APPLES OF GOLD

Serves 12.

2 Unbaked Pizza Shells
1/2 cup Olive Oil
2 cloves minced Garlic
1/2 teaspoon Oregano
1 teaspoon Sea Salt

Mix Olive Oil, Garlic, and Oregano.
Spread on the pizza shells.
Sprinkle with salt.

Bake at 425 degrees.  Length of time depends on type of shell used.

Cut into wedges and serve warm.

SERVES 6

Try on black bean cakes for a more interesting side.

1 cup whole kernel corn
1 small red onion, diced
1/4 chopped fresh cilantro
the juice of two limes
1 tablespoon of olive oil
1 medium avocado, cut into bite-size pieces
1 large clove garlic, finely minced
1 16-ounce can black beans, drained and rinsed
salt to taste

Mix all ingredients.
Let stand at room temperature for 30 minutes.

SERVES 4-6

The lime juice will keep the guacamole from turning brown and bring it a much more interesting flavor than lemon juice.
The sour cream turns it to satin.

the pulp of two avocados
the juice of two limes
1 clove garlic
1 small tomato, diced
1/2 cup red onion
1/2 teaspoon ground roasted cumin
sea salt
cayenne pepper
2 tablespoons sour cream

Mash the avocado with a potato masher..
Using a fork, whisk in the remaining ingredients except for the sour cream.
(can also do this in a food processor – will give silkier texture)
Let stand at room temperature for 15 minutes.
Whisk in the sour cream, and you are ready to serve.

Make 8-10 Servings.

NUTRITION INFO – per serving without radicchio
167 calories, 12 grams protein, 10 grams fat, 8 grams carbohydrate, 34 mg sodium, 32 mg cholesterol.

4 cups cubed, cooked chicken
1 1/2 cups green seedless grapes
1 cup pecan pieces
1/2 cup mayonnaise (or creamy salad dressing)
1/4 cup sour cream
2 tablespoons honey
1 teaspoon poppy seeds
Freshly ground white or black pepper, to taste
Radicchio or other lettuce leaves, optional

COMBINE chicken, grapes and pecans in large bowl.  Set aside.
STIR mayonnaise, sour cream, honey, poppy seeds and pepper in small bowl to blend well.
ADD to chicken mixture.
TOSS well to coat.

If desired, serve the salad on radicchio leaves.

Your garden has been VERY productive in the zucchini department.  You made bread, you fried it, and still you wonder what to do with it all.
This is a delicious way to use such a versatile squash.

Makes 1 1/2 quarts.

1 onion, chopped
1/2 cup butter
1 1/2 pounds zucchini, shredded
2 1/2 cups chicken stock
1/2 teaspoon nutmeg
1 teaspoon basil
1 teaspoon salt
Pepper to taste
1 cup heavy cream

In a large sauce pan sauté the onion in the butter until limp.
Add the shredded zucchini and chicken stock.
Cover and simmer for 15 minutes.
Separate the liquid from the solids, saving both.
Using a small amount of liquid, puree the solids.

Note: Puree may be made in several steps in the blender.  Be sure to properly vent the blender.

Recombine the liquid and the puree.
Add the seasonings – nutmeg, basil, salt, pepper
Just before serving, heat while stirring thoroughly, add the heavy cream and adjust the seasonings.

DO NOT BOIL AFTER ADDING THE CREAM.

8 Servings

6 tablespoons olive oil
2 1/2 pounds rutabagas, peeled, cut into 1″ cubes
2 pounds onions, cut into 1″ chunks
1 pound carrots, cut into 2″ long pieces
1 pound orange-flesh sweet potatoes (yams), cut into 1″ cubes
30 garlic cloves, unpeeled
14 fresh sage leaves or 1 tablespoon dried, crumbled
7 sprigs fresh rosemary or 1 tablespoon dried, crumbled
Salt and pepper

Preheat oven to 450°

Place 2 heavy large roasting pans in oven and heat 15 minutes.
Remove from oven.
Add 1 tablespoon olive oil to each.
Add half of vegetables, garlic and herbs to each pan.
Drizzle 2 tablespoons oil over vegetables in each pan.
Season with salt and pepper.
Roast vegetables until tender when pierced with fork, stirring occasionally, about 1 1/4 hours.
Serve.