Celery Gratin Ingredients: 1 pound celery (8 to 10 stalks), peeled and thinly sliced crosswise ¾ cup shredded parmesan cheese ½ cup heavy cream course salt and ground pepper 2 slices white sandwich bread 1 Tbsp olive oil Directions: Preheat oven to 400*. In a large bowl, mix celery, ½ cup Parmesan, cream, ½ tsp salt and ¼ tsp pepper. Divide evenly among four 6, oz ramekins, packing mixture in firmly. Place ramekins on baking sheet, and cover tightly with aluminum foil. Bake until celery is tender, 35 to 40 minutes. Tear bread into large pieces, and pulse in a food processor until coarse crumbs form. Add remaining parmesan and drizzle with olive oil; pulse just until crumbs are coated with oil, 4 to 6 times. Remove foil; from ramekins. Dividing evenly, sprinkle breadcrumb mixture over celery. Return to oven and bake, uncovered, until golden, 8 to 10 minutes. Let sit 5 minutes before serving. Chickpea Curry 4 servings Ingredients: 1 Tbsp olive oil 1 large yellow onion, diced 3 cloves garlic, minced 1 Tbsp curry powder 1 cinnamon stick Ground cloves 2, 15 oz cans chickpeas, drained and rinsed 3 Tbsp ketchup Salt and pepper Cilantro and lemon for garnish Directions: In a large skillet, heat oil over medium heat. Add onion and cook until translucent. Add garlic, curry, cinnamon and a pinch of cloves and cook, stirring until fragrant, about 30 seconds. Add chickpeas, ketchup, salt and pepper and 2 c water. Bring to a boil; reduce heat to a simmer and cook until sauce is slightly reduced, about 10 minutes. Serve over rice or with warm pita bread with cilantro and lemon for garnish. Butternut Squash Gratin Yield: 8 servings Ingredients: 2 lbs butternut squash 1 Tbsp olive oil salt and pepper 10 oz frozen chopped spinach, thawed and drained 1 cup cream 1 Tbsp cornstarch 1 cup shredded Parmesan cheese 1.2 cup crème fraiche* Directions: Preheat oven to 425*. Lightly grease a 2 qt baking dish; set aside. Peel the squash. Slice to 1/4inch thickness.  Remove seeds from slices and halve large slices.  Arrange onto a cookie sheet tray. Brush both sides lightly with olive oil. Season with salt and pepper. Bake, uncovered, 20 minutes.  Remove. Increase oven temperature to 475*. In a medium saucepan combine cream and cornstarch; cook and stir until thickened and bubbly. Stir in spinach; spread mixture in bottom of prepared dish. Arrange squash over spinach mixture. In a small bowl stir together Parmesan cheese and crème fraiche. Spread over squash in dish. Bake, uncovered, 10 to 15 minutes or until squash is tender and topping is lightly browned. Season with salt and pepper. To make crème fraiche.  Combine ¼ cup whipping cream and ¼ cup sour cream. Cover with plastic wrap. Let stand at room temperature for 2 to 5 hours or until mixture thickens. When thickened, cover and chill in the refrigerator until serving time or up to 48 hours.  Stir before serving.   Cheesy Carrots Yield: 4 servings Ingredients: 1 pounds carrots, sliced 1 tsp chicken bouillon granules 4 ounces process cheese (Velveeta), cubed 1 tablespoons butter 1 small package (4 ounces) cream cheese, cubed 2-3 green onions, sliced ¼ tsp salt ¼ tsp pepper Directions: Place 1 in. of water in a large saucepan; Add carrots and bouillon. Bring to a boil. Reduce heat. Cover and simmer for 7-9 minutes or until crisp-tender. In another large saucepan, Combine cheeses and butter. Cook and stir until cheese is melted. Drain the carrots; stir into the cheese sauce. Transfer to a greased, shallow 1-qt. baking dish. Sprinkle with green onion. Cover and bake at 350* for 15 – 20 minutes or until bubbly. Zucchini Bacon Quiche Yield: 6-8 servings Ingredients: 1 tube (8 ounces) refrigerated crescent rolls 2 teaspoon prepared mustard 6 bacon strips, diced 3 cups thinly sliced zucchini (about 1-1/4 pounds) 1 medium onion, chopped 2 eggs, beaten 2 cups (8 ounces) shredded mozzarella cheese 2 tablespoons dried parsley flakes ½ teaspoon pepper ¼ teaspoon garlic powder ¼ teaspoon dried oregano ¼ teaspoon