Apple Harvest Bread

Yields 3 mini loaves

2 c all-purpose flour (can sub 1 c for whole wheat flour)

1 c sugar

2 T chopped candied ginger (or 1 tsp ground ginger)

1 tsp baking powder

½ tsp baking soda

½ tsp ground cinnamon

½ tsp salt

1 stick (1/2 cup) cold butter, cubed

2 eggs

¼ c buttermilk

1 tsp vanilla extract

1 cup finely chopped tart apple (unpeeled)

½ c chopped walnuts

½ c golden raisins

Preheat oven to 350 degrees

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and ginger. Cut in butter until mixture resembles coarse crumbs.

In a small bowl, combine eggs, buttermilk, and vanilla. Stir into the flour mixture until just moistened. Fold in pears, nuts, and raisins.

Spoon batter into 3 5 ¾ in x 3 in x 2 in mini loaf pans. Bake for 35-40 mins or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Basil Salt

1 cup fresh basil leaves, unwashed or if washed, dried very well

1 cup coarse kosher salt (not table salt)

Preheat oven to 200 degrees.

Place salt and basil in a food processer and run until mixture is a uniform bright green color. Spread evenly onto a rimmed baking sheet. Bake for 50 to 60 minutes – halfway through baking you will need to carefully use a spatula to break up the salt and spread out again for the remainder of baking. Let cool completely. Place back in a clean and completely dried food processor and pulse till just until salt is broken down fine - no clumps. Store in an airtight container, occasionally breaking up salt as necessary.

Use as you would table salt to add a bit of flavor to any dish.

Put in a glass spice jar with a hand-made label for a great gift!

Eggplant Casserole

Serves 5 to 6

Prep Time: 30 mins  Cook Time: 30 mins

1 large eggplant, diced roughly to ½ inch cubes

1 lb lean ground beef, pork or turkey or meatless crumbles

16 oz ricotta cheese or cottage cheese

1 jar your favorite tomato pasta sauce

1 bag shredded mozzarella or 1 large ball fresh mozzarella sliced thin

1 cup frozen spinach, thawed and liquid drained

1 small yellow onion, diced (about ½ cup)

¼ cup fresh basil, finely chopped or 1 T dried

1 large clove garlic, pressed or finely minced

Olive oil

Salt and Pepper

Preheat oven to 400

In a skillet, heat 1 T oil over medium heat and sauté onion about 5 min till slightly translucent. Add pressed garlic and stir. Add eggplant and sauté for about 5 min. Transfer to a baking sheet, season with salt and pepper then roast for 30 minutes in the oven, stirring occasionally.

Wipe skillet clean with a paper towel or cloth. Add ground meat and brown over medium heat seasoning with salt and pepper. If using fatty meat, drain after browning and return to the pan (If using meatless crumbles, cook as directed). Add jarred sauce and heat for 5 minutes. Then bring down to a very low simmer.

In a medium bowl, mix ricotta, spinach and basil.

When eggplant is finished roasting, remove and turn oven down to 350 degrees. In small deep casserole or lasagna pan, layer first the eggplant, then the cheese/spinach/basil over the top, next the meat sauce, and lastly top with mozzarella.

Bake for 20 to 30 mins, or until hot and bubbly

(Sorry for the lack of photos of the finished dish – it was eaten to quickly! Next time I make it, I’ll try to remember to snap a shot before devouring.)