Maple-Pumpkin Pasta with Blue Cheese & Sage

Last Saturday, we awoke to a perfectly sunny (but crisp!) fall day, and I had a plan. It involved apple picking, hay rides, maple syrup, and lots and lots of pumpkins. In short, I was going to fit “fall” into this one free Saturday. We headed north, driving leisurely through New Hampshire country roads to our first stop, Parkers Maple Barn. The Sugar House has an adjoining restaurant, which serves breakfast all day. It is famous for pumpkin pancakes and maple glazed short ribs, which I knew would help Tommy temporarily forget that the rest of the day would entail apple picking and leaf peeping, not watching college football. Stomachs full and my bag bursting with souvenirs of maple syrup candy and a pumpkin cookbook, it was off to a nearby orchard.

We arrived at Windy Will Orchard ready to pick, but the early cold front had ended the apple picking season early. There was no time for disappointment however, as the shop was stocked with pre-picked-bags. Plus I had already run off to snap photos of the idyllic setting. We were surrounded by the colors of fall—a field of pumpkins, a little red barn, the turning leaves, a green John Deere and corn mazes.

I would have stayed all day. But, I knew the next stop would be worth leaving for. We set west, along 124 through Jaffrey. The houses overlooking Mount Monadnock had amazing views, and I exclaimed once or twice, “Stop the car!”, as an ideal photo opportunity whizzed by. Parked in a stranger’s driveway, I had to laugh when another car pulled up behind us. Apparently we were not the only uninhibited leaf peepers in search of the perfect shot.

Upon entering Keene, we followed the signs to park, and jumped on board the shuttle bus to downtown. A quick few minutes later, we stepped off and were greeted with pumpkins. But, not just any pumpkins. 29,762 carved and lit jack-o-lanterns (just short of Boston's world record of 30,128). The Keene Pumpkin Festival was in full swing and Main Street was lined everywhere you turned with the orange beauties. At either end, two sky-high displays watched over the festivities.

I was eager to explore, but a sign for pumpkin beer and an outdoor patio grabbed my attention (I never say no to dining al fresco, even if it is 40 degrees outside). We sat, bundled up, below twinkling lights and enjoyed an icy glass and antics of the eccentric bartender. Slightly warmed, we stepped back onto Main Street, following the beckons of street vendors. Spiced Cider? Yes, please! Zesty Peanuts? Of course! Caramel Apples? I love this place!

Hours later, our bellies full, we made our way back to the car. Day light dwindled as we headed home, but I was warm, filled with inspiration from the perfect autumn day.

Maple-Pumpkin Pasta with Blue Cheese & Sage
Inspired by pumpkins, maple syrup and Whole Loving . serves 4

1 lb tube pasta (penne, rigatoni, etc..)
2 T olive oil
1 med onion, chopped
1/4 c maple syrup
4 c cubed pumpkin
1/2 c vegetable broth
2 T chopped fresh sage
1 T brown sugar
1/4 t cinnamon
1/2 t salt
1/2 t pepper
1/2 crumbled blue cheese
1/2 c toasted pumpkin seeds (optional)

Bring a large pot of salted water to a boil. Add pasta, and boil until tender. Drain, and set aside.

In a large pan, heat olive oil over medium heat, and add onion. Sauté 6-8 minutes, until onion begins to brown. Add maple syrup, pumpkin, vegetable both, sage, brown sugar, cinnamon, salt and pepper. Cook, stirring occasionally, 25-30 minutes, until pumpkin is tender. Add cooked pasta, and toss until well combined. To serve, top with crumbled blue cheese and toasted pumpkin seeds.

Lazy Summer Lasagna

I can’t say I’ve ever made a proper lasagna. I’m more of a throw-everything-in-one-dish-and-mix kind of gal than the tedious layering lasagna type. However, this past weekend a vegi lasagna was calling my name after a trip to The Tomato Lady. Cathy Leone, “The Tomato Lady” and her husband Mike own and operate a farm in Cataumet, MA. Their roadside stand sells flowers, herbs, organic vegis and as you would have guessed, amazing tomatoes. The farm is less than two miles from my parent’s summer house, but I just discovered it this weekend when my mom pointed out the recent write-up in Cape Cod Life magazine. Of course I raced to my car, my mouth watering with the prospect of fresh tomatoes, all the while wondering how I had never heard of the legend before.