dried basil Directions: Separate crescent dough into eight triangles; place in a greased 10-in. pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal perforations. Spread with mustard. In a skillet, cook bacon over medium heat until crisp. Removed to paper towels; drain, reserving 2 tablespoon drippings. Sauté zucchini and onion in drippings until tender. In a larger bowl, combine eggs, cheese, and seasonings, bacon and zucchini mixture. Pour into crust. Back at 375* for 25-30 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with foil if pastry browns too quickly. Squash and Cheese Gratin Ingredients: 1 ½ pounds yellow summer squash, cut into ½ inch cubes 1 small onion, peeled and finely chopped 3 T butter ¾ cup shredded Monterey jack ¼ cup freshly grated parmesan ½ cup heavy cream 1 tsp ground coriander seed Salt and pepper to taste 2/3 cup fresh bread crumbs Directions: Preheat the oven to 350*. Butter a shallow 2 ½ quart baking dish. In a vegetable steamer or microwave, steam the squash until tender but not mushy, about 5 min; transfer into a large bowl. In a small skillet over low heat, cook the onion in 1 ½ T of the butter until soft and translucent, about 7 mins. Add to the squash along with the jack and parmesan cheeses, cream, coriander, and salt and pepper. Spoon the mixture into the baking dish. Melt the remaining butter. Sprinkle the top of the gratin with the bread crumbs and drizzle with butter. Bake until bubbly and golden brown, about 30 mins. Parmesan Pilaf Yield:  6 servings Ingredients: 2 Tbsp olive oil ½ c vermicelli, finely broken, uncooked 2 Tbsp onion, diced 1 cup white rice, uncooked (not instant) 1 ¼ cup chicken stock, hot ¼ tsp ground white pepper 1 bay leaf 2 Tbsp Parmesan cheese, grated Directions: Heat oil in a large skillet. Sauté vermicelli and onion until golden brown (2-4 minutes) over medium high heat.  Drain off oil if needed. Add rice, stock, water, pepper, and bay leaf. Cover and simmer 15 – 20 minutes. Fluff with fork. Cover and let stand 5 – 10 minutes. Remove bay leaf. Sprinkle with cheese. Serve immediately. Calories: 208 Fat: 6 g Cholesterol: 2 mg Sodium: 140 mg Fiber: 1 g Protein: 5 g Carbohydrates: 33 g Potassium: 90 mg . Low Fat Sausage & Herb Stuffing Yield:  8 servings Ingredients: 3 T olive oil ½ cup chopped green peppers ½ cup chopped celery 1 cup chopped onion 1 cup cooked, sliced chicken or turkey sausage 1 tablespoon chopped fresh marjoram, or 2 teaspoons dried 1 tablespoon chopped fresh thyme, or 2 teaspoons dried 1 tablespoon chopped fresh sage, or 2 teaspoons dried Salt and pepper to taste 6 cups cubed bakery-style whole-grain bread, dried overnight 1 14-ounce can chicken broth, divided 2 tablespoons chopped pecans Directions: Preheat oven to 350 degrees F.  Heat olive oil in sauté pan, add vegetables and sauté until translucent, about 6 minutes.  Add sausage; cook for 3 to 4 minutes.  Stir in the herbs and pecans; cook for 1 minute, season with salt and pepper.  Remove from heat. Place bread in a large bowl and combine with the vegetable mixture.  Add the chicken broth; toss. Pour into a sprayed 9x13 inch pan that has been coated with cooking spray.  Cover and bake 30 minutes or until 165 degrees. . Ambrosia Stuffed Sweet Potatoes Yield:  4 servings Ingredients: 2 medium sweet potatoes ½ c sour cream ½ cup marshmallow cream 2 Tbsp sweetened flaked coconut 2 Tbsp chopped pecans 3 Tbsp drained, crushed pineapple Salt and Pepper Directions: Preheat oven to 400* Wash and pat dry the potatoes, and pierce with a fork in several places Bake 45-50 minutes, until tender.  Let cool slightly. Combine the remaining ingredients into a bowl.  Blend well. Working lengthwise, slice potato in half.  Use a scoop or large spoon to scoop out all but ¼ inch of the flesh from each potato. Place the scooped-out potato in a bowl.  Mash lightly with a fork; add about one half of the ambrosia mixture to the mashed sweet potato; blend well. Spoon this mixture back into the potato skins and top each with the remaining ambrosia. Place back into the oven to heat before serving.   