Pumpkin Bread sandwiches stuffed with a maple-date cream cheese:

Makes 4 loaves. 22-24 slices per loaf.

• 3 Cups King Arthur Flour (just under-2 7/8 actually)

• 3 Cups Sugar

• 1 teaspoon cinnamon

• 2 teaspoon baking soda

• 1 teaspoon nutmeg

• 1 teaspoon cloves

• ½ teaspoon baking powder

• 1 Cup Vegetable Oil

• 4 Farm Fresh Eggs

• 2 cups pumpkin

• nuts-optional

Preheat oven to 325 degrees Sift dry ingredients into large mixing bowl. Add liquids and mix well Bake in greased loaf pans for about 35-40 Minutes until the bread spring back to the touch and edges of loaf start to move away from the side of the pan. Keep in mind, this is a dense bread and will not rise all that much. It's this consistency, which makes the perfect party sandwich! Let cool 15-20 minutes before removing from pans.

Cream Cheese Filling:

4 oz cream cheese (room temp)

4 oz. Cabot Butter

2 Tablespoons Grade B Maple Syrup

Dates-optional

In small mixing bowl, combine and mix the above ingredients until well blended add desired amount of chopped dates. Spread mixture between two slices of pumpkin bread, cut the sandwich in half. Serve as the perfect treat for afternoon tea. Our children are quite popular for bringing these sandwiches to school!

Chicken Pot Pie with cream cheese crust

Makes 8 servings

Filling:

½ cup finely chopped onion

½ cup finely chopped carrot

½ cup finely chopped red bell pepper

8 oz. mushrooms, sliced

3 T butter

½ cup flour

½ t dry mustard

½ t salt

¼ t white pepper

1 (14 oz.) can chicken broth

½ cup half and half

3 cups cooked chicken breast

1 cup frozen peas

In medium saucepan, sauté onion, carrot, pepper and mushrooms, in butter until veggies are crisp tender. Combine flour, mustard, salt and stir into vegetable mixture. Gradually add chicken broth and cream. Cook over medium heat until thick and bubbly, stirring constantly. Remove from heat. Stir in chicken and peas. Blend well and spoon mixture into a 10 inch round deep dish pie pan. Set aside.

Crust:

1 ½ cup flour

1 t dried dill weed

¼ t salt

1 stick butter

3 oz. cream cheese

4-5 T ice water

In an large mixing bowl combine flour, dill weed and salt. Cut in cold butter and cream cheese with a pastry blender until mixture resembles coarse crumbs. Add ice water, a tablespoon at a time, tossing mixture with a fork until it is moistened and will hold together. Gather dough and flatten. Roll on a lightly floured surface to form a 12 inch circle. Cut slits in pastry and place over filling in pie dish. Seal edges of pastry to rim of dish. Bake 20 – 30 minutes on middle oven rack with foil over the top. Remove foil and bake 20-25 minutes longer until crust is golden and filling is bubbly. Bake at 375.

Mushroom Crust Crab Quiche

Makes 4 to 6 servings

5 T butter

1/2 ground mushrooms, finely chopped

1/2 cup crushed saltines (about 160

1 1/4 t dried tarragon leaves

3/4 chopped green onions

3/4 cup shredded Monterey Jack cheese

3/4 cup shredded Swiss cheese

6 oz. crab

3/4 cup small curd cottage cheese

1/4 cup ricotta cheese

3 eggs

1/4 teaspoon cayenne pepper

2 T sherry

Melt 3 T butter in skillet. Add mushrooms and sauté until tender. Remove from heat. Stir in crushed saltines and 1 teaspoon tarragon. Press into an oiled 9-inch pie plate. Bake for 15 minutes. Melt remaining butter. Add onions and sauté until tender. Spread onion over cooked mushroom crust. Blend remaining 1/4 teaspoon tarragon and remaining ingredients together. Pour over onions. Bake for about 40 minutes or until firm. Allow to sit for 5 minutes before serving. Bake at 350.

Cafe Rio Pork

1 pork roast

1 1/2 up Coke

1/2 large Hersheys bar (the more the better in my opinion!)

