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Instead of jack cheese I used a Hickory Nut Gap garlic herb fromage blanc. I added in some chopped dill and chopped prosciutto. It was so creamy and cozy for a cool fall night. https://www.southernliving.com/recipes/creamy-kale-and-pasta-bake-recipe

This dish seemed like it was going to be a little sweet, so I added some briny notes. A few olives and some chopped preserved lemon. What a nice balance! https://www.mastercook.com/app/Recipe/WebRecipeDetails?recipeId=21152485

I was thinking that our power was going to be out, so I needed something I could make on the camp stove. I had some butternut squash ravioli in the freezer. I bought sage, walnuts and a butternut squash sauce, that I love!! A little after arriving home the power came on, to my utter surprise! I put some water on to boil. I toasted the walnuts in a small non stick skillet. I wiped that pan out and put some olive oil in to heat. I added in some chopped fresh sage to fry until crispy. I drained that on a paper towel and poured some of jarred sauce in to warm in the sage oil. When the water was boiling I added the ravioli, when they started to float I added them to the sauce to simmer a few minutes. Plated and garnished with walnuts,fried sage and some parmesan.

Sorry I did not take a photo. Hurricane Zeta’s winds ripped through our town early Thursday morning. Our power went out about 730a. When I returned home about 630p it was still out all over town and for a 10 mile radius. No take out to save us. When I want bread for a special sandwich a whole loaf is to much for 2 people, so I started taking half the loaf and putting 2 slices per ziploc bag and freezing them. That was a big help tonight. I put some foil over a rack in the gas grill and sprayed it with cooking spray and put my frozen bread on. I turned it and cooked it until defrosted and slightly toasted. I sprayed the foil again and added on my leftover meatloaf to warm. When it was warmed through I assembled my sandwiches. I put mayo on one side and A1 on the other I put on the meatloaf and topped it with cheddar cheese. I put on a new piece of foil and sprayed it with cooking spray and put the sandwiches on until the cheese was melted.

I have used this meatloaf recipe for years. I love it. As usual i shortcut the potatoes. I use a steam in the bag red potato and make a rustic mash. The pea recipe is about the radish. It calls for asparagus but I used mushrooms. I sauteed it instead of braising as the recipe call for. Peas and mashed potatoes are a natural pairing. Childhood memories of a tv dinner. https://www.foodnetwork.com/recipes/ina-garten/meat-loaf-recipe-1921718

https://www.cookscountry.com/recipes/8302-braised-spring-vegetables?pac=GgqhX/nosjQDqPsPSRjanhzzi9f5FLgHvE72poXiTKc=

This dish was so amazing. I leave out the sausage, I used red, yellow and green peppers and added in some match stick carrots. https://www.finecooking.com/recipe/paprika-chicken-with-kielbasa

I par boiled my potatoes yesterday to about half way done. I let them cool, peeled them and put them in a ziploc bag in the fridge.

2 Tbls of butter

2 Tbls of olive oil

1/2 Onion diced

Chopped celery- I use the inner leaves from the heart

1/4 Cup of flour

4 cups of chicken stock

6 to 8 Medium yukon gold potatoes par boiled peeled and diced

1 tsp of salt and 1 tsp of pepper

2 Cups of heavy cream

1/2 of a Chicken bouillon cube

I heat my butter and oil and saute the onion and celery. Add the flour and cook for about 1 minute. Whisk in your stock and add in the potatoes, salt and pepper and bring it to a boil and reduce to above a simmer until the potatoes are done. Add in the cream and bouillon and simmer until slightly thick. You could use a potato masher and mash a little if you like your soup really thick. Taste and season with salt and pepper. I garnish with shredded cheddar, chopped green onion and bacon.

This recipe is from Jacque Pepin’s Heart and Soul Cookbook. It is kale, sausage, rib, and lima bean stew. I could not find a recipe that I could link. I see options on pinterest but I could not pull a real recipe. I leave out the rib part, there is such a thing as too much pork. Did I day that ? I could not wrap my mind around boiling my vegetables. I sauteed hot Italian sausage without the casing and added in my veg at the end. I cooked the beans covered for an hour. I added in the sausage and veg mixture, the kale and the kielbasa. I covered that and cooked for 30 minutes. I added some chicken stock and cooked another 30 minutes uncovered. This is a hearty heart warming meal. I freeze the leftovers in single portions to defrost for winter week day lunches.

I am not a white bread girl. For this recipe I use Pepperidge Farm Dark German Wheat Bread. I cooked a half of a pound of sweet Italian sausage and drained it on a paper towel then sauteed the veg in the fat with a little olive oil. I followed the recipe and when I poured the custard over I let it sit for 6 hours. I baked it at 350 for 30 minutes covered with foil and 30 more with the foil off. https://www.myrecipes.com/recipe/spinach-mushroom-strata-0

Any time there is left over pork I make a Cuban sandwich. This citrusy pork was a nice spin.