Fall Harvest Hash Yield: 4 servings Ingredients: 1/2 pound Brussels sprouts, quartered 1/2 pound butternut squash, peeled and cut into 1/2-inch dice 3 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 1/4 pound thickly sliced bacon, cut into 1/4-inch dice 1/2 pound sweet onions such as Vidalia or Texas sweets, finely chopped 1 small Granny Smith apple—peeled, cored and cut into 1/4-inch dice 10 sage leaves, thinly sliced crosswise 1 cup apple cider Directions: Preheat the oven to 400°. On a large rimmed baking sheet, toss the Brussels sprouts and squash with 2 tablespoons of the olive oil and season with salt and pepper. Roast the vegetables for about 20 minutes, or until tender. In a large, deep skillet, heat the remaining 1 tablespoon of olive oil. Add the bacon and cook over moderate heat until crisp, about 5 minutes. Add the onions and cook, stirring occasionally, until browned, about 10 minutes. Stir in the apple and cook until it starts to soften, about 2 minutes. Gently stir in the roasted Brussels sprouts, squash and sage, then pour in the cider. Simmer over moderately high heat until the cider has almost evaporated, about 10 minutes. Season with salt and pepper. Transfer the vegetables to a bowl and serve immediately. Zucchini and Feta Gratin 8 servings Ingredients: 2 ½ cups hot cooked rice 1 cup crumbled feta cheese, divided 4 cups sliced zucchini ½ tsp salt Dash pepper Dash nutmeg 3 large eggs, lightly beaten Directions: Combine rice and ½ cup feta cheese in a bowl, press into a 10 inch quiche or pie plate coated with cooking spray. Steam zucchini slices 5 minutes (just until slightly tender) Press zucchini gently between paper towels until barely moist. Combine zucchini and the remaining feta cheese, salt and pepper in a medium bowl, and arrange zucchini mixture evenly over rice. Combine eggs and nutmeg, pour over zucchini mixture. Bake, uncovered, 375* for 40 minutes. Crab and Asparagus Au gratin Yield: 4 servings Ingredients: 1 pound fresh or frozen crab legs 1 pound fresh asparagus, trimmed and cut into 1 inch pieces 1 T butter or margarine 1 C sliced fresh mushrooms ¼ C finely chopped onions 1 T cornstarch 1/8 t salt 1/8 t ground nutmeg dash of pepper 1 C fat free milk 2 T Chopped almonds, toasted 2 T Grated Parmesan Cheese Directions: Thaw crab legs, if frozen. Remove meat from shells; cut meat into 1 in. pieces. Trim and cook asparagus until lightly softened, drain well, set aside. In medium saucepan melt butter or margarine over medium heat. Add mushrooms and onions; cook until onion is tender. Stir in cornstarch, salt, nutmeg, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 2 min. more. Stir in crab and asparagus. Spoon the crab mixture into four 10- 14 oz. individual au gratin dishes or oval casserole dish. In a small bowl stir together almonds and parmesan cheese. Sprinkle over casserole. Bake in a 400 degree oven about 10 min; or until heated through. Braised Red Cabbage Yield: 6 servings Ingredients: 1½ lbs red cabbage 1c bacon, diced ½ c onion, diced 2 tsp oz sugar ¾c water 1 Granny Smith apple, cored and chopped 1 cinnamon stick 1/4 c cider vinegar 1/4 c red wine Salt and Pepper Directions: Remove the outer leaves of the cabbage and cut it into quarters. Remove the core and shred the cabbage with a knife or a power shredder attachment. Do not chop: cabbage should be in long, fine shreds. Render the bacon in a large, heavy pot. Add the onions and sugar and cook until the onion is soft. Add the cabbage and stir over hear until it is coated with bacon grease Add the stock, apples, and cinnamon, salt and pepper. Cover and simmer until cabbage is nearly tender, about 10-12 minutes. Add the vinegar and red wine and simmer another 10 minutes. Taste and correct seasoning. If not tart enough or color is not red enough, add more vinegar. Cranberry Chutney Serves 8 Ingredients 1 Tbsp olive oil ¼ cup finely