THE VILLAGE VOICE

"October is Nature's funeral month. Nature glories in death more than in life. The month of departure is more beautiful than the month of coming—October than May. Every green thing loves to die in bright colors."  ~Henry Ward Beecher (1813–1887) ( October Glory ~ Hubbard Lake, MI) PARMESAN GARLIC SPINACH SPAGHETTI SQUASH ~  Slightly adapted from Peas And Crayons  1  Medium spaghetti squash 2  1/2  Tbsp. minced garlic 1  Tbsp. organic olive oil (or avocado oil) 5 - 8  oz.  chopped fresh spinach 1/2  cup cream or sour cream 1  Tbsp. cream cheese 1/2  cup freshly grated parmesan cheese, plus more for topping coarse salt & freshly ground pepper to taste grated or sliced mozzarella for topping to taste (although have never done this using only Parmesan) Pre-heat oven to 400º. Slice squash in half lengthwise and scoop our seeds. (For easy cutting, pierce squash ...

GARLIC GINGER SHRIMP on NEST OF SOBA NOODLES ~ An ever pleasing  favorite compliments of Baker by Nature 12  oz.  soba noodles 1/4  cup sesame oil 2  Tbsp. low-sodium soy sauce 1  large thinly sliced shallot (I like more) 2  tsp. peeled and grated fresh ginger 8  coarsely chopped garlic cloves 1  lb. large shelled and deveined shrimp zest and juice of one large lime coarse salt to taste 3  finely chopped scallions 1/2  cup chopped cilantro 1/2  tsp. crushed red pepper Lime wedges for garnish Bring large pot of water to boil. Add soba noodles and cook, stirring occasionally until tender; 4 minutes (or recommended on package). Drain and risen noodles udders cold water. Transfer noodles to a large serving bowl. In medium bow, combine 2 Tbsp. of the sesame oil with the soy sauce. Add sauce to noodles and toss. In skillet, heat 1 Tbsp. of oil. Add shallots and ginger and cook over med...