Put Up Your Cukes!

Delicious and refreshing, you will not be able to get enough of this yummy drink. Perfect for a hot summer day when you need to cool off in front of the AC. Make sure to make a double batch.

Cucumber Limeade

from Everyday Foods

I cucumber, seeds removed and coarsely chopped (plus another for garnish)

1 1/2 cup water

1/4 cup sugar

juice of 1 lime

1/4 tsp coarse salt

1 cup ice cubes

Put ingredients in blender and blend until smooth. Serve over ice, garnish with cucumber spears.

Tart Attack!

Pan Baked Lemon Almond Tart

from Mark Bittman The Minimalist

4 eggs

1/2 cup sugar

Pinch of salt

1/2 cup ground almonds

1/2 cup cream

1/2 cup sliced almonds, more for garnish

1 lemon, zest and juice

2 tablespoons butter

Powdered sugar, for garnish.

1. Heat oven to 400 degrees. In a bowl, combine eggs, sugar, salt, ground almonds, cream, sliced almonds, lemon zest and juice.

2. Melt butter in an 8-inch ovenproof skillet over low heat; when foam has subsided, add almond mixture to pan, tilting pan to distribute batter evenly. Continue to cook tart on stovetop until edges just begin to set, then put pan in oven and finish cooking, about 10 to 15 minutes more.

3. When tart is done, put it in broiler for about a minute or until just golden on top. Sprinkle with powdered sugar and sliced almonds. Serve.

Delectible Delicata Squash

I had never heard of this squash until we ordered it from our CSA. Delicata is a winter squash that some say tastes similar to a sweet potato. The skin is so thin it can be left on (but this recipe calls for it to be peeled). It is a nice change from the acorns and butternuts that we are usually cooking up.

This is a nice fall recipe from epicurious.


Delicata Squash with Rosemary, Sage and Cider Glaze

2 medium delicata squash (about 2 pounds) or other firm winter squash

3 tablespoons unsalted butter

1/4 cup very coarsely chopped fresh sage

1 tablespoon coarsely chopped fresh rosemary

1 1/2 cups fresh unfiltered apple cider or juice

1 cup water

2 teaspoons sherry vinegar

1 teaspoon salt

Freshly ground black pepper

1. Squash. If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices. Other types of squash should be peeled with a chef's knife, seeded, cut into 1-inch wedges, then sliced 1/2-inch thick.

2. Herb Butter. Melt the butter in a large (12-inch) skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture.

3. Cooking the squash. Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper, and additional salt if needed.

Beet this Salad

This is one amazing salad. The balance of sweet, pungent and salty flavors are perfect. I am not even a lover of blue cheese but I love it here. (You could substitute goat or feta if you can't take the blue). There really isn't a recipe for this one, just a list of ingredients. It's up to you how much of each you'd like to use. This salad is from Whole Living magazine.

-cooked lentils
-chopped celery
-blue cheese, crumbled (use a good one)
-toasted walnuts
-roasted beets, sliced (use two different colors if possible)

You Butter Nut Squash This Gratin

How can you improve the flavor of a perfect, sweet delicious butternut squash? One word: cheese.
Well, okay, in addition to cheese, this fall-themed Bon Apetit squash gratin recipe also includes leeks. Yes, leeks. And nuts. Just put them all together in a dish and let that sweet, sweet cheese melt all over it.
This recipe serves 8-10 so feel free to half the ingredients if you're just cooking for two or three. Or four.

Ingredients:

- 3 1/2 pounds butternut squash (about 2 medium), peeled, seeded, cut into 3/4- to 1-inch cubes (8 cups)
- 2 tablespoons olive oil
- Coarse kosher salt
- 4 tablespoons (1/2 stick) butter, divided
- 3 cups sliced leeks (white and pale green parts only)
- 1 1/2 teaspoons chopped fresh sage
- 1 5.5-ounce log soft fresh goat cheese
- 1 cup heavy whipping cream
- 1/2 cup hazelnuts, toasted, husked, coarsely chopped

Preheat oven to 400°F. Place butternut squash cubes and olive oil in large bowl; sprinkle with coarse kosher salt and ground pepper and toss to coat. Spread out squash cubes on large rimmed baking sheet. Roast until just tender and beginning to brown, stirring occasionally with a nice spoon your grandma gave you, about 35 minutes.

Meanwhile, melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add sliced leeks and chopped sage; sprinkle with salt and pepper. Sauté until tender but not brown, about 15 minutes. Coat 11x7-inch baking dish with remaining 1 tablespoon butter. Spread half of leek mixture over bottom of prepared baking dish. Sprinkle with half of squash and half of cheese. Repeat layering with leeks, squash, and cheese. If you want to do this ahead of time, it can be made 1 day ahead, but it's better when served fresh.

Preheat oven to 375°F. Pour cream evenly over gratin. Sprinkle with toasted chopped hazelnuts. Bake uncovered until both you and the gratin are heated through and cream is bubbling, about 30 minutes (40 minutes if previously chilled). Eat and feel guilty when your veins throb with cheese and cream.

There May O May Not Be Mayo in This Coleslaw (There's Not)

Traditional picnic/BBQ coleslaw is slathered in mayo, and sometimes that totally hits the spot. But other times, maybe you're not in the mood for all that white fatty stuff. That's why this coleslaw recipe from Gluten Free Goddess is dressed with oil and vinegar instead of mayo. It also throws in some apple slices for a nice extra touch.

Ingredients:

2 heaping cups chilled cabbage — ideally, some green and some purple- shredded thin
1 tart or sweet apple, peeled, julienned
1 smallish carrot, julienned
Half a smallish red onion, sliced thin
1/4 cup golden raisins or dried cranberries
3-4 tablespoons light and grassy extra virgin olive oil, as needed
1 tablespoon Champagne vinegar or apple cider vinegar, to taste
1-2 teaspoons organic raw agave nectar, to taste
1/2 teaspoon caraway seeds
1/2 teaspoon dill
A small pinch of cumin
Sea salt and fresh ground pepper, to taste

Toss all the fruits and veggies into a bowl and mix it up. Then drizzle with the olive oil, and sprinkle the rest of the seasonings on.

The First B is for Bourbon

Forget about going to the store to buy some crappy BBQ sauce. Why do that when you can make your own — and fill it with bourbon!

Ingredients:

1 cup ketchup
1/2 cup bourbon
3 tablespoons brown sugar
3 tablespoons mild (light) molasses
3 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon Dijon mustard
11/2 teaspoons liquid smoke
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried crushed red pepper
1/2 teaspoon freshly ground black pepper

Boil all that in a saucepan over medium heat, then let it simmer on low heat for about ten minutes, stirring occasionally while getting delicious whiffs of bourbon. Cover. Chill (you and the sauce).