Now that the leaves are falling and the trees have changed, we begin to think of soups and holiday recipes. Here are some for your enjoyment.

Escarole and

Tortellini Soup

1 medium zucchini, chopped

1 cup green beans

1 cup onion

1 can garbanzo drained and rinsed

1 teaspoon oregano

I head escarole cleaned and chopped

3 cartons chicken stock

½ cup tomato paste

3 Tablespoons oil

Dried pasta – tortellini

Pepper to taste

Clean and rinse kale. Chop and sauté onions in oil until translucent. Add tomato paste and brown just a bit. Add stock. When stock comes to a boil add dried pasta. When pasta is almost done add oregano, salt and pepper and any other herbs you would like.

Then add green beans until done. When soup is almost done add escarole. Enjoy with salad and warm bread.

Pies For Fall

My favorite pie in the fall is pumpkin, but I many people don’t like pumpkin. Here is an alternative.

Cranberry Walnut Pie

Package of Cranberries, thawed

1-1/2 cups packed brown sugar

1 cup chopped walnuts

1/4 cup butter, melted

4-1/2 teaspoons all-purpose flour

2 teaspoons grated orange zest

Dash salt

Pastry for double-crust pie (9 inches)

Mix ingredients together and add to the crust.

Use a recipe for a double crust pie. I use Ina Garten’s. I find others too complicated. But I do like a butter crust. Buying a ready-made crust for this just doesn’t work well.

On a lightly floured surface, roll 1 half of pastry dough to a 1/8-inch-thick circle. Transfer to a 9-inch pie plate. Trim crust to ½-inch beyond rim of plate. Add filling to the pie.

Roll remaining dough on a board. Cut 1-inch strips. Create a lattice on the board, set aside. Pour the filling into the crust and gently slide the lattice onto the filling. It should overlap the pie. Run your forefinger and thumb around the pie edge to crimp the two together. Bake at 325 degrees for 20 minutes. If you notice the crust beginning to brown too fast remove from oven and place foil around the crust until it’s done. Cool for 1 hour. Serve with whipped cream.

Orange Raisin Bread

I just made this for my friends this past week and they kept requesting more.

1 cup sugar

2 tablespoons butter

1egg

1 naval orange, rind grated

1/2 cup orange juice (bought is fine)

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

Pour 1/2 cup boiling water of the raisins, add the rind of 1 orange. Allow to cool. Mix together butter and sugar, cream until fluffy. Add egg, juice, and dry ingredients and blend. Stir in cooled raisin mixture. Pour into prepared loaf pan and bake 1 hour at 350 degrees. This can be eaten for breakfast with cream cheese, or for tea.

Salads in the fall can be eaten as a whole meal. The ingredients can be prepared ahead of time and put together when you are ready to eat.

Winter Salad

1 winter squash, such as acorn or delicata (about 1 ½ pounds), cut crosswise into ¼-inch-thick rings and seeded

1 bag baby carrots, cooked

1 medium celery root (about 12 ounces), trimmed, peeled, and cut into ¼-inch wedges

Any other hearty vegetables that you like such as celery root or roasted cauliflower

¼ cup oil

Coarse salt and freshly ground pepper

Hearty greens such as spinach and endive (raw)

Roast vegetables at 400 degrees tossed oil until they are done but firm. Place vegetables on top greens. Dress with lemon and oil. Serve.

Baked Salmon

Cooking salmon at any time of year is easy. It can be purchased just about everywhere. This is an easy recipe that you can put in the oven.

Be careful not to overcook it. If you see the fish beginning to turn white remove immediately. I like to take it out before it’s completely done. I let it sit wrapped in foil for 10 minutes and then it is done.

3 tablespoons soy sauce

3 tablespoons sesame oil

½ cup rice vinegar

1 teaspoon grated fresh ginger

Chopped fresh scallions to decorate.

Marinate the fish for 1 hour in oil, vinegar and ginger. Remove from marinade. Add garlic, salt and pepper.

Place in oven at 350 degrees. Bake until done. 10 minutes depending on the size of the fish. Serve at room temperature.