THE VILLAGE VOICE

"Even if something is left undone,  everyone must take time to sit still and watch the leaves turn." ~ Elizabeth Lawrence Golden November ~ Hubbard Lake, MI MAPLE SOY GLAZED SALMON ~ So simple 'One Plate' Autumn supper from Skinnytaste   16-24 oz. salmon filet 3  Tbsp. Maple Syrup 3  Tbsp. low sodium soy  sauce 1  Tbsp. sriracha hot sauce 1 clove smashed garlic Optional: sliced green onions for garnish Combine Maple Syrup, soy sauce, sriracha and garlic in bowl (or gallon resealable bag), pour over salmon and marinate 20-60 minutes or longer, turning often.  Preheat oven to 425º. Lightly grease baking sheet with nonstick spray. Remove fish from marinade, pat dry and place on baking sheet.  Pour marinade in small saucepan.  Bake fish 8-10 minutes. Meanwhile, bring marinade to boil them simmer until a thick glaze. Spoon glaze over fish just before serving.  ...

"The greatest advantage of all is that when people think you're a witch, you can eat an entire serving of squash by yourself." ~ Kathleen O'Near Gear, People of the Midst  (Witch Portraits taken years ago at Franklin Cider Mill)  ROASTED SPAGHETTI SQUASH with BROWN BUTTER SAGE WALNUT SAUCE ~ Earthy taste of autumn  (dinner for 2) Large spaghetti squash, halved lengthwise olive oil  coarse salt & fresh ground pepper to taste sprigs of fresh sage to taste  4  Tbsp. butter 1/2 cup walnuts or pignoli nuts Preheat oven to 400º. Halve squash and place cut side down on baking sheet. Depending on size, roast 40-60 minutes. Remove from oven and let rest. In the meantime, while roasting squash is resting, melt butter over medium heat and cook, swirling until foam subsides until nutty and fragrant. Add walnuts (or pine nuts), salt & pepper. As nuts brown, add fresh sage...

"I am so glad I live in a world where there are Octobers." ~  L.M. Montgomery, Anne of Green Gables OCTOBER LEAVES (Hubbard Lake, MI) MAPLE DIJON GRILLED PORK TENDERLOIN ~  Delicious 'Simple One Plate' Autumn supper slightly adapted compliments of allrecipes MAPLE DIJON GRILLED PORK TENDERLOIN 1  1/2  lbs. trimmed pork tenderloin 1  cup maple syrup 2  Tbsp. Dijon mustard 1  tsp. sesame oil (or hot spiced sesame oil) 3  cloves minced garlic  freshly ground pepper to taste Place pork in shallow dish. Combine maple syrup, Dijon mustard, sesame oil, garlic, and pepper. Pour over pork and coat thoroughly. Cover and marinate at least 8 hours or overnight.  Preheat grill for medium-low heat. Remover pork from marinade and set aside. Transfer marinade to small saucepan. Bring to boil, reduce heat, and cook over medium-low heat for 5 minutes. Grill pork 15 - 20 minutes or...

"October is the month for painted leaves ... As fruits and leaves and the day itself acquire a bright tint just before they fall, so the year near its setting. October is its sunset sky; November the later twilight." ~  Henry David Thoreau 'Autumn Tints' Autumn Leaves (Overhill Elm abstract) Hubbard Lake October Sunset SWEEET POTATO 'ZOODLES' with SHRIMP and THAI-STYLE ALMOND SAUCE Delicious 'Simple One Plate' Autumn Supper compliments of Cooking Light SWEET POTATO 'ZOODLES' with SHRIMP and THAI-STYLE ALMOND SAUCE 2  medium peeled sweet potatoes (about 10 oz. each) 2  Tbsp. reduced sodium soy sauce 2  Tbsp almond butter or peanut butter 1  1/2  Tbsp fresh lime juice, divided 1  Tbsp. minced fresh garlic, divided 2  tsp. minced peeled fresh ginger, divided 1  tsp. honey 1  tsp. Sriracha chili sauce 1  tsp toasted sesame oil 2  Tbsp. olive oil, divided 1  pound med...

"September: It was the most beautiful of works, he'd always felt, evoking orange-flowers, swallows, and regret." ~  Alexander Theroux Orange Mum APRICOT DIJON GLAZED SALMON Yummy autumn 'Simple One Pate Supper' - Salmon baked in apricot dijon glaze with ginger and lime compliments of Kevin Lynch at Closet Cooking 4 (6-oz) salmon filets or  one large filet 1/4  cup apricot preserves 1  Tbsp. grainy mustard 1  Tbps.  Dijon  mustard 1  Tbsp. low sodium soy sauce (or tamari) 1  Tbsp. lime juice (added to recipe)  1  tsp. grated lime zest 2  tsp. grated ginger 2  tsp. grated garlic Place salmon on baking dish. Brush with mixture of apricot preserves, mustards, soy sauce, lime juice, ginger, and garlic. Bake in preheated 400º oven until salmon just starts to flake easily, about 10 minutes. (4 servings) (Option: marinate salmon in glaze 30+ minutes before baking.)  Apric...