1 cup brown sugar

1 can green chilies

1/4 cup butter

Salt, pepper, garlic powder

Crockpot low for 8 hours. Pull pork after six hours and continue cooking until serving.

7-up pork taco marinade

I pork roast

1 cup brown sugar

1 cup salsa

1 can 7-up

simmer in crock pot for many hours (8-10).

Vegetarian Sauce with Brown Rice

2 T olive oil

6 green onion with tops, chopped

1 large red or white onion

4 cloves garlic, minced

8 oz. mushrooms, sliced

2 ribs celery with leaves, chopped

2 medium red, green or yellow pepper, chopped

1 (16 oz.) can kidney beans

1 (16 oz.) can tomatoes

1 c water

½ c minced fresh parsley

½ c red wine

2 bay leaves

1 t oregano

½ t basil

black pepper to taste

Brown rice

4 oz. Mozzarella cheese, shredded

In an large saucepan heat oil over medium high heat. Add onions and garlic; sauté until onions are soft, 2 to 3 minutes. Add remaining ingredients except rice and cheese; bring to a boil. Reduce heat and simmer, covered, about 1 hour, stirring frequently. Remove bay leaf before serving. Cook rice according to package directions. Serve sauce over hot rice. Sprinkle with cheese and serve.

Salmon Tacos

3-4 salmon filets

salt and pepper to taste

dill

Season salmon with salt, pepper and dill. Grill 4 minutes each side.

Flour Tortillas

Shredded lettuce

Fresh salsa

Chopped cilantro

Fresh squeezed lime juice

Dill sauce

Assemble warm tortillas with salmon, lettuce, salsa, cilantro, lime juice and dill sauce.

Dill Sauce

½ c sour cream

½ c mayonnaise

1 cucumber, seeded, peeled and diced

juice of ½ lemon

2 t dill

salt and pepper to taste

Mix and refrigerate until ready to use.

Pork Tenderloin with Deer Marinade

1 c salad oil

¾ c soy sauce

½ c worchestershire sauce

2T dry mustard

1 t salt

1 T pepper

1 ½ t parsley

1/3 c lemon juice

2 cloves garlic

Blend and pour over pork tenderloin. Marinate for 24 hours in refrigerator. Grill pork and top with sautéed mushrooms

Bar-b-qued Flank Steak

½ c. soy sauce

¾ c vegetable oil

3 T. honey

2 T. vinegar

1 T. garlic powder

½ t black pepper

1 t onion flakes

Mix together and pour over one flank steak. Marinate for about 8 hours in refrigerator. Cook on grill.

Chicken Enchiladas with Tomatillo Sauce

1/3 cup half and half

6 oz. cream cheese, softened

2 c. shredded cooked chicken

¾ c. finely chopped onion

½ t salt

Tomatillo sauce

12 corn tortillas

vegetable oil

¾ cup shredded Cheddar cheese

¾ c. shredded Monterey Jack cheese

Condiments

Shredded lettuce

Chopped tomatoes

Ripe olives

Sour cream

Beat together half and half and cream cheese until smooth and fluffy. Add chicken, onion and salt to cheese mixture and blend well. Soften tortillas in hot oil or heat for a few seconds in buttered dish in microwave oven. Spoon thin layer of Tomatillo Sauce in 9x13 inch baking dish. Spread each tortilla with thin layer of Tomatillo Sauce. Place ¼ cup of chicken mixture down center of each tortilla. Roll tortillas and place seam side down in baking dish. Spoon Tomatilla Sauce to taste over tortillas. Cover with foil and bake in preheated oven at 350 for 20 minutes or until hot. Remove foil and sprinkle enchiladas with Cheddar cheese and Monterey Jack . Bake chicken for 5 minutes longer or until cheese melts. Serve with condiments and remaining Tomatillo sauce.

Tomatillo Sauce

2 dozen tomatillos, husked if fresh or canned

3 cups chicken broth

2 T cornstarch

1 t salt

2 T chopped cilantro

Boil tomatillos in chicken broth for 7 to 10 minutes. Dissolve cornstarch in small amount of cold water and add to boiling mixture along with salt and cilantro. Boil sauce for 5 minutes. Remove sauce from heat, cool slightly and puree until smooth.

