Thayer in the Kitchen

This is a delicious pie combining two popular fall fruits--apples and cranberries.  Plus there's no need to make a top crust for this pie.  You will need 1 pie crust rolled out to fit a deep dish 9 inch pie pan.  If you use a refrigerated or frozen ready made crust, you'll probably have too much filling.  Solution--just make two shallow pies!  I think most packages come with 2 crusts anyway. Filling 3/4 cup sugar 2 tablespoons flour 1 teaspoon cinnamon 1/4 teaspoon salt 5-6 cups thinly sliced peeled apples 1-1/2 cups fresh or frozen cranberries (cut in 1/2) Topping 1/2 cup rolled oats 1/3 cup firmly packed brown sugar 1/3 cup flour 1/4 cup butter Heat oven to 425 degrees.  Roll out pie crust and fit into pan.  Crimp or flute the edge of the crust.  Combine sugar, 2 tablespoons flour, cinnamon and salt.  Mix well.  Add apples and cranberries and combine.  Spoon into crust lined pan. Combine topping ingredients; mix ...

This is very good recipe for someone who is not a big fan of beets especially if you use beets that are not red.  We had 2 large golden beets from our CSA farm and quite a few potatoes.  My husband loved this dish and ate most of it himself. 2 large beets, peeled, about 4 cups when grated enough potatoes grated to equal 4 cups, no need to peel them salt and pepper 4 scallions chopped 2/3 cup flour 2 tablespoons butter (we ran out of butter and I used some walnut oil) Preheat a large skillet over medium heat.  Mix the beets, potatoes and flour a few spoonfuls at a time until well combined.  Melt butter in skillet or heat the oil.  Put the vegetable mixture in the pan and flatten with a spatula.  I covered the pan to make sure the vegetables cooked through.  Cook for 10-15 minutes.  Check the bottom to make sure it is brown and crispy.  Now you need to flip it over which can be a bit tricky.  First run a spatula under the patty t...

I found this soup recipe online.  It was originally published in an article in Vegetarian Times called The Superfoods Recipes.  I'm pleased to know its a superfood, but it also happens to be delicious to eat and easy to make.  We're getting out of the tomato season now, but if you happen to have some tomatoes left this is a great use for them. 2-1/4 lbs. ripe tomatoes, halved lengthwise 2 large sweet red peppers, quartered, seeded 1 onion, cut into thin wedges 4 large cloves garlic, peeled 2 teaspoons extra virgin olive oil 1 tablespoon chopped fresh basil 1 teaspoon fresh thyme leaves or 1/4 tsp. dried thyme 2 cups chicken broth or vegetable stock Salt and freshly ground black pepper to taste 1.Preheat oven to 450° F. 2.Arrange tomatoes, flesh side up, bell peppers, onion and garlic on large baking sheet. 3.Drizzle oil over; sprinkle generously with salt and pepper. 4.Roast until brown and tender, turning peppers and onion occasionally,...

Last Saturday we got a large bunch of Swiss Chard in our CSA box.  We do like chard but I'm always looking for new ways to use it.  I had saved this recipe that I found in a Willy Street Co-op newsletter.  This might be a good recipe for people who are not big fans of Swiss Chard.  It sort of blends in with the sauce. Olive oil 1 small onion, chopped 2 carrots, peeled and chopped small 2 celery stalks, chopped 1 bunch chard, stems and leaves chopped separately 1# Italian sausage, either bulk or sliced if you have links 1 can (28 oz.) crushed tomatoes (diced would also work fine) 1 can (6 oz.) tomato paste 1 teaspoon dried oregano 1/4 teaspoon fennel seeds (optional--I used them) Salt and pepper a little sugar or honey Brown sausage in a large pot.  Remove sausage and drain any fat left in the pan.  Coat the pan lightly with olive oil and add carrots, celery, and onions as you get them prepped.  Saute for 5 minutes or so and add the ...