delicata boats with kale stuffing

Kids grow in fits and spurts. They'll be doing the same thing for months and then suddenly they don't do that any more.

Some how, just this past weekend, my son has taken his activity planning into his own hands. I haven't decided if this is a good or bad thing. It takes the decision making out of my hands, and coming from someone who has trouble making decisions, this is a relief.

But (you knew there was a but), while he used to have no idea what he wanted to do with his days off and was willing to go wherever I planned, now he wakes up and says, "I want to ride on a boat today," or "Today, I want to see dinosaurs." And there is no dissuading him.

Luckily for me (and him), we live in NYC and boats and dinosaurs are practically in our backyard. 

Here is another kind of boat. I hope you enjoy.

Delicata Boats with Kale Stuffing
Adapted from Lauren Rothman at Serious Eats
4 tablespoons olive oil
1 delicata squash
1/2 apple, peeled, cored, and finely chopped
1 celery stalk, finely chopped
1/4 cup raisins
1 pinch dried thyme
4 cloves garlic, minced
1/2 bunch kale, de-stemmed and shreaded
4 oz goat cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped walnuts

1. Cut the delicata lengthwise, brush with oil, lightly salt and pepper, and place face down on a pan. Roast at 375°F for 20 minutes.

2. Saute the apple and celery in oil stirring occasionally until browned, 10 minutes. Add garlic, thyme and raisins and cook until fragrant. Add kale and cover, stirring occasionally, until  mostly wilted, 5 to 7 minutes. Move mixture to a large bowl and let cool.

3. Add goat cheese and walnuts and mix well. Place stuffing inside delicata boats. Sprinkle Parmesan on top. Bake until browned, 30 minutes.

pumpkin cookies with butterscotch chips {#theleftoversclub}

Pumpkin cookies is a misnomer for this recipe. What they should be called is BUTTERSCOTCH CHIPS (with pumpkin) COOKIES.

The first time I made these I used chocolate covered orange peel in place of the butterscotch. I was dubious of those chips. I mean butterscotch is a hard candy, not a soft chip. What could they actually be made of?

But WOW. Butterscotch chips are amazing. They filled my kitchen with that distinct butterscotch smell. So comforting. And they taste just as good.

I am still not sure what those chip are made of (I could read the bag, but then I may not like what I read) but I don't care so much now that I've tasted them.

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I am sending these to my November Leftovers Club partner, Lisa Marie over at Let's Give Peace a Chance. Can't wait to see what she is sending me!!

Don’t you wish you could enjoy some of these leftovers with us? You can!

To see what kinds of deliciousness everyone else baked up and shipped out, check out the following links! And if you would like to join in next month, head on over to The Leftovers Club where you can learn more about how to join in!

cranberry beans with pumpkin ravioli, sage and garlic

Change your store bought pumpkin ravioli into a meal fit for a princess, with a bippity, boppity, boop. Or, if you've misplaced your fairy godmother, some beautiful cranberry beans. Just as good.

I saw these vibrant beans in the market and had to have them. The color is out of this world. Unfortunately, they don't keep it once cooked, but turn  drab grey. Fortunately, when cooked, they have a wonderfully sweet flavor that enhances the sweeter flavor of the pumpkin (I bought them for the first time last week and was pleasantly surprised).

Add a handful of roasted walnuts and some parmesean cheese and you have yourself a feast for very little effort.

Cranberry Beans with Pumpkin Ravioli Sage and Garlic
Serves 4-6
1 box pumpkin ravioli,
I big bowl cranberry beans, washed and hulled
1/2 cup butter (or vegan substitute)
4 garlic cloves, minced
8 fresh sage leaves
A handful of roasted walnuts


1. Boil beans for 20 minutes. Cook ravioli as indicated on package.

2. Melt butter in a large frying pan. Add garlic and cook until fragrant. Add sage leaves and cook a few minutes. Add beans stirring to coat with the sauce.

3. Add beans to pasta, stir to combine. Add walnuts and parmesean cheese. Mix to combine. Serve warm.

vegan pumpkin pie pudding

Okay, so, I say I don't like squash and then I post ONLY squash recipes. What's up with that??

I don't know, a change of heart? The whiff of a challenge? The fact that I am innundated with them daily at my local market?

So, how can I make squash the best that it can be? Beginning with the fact that I've never met a person who didn't like pumpkin pie, not one, I devised a way to have pumpkin pie without that pesky crust, the crust being the only objectionable part of the whole thing, really... the part that usually ruins my day.

Nothing says Holiday more than a pumpkin pie, and this one is Vegan. Plus-Plus in my book.

