BABY KALE AND BABY SPINACH SALAD
Susan Malcolm

Baby kale
Baby spinach
Dried cranberries
Almonds, pecans, or walnuts
Gorgonzola cheese (crumbled)

Make dressing of extra virgin olive oil, white balsamic vinegar, salt, pepper. Combine and toss altogether.

BUTTERNUT SQUASH AND PARSNIP BAKED PASTA
Susan Malcolm

This meatless dish combines two autumn vegetables. It’s warming, spicy, and very satisfying. It’s homey enough to serve on weeknights and festive enough to serve during the holidays; adapted from Cooking Light, Annual Recipes 2003.

1 Tbs. olive oil
1 c. finely chopped onion
¼ tsp. crushed red pepper (1/8 tsp. if you don’t want it too spicy)
2 garlic cloves, minced
2 c. cubed peeled butternut squash
1 c. chopped parsnips
1 Tbs. chopped fresh or 1 tsp. dried rubbed sage
1 Tbs. chopped fresh or 1 tsp. dried parsley
½ tsp. salt, divided
½ tsp. black pepper, divided
¼ tsp. ground nutmeg
¼ tsp. ground allspice
2 c. uncooked penne pa...