Back at home I have been enjoying the perfect tomatoes all week long in simple dishes where the fresh ingredients are the stars. To keep this lasagna simple (ie:lazy), I skipped the whole noodle layering part and focused on the yummy ricotta-herb spread and vegis. The result is individual servings that are light and just the thing for summer.

Lazy Summer Lasagna
makes 4 individual servings

fresh pasta sheets, cut into eight 5” squares
2 T olive oil
2 garlic cloves, minced
1/2 medium onion, chopped
1 small zucchini, sliced thin
1 small yellow squash, sliced thin
2 c fresh whole-milk ricotta
3 T chopped, summer savory (or oregano)
2 T chopped, basil
1 t salt
1/2 t pepper
1 tomato, sliced thin

Bring a large pot of salted water to a boil. Cook pasta sheets, two at the time (to prevent sticking), 3-5 minutes until al dente. Transfer, with tongs, to a plate.

In a sauté pan, add oil over medium-high heat. Stir in garlic and onions, and cook 5-7 until golden brown. Transfer garlic and onion to a medium bowl, and set aside. In the same sauté pan, add zucchini and summer squash, and cook 6-8 minutes, stirring, until translucent.

Add ricotta, summer savory, basil, salt and pepper to the bowl with garlic and onion. Stir well and season to taste.

To assemble, place one pasta sheet on a plate. Spread with ricotta-herb mixture. Top with zucchini, summer squash and tomato slices. Finish with an additional pasta sheet, if desired. Season to taste with additional herbs, salt and pepper. Repeat to make a total of four lasagnas.

Whole Wheat Pasta with Summer Squash & Toasted Hazelnuts

The summer squash season is fairly long and I have copious ideas and recipes to work my way through. First up is this simple pasta dish. It is ideal for a weeknight meal and makes great leftovers (which I have thoroughly enjoyed for lunch the last two days). Feel free to swap out your favorite pasta and if you are not a fan of hazelnuts, try pine nuts instead.



Whole Wheat Pasta with Summer Squash & Toasted Hazelnuts
inspired by Gourmet . serves 4

10 oz whole-wheat pasta
3 T olive oil
1 medium shallot, finely chopped
1 large zucchini, diced
1 large yellow squash, diced (or 2 pattypan)
juice of 1/2 lemon
2 t salt
1 t black pepper
1/2 c toasted chopped hazelnuts, skins rubbed off (or pine nuts)
1/2 c chopped fresh parsley
1/2 c chopped fresh basil
parmesan cheese, shaved, to taste

In a large pot of boiling salted water, cook pasta until al dente. Drain, and transfer to a serving bowl.

In a large skillet, heat oil over medium heat, then add shallot, stirring. Sauté until golden brown, about 5 minutes. Add zucchini, yellow squash, lemon, salt, and pepper. Cook, stirring occasionally, until vegetables are just tender, about 5 minutes. Transfer to the serving bowl with pasta. Stir in nuts, parsley and basil. Season to taste with salt and pepper and top with shaved parmesan.

Asian Inspired Noodles

Any recipe with noodles and crisp vegis tossed in a peanut-Asian sauce has my name written all over it. But, in addition to being particularly tasty, this recipe can easily be made ahead which is perfect for summer entertaining. I like to chop the vegis and make the dressing the night before, storing in the fridge. Shortly before guests arrive, I boil the pasta then toss it all together, sprinkling with peanuts. It can be served warm, room temp or cold (mmm…leftovers), so it’s nearly infallible! It does look like a lot of ingredients, but upon further inspection you will see that over half of them are used to make the dressing—so don’t get nervous! If you find yourself with different vegis on hand, feel free to mix and match. Slivered carrots, snow or snap peas would be great additions. Or try a bit of pan-fried tofu for added protein!

