By DeeDee Stovel
Pumpkin pie is simply the start! those a hundred twenty five recipes have fun the numerous ways in which pumpkin can be utilized in every little thing from appetizers and snacks to soups, salads, major classes, facet dishes, and muffins. You'll love each considered one of Dee Dee Stovel's cutting edge creations, together with Caribbean Black Bean Pumpkin Soup; Pumpkin Sage Risotto; Spring Spinach Salad with Strawberries and Pepitas; White Bean, poultry, and Pumpkin Chili; Pumpkin Pizza with Gorgonzola Cheese; red meat Tenderloin with pink Wine Pumpkin Sauce; Lemon-Pumpkin Strudel; Chocolate-Pumpkin truffles with Apricot shock; and 7 deliciously other forms of pumpkin pie.
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Extra resources for Pumpkin, a Super Food for All 12 Months of the Year
Brush the pita bread all over with 1 tablespoon kosher salt olive oil. Grill for 1 to 2 minutes per side, turning 4 garlic cloves, minced once, or until it is nicely charred with good grill 2 tablespoons fresh or 1 teaspoon dried tarragon marks. Keep warm. 1 ⁄4 teaspoon freshly ground black pepper 1 teaspoon granulated sugar Place the grilled eggplant in a food processor. Add the salt, garlic, tarragon, black pepper, and sugar, processing until smooth and well blended. With the machine running, drizzle in the remaining 1 ⁄2 cup olive oil through the feed tube to make a smooth spread.
Let it cook for 10 minutes. In the meantime, stack the 4 sage leaves on top of each other and roll into a cigar shape. Thinly slice the sage. This method is called chiffonade. After the plank has cooked for 10 minutes, open the grill lid and quickly sprinkle the sage over the squash and cheese. Lightly drizzle all with olive oil and sprinkle with salt and white pepper. Close the lid and let cook for another 10 minutes. Remove from the grill and serve the planked squash and cheese with a basket of crackers and bread.
2 tablespoons olive oil 1 ⁄2 teaspoon dill Fine kosher or sea salt and freshly ground black pepper to taste 9 44 8 THE GARDENER & THE GRILL GG int2pass:Layout 1 11/4/11 12:05 PM Page 45 F OR GARDENERS IN THE MIDWEST, SEPTEMBER PROVIDES THE last abundance of tomatoes, onions, and peppers. This is a classic combination for a vibrant chunky garden tomato sauce. This recipe could easily be renamed Grilled Marinara! Use it as a guideline; it has a lot of flexibility. END-OF-THE-GARDEN SAUCE MAKES 8 TO 10 CUPS OR MORE Prepare a hot fire in your grill.