September 25, 2016
Cooling temps
By Linda Dansbury

We are finally seeing true fall weather - yay! Time to pull out the stew and soup pots and roasting trays. Dana and Derek posted some of what they do for simple dinners this week - proving again that it takes very little effort to get a meal of delicious, nutritious food on the table.

This past week, I had intended to make the Fall Stew, but I ran out of time, so hope to do it today. I did make use of some of our veggies in yummy ways. If you have ideas to share, please email me at lindadansbury@comcast.net and please put Anchor Run in the subject line so I can find your email.

Peppers, onion, garlic, Swiss chard, basil - made stuffed peppers - I stuffed them with a veggie/grain mixture of quinoa cooked in vegetable stock with cumin added. When cooked, added chopped Swiss chard, sauteed onion and garlic, raisins, feta. Baked them for about 45 minutes (the recipe called for an hour, but I had used a lot of smaller peppers so cooked them less so they didn't fall apart). Made a sauce of yogurt, basil, garlic and lemon to top the baked peppers - delicious. The "sauce" was especially delicious and would make a great salad dressing or dip.

Onion, kale, garlic, tomatoes - made a sort of lasagna meets casserole with sausage from Ledamete. Sauteed the sausage and when browned, removed it to drain and added onion and garlic and let that go for a few minutes. Added enough finely chopped tomatoes to equal what a 28 ounce can would be and let cook till thickened. Separately put together the cheese mix - ricotta, mozz, and parmesan. Added an entire bunch of chopped kale and probably could have added more greens than that. Cooked the pasta and then mixed all together in the pot in which the pasta was cooked. Spread into a lasagna pan and baked at 375 for about 45 min. It was tasty.