Butternut Squash Lasagne

1 T olive oil

1 butternut squash, peeled and seeded and diced

salt and pepper to taste

4 T butter

¼ cup flour

3 ½ c. milk

1/8 t nutmeg

1/8 t cinnamon

¾ fresh basil leaves

2 ½ c shredded mozzarella cheese, divided

1 box (8 oz.) lasagna noodles

1/3 c grated parmesan cheese

In large skillet, heat olive oil over medium-high heat. Add squash and toss to coat. Add ½ cup water. Reduce heat and simmer, covered, for 20 minutes or until tender. Cool slightly. Puree squash in food processor. Season with salt and pepper. In medium saucepan melt butter over medium heat. Add flour, whisking for 1 minute. Increase heat to high and gradually whisk in milk. Bring to boil. Reduce heat and simmer for 5 minutes or until slightly thickened. Whisk in nutmeg and cinnamon. Let cool slightly. Pour half of the white sauce into a blender; add the basil sauce and blend until smooth. Return basil sauce to saucepan and combine with rest of white sauce. Season with salt and pepper. Heat oven to 350. Reserve ½ c mozzarella cheese. Lightly spray 13 x 9 pan with nonstick cooking spray. Spread ¾ cup of basil sauce in bottom of baking dish. Place three lasagna noodles crosswise over the sauce. Spread 1/3 of the squash puree over the noodles, followed by ½ cup mozzarella cheese. Repeat layering using basil sauce, noodles, squash and mozzarella. Cover with foil and bake for 40 minutes. Remove foil and sprinkle with ½ cup mozzarella and Parmesan cheese. Return to oven and continue baking 15 minutes. Let stand 15 minutes before cutting.

Chicken, Red Pepper and Sweet Corn Crepes

8 crepes

½ onion

salt

1 piece fresh ginger

3 boneless skinless chicken breasts halves

2 ears fresh corn

2 T olive oil

½ c diced red pepper

1 green onion (including half the green tops), chopped

1 egg

¾ c ricotta cheese

½ c Monterey Jack cheese

2 garlic cloves, minced

½ t sage

Salt and pepper

¾ grated Parmesan cheese

Place ½ inch water in a large skillet. Add the onion, salt and ginger and bring just to a simmer over low heat. Add the chicken and poach, about 15 minutes. Remove from the liquid, cool and dice.

Cut the corn off the cob. In a large skillet over medium heat, heat 1 tablespoon of the oil and sauté the corn, peppers, and onion for 2 to 3 minutes, or until soft. In a medium bowl, whisk the egg and mix in the ricotta, shredded cheese, garlic, sage, salt and pepper to taste, chicken and vegetables.

Preheat the oven to 350. Spoon ½ cup of filling onto the center of each crepe and fold like an envelope to enclose the filling. Arrange the crepes in a greased 9x13 inch dish, brush them with the remaining olive oil and sprinkle with the Parmesan cheese. Bake in the oven for 10 to 15 minutes, or until heated through. Serve at once.

Chicken, Red Pepper and Sweet Corn Crepes

8 crepes

½ onion

salt

1 piece fresh ginger

3 boneless skinless chicken breasts halves

2 ears fresh corn

2 T olive oil

½ c diced red pepper

1 green onion (including half the green tops), chopped

1 egg

¾ c ricotta cheese

½ c Monterey Jack cheese

2 garlic cloves, minced

½ t sage

Salt and pepper

¾ grated Parmesan cheese

Place ½ inch water in a large skillet. Add the onion, salt and ginger and bring just to a simmer over low heat. Add the chicken and poach, about 15 minutes. Remove from the liquid, cool and dice.

Cut the corn off the cob. In a large skillet over medium heat, heat 1 tablespoon of the oil and sauté the corn, peppers, and onion for 2 to 3 minutes, or until soft. In a medium bowl, whisk the egg and mix in the ricotta, shredded cheese, garlic, sage, salt and pepper to taste, chicken and vegetables.

Preheat the oven to 350. Spoon ½ cup of filling onto the center of each crepe and fold like an envelope to enclose the filling. Arrange the crepes in a greased 9x13 inch dish, brush them with the remaining olive oil and sprinkle with the Parmesan cheese. Bake in the oven for 10 to 15 minutes, or until heated through. Serve at once.