Asian Inspired Noodles
adapted from Bon Appétit . serves 4

dressing
1/3 c fresh orange juice
the zest of 1 orange
2 T fresh lime juice
the zest of 1 lime
1/3 c creamy peanut butter
2 T rice vinegar
1 t sesame oil
1 t soy sauce
2 T chopped peeled fresh ginger
2 garlic cloves, peeled
2 t crushed red pepper flakes, divided
1/4 c canola oil (or vegetable oil)

noodles
8 oz noodles (I used thin spaghetti)
2 c (loosely packed) mixed baby greens
1 small head of bok choy, coarsely chopped
1 small cucumber, coarsely chopped
1 red pepper, cut into thin strips
3 scallions, chopped
1/3 c chopped fresh cilantro
2 T chopped fresh mint
1/2 c roasted salted peanuts
salt and pepper, to taste

In a blender, add all dressing ingredients (including 1 t crushed red pepper), except oil. Puree until smooth. With blender running, slowly add oil through opening in the lid. Can be made up to one day ahead (store in the fridge).

Bring a large pot of salted water to a boil, add noodles and cook until al dente. Transfer to a colander and rinse with cold water to stop cooking. Drain well. Cut noodles crosswise in 2 to 3 places.

In large bowl, add greens, bok choy, cucumber, red pepper, scallions, cilantro, and mint. Add 1 teaspoon red pepper, dressing and noodles, tossing to coat. Sprinkle with peanuts and season to taste with salt and pepper.

Pea, Parmesan & Mint Wonton Ravioli

Ok, one more spring pea recipe. I can’t get enough! You would think this would be sufficient. Or many this. But, no, apparently they are not. So, if you are equally obsessed with fresh peas, this is not one to miss. I just love the color and simplicity of this recipe. It’s a fun take on ravioli and very easy to assemble. And the taste, oooh the taste!

Pea, Parmesan & Mint Wonton Ravioli
adapted from Gourmet . makes apx 15 raviolis

1 c fresh peas (or frozen, if you must)
1/2 c grated parmesan cheese, plus additional for serving
10-15 fresh mint leaves
1 t salt
1/2 t pepper
30-40 wonton wrappers
olive oil
black peppercorns (or cracked black pepper)

Bring a small pot of salted water to a boil. Add peas and cook until just tender, 3 minutes. Drain and rinse with cold water to stop cooking. In a food processor combine peas, parmesan, mint, salt and pepper. Pulse until combined, but slightly chunky.

Place a wonton wrapper on a clean, flat surface. Put a tablespoon pea filling in the center of the wrapper. Brush edges of wrapper with water, and place a second wrapper on top, pressing edges to seal. Repeat with remaining wrappers and filling.

Bring a pot of salted water to a gentle boil. Boil ravioli in 2-3 batches (so they will not stick together), 2 minutes per batch, removing with a slotted spoon. To serve, drizzle with olive oil and sprinkle with parmesan cheese and black peppercorns.

Simple Tortellini & Spinach Soup

This is my new favorite soup for nights when I am feeling tired, uninspired or lazy. So, you know, about once a week. It combines fresh vegis with frozen tortellini in just a few simple steps. While I usually stop making soups in the warmer weather, this soup takes under 10 minutes on the stove. Perfect for the days your AC is cranking! As the season’s change, try various greens such as kale or swiss chard in place of the spinach.

Simple Tortellini & Spinach Soup
adapted from Gourmet . serves 4

2 T olive oil
4 large garlic cloves, minced
4 c vegetable broth
2 c water
1/2 t salt
1/2 t pepper
1/3 c grated parmesan cheese (plus more for garnish)
1 handful fresh basil leaves, chopped
2 c coarsely chopped fresh baby spinach
2 bags frozen cheese tortellini (apx 25 oz)

In a large pot, heat oil on medium-high and add garlic. Stir 2 minutes until golden brown. Add vegetable broth, water, salt and pepper and bring to a boil. Stir in parmesan cheese, basil, spinach and tortellini. Cook 5-8 minutes, until tortellini is tender. Season to taste with salt and pepper and transfer to individual serving bowls. Top with a drizzle of olive oil and grated parmesan cheese.

Wild Mushroom Stroganoff

When I was in college, my roommate (and now very good friend) was a vegetarian and cooked fried mushrooms every night. I on the other hand would cook, of all things, bacon. Just picturing the two of us, Karen with her plate of mushrooms, me with my plate of bacon, I can't help but laugh (and cringe!). Not exactly nutritious, I have come a LONG way! And while my bacon loving days are over, I have never exactly been a fan of mushrooms. I'm not sure if I am still scarred from the endless smell of the mushroom-bacon mixture or am turned off by their sometimes strong and woodsy taste.

