I'll pass on

Thanks, gratitude and joy to you and yours.

Happy Thanksgiving!

Rolling right up to Thanksgiving

Like a snowball gathering up snow, Friday's pumpkin roll started an avalanche of beautiful pumpkin recipes. I have a mountain-ful! It was hard to choose just one for a Thanksgiving post. I've done so many salads, soups and bean dishes, which are all my favorite foods, that I decided to choose a dish out of the norm for me...a risotto. And, always trying not to waste a speck of food, this risotto uses up the pumpkin purée left from the cookie recipe.

Just one look at this picture and I was hooked...

Gorgeous, right? So homey and comforting, colorful and warm. Just like Thanksgiving. The recipe and lovely picture are from Women's Health magazine.

Pumpkin and Shiitake Risotto

5 cups veggie broth
1/4 cup olive oil
8 whole sage leaves plus 2 teaspoons minced fresh sage
1/2 cup minced shallots
1 cup arborio rice
1 cup sliced shiitake mushrooms
1/2 cup white wine
3/4 cup pumpkin purée
3/4 cup plus 4 teaspoons shredded Parmagiano Reggiano
1/2 teaspoon sea salt
1/4 teaspoon fresh black pepper

Heat broth to boiling, reduce to simmer and keep warm.

Heat oil in a sauté pan until hot but not smoking and add sage leaves. Fry until crispy, about 10-15 seconds. Transfer to a paper towel to drain.

Put 1 tablespoon of sage oil in a 3-4 quart saucepan and heat over medium high heat. Add shallots and cook until translucent but not browned, about 5-6 minutes. Add rice and stir until rice is glistening and coated with oil, about 2 minutes.

Add mushrooms and wine, cook until
most of liquid is evaporated, about 2-3 minutes. Add 1 cup of veggie broth and cook and stir until most of liquid is evaporated, another 2-3 minutes. Continue adding broth, 1/2 cup at a time, stirring until liquid is evaporated after each addition and until rice swells but is still al dente, about 17-18 minutes.

Add pumpkin purée, 3/4 cup of cheese, salt and pepper and stir until well incorporated. Divide into 4 bowls, garnish with 2 fried sage leaves, extra minced sage and grated cheese.

Hmmm...Thanksgiving in a bowl.

On a roll

Yesterday the grocery store had leftover pumpkins for 99 cents and it got me started on a roll. A pumpkin roll. I love pumpkins in general, especially the heirloom varieties. Each one has such unique features. So expressive and just beautiful! One of my favorite paintings is of a lovely pumpkin patch at sunrise and I have a collection of pumpkins, real and not-so-real, around pretty much all year. I am seriously into pumpkins!

I am packing up a small box with some goodies for my family to have on Thanksgiving. While they love my pumpkin pie most of all, these cookies are de-lish and travel much, much better! They are simple, very light and tender but not overly sweet...just a heads up. Monday I will share a savory pumpkin dish that looks just perfect for Thanksgiving!

Pumpkin Chocolate Chip Drops

2 cups organic all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted, organic butter, softened
1 cup sugar (I sometimes use brown)
1 farm fresh egg
1 teaspoon pure vanilla
1 cup pumpkin purée ( If you are using canned pumpkin and have leftovers, try adding it into that morning smoothie!)
2 cups dark chocolate chips

In bowl of mixer, blend butter and sugar until light and fluffy. Add egg and vanilla and mix for a few seconds. Then add pumpkin purée and blend well.

In a separate bowl, mix together flour, salt, baking powder and baking soda. Add to butter mixture and blend thoroughly. Fold in chocolate chips, cover dough in bowl with wrap or foil and refrigerate at least 2 hours.

Preheat oven to 350 and line a baking sheet with parchment paper. Scoop dough by tablespoons and place about 2 inches apart. For my oven, here are the baking times: at 7 minutes I rotate the baking sheet and bake for 6-8 more minutes or until golden. Your oven may vary a little but you can tell they are done when edges start to turn golden brown. Let cool about 8 minutes on sheet and then put on rack and cool thoroughly.
Makes 3 1/2 dozen.