Shrimp Alfredo with Fresh Salsa

Sauce

2 T butter

2 T olive oil

3 cloves garlic, crushed

2 shallots, chopped

Saute until tender but not brown.

Add:

2 T flour

1 c chicken broth

2 c half and half

½ to 1 c. fresh grated Parmesan cheese

Cook until liquid reduces by one quarter. Add Parmesan cheese.

Shrimp

1 lb. large shrimp, cleaned, shelled and deveined

3 T butter

1 clove garlic

Saute until pink. Don’t overcook.

Salsa

2 tomatoes, seeded and chopped

1 anaheim chili, chopped

¼ c cilantro

½ red pepper, chopped

½ lemon, juiced

2 t salt (to taste)

To serve, put sauce over cooked fettuccine; top with shrimp and salsa

Shrimp Alfredo with Fresh Salsa

Sauce

2 T butter

2 T olive oil

3 cloves garlic, crushed

2 shallots, chopped

Saute until tender but not brown.

Add:

2 T flour

1 c chicken broth

2 c half and half

½ to 1 c. fresh grated Parmesan cheese

Cook until liquid reduces by one quarter. Add Parmesan cheese.

Shrimp

1 lb. large shrimp, cleaned, shelled and deveined

3 T butter

1 clove garlic

Saute until pink. Don’t overcook.

Salsa

2 tomatoes, seeded and chopped

1 anaheim chili, chopped

¼ c cilantro

½ red pepper, chopped

½ lemon, juiced

2 t salt (to taste)

To serve, put sauce over cooked fettuccine; top with shrimp and salsa

Pork Tenderloin with Onion Raisin Conserve

1 21/4 pound pork tenderloin

½ t coarse kosher salt

½ t freshly ground black pepper

5 bay leaves (preferably fresh)

3 sprigs fresh thyme

2 T olive oil

¼ cu freshly squeezed tangerine or orange juice

Onion Raisin Conserve

Place the tenderloin in a baking dish and rub with the salt, pepper, bay leaves, and thyme. Let rest at room temperature for 30 minutes.

Preheat the oven to 375.

Scrape the marinade off the pork; reserve. Heat the olive oil in a skillet and add the tenderloin. Sear the meat quickly over high heat until well browned on all sides.

Place the seared meat in a foil lined roasting pan. Rub the reserved marinade back onto the meat and pour tangerine juice over it. Tightly close the foil and cook for 20 minutes. Removed the tenderloin from the oven and loosen the foil to allow any steam to escape. Return to the oven for 30 to 40 minutes or until the meat registers 160 on a thermometer. Let rest at least 10 minutes before slicing.

Cut the tenderloin into slices and serve with the warm conserve.

Onion-Raisin Conserve

½ cup raisins

½ cup Craisins

½ cup freshly squeezed tangerine or orange juice

3 T butter

½ red onion, halved and thinly sliced

1 t sugar

kosher salt and fresh pepper

Combine the raisins, Craisins and tangerine juice and let macerate for 30 minutes.

Melt 2 tablespoons of the butter in a large skillet and sauté the onion until soft but not brown, about 5 minutes. Add the raisins, Craisins and juice and the remaining butter. Stir in the sugar and add salt and pepper to taste and serve warm over meat.

Madison Park Pork Medallions

1 (1 lb) pork tenderloin

1/3 c red wine

1/3 cu chicken stock

2 T Dijon mustard

1 T freshly squeezed lemon juice

1 T mustard seed

2 medium cloves garlic, minced

1 t ground cumin

2 T A-1 sauce

¼ t salt

¼ t white pepper

½ stick cold butter

2 T chopped fresh chives

Cut the pork into 8 equal slices. Place the slices in a single layer in a shallow baking dish. In a small bowl, mix together the remaining ingredients except the butter and chives. Pour the marinade over the meat; cover and marinate in the refrigerator 2 hours.

Preheat the oven to a broil. Remove the pork slices from the marinade and place on an oiled broiler pan. Pour the marinade into a small saucepan and bring to a boil over high heat. Boil the marinade until reduced by half. Turn the heat down to low and swirl in butter a little at a time; do not allow sauce to boil after butter has been added.