Either way, in the past few months, I have attempted to give them another try. So when I heard that morel mushrooms are only in season for a few weeks a year, I was very intrigued. And scared. I mean, at $29/lb, was this a whim I was ready to indulge? Yet the results were a clear indication that I made the correct decision. While the mushrooms take a front seat in this recipe, the taste is mild and pairs well with the pine nuts and basil. It is a hearty dinner highlighting one of the season's best.

Wild Mushroom Stroganoff
adapted from Curtis Aikens . serves 6

2 T butter
2 large onions, chopped
1/4 pound morel mushrooms, chopped and washed
1/4 lb shiitake mushrooms, chopped and washed
1/4 lb oyster mushrooms, chopped and washed
1/4 lb chanterelle mushrooms, chopped and washed
juice from 1/2 lemon
1/2 t salt
2 T fresh basil, chopped
1/2 pint sour cream
8 oz pasta
1/2 c pine nuts, toasted

In large nonstick frying pan, melt butter and oil. Add onions and mushrooms and cook, covered, for about 3 to 7 minutes or until mushrooms start to soften. Remember, leave the lid on to keep it from drying out. When mushrooms have softened, add lemon juice along with seasonings and sour cream. Mix well. Add cooked pasta and heat thoroughly. Season with salt and pepper, if needed, and serve.

Green Pea Pesto with Walnuts

I did not grow up eating pesto and I am not sure when I had my first taste, but pesto and I have had a love affair for years now. Prior to visiting Italy last August, my husband’s friend gave us directions to this tiny sandwich shop that was located close to the Duomo. Not knowing the name, the line out the door was indication enough that we had found the right place. We devoured our sandwiches in seconds, licking our fingers for every last drop. Not only was it the best pesto we had ever tasted, but it was the best meal we had in Italy hands down. And those Italian know how to cook. To say that I would go back to Florence just to visit this sandwich shop is by no means a stretch. And although they have got me beat when it comes to the standard basil pesto, I certainly love experimenting with pesto variations at home. There has been a sun-dried tomato version and one with collard greens and olives—just to name a few. So the thought of a green pea variety really piqued my interest. Unlike most pesto, it is completely vegan. And while you will not miss the cheese, the walnuts are essential. If you do not like walnuts or are allergic, try pine nuts or add a bit more salt.

Green Pea Pesto with Walnuts
adapted from Whole Foods . serves 4

1 lb penne (I used whole wheat)
1 1/2 c fresh green peas (or frozen)
3/4 c packed basil leaves
2 T lemon juice
1 T capers, drained
1/3 c olive oil
1/2 c chopped walnuts, toasted
salt and pepper, to taste

Bring a large stock pot of water to a boil and add penne. Cook 7-10 minutes, until al dente. Drain and transfer to a serving bowl.

In a food processor or blender, blend the peas, basil, lemon juice and capers. Add the olive oil in a slow stream, and blend until combined. Add to serving bowl with pasta and mix well. Add walnuts and season to taste with salt and pepper.

Angel Hair with Asparagus, Sun-Dried Tomatoes and Pine Nuts

We arrived home from a sunny few days in Florida to a crazy week packed with birthday and promotion celebrations (sadly, neither of which were mine!). Since my husband had taken Monday off from work, he volunteered to go grocery shopping, which umm, NEVER happens. And while I intended on taking full advantage of the situation, I knew I had to keep the list super simple, or I’d get 36 phone calls asking what the heck is Boston lettuce and where the hell do I find Chipotle Peppers in Adobo? So it read something like: strawberries, asparagus, granola (in cereal aisle), angel hair pasta, corn meal (in baking aisle with flour)... He still arrived home frazzled, with a story about how he couldn’t find the cornmeal and asked this little Italian lady where cornmeal was who preceded to drag him all over the store showing him three different options. I couldn’t help but laugh. Nevertheless, I think this is the first time he successfully completed the entire list so I was proud and now had the fresh asparagus ready to make a healthy dinner. A quick pantry check presented sun-dried tomatoes and pine nuts. Perfect.

