Squash soup is seemingly more labor intensive than it really is. While you do have to allow for the time the squash will spend roasting in the oven, my recipe with it’s short list of ingredients takes no more than 30 minutes of active preparation. If you’re in a huge hurry you can always cook the squash in the microwave, but it’s also very easy to roast the squash the day before so you can have a healthy, hearty soup on the table in no time flat.

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This tenderloin is quick, tasty and as lean as boneless skinless chicken breast. Utilizing dried herbs, dijon mustard and panko bread crumbs means the only thing you may have to pick up from the grocer is the tenderloin itself!

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Fennel is one of those vegetables that few people know how to handle. I can’t exactly remember how I became acquainted with fennel, but I think it was out of sheer curiosity. I recall preparing it  as a teenager by slicing the bulb in half and briefly braising it in a small amount of chicken broth. When the fennel was cooked through I would then thicken the cooking liquid with a beurre manie and serve the tender fennel drizzled with the resulting sauce and a garnish of the chopped fennel fronds. Though for some reason I have not done this in years, I still think it’s a fantastic side dish at the Thanksgiving table. It’s a perfect compliment to the cranberries and goes particularly well with mashed potatoes that have been graced with a bit of celery root. Most people will probably recognize the flavor of the fennel seed which gives Italian sausage its characteristic flavor.

But wait. It’s not even fall, and we’re definitely more than a few months away from Thanksgiving. Yet, I’m getting fennel in my CSA delivery. So, what do I do with fennel in the middle of the summer?

Fennel has a wonderfully distinctive flavor that I enjoy with citrus, sweets and earthy flavors.   If you’d like to try fennel without making a huge commitment, try using a bit in place of some of the onion called for in a savory soup or stir fry or caramelize 1 part onion with 1 part fennel and use as a topping along with garlic, rosemary and tomatoes on focaccia bread. Caramelized onion and fennel would also make a wonderful topping for goat cheese spread on crostini and garnished with a perfectly ripe fig.

Nutritionally speaking, fennel has inflammation reducing properties, may help protect the liver and is a good source of Vitamin C, fiber, folate and potassium. So why not learn to add this popular Mediterranean vegetable to your diet today?

The detailed recipe I share below was inspired by a braised cod, fennel and orange dinner I made one fall several years ago after procuring perfectly ripe oranges and beautiful white unblemished fennel bulbs in the market. This meal comes together quickly and is suitable for any weeknight dinner. Feel free to tweak and adjust according to what you have on hand. I look at most recipes as suggestions and encourage you to do the same. Don’t forget to share your version with us here.

Bon appetit!

Pasta Primavera with Fennel and Cod

note: all quantities are approximate and need not be exact.

• ½ lb. pasta, any shape
• 2 T. olive oil or olive oil and butter mixed
• 2 small fennel bulbs, sliced (fronds removed, chopped and set aside for garnish)
• 1 medium onion, chopped
• 2 medium carrots, sliced on the bias
• 6 large cloves garlic, thinly sliced
• 1 lb. cod fillet, skinned and boned
• ½ lemon, juiced
• ¼ c. vermouth
• 1 c. steamed broccoli or frozen peas
• 1 c. cherry or grape tomatoes, halved
• 2-3 T. fresh basil chiffonade (may also use a combination of basil, oregano and thyme)
• grated parmesan cheese, to taste
• salt and pepper to taste

Prepare a large pot of salted water to boil and time the beginning of pasta cooking so it is finished as close to the same time as the vegetables and fish are ready.

Heat the oil (or oil and butter) in a large heavy skillet over medium to medium-high heat. Add the fennel, onion and carrot cooking until nearly soft, about 10 minutes. Add the garlic and cook until garlic and other vegetables are tender, about 2 minutes more. Remove vegetables from the pan and set aside.

If needed, add a bit more oil to the pan and increase heat to medium-high. Season cod with salt and pepper, add to pan and sear on both sides. When cod is cooked through, about 8 minutes, return vegetables to the pan and add lemon juice, vermouth, broccoli (or peas), halved tomatoes and minced herbs. Stir together and cook until all vegetables are heated through, about 5-7 minutes. Adjust seasoning with salt and pepper keepin in mind that the parmesan cheese will add saltiness to the dish.

