meatless monday: a harvest moon feast

don't tell them but i feed them leftovers

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

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.

 

meatless monday — “lets do dinner!!!” vi

pumpkin gnocchi

for this dinner party get together i was half worried i had gotten over ambitious.  the menu included homemade pumpkin gnocchi, a fall spinach salad, and for dessert a pear-apple tart.  gnocchi is one of those wonderful things potato dumpling pasta, yes, yes and more please. and i soon discovered actually very easy to make.

the guest list included the hargiss siblings, cythnia, ashley, cassie and adam.  topics of conversation included, tales of our childhood pets, how parental units can seem just crazy, various art topics, and expectations of ghost tours.

the crowd gathers

i was suffering from a cold so i could basically taste nothing of the gnocchi.  so sad indeed.  but eating it as leftovers a few days later i realized it was a warm yummy fall dish.  though it could have used a bit more curry and nutmeg for my taste and the best part of it was the cranberries, but when are cranberries not the best part.  overall though i felt and i think most the guests would agree, the salad was freaking amazing.  last minute, thrown together spinach and pear salad that i’m know crowning as the “fall spinach salad,” the secret ingredient, roasted pumpkin seeds!

a plate of fall yum

dessert of an apple-pear tart was also accompanied with me busting out my abundance of leftover infused whiskies to sample.  tea cups were passed around and the smelling, sifting, and sipping began. ( the tart was also very yummy and bad for an excellent breakfast tart the rest of the week.)

brown sugar and butter you just can’t go wrong

this meatless monday was an excellent end of the year bash for the monday dinner parties.  i won’t be starting them back up till after the new year.  although i am secretly counting down the days till i get a christmas tree, make wassel, and a whole lot of christmas cookies to share around the fire!

RECIPE:  FALL SPINACH SALAD

serves 4-6

1 bag fresh spinach leaves (washed)

1/2 cup roasted pumpkin seeds

1/2 cup pear slices (sliced 1/8 inch thick)

1/3 cup red onion slices

juice from 1/2 lemon

1 tsp garlic powder

1/2 tsp black pepper

1 1/2 TBSP olive oil

* whisk together lemon juice, garlic powder, black pepper, and olive oil in a small bowl.  set aside.

* in a large bowl toss together spinach leaves, pumpkin seeds and red onion.  right before serving toss salad with dressing (dressing may need a quick re-whisking)