce greens

1.  Heat oven to 400˚F.
2.  Combine turkey, onion, bread crumbs, egg, Parmesan, 2 tablespoons mustard, parsley, roasted peppers, 3/4 teaspoons salt and 1/2 teaspoon pepper in a large bowl.  Shape mixture into a loaf and bake approximately 45 minutes.  Let rest 15 minutes.
3.  Make Vinaigrette:  In a small bowl, mix together white wine vinegar, olive oil and remaining 2 teaspoons Dijon.  Add salt and pepper to taste.  Toss with lettuce greens.

   I'm going to go out on a limb here and say... I think this is the best soup I have ever made.  Wow... I know, I can't believe I said that.  How can this soup, and the recipe that I just down-loaded from Cooking.com replace all of my tried and true favorites?  Well, I'll tell you... First of all, it's so easy.

   The pears, squash, tomatoes and leek are chopped into big chunks and roasted with a little olive oil until tender when pierced.  Cooled slightly, the fruits and vegetables are puréed with chicken broth, transferred to a saucepan and heated.  In addition, it's an extremely healthy soup.  I'm sure there are those of you who would opt to delete the blue cheese, but don't do it.  The sweet creaminess of the soup and the salty, richness of the blue cheese are a perfect combination... and that's the best part.  This soup is perfect with a salad and some really good bread on a chilly fall night.

   
                 

      ROASTED PEAR and BUTTERNUT SQUASH SOUP
                    adapted from a recipe in EatingWell magazine
                                    found on Cooking.com

• 2 large, or 3 small pears, peeled, cored and quartered
• 2 pounds butternut squash, peeled, seeded and cut into 2-inch cubes
• 2 tomatoes, quartered
• 1 large leek, pale green and white parts only, halved lengthwise, sliced and washed thoroughly
• 2 cloves garlic, crushed
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt, divided
• Freshly ground black pepper to taste
• 4 cups organic chicken broth
• Approximately 2/3 cup of any blue-veined cheese (I use Maytag Blue), crumbled
• Thinly-sliced fresh chives

1.  Preheat oven to 400˚F.
2.  Combine pears, squash, tomatoes, leek, garlic, olive oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat.  Spread evenly on a large rimmed baking sheet.  Roast, stirring occasionally, until the vegetables are tender, 40 to 55 minutes.  Let cool slightly.
3.  Place half of the roasted vegetables into a blender containe, add enough of the chicken broth to make a thick purée and process until smooth.  Transfer to a large saucepan.  Repeat with the remaining vegetables.  Stir any remaining chicken broth into the the vegetable purée in the saucepan.  Season with the remaining 1/4 teaspoon salt.
4.  Cook the soup over medium-low heat, stirring until heated through, about 10 minutes.  Divide soup among bowls and garnish with the blue cheese and chives.

 

    Miss Pips  and I are packed, have said our good-byes, and are headin' down the road.  Who knows where this adventure will lead us?  And, since Pipi insists on driving the first leg, I'm going to get a little shut-eye (Gee, I hope she remembered to bring a map!).  Here's a tasty recipe to tide you over while we're gone.........

    I used Acini di Pepe, a very small tubular pasta, to make this delicious side dish.  If you are unable to find it in your grocery, substitute orzo.

                          • • • • • • • • • • • • • • •

                      Ancini di Pepe with Tomatoes and Corn
            loosely adapted from a recipe in Food & Wine | June 2001

• 3 tablespoons olive oil
• 1 cup Acini di Pepe or Orzo
• 1/4 cup finely diced onion
• 2 large garlic cloves, minced
• 1 1/4 cup organic chicken broth
• salt and freshly ground pepper
• 1 cup cherry tomatoes, halved or quartered if large
• 1/2 cup frozen corn, thawed
• 1/3 cup freshly grated Parmesan
• 2 tablespoons coarsely chopped basil leaves
• Salt and freshly grated pepper to taste

1.  Heat 2 tablespoons of olive oil in a medium saucepan.  Add the small pasta and cook over moderate heat, stirring, until lightly browned.  Add the onion and cook, stirring for about 1 minute.  Add the minced garlic and cook, stirring for half a minute.  Add the chicken broth, cover pan, and reduce heat to low.  Cook for 12 minutes, or until the pasta is tender.
2.  Stir the tomatoes and corn into the pasta mixture and season with salt and pepper; cook over low heat momentarily to warm the just-added ingredients.  Gently stir the chopped basil and parmesan cheese into the pasta. Serve immediately. 

               This is what I've been enjoying with my morning cappuccino.


