Avocado Grilled Cheese Sandwiches

The combination of avocado and cheddar cheese makes for a mouth-watering sandwich. If you suffer from having someone in your household that hates tomatoes, try finely dicing them instead of slicing them. Use a firm avocado for best results.

Avocado Grilled Cheese Sandwiches
Makes 2 sandwiches

4 slices bread (whole grain or Italian works well)
1/2 tbsp butter or margarine
1/2 avocado, sliced
1/2 small tomato, sliced
1 clove garlic, diced
3/4 shredded cheese

Butter each slice of bread on one side. Layer cheese, avocado, tomato, garlic, and more cheese. Top with other slice of bread.

Heat a skillet over medium-high heat. Toast sandwiches on each side until lightly browned (2-3 minutes per side). Serve immediately.

Pumpkin-Red Curry Soup

This is the perfect soup for a cool fall afternoon. The curry adds a great spice, balanced by the sweetness of the coconut milk. Best, it takes less than 20 minutes from start to finish

Pumpkin-Red Curry Soup
Serves 4

2 cans pumpkin
1 1/2 cup coconut milk
2 cups vegetable broth
1 tbsp red curry paste
1 tbsp hot sauce
2 cloves garlic
1 inch ginger root
Salt and Pepper
1/4 cup pumpkin seeds
2 Tbsp cilantro, chopped

In a large sauce pan, combine the cans of pumpkin, coconut milk, broth, curry paste, and hot sauce. Heat over medium to medium-high heat. Grate the garlic and ginger into the soup, or finely chop both and stir in the soup. Stir thoroughly, and heat through, about 10 minutes. Taste, and add salt and pepper as necessary.

Heat a small skillet over medium-high heat. Lightly coat with cooking spray, and toast seeds for 1-2 minutes. Garnish soup with seeds and cilantro.

Caramel-Apple Cookies

These cookies exemplify everything I love about fall. Serve them after dinner or, as I did this morning, for breakfast. For extra flavor, you may want to add a bit of pumpkin pie spice to the flour mixture (maybe 1 tbsp.), though I haven’t tested this yet.

Caramel-Apple Cookies
(45 cookies)

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 bag dried apples, roughlychopped (a food processor makes this easier)
1 cup Kraft caramel baking bits

(1) Preheat the oven to 375. In a medium mixing bowl, mix together the flour, baking soda, and salt. In a seperate, large mixing bowl, cream the butter, sugar, brown sugar, and vanilla. Add eggs one at a time. Then, slowly beat the flour into the butter/sugar mixture. Using a spatula, fold in the chopped dried apples and the caramel bits.
(2) Line baking sheets with parchment paper. If you do not have parchment paper, line the pans with aluminum foil and thorougly grease the foil (with something like Crisco or vegetable oil). Spoon balls of dough onto pan (I did 15 cookies per pan). Bake for 9 minutes. Remove from oven, let cool on the pan for 5 minutes, then transfer to wire rack or other cool surface.

Cornbread

Generally speaking, there is only one correct way to make cornbread – the way your mother made it. This recipe departs slightly from the only real cornbread recipe I have ever known (the original uses bacon fat – not butter), but it is my favorite. One day, after the dissertation is finished, tenure is secured, and I’ve finally made it to full professorship, I will take the time to write a cookbook dedicated entirely to the fine art of cooking cornbread in its many variations. For now, here is the closest vegetarian approximation I can offer to my mom’s own recipe. A common mistake to avoid (though one I have often committed), cook this version at a slightly lower temperature and for a bit longer than typical recipes). You can add sugar, but in my humble opinion, I would leave it out.

Mom’s cornbread (with slight variations)
(Serves 8ish)
As with all southern recipes, these measurements are approximations at best.