Angel Hair with Asparagus, Sun-Dried Tomatoes and Pine Nuts
serves 4

1 lb whole wheat angel hair pasta
1/2 c pine nuts
1 bunch asparagus, tough stems removed and cut into 1” pieces
1/2 c olive oil
1/8 c white wine (or cooking wine)
juice and zest of 1 lemon
1/3 c sun-dried tomatoes in oil, diced (apx 4 oz)
salt and pepper to taste
1/4 c asaigo cheese, grated

Bring a large pot of salted water to a boil, add pasta, and cook 5-7 minutes until al dente. Drain and set aside.

Heat a large pan to medium-high, add pine nuts and cook, stirring, until golden brown, 3-5 minutes. Add 1/4 c olive oil and asparagus, turning heat to high, and cook 1 minute, stirring. Add additional 1/2 c olive oil, white wine, and lemon juice. Cook 3 minutes, until liquids begin to reduce. Turn off heat, add sun-dried tomatoes and season to taste with salt and pepper. Divide pasta among four plates and top with asparagus mixture. Sprinkle with lemon zest and asaigo cheese.

Asparagus Raviolis and Spring Greens

These fabulous raviolis are almost effortless to make (with the help of fresh pasta sheets!) and delicious served with a simple tomato sauce and side of spring greens. I made a simple vinaigrette for the greens of olive oil, white wine vinegar, lemon juice, honey and dijon mustard. What a satisfying meal!

Asparagus Raviolis
serves 6

Tomato Sauce
4 T olive oil3 garlic cloves, minced
1 28-oz can plum tomatoes
1 t salt

Ravioli
10 asparagus, tough ends trimmed
2 T olive oil
2 large garlic cloves, minced
5-6 fresh pasta sheets, apx 12” x 5”
16 oz whole milk Ricotta cheese
1/2 c grated Asiago cheese

For tomato sauce: In a large saucepan, heat oil and add garlic. Cook 3-5 minutes, until garlic begins to brown. Add plum tomatoes and salt. Cook on low 15 minutes, stirring occasionally and breaking up tomatoes with the back of a spoon.

For raviolis: Bring a small saucepan of water to a boil and add asparagus. Boil one minute, drain and run under cold water to stop cooking. Coarsely chop. In a large skillet, heat olive oil and add garlic. Cook 3-5 minutes, until garlic begins to brown. Remove from heat and stir in Ricotta, Asiago and chopped asparagus.

Bring a large pot of salted water to a boil. Rinse one pasta sheet under cool water and place horizontally on a clean, flat work surface. Scoop (apx) 2 Tablespoons of the Ricotta-asparagus filling near the top left corner, leaving 1/2" of the pasta sheet exposed on each side. Place three more scoops evenly across the sheet. From the bottom, fold the sheet upward, covering the filling. Press the top and bottom halves together, around each filling to create a seal. Cut into four raviolis. Repeat with the additional sheets and filling. Boil raviolis 4 minutes, gently removing from water with a slotted spoon. Serve topped with tomato sauce.

Spicy Two-Cheese Penne with Garlic Thyme Breadcrumbs

I find it amazing that I have made it through two months worth of blog posts without posting any pasta recipes. (Ok,ok, disregarding this one). But, for someone who eats and loves pasta as much as I do, it is quite an accomplishment! However, this week I have been craving a Penne Alla Arrabiata, except with cheese and garlicky breadcrumbs. I used the thyme, asiago and fontina I had on hand—but herbs such as basil or oregano would work well with mozzarella or parmesan. This dish comes together quick and the leftovers as just as glorious the next day. Mangia!

Spicy Two-Cheese Penne with Garlic Thyme Breadcrumbs
serves 6

1 lb wheat penne pasta
1/4 c olive oil
4 large garlic cloves, 3 minced and one whole (peeled)
2 t red-pepper flakes
1 t salt
1 28-oz can whole peeled tomatoes
the zest of 1 lemon
1 1/2 c cheese (I used a combo of asiago and fontina), grated
4 1" slices french bread, ripped into cubes
2 t fresh thyme leaves

Preheat oven to 400F. In a large pot of boiling, salted water, cook pasta, 7-10 minutes, or until al dente. Drain and set aside. In a large skillet, heat oil and add minced garlic, red-pepper flakes and salt. Stir 2 minutes until garlic begins to brown. Add whole peeled tomatoes and cook 10 minutes, breaking up tomatoes with the back of a spoon. Add lemon zest, stir and remove from heat. In a food processor, combine bread cubes and 1 garlic clove. Pulse until combined. Add thyme.