minced shallot 1 tablespoon peeled and finely grated fresh ginger 1 bag (12 ounces) fresh cranberries, rinsed and picked over 1 C sugar 2 tablespoons red-wine vinegar Coarse salt and ground pepper Directions: In a large saucepan, heat oil over medium-low. Add shallots and ginger; cook stirring occasionally, until shallots are softened, about 5 minutes. Add cranberries, sugar, vinegar, and 1 cup water; bring to a boil. Reduce heat, and simmer, stirring often, until most of the berries have burst And mixture has thickened, to 10 or 15 minutes. Season with salt and pepper. Let cool completely. Serve at room temperature or chilled. Pumpkin Risotto Serves 6 Ingredients: 2 C hot water 2 C chicken broth ½ c dry white wine 1 Tbsp olive oil 1 medium onion, finely chopped 2 cloves garlic, finely chopped ¼ c (about 6 slices) bacon, cooked crisp and crumbled ½ cup red pepper, diced 1 cup Arborio rice 1 cup pumpkin 1 tsp fresh thyme or chopped fresh sage ½ cup shredded Parmesan cheese 1 Tbsp butter Black pepper to taste Directions: Combine water, wine and broth; set aside Heat oil in a large, nonstick skillet over medium-high heat Add onion and garlic; cook, stirring occasionally, for 4 minutes or until onion is tender. Stir in rice; cook, stirring frequently, for 2 minutes. Stir in pumpkin and thyme, bacon and red pepper. Stir in 1 cup of broth mixture. Reduce heat to medium; continue adding broth mixture, 1 cup at a time, allowing each addition to be absorbed before adding more broth. Rice should be tender but firm to the bite and mixture should be creamy. This will take 20 – 25 minutes. Stir in cheese and butter until melted. Season with salt and pepper. Serve immediately. Harvest Vegetable Gratin Yield: 8 servings Ingredients: 2 lbs. mixed fall vegetables (butternut squash, sweet potatoes, turnips, parsnips and carrots), peeled and cut into 1-inch pieces (about 6-7 cups). ½ C milk ½-pint heavy whipping cream 8 oz cream cheese 1/8 tsp. ground nutmeg 1 tsp. salt ½ tsp. pepper 10-12 Ritz crackers, crushed (about 1/3 c crumbs) Directions: Preheat oven to 350°. Spray a 9x13, (2 qt) baking pan with Pam. Place vegetables into a large saucepan, cover with cold water. Bring to a boil on medium-high heat. Reduce heat to medium-low and simmer until tender (about 20 minutes). Drain. Place into baking pan. In medium sized saucepan, combine milk, cream and cream cheese; cook until cream cheese is melted. Add Parmesan cheese, salt, pepper and nutmeg. Pour over vegetables and sprinkle with cracker crumbs. Bake 30 minutes until top is golden brown and vegetables are heated through. This recipe can be made ahead as directed except for topping with the cracker crumbs and baking. Cover and refrigerate up to 24 hours. When ready to serve, uncover and sprinkle with the cracker crumbs. Bake as directed, increasing the baking time to 40 minutes or until top is brown and vegetable mixture is heated through. This dish would also be nice served in individual casseroles; time will need decreased to 20 minutes Spaghetti Squash Marinara Serves 6 Ingredients: 1 large spaghetti squash 1 jar marinara sauce ½ -1 cup fresh Parmesan cheese, grated Salt and pepper ½ cup butter or margarine . Directions: Wash squash and prick with a fork. Bake at 400° until tender, about 40 minutes. Cut squash into halves and remove seeds and fibrous stings with a spoon. Using a fork, pull squash strands out of the shell. The squash will resemble spaghetti. Melt butter or margarine in a sauté pan; add squash and season with salt and pepper. Add Parmesan cheese and toss. Serve with warm marinara sauce. Stuffed Tomatoes Yield: 6 tomatoes Ingredients: 6 medium tomatoes 1-pint mushrooms, chopped 1 small onion, minced ½ cup sour cream ¼ C bread crumbs 2 egg yolks 2 tsp. lemon juice 1 tsp. dried thyme 1 tsp dried parsley 2 T butter Salt and pepper . Directions: Wash tomatoes and slice off the stem end. Scoop out pulp, chop fine and reserve. Salt the inside of each tomato and invert onto paper