WELCOME OCTOBER ~ 'SIMPLE ONE PLATE AUTUMN SUPPER' SWEET POTATO 'ZOODLES' with SHRIMP and THAI-STYLE ALMOND SAUCE

"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 medium peeled and deveined shrimp

1/2 lb. shaved Brussels sprouts

1/2 cup thinly sliced green onions

2 Tbsp. coarsely chopped dry-roasted almonds

Cut sweet potatoes into long noodles using a julienne peeler or spiralizer.
Combine soy sauce, nut butter, 1 Tbsp. lime juice, 2 tsp. garlic, 1 tsp. ginger, honey, Sriracha, and and sesame oil in a bowl. Whisk until smooth.
Heat a large wok or skillet over high. Add 1 Tbsp. olive oil to pan, and swirl to coat. Add remaining 1 tsp. garlic, and remaining 1 tsp. ginger; cook 30 seconds, stirring constantly. Add shrimp; stir-fry 4 minutes or until done. Remove shrimp from pan. Add remaining 1 Tbsp. olive oil to pan; swirl to coat. Add sweet potato noodles; stir-fry until crisp-tender, about 5 minutes. Add Brussels sprouts and remaining 1 1/2 tsp. lime juice. Stir-fry 1 minute. Stir in soy sauce mixture; cook 1 minute, stirring often. Stir in shrimp; toss to coat. Sprinkle with green onions and almonds.

Sweet Potato 'Zoodles' with Shrimp & Thai-Style Almond Sauce

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.” ― Gregory F. Lenz November Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~ Delightful autumn dinner slightly adapted from pinch of yum . 1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3 minced cloves garlic 2 tsp. white balsamic vinegar 1 cup minced fresh parsley 2 Tbsp. chopped fresh sage or 2 tsp. dried 1 cup grated Gruyere cheese 1/2 - 3/4 cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...

AS THE GARDEN GROWS (MID-JUNE GARDEN STROLL) ~ 'BURSTING BUDS'

"In June, as many as a dozen species may burst their buds on a single day. No man can heed all of these anniversaries; no man can ignore all of them." ~ Aldo Leopold WAVE PETUNIAS ROCK GARDEN WONDERS STREPTOCARPUS BLUE WONDERS GERBERA DAISY IN THE ROSE GARDEN CHOCOLATE COSMOS JOHNSON'S BLUE GERANIUM EVENING PRIMROSE ( Oenothera) - ASTILBE HYDRANGEA (ANNABELLA - MACROPHYLLA) ASTILBE KOUSA DOGWOOD JAPANESE PAINTED FERN - HOSTA

OCTOBER JOY ~ AUTUMN MINI-ROAD TOUR (HUBBARD LAKE, MI)

"There is no season when such pleasant and sunny spots may be lighted on, and produce so pleasant an effect on the feelings, as now in October." ~ Nathaniel Hawthorne Up driveway and overhead sky (Click on all photos for larger view ) 'Wa-gi-daa-king' Autumn South shore drive South Shore view West Branch River West Shore Drive Tamarack Island Old Marina Down hill Mt. Maria view Down hill Mt. Maria Remains of the Day (October Sunset)

THE VILLAGE VOICE

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