Browned Butter & Sage Pumpkin Ravioli

433.  It's Autumn and I love when the seasonal options are made available.  Trader Joes never disappoints with a variety of spice, pumpkin and squash flavored items.

The pumpkin ravioli in the fresh refrigerated section was a must have!  

In a large frying pan I melted 1 stick of salted butter and let it bubble away until all the foam disappears and the butter turns a nutty brown color.  All the milk solids drop to the bottom and toast to wonderful buttery bits.  I then placed my fresh sage leaves in the butter and they crisp up rapidly.  Then remove them to a paper towel to use as garnish.  The sage flavors the browned butter.

On the side I have water boiling and add the fresh Pumpkin Ravioli.  It is so brightly colored yellow on one side and orange on the other filled with pumpkin.

After the sage is removed I added chopped garlic, about 2 cloves.  It will simmer and cook quickly.  

Spoon the finished pasta into the browned butter and turn the ravioli over to coat with the yummy butter.

You can add any vegetable or no vegetable at all to the dish.

Then place the crispy sage on top as a garnish and sprinkle with parmesan cheese.  WOW!!!  

"Why are terms of endearment always food? Honey, cookie, sugar, pumpkin."

- Jodi Picoult.

Pumpkin Floral Centerpiece

320.  This is a beautiful and easy centerpiece for fall.  It's fresh flowers, live pumpkin and a few additives that will be a stunning conversation piece. 

Start with a pumpkin, any size you would like, fresh flowers from your garden or the florist and a few floral pics or floral filler and an oasis block.

Cut a square in the top of the pumpkin then scoop out the seeds and discard.  Cut oasis block to fit the opening and soak the block in warm water till completely saturated.  Place wet block in the opening of the pumpkin.

 
I picked marigolds from my garden to use as filler and completely cover the oasis block.  Then begin to add flowers in three levels:  tall, medium and short.  Accent with floral picks such as berries, corn stalks or fall leaves.

 There is no need to add a bow or ribbon.  The arrangement will stun and delight as the focal point of your table, centerpiece or coffee table.

"Creativity is intelligence having fun."

-Albert Einstein

Oven Roasted Vegetables

290.  Autumn is here and root vegetables and pumpkins are plentiful.  This recipe is hardy and warm and pairs with beef or pork very well.  Ideal for your Thanksgiving table.

Your prep work starts with a baking sheet, like a jelly roll pan, parchment paper, olive oil and salt and pepper.  Line the pan with the paper and rub with olive oil.  Set aside

2 large Leeks, chopped coarsely and placed in a water bath

3 large sweet potatoes or yams, pealed and coarsely cubed

3 large turnips, pealed and coarsely cubed

3 large cloves of garlic, slice thin

30 brussel sprouts, rinsed, picked over and stem ends cut off.  Slice each in half

Rosemary, 2 branches fresh leaves pulled off stem,  or 1 teaspoon dry 

Optional Veggies:  Beets, potato, pumpkin, squash of any variety, rutabaga in chunks

Place all veggies on the parchment paper and mix.  Sprinkle Rosemary, salt and pepper and drizzle with more olive oil.

Place in a 375 degree oven and set timer for 15 minutes.  Remove from oven and toss the vegetables making sure veggies on the edges are moved so they do not burn.  Spread around again, drizzle more olive oil if necessary.  Return to oven for 15 minutes.  Repeat this process till all the vegetables are tender.  Taste for seasoning.

Remove from oven and place directly on serving platter.

Serve hot with your roasted meat choice and white horseradish on the side.

These veggies would beautify a platter surrounding a roasted beef or pork loin,

even your Thanksgiving turkey or roasted chicken.  And the flavors are succulent!

All our progress is an unfolding, like the vegetable bud.  You first have an instinct, then an opinion, then a knowledge, as the plant has root, bud, and fruit.  Trust the instinct to the end, though you can render no reason.  It is vain to hurry it.  By trusting it to the end, it shall ripen into truth, and you shall know why you believe."
~Ralph Waldo Emerson