Summer Squash Curry

The heat wave has finally blown through Mass, and just in time because even turning on my oven wasn't even an option for a few days. So, curry? That was out of the question! But, I really enjoyed the crunchy vegetables and spicy broth, and think it is worth cranking up the AC for a bowl if the weather is not cooperating!

In fact, I have a gift for one of you which will work perfect with this curry. The folks over at Southeastern Mills, have generously given me a pack of Better Than Bouillon to offer as a giveaway. I used the vegetable base in this recipe and was really happy with the results. I am very excited to have a huge jar left, for the times when making my own broth is just not doable. Leave a comment with your email and a link to your favorite soup recipe (or anything you use broth in) by Wednesday, August 3 and I will contact the winner then. FYI the gift pack contains Vegetable, Chili, Chicken, Beef, Fish base and a cute little serving spoon.

Summer Squash Curry
serves 4

2 T olive oil
1 medium onion, chopped
14 oz firm tofu, cut into 1/2" cubes
1 zucchini, cubed
1 yellow squash, cubed
1 red bell pepper, thinly sliced
1 c snap peas
2 c vegetable broth
15 oz can light coconut milk
2 T red curry paste (or to taste)
2 T soy sauce
salt, to taste
juice of 1 lime
1 c chopped basil
1/4 chopped scallions
2 T chopped cilantro

In a large saute pan, add oil and onions, over medium heat. Saute, 3-5 minutes, until the onions begin to soften. Add in tofu, and saute, 5-7 minutes, shaking pan often, until tofu begins to brown.

Add the rest of the vegetables, broth, coconut milk, curry and soy sauce, and bring to a simmer. Cook 10-12 minutes, until the vegetables are cooked through.

Remove from heat, and season to taste with additional curry and salt. Stir in the lime juice and herbs, before serving.

Pumpkin & White Chocolate Bars

Last year Tommy and I went on the most wonderful day trip right in the heart of fall. I had planned a day so we could explore New England in all its fall glory—pumpkin pancakes at a well-loved country diner, leaf peeping on the back roads weaving from Mass to NH, apple picking, and the crown-jewel, the Keene Pumpkin Fest. As the morning began, I found myself in the gift shop attached to the diner, while we waited for a seat. I spotted a cookbook all about pumpkins, and on a day that was nothing less than an ode to pumpkin, there was no way I could pass it up. I mentally cataloged all the must-try recipes, and tucked my purchase into my bag.

But soon, weeks had passed. The trick-or-treaters came and went, the brilliant colored leaves had fallen and I had my sights set on stuffing, holiday shopping and pine scented candles. Pumpkins and fall were suddenly a thing of the past. But the wonderful thing about New England is that fall returns each year! Often it sneaks up on me—one day I find myself fumbling for the heat in the morning and suddenly glance up and am faced with the most magnificent sight of the changing leaves. This happened a few weeks back, and as I smiled just as brilliantly right back at them, I made a mental note to celebrate fall. So while I am gently mourning tomatoes and corn, I will welcome apples, pumpkin, sweet potatoes, and squash. At least for another 30 days, until I am on to fresh cranberries and warm gingerbread. Because, like the New England weather, I am fickle.

Pumpkin & White Chocolate Bars
makes 18 bars . adapted from Pumpkin

crust
1 1/2 c oats
1 c all-purpose (or whole-wheat pastry flour)
1 c brown sugar
1/2 t salt
1 stick (1/2 c) melted butter

filling
1 c pumpkin puree (I made my own, but canned works)
1 1/2 c white chocolate chips
1/2 c walnuts, finely chopped
1/2 c dried cranberries

Preheat oven to 350F. In a large bowl, mix together oats, flour, brown sugar and salt. Add butter, and stir well. Transfer 1/2 the crust mixture to a non-stick (or greased) 9”x13” pan. Spread into a thin layer, covering bottom, and press well with your fingers, into the bottom and edges of the pan. Transfer to oven and bake for 15 minutes, until crust turns a golden brown.

