Roasted Autumn Vegetables with Walnut-Miso Sauce - not the most photogenic dish but a great umami bomb. From a Diane Henry recipe - Carrots, celery root, butternut squash, belgian endive and red onion get roasted in the oven and finished with a sauce made by mixing and slightly warming up evoo, red miso, red pepper flakes, walnuts and garlic
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Thanks. It was a big hit!
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Sunday night was chili for 16. My daughter and son in law hosted their church “young adult” group at their house.
Between the baby and entropy they were feeling overwhelmed trying to get the house tidied up so I went over and put the chili together.
On a whim I decided there should be one distinct pepper/chile element per person so (counting black pepper as 1 and, cheating a bit, paprika + smoked as 2 more), I ended up at 15 while still keeping the spice level to an even background burn for the more delicate palates in the group. I made up a drizzling sauce for those who wanted it hotter.
Number 16 was a guy whose calendar cleared late. He called to see if it was ok for him to come, but he got no chile of his own.
No photo because a) it’s just chili, and b) actually I forgot to ask her to shoot one once it was plated.
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I haven’t cooked much in recent days because my mom has been trying to build her stamina by doing more and more, and enjoying cooking for us most of all.
But tonight I made one of her favorite pasta types and preps — porcini ravioli in a very light pesto-touched brothy sauce.
I was going to make pan-roasted chicken for the rest of us, but then I added rice and sautéed mushrooms to the pan juices and fat along with some water, and made chicken and rice instead, which was a nice twist.
Also a big tomato and beet panzanella / salad for everyone, with focaccia croutons (from focaccia that no one enjoyed as is).
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Everything looks delicious! The panzanella caught my eye since I never thought of adding beets to it. But it looks like you added something else to it in addition to the beets and tomatoes - do I spy onions in the salad too?
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Yes! Thinly sliced red onions.
I let the dressed vegetables sit for a while to exude juices while I toasted the croutons, which mellows the onions.
I love beets in this. Also roasted butternut squash. I often have a big bowl of this for dinner.
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Wow thanks for the ideas! I cubed then roasted one of my butternut squashes from my CSA this year then froze it with the intention of using it in salads. I never thought of putting that in a panzanella either. This is why I joined HO - so many smart people here 
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Ha! That’s so sweet.
I make panzanella or fattoush with interchangeable ingredients — the salads of leftover crunchy bread things 
If you like fennel, it’s also delicious in either. But it’s a lighter flavor for me — the beets or roasted squash feel more like fall / winter.
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I’m not really a fennel person but you’ve given me lots of ideas none-the-less!
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One house got a grilled Greek chicken platter: halloumi, marinated artichoke hearts, sweet potatoes, pita, hummus and tzatziki. Some sautéed kale with lemon and garlic under the chicken. Greek salad with no onion on the side.
Other house had a chicken and veggie stew with rosemary pie crust crackers and a kale ceaser salad.
At my house, either lentil sloppy joe or leftover pasta.
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Spaghetti and meat-a-balls in a spicy(pickled jalapenos) tomato/caper sauce, Parm Regg and extra garlicy, garlic cheese bread on the side.
It was a huge portion so I only ate half, the rest I’ll gussy up for lunch or whatever.
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I made the chicken burgers with Asian flavors from Gourmet that @Auspicious recommended. I followed all of her mods and added the ginger and substituted soy sauce for some of the salt. I used only 1lb. of ground local chicken but kept the other quantities as written. Served on the suggested Hawaiian slider rolls with spicy mayo. Sides of oyster-sauce baby bok choy, sesame smacked cucumbers, and broiled asparagus with cilantro, lemon juice, and ponzu sauce.
The burgers were good! I would make them full-size next time and serve on brioche buns. 1 lb meat yielded me about 10 slider patties.
My DH is eating lower carb and I’m struck by how much more labor and expense is involved in cooking more veg.
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After yet another absolute shite night, I picked up more cold meds today while at Wegmans, where I also found out they no longer carry poms — only arils, which are massively overpriced, of course. Well, poop. Sad to see the season end already & will have to make do with other fruit for my morning yogurt 
I knew I wanted to make pasta with peas, mushrooms and maybe ham for dinner, but didn’t want to get an 8oz slab of ham steak. Luckily, I came across a package of spicy Calabrian chili pepper sausage tortellini. And so, WFD was tortellini alla panna con piselli e funghi. Sautéed half a shallot in a butter, added the shrooms, deglazed with a splash o’ white wine, added a tiny spoon of BTB chicken, and finished with a healthy glug of heavy cream. Fresh parsley & parm to finish. Pretty delish, if I dare say so 
Arugula with citrus dressing & moar parm on the side for HEALTH.
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That Wegmans Calabrian chili pepper sausage tortellini was very good when I tried it a couple of months ago. Just the right amount of heat for me…although I’m sure you could stand a lot more!
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Arctic Char roasted with the spices in this recipe. I also made a spicy mayo with mayo, Cholula, chili powder and lemon juice, based on the sauce in the recipe.
Bean enchiladas with Dos Amigos green enchilada sauce (from a can) and cheese
Canned white kidneys cooked with fresh salsa , oregano and cumin.
Parsnips
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A big cooking day for me today. I made a beef stew from 3+ pounds of chuck which will carry us over several meals. Baked a Swedish Tiger Cake (marble cake) which will also hold up for quite a few days. Finally, made a Tex Mex baked chicken dinner, with enough leftovers for another meal.
WFD was brined-and-baked seasoned chicken breasts. Red rice with onions. Homemade refries. for condiments, more of the pickled-pepper queso and chipotle vinaigrette.
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Snow goose breast sautéed in butter .
Mashed potatoes and cabbage salad. Cheers . That goose was . Really , really good .
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