These are really great with a glass of homemade almond milk, tea or coffee and a couple of just-baked ginger snaps thrown in for good measure.

P.S. If I could give these in person, I would fill up and doll up this mason jar...

But for shipping, "repurposing" this plastic arugula container works great! Happy weekend!

Green, Green Glass of Home

It's actually Wednesday, despite what the header says, but the conversation is one I battle daily...

If the contents of my fridge could talk, they would scream, "Save us!" I am trying, really trying to do a better job.

I have way too much plastic in my fridge or used to, that is. Two of my 2012 New Year's resolutions were to use fewer paper towels and less plastic.

Paper towels are pretty much history but the plastic, specifically bags from greens and wrap, are still in use, although lots less and all "eco" plastic when I can find it. But seriously, plastic gives me the creeps...too risky, too many carcinogens waiting to leech out, and too wasteful.

I decided to find my solutions at garage sales...kind of a "green on green" approach. Here is some of the vintage and "repurposed" Pyrex I have found recently.

Greens, especially tender herbs, store really well in glass. Take a look at this wonderful cilantro from the farmers' market. This gorgeous bunch is from Little Rock Urban Farming and it is fabulous! The flavor is a taste trip and looks like not one leaf will go to waste...

Also, I have decided to repackage my granola in glass and my customers really seem to like the switch. It's going to be fun to dress up those jars with simple extras for holiday gifts, too, making them much prettier to give than those plastic tubs!

What are you doing to solve a problem with a greener answer? Whether it is to complete a New Year's resolution or not, do share!

Lettuce Play

Fortunately I got in my trip to the farmers' market before I crashed. Actually, I had crashed twice before that which was the problem. On Wednesday, I fell splat on the street and the very next day, missed the last step of the stairs and banged up what I missed the first fall. I felt fine Friday but 11 a.m. Saturday was another story. My body only knew one word,"Ouch!" Weekend plans changed to revolve around Epsom salts.

Having to keep things simple, I looked at my veggies for amusement and inspiration. I was struck by how absolutely gorgeous the greens I bought were and the broccoli, too. I mean beautiful! Then, I thought what a fabulous centerpiece they would make for Thanksgiving or any party. Green, simply gorgeous as is and completely edible. No waste! Here, take a peek...

While squashes and pumpkins are fall centerpiece naturals, you could have tons of fun playing with all the fresh lettuces and greens available now. Go to the market with your creative and hungry eye, toss in a little candlelight and let me know if you come up with some pretty, leafy arrangements! Thanksgiving is next week...can't believe it!

For dinner, I kept things simple, fast and comforting and made a veggie-ful pasta one night. My neighbor would have thrown in kale which I had by the bagsful but alas, all my kale was either in a vase or in the blender awaiting its destiny as a green smoothie. Some things are a given, right?!

Market Fresh Pasta

Pasta of choice
1 cup creme fraiche
2 cloves fresh garlic
2-3 fresh carrots (I love a mix of colors here and throw in purple carrots whenever I can get them)
2 medium zephyr squashes or zucchinis
Fresh oregano

In a small, heavy saucepan, bring creme fraiche and garlic to a boil, add sea salt and fresh pepper to taste. Reduce heat and simmer until ready to use.

Using a mandolin, slice zucchini and carrots into ribbons and then cut by hand, into thin strips. Bring pasta water to boil and blanch veggie strips for a minute or two. Remove veggies from water and keep warm. Add pasta to cooking water. Cook until al dente.

Drain pasta well, toss with veggies and drizzle with garlic-creme fraiche sauce. Garnish with fresh oregano. Have extra sea salt and fresh pepper available.

To all the men, women and their families who have served in our military so we can enjoy a daily feast of freedoms, thank you...today and every day. Oxox to my own brave veterans.