Ingredients

• Mix together and let stand / chill:
• 2 cups chopped cabbage
• 1 cup grated carrot
• ½ cup chopped onion
• 1/3 cup each chopped red and green pepper
• 1 chopped apple
• 2 tbsp oil
• 2 tbsp cider vinegar / lemon juice
• 1 tsp caraway seeds
• salt

Instructions

Art’s Potato Salad

Ingredients

• 5 lbs potatoes boiled and cubed
• 1 cucumber sliced and chopped
• 1 red pepper chopped OR one half each red and green pepper
• 3 scallions chopped
• 1 stalk celery chopped
• 1 tsp salt
• ½ cup vinegar
• ½ cup mayonnaise
• ½ cup cilantro

Instructions

Toss in bowl and chill

Carrot and Sweet Potato Tzimmes

Ingredients

2 large sweet potatoes

2 tbsp olive oil

1 large red or yellow onion, quartered and thinly sliced

2 very large carrots diced

1 apple or ripe pear peeled, cored and sliced

½ cup chopped, dried prunes

¼ cup chopped dried apricots

2/3 cup orange juice

1 ½ tsp cinnamon

2 tsp minced ginger

pinch of salt

Instructions

Bake the sweet potatoes until done but firm.  Peel and slice

Pre-heat oven to 350F

Heat the oil in a large skillet. Add onion and saute over medium heat until translucent

Add carrots and saute until onion is golden

Combine with remaining ingredients in mixing bowl and stir

Oil a shallow 2-quart baking dish. 

Bake 40-45 min until the top begins to turn slightly crusty.  Serve hot.

Makes 4+ large side servings

Roasted Vegetables

Ingredients

• 1 cauliflower
• Red, yellow and purple potatoes to make 4 cups cut in big cubes
• Small butternut squash cubed to make 4 cups OR 4 cups cubed sweet potatoes

Instructions

Core cauliflower and put florets in big bowl – steam 5 min

Add squash and potatoes

Add 3/8 cup olive oil

Add one tsp each: cumin, dill, sweet paprika

4-6 cloves garlic diced

Sea salt

A little cayenne

Mix well.  Put in big roasting pan.  Cover

Roast at 400F for 20 min

Uncover and roast 20 min more

Thanksgiving Stuffed Hubbard Squash

Ingredients

• 10 lb Hubbard squash
• 2 each Braeburn and Fuji apples cut in large chunks
• 1 cup raisins
• 3/4 cup walnuts chopped
• 1 tbsp cinnamon
• 1/8 cup brown sugar
• 2 tbsp butter

Instructions

Thoroughly wash squash

Cut out circular “lid” from top side of squash at slight taper.  Keep lid intact.

Scoop out seeds and fiber from inside of squash

Mix stuffing ingredients together

Loosely stuff into squash. Dot top with butter

Roast at 375F for 2-3 hours

Bring whole squash to table. Remove lid. 

Scoop stuffing into serving dish.  With knife cut chunks of squash and serve.

Stuffed Acorn Squash

Ingredients

• 1 large acorn squash (1 ½ lb)
• ½ apple sliced and chopped
• 1 medium onion chopped
• ¼ cup currants
• ¼ cup pine nuts
• ¼ cup cranberries chopped
• ¼ cup walnuts chopped
• 2-4 tbsp maple syrup, honey or brown sugar
• 3 tbsp butter
• 1-2 cups fruit juice (cranberry, apple, grape)

Instructions

Cut squash in half and scoop out seeds

Steam squash in covered pot for 30 min

Preheat oven 400F

Brown onion in skillet. Add pine nuts, cranberries, walnuts

Turn off heat and add apples and sweetener

Place squash in baking dish cut side up

Fill hollow with filling, pile it on

Pour fruit juice over filling and add remainder to baking dish

Dot with butter

Bake 30 to 60 min till done

Spaghetti Squash

Ingredients

1 Spaghetti squash cut in half

Instructions

Rub inside with olive oil and salt

Place cut side down on baking sheet

Bake at 400F 40-60 min

Fluff interior with fork and serve in the shell with sauce

Choices:

Butter and Parmesan

Marinara

Chick pea and kale