Broil the pork slices 3 minutes per side. Transfer the pork to plates, allowing 2 slices per person. Spoon a little sauce over the pork and sprinkle with chives. Serve immediately.

Gorgonzola Sauce

4 cups heavy cream

3 to 4 ounces crumbly Gorgonzola (not creamy or “dolce”.)

3 T freshly grated Parmesan cheese

¾ t kosher salt

¾ t black pepper

3 T minced fresh parsley

Bring the heavy cream to a full boil in a medium saucepan over medium high heat, then continue to boil rapidly for 45 to 50 minutes, until it is thickened, like a while sauce, stirring occasionally.

Remove the pan from the heat and add the Gorgonzola, Parmesan, salt pepper and parsley. Whisk rapidly until the cheeses melt and then serve. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

Filet of Beef with Gorgonzola Sauce

(serves 8-10) Very expensive meat but perfect for a special occasion – and very easy.

1 whole filet of beef (4-5 lbs), trimmed and tied

2 T unsalted butter at room temperature

1 T kosher salt

1 T black pepper

Preheat the oven to 500 degrees.

Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare. (I did 27 minutes for medium.)

Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

Grilled Pork Tenderloin

2 to 4 pork tenderloins

2 whole garlic heads, cut in halves

1 c lemon juice

½ c olive oil

1 T rosemary

1 T lemon pepper

1 t salt

Combine together and put in a zip lock bag for 24 hours. Grill Pork on hot grill until white inside.

Serve with:

4 tomatoes, diced

½ c balsamic vinegar

1 clove garlic, minced

¼ c olive oil

2 T minced chives

Salt and pepper to taste

Mix all ingredients and let sit for 20 minutes before serving.

Grilled Lemon Chicken with Satay Dip

Chicken

¾ fresh lemon juice

¾ olive oil

2 t salt

1 t pepper

1 T minced thyme leaves

1 2 lbs. boneless, skinless chicken breasts, halved

Whisk together the lemon juice, olive oil, salt, pepper and thyme. Pour over the chicken breasts. Marinate in the refrigerator at least 6 hours.

Grill chicken for ten minutes on each side. Cook slightly and cut diagonally in ½ inch thick slices. Skewer with wooden sticks.

Satay Dip

1 T olive oil

1 T sesame oil

2/3 c diced red onion

1 ½ t minced garlic

1 ½ t crushed red pepper flakes

2 T red wine vinegar

¼ c brown sugar, packed

2 T soy sauce

½ c smooth peanut butter

¼ c ketchup

2 T dry sherry

1 ½ t fresh lime juice

Cook the olive oil, sesame oil, onion, garlic, ginger root, and red pepper flakes in a small pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and serve with chicken.

Lasagna with Turkey Sausage

2 T olive oil

1 c chopped yellow onion

2 garlic cloves, minced

1 ½ lb sweet Italian turkey sausage, casings removed

1 28 oz can crushed tomatoes in tomato puree

1 6 oz can tomato paste

¼ c chopped fresh flat leaf parsley, divided

½ c chopped fresh basil leaves

salt

pepper

½ lb lasagna noodles

15 oz ricotta cheese

3 to 4 oz creamy goat cheese, crumbled

1 c grated Parmesan cheese, plus ¼ cup for sprinkling

1 extra large egg, lightly beaten

1 lb fresh mozzarella, thinly sliced

Preheat the oven to 400.

Heat the olive oil in a large skillet. Add the onion and cook for 5 minutes over medium low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons or the parsley, the basil, 1 ½ teaspoon salt, and ½ teaspoon pepper. Simmer, uncovered, over medium-low heat for 15 to 20 minutes, until thickened.

Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.

In an medium bowl, combine the ricotta, goat cheese, 1 cup Parmesan, the egg, the remaining 2 tablespoons of parsley, ½ teaspoon salt and ¼ teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9x13 inch dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally sauce. Sprinkle with ¼ cup of Parmesan cheese. Bake for 30 minutes, until the sauce is bubbling.

