Recipes for Autumn!

Craving something new? Something seasonal? Just something tasty? Try these recipes below - and get your ingredients and more recipe ideas at your Local Farmers Market!

For Breakfast...

• 1/2 cup rolled oats
• 1 cup water
• 1/3-1/2 cup pumpkin puree
• 1/2 cup skim milk or soymilk lite
• 1 teaspoon artificial vanilla flavoring
• 1 dash cinnamon
• 1 dash nutmeg
• If you're really sweet, use maple syrup or brown sugar

Combine rolled oats and water, and warm in the microwave. When oats are done, stir in the pumpkin puree and soymilk. Add vanilla, dash your favorite flavorings on there, and munch! Easy to make more or less, depending on your appetite!

For Lunch...

Try Open Caprese Sandwiches
You will need:

• 3 medium ripe tomatoes, sliced
• 1 pound fresh mozzarella cheese, sliced thinly
• 16 medium basil leaves
• 2 tablespoons balsamic vinegar
• Sea salt
• freshly ground black pepper

Prepare a grill for medium heat (350° to 450°). Combine 1 tbsp. oil and the garlic and brush onto 1 side of bread. Lay bread oiled side down on grill and cook until slightly toasted, about 2 minutes. Turn bread over, lay tomato slices on bread to fit, overlapping if needed, then lay cheese slices over tomatoes. Cover grill and cook until cheese starts to melt, about 4 minutes. Transfer sandwiches to a platter. Put 2 basil leaves over each sandwich and drizzle with remaining 1 tbsp. oil and the vinegar. Sprinkle with salt and pepper. MMMM!!

For Snack Time...

• 1 cup toasted hazelnuts or 1/4 cup hazelnut butter
• 1 can garbanzos, rinsed and drained
• 3 tablespoons extra-virgin olive oil
• 1 clove garlic, chopped
• 1 tablespoon chopped parsley
• 2 tablespoons lemon juice
• Salt and pepper
• 1 tablespoon hazelnut oil (optional)

To toast the hazelnuts, bake in oven at 375° for 10 to 15 minutes or until golden under the skins (break one to test). When cool enough to handle, rub in a kitchen towel to remove as many skins as possible. Whirl hazelnuts in a food processor until smooth. Add garbanzos, olive oil, garlic, parsley, and lemon juice, and whirl again until smooth. Add water, 1 tablespoon at a time, to thin to desired consistency. Add salt and pepper to taste. For extra flavor, drizzle hazelnut oil.

For Dinner...

• 1 cup cranberries
• 1 pear, cored and cut into bite-size pieces
• 1 cooking apple (such as Rome, Jonathan, or Fuji), cored and cut into bite-size pieces
• 3 plums, halved, pitted and cut into thin slices
• 3 cups cranberry-apple juice
• 1/4 cup brown sugar
• 1 tablespoon lemon juice
• 2 3-inch pieces stick cinnamon

In a large saucepan combine cranberries, pear, apple, and plums. Stir in cranberry-apple juice, brown sugar, lemon juice, and cinnamon stick. Bring to boiling; reduce heat. Simmer, covered, for 5 to 6 minutes or until fruit is tender and skins on cranberries pop. Remove cinnamon sticks and discard. Makes 6 servings.

For Dessert...

• 1 (14-oz) package caramel candies, unwrapped
• 1 1/2 tablespoons water
• 1/2 teaspoon vanilla extract
• very tiny pinch of salt
• 6 wooden popsicle sticks
• 6 large crisp apples (Granny Smith work well)

Combine the caramels and water in a heavy-bottomed saucepan, and place over very low heat. Cook while stirring occasionally until the caramels are completely melted. Stir in the vanilla and salt. Insert the wooden popsicle sticks two - thirds into the stem end of the apples. Dip the apples into the caramel sauce and roll around, tilting the pan, until coated. Lift up and let the excess caramel drip into the saucepan. Place on wax paper, or lightly greased aluminom foil, and keep cool until dessert time!