Vegan Pumpkin Pie Pudding (and orange variation)
Makes 4 six-ounce sized ramekin servings
15 oz cooked pumpkin (you can use canned, I used 15 oz of one I'd already cooked)
1/4 cup brown sugar
2 tablespoons mollases
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon orange extract (optional)
3 tablespoons cornstarch
1-2/3 cup soy milk
Roasted and salted pepitas for garnish

1. Mix pumpkin, sugars, and spices and orange, if using, in a bowl until combined and smooth. Add cornstarch until well combined and not lumpy.

2. Place milk into saucepan and add pumpkin. Mix until smooth. Heat on a low flame, continuously stirring until mixture begins to gel. Pour into individual ramekins or similar sized bowls. Cool completely. Add pepitas and Enjoy!

leek, fennel, apple and walnut soup with turmeric

Sometimes things are not as they appear. Take this soup, for instance. From the look of it and the time I am posting you would say, This must be a squash soup. And, if not, surely a sweet potato one. It's just gotta be!

Surprise - there's no pumpkin in this baby. But it still tastes like fall in a bowl - all warm and stormy and complex.

Soup in Autumn is a beautiful thing. This soup is extra beautiful: super tasty, full of nutrients and vitamins, despite the weird fennel inclusion. Don't let that deter you. You barely taste the licorice and it adds a wonderful nuance to the flavor. I found it at The First Mess and will definitely make this again before the season is out.

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butternut squash apple soup

I want to love squash but it just isn't that simple. Not as strong as my tomato aversion but along those lines.

I got to love tomatoes after spending a summer in a small village in Greece, where the only salad available was tomatoes. Just tomatoes. And salt. And these tomatoes were nothing like this city-bred gal had ever seen. They were so sweet and juicy and delicious, there was no way not to love them. Now I only eat lovely Green Market ones.

But back to squash. I think it has to do with the texture - which was the same problem with the tomatoes - too mealy, or something. This is why I like to use them in soups. Texture is not an issue. I tried this soup before putting in the milk and it was fine (image above) but it was head over heels better with the milk (I realized I can use the coconut milk in my cupboard and it made all the difference).

I am submitting this to Souper Sundays over at Kahakai Kitchen.

Butternut Squash and Apple Soup
Serve 8. Adapted from Health.


2 tablespoons vegan butter
1 medium onion, chopped
1 large garlic clove, smashed and peeled 
1 honey crisp apple, peeled and chopped
1 small to medium butternut squash, peeled and cubed
4-5 sage leaves
Salt to taste 
Freshly ground black pepper 
1 dash ground nutmeg 
1 dash cayenne pepper
3 dashes chili powder
2 cups vegetable broth 
1 can coconut milk

1. Melt butter in large saucepan or Dutch oven, over medium heat. Add onion; sauté 3 minutes. Add garlic and apple; cook, stirring constantly, 1 minute. Add squash and next 6 ingredients; stir 30 seconds or until well-combined. Add broth, and bring to a simmer. Reduce heat to medium-low; simmer 20 minutes or until squash and vegetables are tender. Add milk.

2. Place half of soup in blender. Remove center of blender lid (to let steam escape); secure lid. Place clean towel over opening to avoid splatters; blend until smooth. Pour into bowl. Or use a hand mixer right in the saucepan, blending all ingredients and serve warm.

turkey and ginger carrot stew

I know what you're thinking: Is she insane, posting a turkey leftover recipe... in mid-September??

Well, you don't know my husband. He is crazy about roasted turkey. So much so that as soon as it got a little bit chilly he was buying a 20 pounder and roasting it up. Needless to say, we had some leftovers. Always the way with turkey. Just can't get around it, no matter how much you love the stuff. No family of three can consume an entire one in one sitting... at least I hope not.

So, here we have an early way to use those turkey leftovers. You'll thank me in about a month... or three.

Turkey and Ginger Carrot Stew
3 cups leftover turkey meat, cut into small pieces
2 tablespoons canola oil
2 shallots, roughly chopped
4 cloves garlic, roughly chopped
1 box shitaki mushrooms, chopped
2-3 cups broth
1 sprig rosemary, pine leaves removed
Salt and pepper to taste

2-3 cups baby or chopped carrots
2 tablespoons ground ginger

One bag frozen cranberries
Water to cover cranberries
1/2 cup sugar

1. Boil cranberries in water and sugar in a covered pot until they start popping. Let cool.

1. Saute garlic and shallots in oil until soft. Add rosemary pine needles, mushrooms and turkey and saute until mushrooms release water. Add broth and simmer a little while.

2. Meanwhile boil carrots in water and ginger until soft. Blend with a hand blender. Add to turkey mixture.

I am entering this dish in the Souper Sundays over at Kahakai Kitchen.