Makes one 9-inch pie, inspired by a recipe from New Tastes from Texas
Pie Crust

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup butter (1 stick), frozen
• 3 to 4 tablespoons cold water

Pumpkin Filling

Adapted from Gourmet...
 

 
Makes 8 servings (about 10 cups)

The roasted acorn squash tastes fabulous when scooped up with spoonfuls of the beet soup. But if oven space is limited, simply serve the soup in bowls.

 
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Ingredients
For roasted squash

Stir-Fried Bok Choy and Cabbage
An easy stir-fry that will help you put your pac choi and (some of) that lunker of a red cabbage from a few weeks ago to good use...

2 T. olive oil
2 fennel bulbs, sliced paperthin
2 leeks (white part only) sliced paperthin
1 lg sweet onion
3 tsp. dried oregano
1 1/2 tsp. fennel seeds
1 T. chopped jalepeno pepper
4 lg tomatoes chopped
1/2 cup orange juice
 2 cans chopped clams plus liquid
1 pound sea scallops
1/4 cup fresh basil, chopped
1.  Warm oil over medium heat in a heavy, large pot.
2. Add next 6 ingredients (through peppers), saute until tender, about 7 min.
3. Add tomatoes and orange juice.

Fall is when the wild mushrooms, particularly Chanterelles, start mysteriously popping out of the dark forest duff around here. It's also when the corn is ripe, making a perfect marriage. This soup would go great with a pile of steamed kale, drizzled in olive oil and a splash of cider vinegar and salt.
 
Corn Chowder with Bacon, Crab and Chanterelle Mushrooms

Ingredients

Carrot bread from my mother years ago so unable to attribute to any original source.  So easy to make.
Ingredients:
1 1/3 C sugar
1 1/3 c water
4 Tablespoons butter
1 C grated raw carrots
1 C raisens
1 tsp. salt
2 tsp. cinnamon
1/2 tsp allspice
1/4 tsp. nutmeg
1/4 tsp . clove
2 C flour
1 tsp. baking powder
1 tsp. baking soda
1 1/ 2  C walnuts.
Combine sugar, water, butter, carrots, raisens, spices, salt. stirring well, bring to boil. Boil 5 min. Cool. ( overnight is fine)

 
 
Ingredients

• Sourdough bread, cut into 1″ cubes (about 3 cups)
• 3 tablespoons extra virgin olive oil
• 1 clove of garlic, finely chopped
• 2 summer squash, sliced on a diagonal
• 1 bell pepper, seeded and cut into 1″ cubes (use red, orange, or yellow for nice color!)
• 6-8 cherry tomatoes cut in half, or chopped heirloom or slicing tomatoes
• 1/2  onion, cut in 1″ cubes
• 4-5 fresh basil leaves, cut in strips

Vinaigrette

2 tablespoons French red vinegar
2 tablespoons finely chopped fresh shallots
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons Dijon style mustard
6 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon heavy cream
(may substitute yogurt or omit entirely)

Using a blender, add first 5 ingredients and, with blender running, add oil. Continue blending. Add in lemon juice and then the optional cream or yogurt.

Crust

• 1 1/2 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 1 large egg
• 1 teaspoon cold water

• 1 large egg white, lightly beaten

* Note, if you don't want to make your own crust, you can buy a pre-made crust.
 

Filling

Zucchini is not a real popular item at my house, but this recipe was a success. I used several items from our basket this week in making  it. I found it in the Oregon Wine Press magazine and here is a link to the on line recipe.
http://www.oregonwinepress.com/index.php?pr=0809_17_Cellar

• 3/4 pounds ripe tomatoes (about 3 medium)
• 1 bell pepper, seeded and stemmed
• 1-2 fresh jalapeño and/or serrano chiles, stemmed
• 1/4 of a small onion, sliced 1/4 inch thick
• 2 garlic cloves, peeled
• 1/8 cup water
• 1/4 cup chopped fresh cilantro, loosely packed
• 1/2  teaspoon salt
• 1 teaspoon cider vinegar

Modified from a recipe on epicurious.com
yield: Makes 8 servings
The inclusion of fennel and a dash of Pernod puts a sophisticated spin on the classic chilled potato soup. 

 
  Ingredients

This is a great way to enjoy any and all root vegetables, particularly when they're as colorful as beets and rainbow carrots are.
 
1 bunch carrots, cut into 1/2 inch pieces
1 fennel bulb, cut into even thick slices
1 bunch or 1.5 pounds beets, cut into 1/2 inch pieces
Any other seasonal roots: potatoes, sweet potatoes, celeriac, parsnips, etc., cut into even 1/2 inch cubes.
Glug of olive oil
Sea salt
Rosemary, thyme, oregano, marjoram - any combination of herbs, dried or fresh
 

When we make kaleslaw - which is alot, especially in the fall and winter when the lettuce is gone but the kale, cabbage and carrots still persist - we kind of just wing it each time, using whatever we have on hand. The basic trio is kale, cabbage and carrots, but it's great to add apples, nuts, feta or anything else to jazz it up.
 
Slaw
1 bunch kale, stems trimmed, leaves finely chopped
1/2 of a red cabbage, thinly sliced
1 bunch carrots, grated

 
Recipe from The Café Brenda Cookbook, 25th Anniversary Edition.
Permission to share recipe given by Brenda Langton.
 
 
Topping:
 
1/2 cup grated Parmesan cheese
1/2 cup bread crumbs
1/4 cup pine nuts
1 tablespoon olive oil
 
Mix the Parmesan cheese, bread crumbs, and pine nuts together with the olive oil. Set aside.
 
Gratin:
1 1/2 pounds fresh spinach (approximately 2 cups cooked)
4 cloves garlic, minced
3 shallots, minced
1 small onion, minced
2 tablespoons olive oil