THE VILLAGE VOICE

"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:...