towels. Combine sour cream, chopped tomato pulp and egg yolk. Melt 2 Tbsp butter in sauté pan and sauté onion until soft, add mushrooms and sauté until they are tender. Add sour cream mixture to the onion-mushroom mixture, stir in breadcrumbs and seasonings and cook until slightly thickened, about 3-4 minutes. Season with salt and pepper. Fill each tomato and bake uncovered at 375° for 25 minutes. Sprinkle with Parmesan cheese in the last 5 minutes of bake time. Serve warm. Cranberry Chutney Ingredients: 1 (16 oz.) can whole- berry cranberry sauce 1 (8 - oz.) can crushed pineapple 1 (5 oz.) bottle prepared horseradish Juice of one fresh orange . Directions: Combine ingredients in a medium bowl and serve with ham, pork or chicken. This can be warmed in the microwave if desired. Parmesan Asparagus Serves 8 Ingredients: 2 C water 2 lbs asparagus spears, trimmed 2 Tbsp butter 1 package (8 ozs.) sliced mushrooms (3 cups) 1 ½ tsp chopped fresh or ½ tsp dried basil leaves ¼ tsp salt ¼ tsp coarsely ground pepper ¼ C shredded Parmesan Cheese ¼ C slivered almonds . Directions: In 12- inch skillet, heat water to boiling. Add asparagus. Bring to a boil; reduce heat to medium. Cover and cook 4 to 6 minutes, or until crisp tender. Drain; set aside. In the same skillet, melt margarine over medium-high heat. Stir in mushrooms. Cook 2 to 3 minutes, stirring frequently, until mushrooms are light brown. Add asparagus, basil, salt and pepper into mushrooms until vegetables are coated with seasonings and asparagus is heated through. Sprinkle with cheese and almonds. This dish says spring! You can also use the European white asparagus available in most stores. It has a milder flavor and a soft, tender texture. It is produced by covering the stalks with soil as they grow, this prevents sunlight from reaching the plant and retards the development of chlorophyll. To prepare asparagus, wash gently with cool water. Asparagus needs to be cooked quickly to a tender-crisp texture. To gauge doneness, poke a stalk with a knife and you should feel a little resistance. There are about 15-20 medium stalks in a pound. One half pound of asparagus per person will satisfy most as a first course or accompaniment. Colcannon 6-8 servings . Ingredients: 1½ pounds of potatoes 1½ cups of milk (warm) 6 scallions 1 ½ cups green cabbage 2 T butter 1 T chopped parsley Salt and Pepper . Directions: Peel the potatoes and cover them in cold, salted water. Bring to a boil, reduce heat and simmer until tender. Slice the cabbage very thin, and boil in salted water 5 minutes. Slice the scallions, using the green tops as well as the bulbs. Place the scallions into a colander and drain the cabbage over the scallions. This will scald them and keep them bright green. When the potatoes are tender, drain and return to the cooking pot. Add the warm milk and beat until fluffy. Toss in the cooked cabbage, scallions, butter and season generously with salt and pepper to taste. This is very Irish and far nicer than it sounds. Potato Tips: White potatoes (sometimes called all purpose) or Finnish yellows work well for mashing, they have a low starch and high moisture content. Russet or baking potatoes are high in starch and tend to fall apart when boiled. Begin cooking potatoes in cold water to ensure even cooking. Bring to a boil and reduce to a simmer and cook until done. Potatoes should not be rinsed after cooking. This will give them a gummy texture when mashed. Candied Walnuts . Ingredients: Nonstick cooking spray 1 cup walnuts 2 TBSP light corn syrup 1 TBSP sugar ½ tsp. salt ¼ tsp. cayenne pepper . Directions: Preheat oven 325° Spray baking sheet with nonstick spray. Combine walnuts and remaining ingredients in a medium size mixing bowl; toss to coat. Spread nut mixture on prepared baking sheet. Bake uncovered until nuts are a deep golden color and sugar is bubbling, stir occasionally to break up clumps during baking. Cool. Store in an airtight container up to 3 months. Can be frozen.