"Lord it is time.  The summer was very big.  Lay thy shadow on the sundials, and on the meadows let the winds go loose.  Command the last fruits that they shall be full;  give them another two more southerly days,  press them on to fulfillment  and drive the last sweetness into the heavenly wine." ~ Rainer Maria Rilke AUTUMNAL EQUINOX (Hubbard Lake, MI) MUSHROOM SPINACH BREAKFAST MUFFINS ~  Super easy ... super good  12  oz. favorite mushrooms thinly sliced (save 12 nice slices for top) 1  10 oz. package frozen chopped spinach, thawed 6  organic eggs 1/4  cup milk, sour cream, or cottage cheese 2  cups grated favorite cheese (cheddar, triple Mexican mix, feta, etc.) coarse salt and freshly ground pepper to taste 1  cup grated favorite cheese (Parmesan is good ...) Heat olive oil in large skillet and add sliced mushrooms. Saute about 10 minutes or unt...

"But now in September the garden has cooled, and with it my possessiveness. The sun warms my back instead of beating on my head ... The harvest has dwindled, and I have grown apart from the intense midsummer relationship that brought it on." ~ Robert Finch (SEPTEMBER SUMMER END) ROASTED SHRIMP COCKTAIL ( Recipe courtesy of Ina Garten)  2  lbs. (12-15 count) shrimp 1  Tbsp. good olive oil 1/2  tsp. kosher salt 1/2  tsp. freshly ground black pepper Sauce: 1/2 cup chili sauce (recommended Heintz) 1/2  cup ketchup 3  Tbsp. prepared horseradish 2  tsp. freshly squeezed lemon juice 1/2  tsp Worcestershire sauce 1/4  tsp. hot sauce ( recommended: Tabasco) Preheat oven to 400º F. Peel and devein shrimp, leaving tails on. Place on sheet pan with olive oil, salt, and pepper and spread in 1 layer. Roast for 8-10 minutes, just until pink and firm and cooked through. Set aside to cool. Sauce:...

"You needn't tell me that a man who doesn't love oysters, asparagus, and good wines has got a soul, or a stomach either. He's simply got the instinct for being unhappy." ~ 'Saki', pen name of Scottish writer Hector Hugh Munro (1870-1916)  CRUSTLESS ASPARAGUS/FRESH BABY SPINACH QUICHE ~  Little effort delicious Breakfast/Brunch treat slightly adapted from LowCarbYum.com  8  oz. or more fresh asparagus  2  cups baby spinach leaves 6  beaten organic eggs 2  1/4  cup grated mozzarella cheese 2  Tbsp. grated Parmesan cheese 2  cloves mined garlic coarse salt and freshly ground pepper to taste Grease 9-inch pie/quiche dish. Combine eggs with 2 cups of grated mozzarella cheese and garlic. Reserve about 1/3 cup of egg mixture. Sir spinach leaves in remaining egg mixture and our into prepared dish. Layer or arrange asparagus on top of egg mixture.  Pour reserved egg mixture on top....

“How well I remember my first encounter with The Devil's Brew. I happened to stumble across a case of bourbon -- and went right on stumbling for several days thereafter.” ~ W.C. Fields OVEN CEDAR PLANKED BOURBON SALMON  2  pound salmon fillet 2  Tbsp. vegetable oil 1  Tbsp. soy sauce 3  Tbsp. bourbon 1  tsp. ground ginger 1  Tbsp. brown sugar Lemon slices Combine oil, soy sauce, bourbon, ginger and brown sugar. Pour over salmon fillet an let sit 20 minutes. Meanwhile, rub cooking oil on cooking surface of cedar plank. Heat plank in 350º oven for 15 minutes.  Place salmon (reserve marinade and heat in saucepan until thickened glaze) on hot plank and cook 15-20 minutes depending on thickness.  Pour thickened glaze on cooked salmon.  Serve with steamed brussels sprouts, steamed red skins, or favorite vegetable.     WHIPPED SOUR CREAM WHITE CHEDDAR CHIVE CAULIFLOWER ...

Good luck for this monkey year! SPICY SZECHUAN PEANUT NOODLES 1  cup peanut butter 1/4  cup soy sauce 1/4  cup sesame oil 3  Tbsp. rice vinegar 2  Tbsp. finely chopped garlic 2  Tbsp grated ginger root 1  1/2 tsp. Asian chili sauce or 1 tsp. dried red pepper flakes or to taste 1  Tbsp. hoisin sauce 2  Tbsp fresh lime juice 3/4  cup water 1/2  tsp. coarse salt 1  lb. noodles of choice finely chopped scallions chopped roasted peanuts Blend all ingredients in blender until smooth Boil noodles un al dente. Toss with 3/4 of sauce or to taste. Top with chopped scallions & chopped peanuts.  Spicy Szechuan Peanut Noodles

"You have to play this game like somebody just hit your mother with a two-by-four." ~ Dan Birdwell 'FOOTBALL' MEAT LOAF  ~  Fun 'football' shaped meatloaf ... twist on Ina Garten's Meat Loaf recipe 2  Tbsp. virgin olive oil 4  cups chopped yellow onions (about 4 onions) 1  Tbsp. chopped fresh thyme 2  tsp. kosher salt 2  tsp. freshly ground black pepper 3  Tbso. Worcestershire Sauce 1/3  cup white wine 2  Tbsp. tomato paste 3  lbs. ground lean chuck heaping 1/2 cup plain panko crumbs 3  extra-large beaten eggs Mozzarella sticks (cut for football laces) Piquant Sauce: 1/2  cup ketchup 3  Tbsp. brown sugar 1  tsp. dry mustard 1/4  tsp. grated nutmeg Preheat oven to 325º. Heat olive oil in medium saute pan. Add onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8-10 minutes until onions are tran...