2 cups cornmeal
1/2-3/4 cup all purpose flour
1.5 tsp. baking powder
1/4 tsp baking soda
1 tsp salt
1 large egg, or2 small, beaten
1 cup (or thereabouts) buttermilk
2 Tbsp butter, melted
1 small can cream corn
1/4 cup finely chopped onion
1/4-1/2 cup shredded cheese

Preheat oven to 400, maybe even just under 400. In a large mixing bowl, stir together dry ingredients. Make a well in the middle of the bowl, and add other ingredients. Mix together, gently. You want the consistency to be that of oatmeal. Not too wet, not to dry. Pour mixture into a well greased 9 inch pan. Bake for 30ish minutes, until brown on top and toothpick or fork comes out clean.

Hot Buttered Cider

This is my absolute favorite fall drink. Served hard, or not, it makes a delicious dessert on its own or with (insert your favorite here).

Hot Buttered Cider
(4 Servings)

5 cups apple juice (100% juice, not juice cocktail)
1 tsp whole cloves
1 tsp whole allspice
2 cinnamon sticks
Juice of 1/2 lemon
3/4 – 1 cup brandy (optional)
1 Tbsp butter or margarine

In a medium saucepan, bring apple juice, lemon juice, and spices to boil. Reduce heat and simmer for 20 minutes. Stir in brandy if using. Ladle cider into four mugs. Top each mug with a dab of butter. For garnish, you can serve each mug with a cinnamon stick for stirring.

Tomato and Mushroom Frittata

This is more of a summer dish for most parts of the country, but you can almost always use roma tomatoes if tomatoes are out of season. Keep fresh basil around for most of the year by growing it in a container. It takes almost no work to grow, and can be used in endless dishes. A cast iron skillet works great, but you could use a baking dish instead.

Tomato and Mushroom Frittata
(Serves 6)

2 Tbsp butter or margarine
2 cloves garlic, chopped
8 oz sliced mushrooms
8 eggs (Buy local if at all possible – they are just better)
1/2 cup milk (I use soy, but regular milk will work)
3/4 cup shredded italian blend cheese
1 large tomato, sliced
2 tbsp fresh basil, roughly chopped
Salt and pepper

(1) Preheat oven to 450. In a large mixing bowl, whisk together eggs, milk, cheese, basil, salt, and pepper.
Heat a cast iron skillet over medium high heat. Melt butter and add mushrooms. Cook for 2-3 minutes. Add garlic, cook 1-2 minutes more, until mushrooms are browned.
(2) Lower heat to medium, and add egg mixture. Cook for 3-5 minutes, until the bottom of the eggs begin to set. Top with the tomatoes.
(3) Transfer the skillet to the oven. Cook for 10-15 minutes, until the egg mixture sets. Let rest for 5-10 minutes before slicing.

Serve with a simple salad and crusty bread.

Two Potato Bake

This dish offers a melody of flavors but is a snap to put together. The consistency is melt in your mouth delicious. The chili powder gives the sweet potatoes a great spice, and the thyme offers a nice contrast. Serve with cornbread, or some sautéed greens.

Two Potato Bake
(Serves 4)

2 medium sweet potatoes, peeled and sliced
2 medium yellow potatoes, peeled and sliced
1 medium onion, peeled and sliced
1 tbsp chili powder (ancho is my preference, but chipotle would work well too)
1 tsp thyme
3/4 cup sharp cheddar cheese, divided
Salt and Pepper

Preheat oven to 425. Lightly spray a 9X9 baking dish with cooking oil. Layer half the onions, yellow potatoes, and sweet potatoes. Top with half the chili powder, thyme, salt and pepper, and half the cheese. Repeat with remaining onion, potatoes, seasoning, and cheese. Cover with aluminum foil. Bake for 35-40 minutes. Uncover and bake for 5 minutes more, or until cheese starts to brown. Remove from over and let rest 5-10 minutes before serving.

Southwestern Roasted Veggies and Chipotle Couscous

It is finally, if ever so briefly, fallen below eighty degrees, so I actually feel justified in turning on the oven for the evening. This meal requires a bit of chopping, but take advantage of any veggies you have left over in the fridge. It’s the perfect opportunity to improvise. The combination of ancho powder, cumin, and cocoa powder give this dish a spicy, smokey, southwestern feel. You can easily adjust the heat by modifying the amount of ancho powder and chipotle peppers used.