Brined Thanksgiving Turkey

3 cups coarse salt, plus more for seasoning

5 cups sugar

2 medium onions, coarsely chopped

2 medium leeks, white and pale-green parts only, rinsed and coarsely chopped

2 carrots, peeled and coarsely chopped

2 celery stalks, coarsely chopped

2 dried bay leaves

3 sprigs fresh thyme

3 sprigs fresh flat-leaf parsley

2 teaspoons whole black peppercorns, plus freshly ground pepper

1 fresh whole turkey (18 to 20 pounds), rinsed and patted dry, giblets and neck reserved for gravy

Directions

1. Put salt, sugar, onions, leeks, carrots, celery, bay leaves, thyme, parsley, peppercorns, and 10 cups water in a large stockpot. Bring to a boil, stirring until salt and sugar have dissolved. Remove from heat; let brine cool completely.

2. Add turkey, breast first, to the brine. Cover; refrigerate 24 hours. Remove from brine; pat dry with paper towels. Let stand at room temperature 2 hours.

3. Preheat oven to 425 degrees, with rack in lowest position. Stir together melted butter and wine in a medium bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down sides of turkey. Immerse cloth in butter mixture; let soak.

4. Place turkey, breast side up, on a rack set in a roasting pan. Fold wing tips under turkey. Sprinkle 1 teaspoon each salt and pepper inside turkey. Loosely fill body and neck cavities with stuffing. Tie legs together with kitchen twine. Fold neck flap under; secure with toothpicks. Rub turkey all over with softened butter; season with salt and pepper.

5. Remove cheesecloth from butter mixture, squeezing gently into bowl. Reserve butter mixture for brushing. Lay cheesecloth over turkey. Place turkey, legs first, in oven. Roast 30 minutes. Brush cheesecloth and exposed turkey with butter mixture. Reduce temperature to 350 degrees. Roast, brushing every 30 minutes, 2 1/2 hours more; cover with foil if browning too quickly. If making gravy, add giblets and neck to pan 1 1/2 hours after reducing temperature; roast 30 minutes, and reserve.

6. Discard cheesecloth; rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees and stuffing reaches 165 degrees, about 1 hour. Transfer to a platter. Set pan with drippings aside for gravy. Let turkey stand at room temperature at least 30 minutes. Garnish, if desired.

Saffron Risotto with Butternut Squash

1 butternut squash

2 T olive oil

salt

pepper

6 c chicken broth

6 T butter

2 oz. pancetta, diced

½ c minced shallots

1 ½ c Arborio rice

½ c dry chite wime

1 t saffron threads

1 c freshly grated Parmesan cheese

Preheat the oven to 400.

Peel the butternut squash, remove the seeds, and cut into ¾ inch cubes. Place the squash on a sheet pan and toss it with olive oil, 1 teaspoon salt and ½ teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside

Meanwhile, hea the broth in a small covered saucepan. Leave it on low to simmer

In a large pot, melt the butter and sauté the pancetta and shallots on medium low heat for 10 minutes until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and ½ teaspoon pepper. Stir and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dents, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.

Vegetarian Texas Chili with Lime Sour Cream

1 28 oz. can pinto beans

1 T corn oil

1 small yellow onion, finely diced

1 to 2 t minced garlic

1 mild green chili (anaheim),seeded and finely diced (You can also add a hot chili too)

1 red bell pepper, seeded and finely diced

1 cup diced tomatoes

1 1/2 t cumin

1 t ground coriander

1 t salt

2 t fresh oregano

2 T minced cilantro

1/3 c Monterey jack, for garnish

1/3 c Lime Sour Cream, for garnish

1 ripe avocado, chunked

Warm a heavy skillet over medium-high heat. Add the corn oil, onion and garlic and saute until the onion is sweet and golden brown. Add the chili, red pepper, tomato, cumin, coriander, and salt. COntinue to cook until the chili is bright green and fragrant. Add the beans to the onion mixture and simmer for 10 minutes. Stir in the oregano and cilantro. Taste for salt. Spoon the chili into wide bowls and top with cheeses, Lime SOur Cream and avocado. Serve. Serves 4 to 6.

Lime Sour Cream

1/3 cup sour cream

1/8 t grated lime zest

1 t lime juice

1/8 t paprika

pinch black pepper and salt

Mix and keep refrigerated.