            Carrot Tea Cake with Orange Cream Cheese Icing

Carrot Tea Cake:
• 1 cup sugar
• 2/3 cup (10 2/3 tablespoons) unsalted butter, room temperature
• 1 cup grated, raw carrots
• 2 large eggs, slightly beaten
• 1/2 cup chopped pecans
• 1 1/2 cup unbleached flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
Orange Cream Cheese Icing:
• 4 ounces cream cheese, softened
• 3 tablespoons unsalted butter, softened
• 1 1/2 cup confectioners' sugar
• 1 teaspoon grated, organic orange peel
• 1 teaspoon fresh orange juice

1.  Preheat oven to 325˚F.
2.  In a bowl, cream together the sugar and butter until light and fluffy.  Stir in the grated carrots, eggs and pecans until well-combined.  Sift into this mixture the flour, baking powder, baking soda, cinnamon, and salt; stir until blended.
3.  Butter a 1 1/2 quart loaf pan (or 8 small, individual loaf pans as I've done) and fill with carrot cake batter.  Place on the center rack of the oven and bake for one hour.  If using the individual pans, bake for 25-30 minutes.
4.  Remove from oven when cakes test done and turn out onto a cooling rack.  When cool, frost with cream cheese icing, if desired.
5.  Cream together cream cheese and butter until smooth; slowly add the confectioners' sugar and beat until well-combined.  Stir in the grated orange peel and orange juice.  Spread on top of the carrot loaf cake.

   I'm shifting gears.  I'm moving away from the outdoor grill and from searching my vegetable garden for tonight's dinner.  I'm ready for meals that can be made in one pot on top of my stove.  I'm anxious to turn on the oven, not only to bake, but to take the chill out of the air.  I've been eying this recipe for Potato and Apple Soup all summer; waiting to pounce on it once hot soup for dinner no longer sounded oppressive.  And this was just the ticket!  It's a soup that will ease you into fall - light and crisp.  And a wonderful way to introduce locally-grown apples into your menus. 
    Potato and Apple Soup accompanied by Cheddar Dill Biscuits - get recipe

                                     ∞  Potato and Apple Soup ∞
                              Canadian House & Home | October 2008

• 2 teaspoons butter
• 2 teaspoons olive oil
• 1 onion, roughly chopped
• 1 apple, peeled, cored and roughly chopped (suggestions: Empire, McIntosh, Spartan)
• 1 pound (about 2 large) potatoes, peeled and cubed
• 1 clove garlic, finely chopped
• 3 cups organic chicken stock
• 1 cup sweet apple cider
• salt and freshly ground pepper to taste
• grated extra-sharp cheddar, to garnish
• sautéed diced apple, to garnish

1.  Heat butter and oil together in a large pot on medium-hi heat until butter is melted.  Add onion, apple and garlic and cook, stirring occasionally until golden and slightly caramelized, about 10 minutes.
2.  Add potatoes, chicken stock and cider and bring to a boil.  Reduce heat and simmer, covered, until potatoes are tender, about 20 minutes.
3.  Purée soup in batches in a food processor or blender until smooth.  Add salt and pepper to taste and garnish with cheddar and sautéed apples.

   This is my favorite way to make (and eat) a turkey burger -- and it's healthy, loaded with shredded organic carrots.

                                   TURKEY BURGERS
                       (don't remember where I found this recipe)
                  
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 2 pounds ground turkey
• 3/4 cup grated organic carrots
• 2 tablespoons tomato paste
• 1 tablespoon Dijon mustard
• Salt & freshly ground black pepper to taste

   Combine all of the ingredients and shape into patties.  Grill and enjoy!

   Each Saturday afternoon I look forward to listening to MPR's The Splendid Table, hosted by Lynne Rossetto Kasper.  I also receive the program's newsletter.  Greek Salad with Char-Grilled Salmon was the featured recipe this week.  Since my husband had requested salmon for dinner and I had all the ingredients for the salad in my garden and refrigerator, I thought I'd give it a try.  We loved it and I'm hoping to make this one more time before my tomatoes and lettuces are history.  The only change I made was to substitute baby lettuces from my garden for the romaine called for in the recipe. 

                             Greek Salad with Char-Grilled Salmon
             adapted from Relaxed Cooking with Curtis Stone by Curtis Stone

Serves 4

Salmon:
• 4 6-ounce salmon fillets
• Salt and freshly ground black pepper
• 2 teaspoons garlic-infused extra-virgin olive oil
• 1 teaspoon dried oregano
• Olive oil, for brushing grill
Salad:
• 3 tablespoons red wine vinegar
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper
•1 head romaine lettuce, torn into pieces
• 3 or 4 small Heirloom tomatoes (I used Red Siberian)
• 1 cucumber, peeled, halved lengthwise, seeded and sliced crosswise
• 1/2 cup pitted Kalamata olives
• 1/2 small red onion, very thinly sliced
• 4 ounces feta cheese
• 1 tablespoon chopped fresh flat-leaf parsley

1.  To make the salmon:  Prepare a barbecue grill for medium-high heat.  Sprinkle the salmon with salt and pepper.  Rub the garlic oil and the oregano over the salmon.  Brush the hot grill with olive oil.  Place salmon on the grill and cook for 2 minutes on each side, or until it is just cooked through and pale pink in the center.  Gently peel away the skin from the fillet.
2.  Meanwhile, prepare the salad:  Place the red wine vinegar in a large bowl.  Slowly add the olive oil, whisking constantly to blend.  Season the vinaigrette with salt and pepper to taste.  In a large salad bowl, toss the lettuce, tomatoes, cucumbers, olives, and onions with enough vinaigrette to coat.  Season the salad with salt and pepper to taste. 
3.  Divide the salad among 4 plates.  Crumble the feta cheese over the salads.  Top each salad with a grilled salmon fillet, and sprinkle with the parsley.  Drizzle some of the remaining vinaigrette over the salmon, and serve immediately. 

