don’t tell them but i feed them leftovers

i lured over some friends for a meatless monday fall feast. what i didn’t tell them was that i was cleaning my freezer out and feeding them leftovers from last year’s round of fall cooking. in the back of the freezer was a large container of apple-butternut squash soup and a large ball of pumpkin gnocchi dough. thus was born a new soup. thawed out the apple-butternut squash soup made up the gnocchi to toss into it and added sweet potatoes, peppers, plenty of curry and ground red pepper. what ended up in the bowl was a spicy, sweet taste of fall. along with it was my harvest salad and bread toasted with horseradish and chives. pass the pumpkin beer and toast fall!

the gang was none the wiser

RECIPE: HARVEST SALAD

SERVES 6

ING

1 head of leaf lettuce

1/2 apple sliced

1/2 cup sliced red onion

1/4 cup pumpkin seeds

1 tsp dill

1 tsp garlic powder

1/2 tsp black pepper

2 tbsp lemon juice

1 tbsp olive oil

*chop up lettuce, toss in red onion, apple and pumpkin seeds. in a separate bowl mix together lemon juice, olive oil, black pepper, dill and garlic powder. when ready to serve toss salad with dressing.