Southwestern Roasted Veggies
(Serves 4)

1 large onion, chopped into large bite sized chunks
1 sweet potato, peeled and chopped into 1 inch pieces
8 oz carrots, peeled and chopped into 3/4 inch pieces
8 oz whole mushrooms
1 medium zucchini, chopped into 3/4 inch pieces
1 large semi-sweet apple, peeled and chopped
3-4 cloves garlic, chopped
2-3 tbsp olive oil
1 tbsp ancho powder
1.5 tsp cocoa powder
1 tsp cumin
Salt and pepper

(1) Lightly coat a 9X13 baking dish with oil. Add sweet potatoes, carrots, and onion. Place in a 425 F oven. Bake for 15 minutes.
(2) Add all other ingredients, toss veggies, spices, and oil. Bake for another 15-20 minutes, until veggies are soft. Serve hot.

Chipotle couscous
(Serves 4)
1.5 cups vegetable broth
1.5 cups couscous
1-2 chipotle peppers in ancho sauce
3-4 tbsp chopped cilantro

(1) Bring the broth to a boil. Add the couscous and chopped chipotle pepper. Stir, remove from heat, and cover.
(2) After 5 minutes, stir with a fork to fluff the couscous, and add the cilantro. Serve with lime wedges.

Grilled Eggplant and Tabbouleh

Tabbouleh is a traditional Lebanese salad that typically features bulgar wheat. To make this into a quick weeknight dinner, I substitute Israeli couscous which cooks up in under fifteen minutes. You could also substitute regular couscous for an even faster meal. The eggplant cooks in under ten minutes on a gas grill, or almost as quickly under the broiler.

Couscous Tabbouleh
Serves 4-6

1 cup vegetable stock
1 cup water
2 cups Israeli couscous
1 small onion, finely diced
1 medium tomato, diced
1 medium cucumber, diced
1 cup parsley leaves, loosely packed, chopped
2-4 Tbsp. olive oil
Juice of 2 small lemons
Salt to taste

(1) Bring the water and stock to a boil. Add the couscous. Reduce to a simmer, cover, and cook for ten minutes.
(2) Whisk together the olive oil and lemon juice. Combine all ingredients in a large bowl, top with the dressing, and toss.

Grilled Eggplant
(Serves 2-3)

1 large eggplant
1.5 Tbsp olive oil
1 Tbsp Balsamic vinegar
1.5 tsp brown sugar
Salt and pepper

(1) Whisk together the olive oil, vinegar, and brown sugar. Slice the eggplant into 1/2 pieces, leave the skin on. Brush the marinade onto both sides of the eggplant. Sprinkle with salt and pepper.
(2) Preheat grill for a couple of minutes on medium-high heat. Grill eggplant on each side for 3-4 minutes. Serve hot. Alternatively, preheat the oven broiler. Broil the eggplant for 3-5 minutes on each side.

Strawberry Pasta

Simple yet decedent, this meal is my absolute favorite summer indulgence. Adapted from Intercourses (a cookbook that is delightful for its photography, recipes, and charming stories), this version features two of my all time favorite ingredients: blue cheese and fresh basil. Serve with sparkling wine, this is a meal worth celebrating.

Strawberry Pasta
(Serves 2)

6oz pasta (linguini, spaghetti, or other long strand pasta)
1/4 cup heavy cream or soy substitute
2 Tbsp unsalted butter (real butter does make a difference for this dish)
2 cups strawberries, divided
1/4 blue cheese, crumbled
2 tbps fresh basil, chopped

(1) Cook pasta according to package directions until al dente.
(2) Melt butter is a small saucepan over medium heat. Stir in cream, and keep warm over low heat.
(3) Puree 1 cup of the strawberries using a hand blender or a food processor. If neither are available, just mash throughly. Stir the puree into the butter/cream mixture. Chop the other cup of berries into bite-sized pieces.
(4) Plate the pasta, top with the strawberry sauce, chopped berries, blue cheese, and basil. Enjoy!