   There were more out-of-town visitors this past weekend.  My family was in town.  The Ratatouille Strata with Lamb and Olives is a perfect dish to serve when you have guests since it can be assembled ahead. 

   It's also perfect for this time of year--especially if you have a garden full of tomatoes, eggplant and peppers, as I do. 

   Add a green salad or fresh fruit and you've got brunch or, as we ate it, dinner on the patio (surrounded by roaring fire pits -- it was quite the chilly evening).

                    

                       Ratatouille Strata with Lamb and Olives
                     recipe by Max London | Food & Wine Magazine

• One 16-ounce loaf olive bread of sourdough bread, cut into 1-inch pieces
• 1 1/2 cups milk
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 onions, halved lengthwise and thinly sliced crosswise
• 4 large garlic cloves, minced
• 6 large plum tomatoes--peeled, seeded and coarsely chopped
• 1 cup Nyons or Calamata olives, pitted and coarsely chopped
• 1/4 cup finely chopped fresh basil
Salt and freshly ground pepper
• 1 pound ground lamb
• 2 small zucchini, cut into 2-by-1/4-inch strips
• 1 red bell pepper, cut into 2-by-1/4-inch strips
• 1 yellow bell pepper, cut into 2-by-1/4-inch strips
• 1 medium eggplant (about 3/4 pound), peeled and cut into 1/2-inch dice
• 6 large eggs, lightly beaten
• 2 cups heavy cream
1.  In a large bowl, toss the bread with the milk.  Let soak, stirring occasionally, until moistened, about 30 minutes. 
2.  In a large, deep skillet, heat 2 tablespoons of the olive oil until shimmering.  Add the onions and cook over moderately high heat, stirring frequently, until golden brown, about 10 minutes.  Add the garlic and cook until fragrant.  Add the tomatoes and cook, stirring frequently, until the sauce is thick and most of the liquid has evaporated, about 6 minutes.  Stir in the olives and basil and season with salt and pepper.
3.  In a large skillet, heat 1 tablespoon of the oil until shimmering.  Add the ground lamb, season with salt and pepper and cook over high heat, stirring occasionally, until cooked through and lightly browned, about 8 minutes.  Add the lamb to the tomato sauce.
4.  Wipe out the skillet.  Add 2 tablespoons of the oil and heat until shimmering.  Add the zucchini and bell pepper strips and cook over high heat, stirring occasionally, until crisp-tender, about 10 minutes; stir the vegetables into the tomato sauce.
5.  Wipe out the skillet again.  Add the remaining 1 tablespoon of oil and heat until shimmering (Here I added additional oil to keep eggplant from sticking to the pan).  Add the diced eggplant and cook over high heat, tossing frequently, until very tender and deep golden, about 8 minutes.  Stir the eggplant into the tomato sauce.
6.  Preheat the oven to 350˚F.  Lightly oil a 3- to 4-quart glass or ceramic baking dish.  Arrange half of the soaked olive bread in the baking dish.  Spread the ratatouille evenly on top and cover with the remaining soaked olive bread.
7.  In a medium bowl,  mix the eggs with the cream and add a generous pinch each of salt and pepper.  Pour the custard evenly over the top layer of bread and let stand for at least 20 minutes.
8.  Bake the strata for 1 hour and 15 minutes, or until the custard is set and the top is golden brown.  Let stand for 10 minutes before serving. 
MAKE AHEAD:  The ratatouille strata can be prepared through Step 7 and refrigerated overnight.  Bring to room temperature before baking.
*  I cooked the vegetables and lamb on Day 1, assembled the strata on Day 2, and baked the strata on Day 3.
                                           SERVES 6-8

  

I had a small luncheon on the patio one afternoon during Renate's stay, which included other local friends of mine.  I made Salade Nicoise for the main dish, and a  Raspberry Clafoutis Tart for dessert.  The Goat Cheese Gratin, pictured above, was an appetizer along with glasses of French Rosé.

                                       Goat Cheese Gratin
                        adapted from a recipe by Patricia Wells in
                            Patricia Wells at Home in Provence

• 6 to 7 ounces soft goat cheese, broken up with a fork
• 1 to 2 teaspoons fresh rosemary, finely chopped
• a sprinkling of fresh or dried thyme leaves
• 1/2 cup homemade Tomato Sauce, room temperature
• a scattering of black olives
• several leaves of fresh basil, chopped
1.  Preheat the broiler.
2.  Scatter the goat cheese on the bottom of an 8-inch gratin or baking dish.  Sprinkle with the rosemary and thyme.  Spoon the tomato sauce over the cheese and herbs.  Scatter the olives on top.
3.  Place the gratin under the broiler.  Broil until the cheese is melted.  Scatter the fresh basil on top.  Serve with crackers or slices of baguette.