Remove from oven and spread pumpkin puree in a thin layer on top. Sprinkle evenly with white chocolate chips, walnuts and cranberries. Spoon the rest of the crust mixture on top, and press well with your fingers. Some of the filling layer will peak through, which is fine as long as it is all well-pressed.

Bake for 30 minutes, until golden brown. Immediately cut into square, but allow to fully cool before removing from pan, to prevent crumbling.

Maple-Pumpkin Pasta with Blue Cheese & Sage

Last Saturday, we awoke to a perfectly sunny (but crisp!) fall day, and I had a plan. It involved apple picking, hay rides, maple syrup, and lots and lots of pumpkins. In short, I was going to fit “fall” into this one free Saturday. We headed north, driving leisurely through New Hampshire country roads to our first stop, Parkers Maple Barn. The Sugar House has an adjoining restaurant, which serves breakfast all day. It is famous for pumpkin pancakes and maple glazed short ribs, which I knew would help Tommy temporarily forget that the rest of the day would entail apple picking and leaf peeping, not watching college football. Stomachs full and my bag bursting with souvenirs of maple syrup candy and a pumpkin cookbook, it was off to a nearby orchard.

We arrived at Windy Will Orchard ready to pick, but the early cold front had ended the apple picking season early. There was no time for disappointment however, as the shop was stocked with pre-picked-bags. Plus I had already run off to snap photos of the idyllic setting. We were surrounded by the colors of fall—a field of pumpkins, a little red barn, the turning leaves, a green John Deere and corn mazes.

I would have stayed all day. But, I knew the next stop would be worth leaving for. We set west, along 124 through Jaffrey. The houses overlooking Mount Monadnock had amazing views, and I exclaimed once or twice, “Stop the car!”, as an ideal photo opportunity whizzed by. Parked in a stranger’s driveway, I had to laugh when another car pulled up behind us. Apparently we were not the only uninhibited leaf peepers in search of the perfect shot.

Upon entering Keene, we followed the signs to park, and jumped on board the shuttle bus to downtown. A quick few minutes later, we stepped off and were greeted with pumpkins. But, not just any pumpkins. 29,762 carved and lit jack-o-lanterns (just short of Boston's world record of 30,128). The Keene Pumpkin Festival was in full swing and Main Street was lined everywhere you turned with the orange beauties. At either end, two sky-high displays watched over the festivities.

I was eager to explore, but a sign for pumpkin beer and an outdoor patio grabbed my attention (I never say no to dining al fresco, even if it is 40 degrees outside). We sat, bundled up, below twinkling lights and enjoyed an icy glass and antics of the eccentric bartender. Slightly warmed, we stepped back onto Main Street, following the beckons of street vendors. Spiced Cider? Yes, please! Zesty Peanuts? Of course! Caramel Apples? I love this place!

Hours later, our bellies full, we made our way back to the car. Day light dwindled as we headed home, but I was warm, filled with inspiration from the perfect autumn day.

Maple-Pumpkin Pasta with Blue Cheese & Sage
Inspired by pumpkins, maple syrup and Whole Loving . serves

1 lb tube pasta (penne, rigatoni, etc..)
2 T olive oil
1 med onion, chopped
1/4 c maple syrup
4 c cubed pumpkin
1/2 c vegetable broth
2 T chopped fresh sage
1 T brown sugar
1/4 t cinnamon
1/2 t salt
1/2 t pepper
1/2 crumbled blue cheese
1/2 c toasted pumpkin seeds (optional)

Bring a large pot of salted water to a boil. Add pasta, and boil until tender. Drain, and set aside.

In a large pan, heat olive oil over medium heat, and add onion.

Sauté 6-8 minutes, until onion begins to brown. Add maple syrup, pumpkin, vegetable both, sage, brown sugar, cinnamon, salt and pepper. Cook, stirring occasionally, 25-30 minutes, until pumpkin is tender. Add cooked pasta, and toss until well combined. To serve, top with crumbled blue cheese and toasted pumpkin seeds.