Portobello Mushroom and Sausage Pizzas

15 4-inch diameter portobello mushrooms, stemmed, dark gills scraped away
Olive oil
6 sweet Italian sausages (approx. 15 ounces), casings removed
4 red-bell peppers

Dried crushed red pepper
1 20oz can tomato sauce
2 1/2 cups grated mozzarella cheese

15 fresh basil leaves (optional)

preparation:
Preheat oven to 350F. Brush mushrooms with oil; arrange rounded side down on baking sheet. Bake mushrooms until almost tender, about 8 minutes. Maintain oven temperature.

Saute sausage in medium skillet over medium-high heat until brown and cooked through, breaking up sausage with back of spoon, about 6 minutes. Using slotted spoon, remove sausage from skillet.

Divide sausage among mushrooms. Top each with crushed red pepper, then 2 tablespoons sauce and 2 tablespoons mozzarella cheese.

Bake mushroom pizzas until heated through, about 10 minutes. Top each with basil leaf, if desired.

(You can top with different things, pesto is very good too!)

Pork Chops with Spiced Sweet Potatoes and Apples

4 cups apple cider
2 1/2 cups water
1/4 cup salt
1/2 cup cup golden brown sugar
3 tablespoons coarsely ground black pepper
1 teaspoon ground cinnamon
4 3/4-inch think boneless pork chops
preparation:
Combine first 6 ingredients in large bowl. Stir until sugar and salt dissolve. Add pork chops. Cover and refrigerate at least 4 hours.

1 1/2 tablespoons vegetable oil
1 8-ounce red-skinned sweet potato (yam), thinly sliced
1 onion, thinly sliced
2 large unpeeled Granny Smith apples, halved, cored, thickly sliced
1/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/3 cup canned low-salt chicken broth

preparation:
Drain pork chops. Pat pork dry. Sprinkle pork with salt and pepper. Heat oil in large skillet over medium high heat. Add pork; saute until brown, about 3 minutes per side. Transfer pork to plate.

Add potato and onion to skillet. Reduce heat to medium; saute until onion is golden, about 5-7 minutes. Mix in apples, ginger, and cinnamon; season with salt and pepper. Nestle pork among vegetables. Pour in broth; bring to boil. Cover, reduce heat and simmer until pork and vegetables are tender, about 10 minutes. Transfer pork to plates. Simmer sauce until slightly thickened, about 4 minutes longer.

or

Pre-heat oven 375F. Put all ingredients in greased baking pan and cook for approx. 30min.

Winter Squash Bisque

4 tablespoons (1/2 stick) unsalted butter
1 onion, coarsely chopped
2 carrots, coarsely chopped
2 ribs of celery, coarsely chopped
2 large garlic, minced
11/2 lb butternut squash, 1/2 inch diced
4 cups chicken stock
11/2 teaspoons fresh thyme leaves
1/2 teaspoon ground allspice
2 tablespoons apple cider (or brandy)
salt & pepper

Instructions:
1. Melt butter. Add onion, carrots, celery & garlic, saute, 10 minutes. Stir in squash & stock, boil. Reduce heat, partially cover, simmer until squash is very tender, 15-20min.
2. Puree with blender. Return to pot, stir in thyme, allspice, cider. Bring to gentle simmer. Add salt & pepper.

Oven-Charred Vegetable Soup

1 small eggplant (just under 1lb, unpeeled, cut into 1 inch chunks)
1 red bell pepper, coarsely chopped
8 ounces of onion
1 large zucchini (just under 1 pound, cut into 1 inch chunks)
3 large garlic cloves, peeled
1/3 cup olive oil
salt & pepper
1 tablespoon chopped fresh rosemary
3 cups vegetable stock

Instructions:
1. Preheat oven 400F
2. Combine veggies & garlic, toss w/oil 1 teaspoon salt & pepper
3. Spread veggies on sheet roast 20min. Sprinkle rosemary over vegetables and continue roasting untill nicely charred 15-25min
4. Remove from oven, set aside a few for garnish. Transfer half to a blender and 1/2 cup stock & puree. Repeat with remaining vegetables & 1/2 cup stock.
5. Add enough stock to thin the soup to desire consistency Heat over low heat.