To assemble, mix penne, spicy tomato sauce and 1 cup cheese in a 9"x12" casserole dish. Top with breadcrumbs and the rest of the cheese. Bake 20 minutes, until cheese begins to brown.

Lettuce Wraps

I love it when I get the stamp of approval on dinner. It is sometimes a challenge to please both the vegetarian and the meat-loving husband. And let’s be honest, since I’m doing the cooking, I usually please me. But these lettuce wraps got a big, “Can we PLEASE have these more often?” (Granted I did bake some sliced chicken marinated in peanut sauce for his.) But my answer is yes, yes we can have these a lot more often! They are healthy, super easy and give me an excuse to eat peanut sauce in large quantities. Plus it’s a great clean-out-the-fridge meal. Use what you have on hand for vegis—carrots, cucumber, mushrooms, broccoli and peppers all work great. Throw in noodles or pan-fried tofu. And top with your favorite asian-inspired sauce. Voila. Guilt free tacos.

Lettuce Wraps
serves 4

2 oz cellophane noodles, cooked
4 scallions, chopped
8 baby carrots, julienned
1 green pepper, chopped
1 hot red pepper, minced
1 small cucumber, peeled and chopped
1 head romaine lettuce, washed
1 c peanut sauce (or any asian-inspired sauce)
1/8 c sliced almonds, toasted

Arrange noodles, scallions, carrots, pepper, hot pepper and cucumber on a serving platter. Pour peanut sauce into a small bowl. To assemble, take one leaf romaine and top with noddles and vegis. Drizzle with peanut sauce and finish with toasted almonds.

Chinese 5-Spice Noodles with Broccoli

For some reason broccoli just screams “stir fry” to me. Not sure why, but every time I try to think of what I can do with broccoli, all I can think of is stir fry. I’m gonna have to work on that, because I am thinking there is a lot more to do with it then throw in a wok. Nevertheless, it does make a great addition to any stir fry. It provides a great crunch, turns a lovely vibrant green when cooked, and is a great source of Vitamin C. Here it is paired with cellophane noodles, shredded carrots and cabbage, but a “just-vegi” stir fry with mushrooms or snap peas instead of noodles is also delicious. And just as the vegis in a stir fry are interchangeable, so is the sauce. I like it salty and spicy with a touch of sweetness, but certainly taste the sauce before you throw it in—so you know what you’re getting into. One unchangeable step in my book is the addition of nuts. Adding a handful or toasted almonds or cashews on top provides a wonderful crunch, so make sure you have some on hand.

Chinese 5-Spice Noodles with Broccoli
serves 4

8 oz. cellophane noodles
2 T soy sauce
1 T sesame oil
2 t Chinese garlic paste
1 t fresh ginger, minced
2 t Chinese 5-spice powder
1 T vegetable oil
1/2 c onion, chopped
4 garlic cloves, minced
3/4 c vegetable broth
1 large bunch broccoli, stems removed
1 c shredded carrots and cabbage
3 scallions, chopped
1/4 c sliced almonds, toasted
salt and pepper

In stockpot, boil water. Add cellophane noodles and cook for 30 seconds. Drain and rinse under cold water. Set aside. In a small bowl combine soy sauce, sesame oil, garlic paste, ginger and 5-spice powder.

In a large wok, heat vegetable oil over high heat until sizzling. Add onion and cook, stirring, until translucent, about 3 minutes. Add garlic and cook, stirring, 1 minute. Stir in broth, broccoli, carrots and cabbage. Add soy sauce mixture and stir until vegetables are well coated. Cook 3-5 minutes until broccoli is tender and liquid begins to reduce. Add scallions and cellophane noodles, stirring well and separating noodles throughout the vegetables (cutting into smaller pieces, if necessary). Top with almonds and season to taste with salt and pepper.