Toss together the cooked pasta, vegetables, fish and parmesan cheese. Serve in shallow pasta bowls garnished with fennel fronds.

Serves: 2-4 depending on appetite

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Pumpkin pie probably takes part in just about every American household for our upcoming day of Thanksgiving. Next to my grandmother’s apple pie, it has always been one of my favorites. But, in the traditional version of this holiday dessert, pumpkin, a seemingly nutritious food is combined with a good deal of fat and cholesterol with the use of evaporated milk and eggs. By replacing the milk and eggs with silken tofu it’s possible to reduce the overall fat count by 27 grams or a little over 3 grams per serving. Three grams may not seem significant, but during a season where we are surrounded by so many high fat high calorie foods every little bit helps.

For those of you who are beginning to turn away because you can’t imagine eating tofu especially in a dessert, please try it at least once. I have served this pie on several occasions to groups of people who are not the least bit health conscious. This pie has received raves every time, and I guarantee no one had any idea it was made with tofu!

If you do brag about your success in serving a vegan pumpkin pie to unsuspecting guests, just remember it is still a dessert. If you haven’t tried making your pie crust with Spectrum’s non-hydrogenated shortening I highly recommend it. I have had some people provide me with feedback after switching to Spectrum, and I would love to hear yours as well.

Vegan Pumpkin Pie

• 1 - 9″ pie crust, blind baked and cooled
• 1 - 15 oz. can pure pumpkin puree
• 1 - 12.3 oz package extra firm silken tofu (I prefer Mori-Nu brand)
• 3/4 c. sugar
• 2 t. cornstarch
• 1/2 t. salt
• 1 t. ground cinnamon
• 1/2 t. ground ginger
• 1/4 t. ground cloves
• 1/8 t. ground nutmeg (preferably freshly ground)

Preheat oven to 425 degrees F.

Combine all pie filling ingredients in a food processor or blender and process until smooth. Pour into prepared pie shell.

Bake at 425 degrees F for 20 minutes. Reduce oven temperature to 350 degrees F and bake an additional 40-50 minutes or until the pumpkin custard is set.

Remove from oven and allow to cool before serving. Store leftovers in the refrigerator.

Note: If your crust begins to get overly brown, cover outer edge with foil or use a pie crust shield which can be purchased in most grocery and hardware stores.

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In the warmer months of the year my favorite dinner to fall back on when I’m short on time is hummus with all the accoutrements - toasted flat bread, olives, artichoke hearts, veggie sticks, etc. It’s so satisfying, light, healthy and easy. As the end of summer draws near and eggplant is in steady supply I begin to shift my hummus meals to baba ghanouj meals. The wonderfully earthy flavors of grilled or roasted eggplant combine with tahini and lemon juice to perfectly bridge the gap from warm days to cool nights.

My method includes smoking the eggplant, but you can easily grill or roast the eggplant instead. I personally love the flavor imparted by a nice slow smoke over hot coals. If you want to smoke the eggplant over a gas grill, you can place soaked wood chips in an aluminum foil packet. Poke some holes in the packet and place it over the lava rocks, stone or ceramic briquettes in your grill.

Baba Ghanouj

• mesquite chips, soaked 1 hour
• 6 small eggplant
• 1 large clove garlic
• 1 lemon, juiced
• 1/4 c. tahihi
• water, as needed

Prepare the eggplant: If smoking over coals, prepare charcoal. If smoking over a gas grill, heat to medium - medium-high heat. If roasting, heat oven to 350 degrees F. If smoking, place soaked mesquite chips over heat source just prior to placing eggplant on grill. Slice eggplant in half lengthwise and place on prepared grill or in pre-heated oven and cook for approximately 30-40 minutes or until the eggplant is completely tender. At this point, you can continue with the recipe or store cooked eggplant and resume the next day.

Prepare the dip: Place the garlic in the dry clean bowl of a food processor and mince. Scoop eggplant from the skin and add to food processor. Add lemon juice and tahini. Process until smooth. If the mixture is too thick add a bit of water to achieve desired thickness. Taste and adjust seasoning with salt if necessary.

Serve room temperature with toasted pita, olives and veggie sticks. The day I made this baba, I had purchased some baby bell peppers at the farmers’ market and decided to turn them into an appetizer presentation.

Yield: about 2 cups of dip

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