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Recipe courtesy of Julie Bondy Roberts  I mentioned to my sister in law Julie that we had local wild watercress. She sent me this recipe. As she doesn’t have watercress available locally she subs asparagus, another great spring offering. I particularly love the well used recipe card. It shows a recipe that was frequently made.
12 oz Pasta ¼ cup lemon juice ½ cup olive oil 1 Tbsp Dijon Mustard 1 tsp Salt ½ cup Greek (Kalamata) Olives ½ cup sundried tomatoes ¼ cup pine nuts, toasted 1 cup watercress Note: I added Feta and subbed asparagus Mix lemon juice, oil, mustard and salt. Toss with pasta and remaining ingredients. Serve at room temperature.
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 This recipe came to mind recently when a friend asked me if I remembered drinking gluhwein with her many years ago at Chicago’s annual December Christchild Market. Indeed, I do remember. I also remember enjoying salty warm pretzels and bratwurst. For several years, I made gluhwein at home and drank it out of the souvenir mug in which I first enjoyed its warmth at the frosty outdoor market, the largest in the world outside of Germany. Then one year, I dropped the mug, breaking it. Oh well, I can still enjoy the glowing warmth of gluhwein. Now in 2020, the Year of Covid-19, this wondrous fairytale market that has enchanted adults as well as children has gone virtual, like so many of the things we have perhaps taken for granted. Literally meaning ‘glowing wine,’ this German drink will give you a glow of warmth during the lengthening days leading to the Winter Solstice. Traditionally served at every outdoor Kriskindlmarkt (Christchild Market) that springs up during Advent in German and Austrian cities and towns, it also hits the spot indoors, especially in front of a roaring or glowing fire.
 Recipe Courtesy Of Restorative Cuisine
This dairy-free velvety Roasted Butternut Squash and Sage Soup will keep you warm on a cold day. The hints of apple and sage turn it into a delectable soup that the whole family will love! IS THE BUTTERNUT SQUASH SOUP VEGAN? Yes, you can make this soup vegan just sub out the bone broth with vegetable broth. There is absolutely no dairy in this soup. Make sure to use full-fat coconut milk though so that your soup is nice and creamy. HOW TO ROAST BUTTERNUT SQUASH Roasting butternut squash will give it a sweet caramelized taste which will add a nice depth to the soup. It’s also super simple to roast butternut squash, way easier than cutting it up in cubes! All you have to do is cut the squash in half and scoop out the seeds. Place the butternut squash on a baking sheet, sprinkle with some salt, drizzle some olive oil on top and bake at 400F for about 40 minutes. Insert a fork into the squash to see if it’s done. If it’s easy to pierce through the squash, it’s done! Let it cool a bit as to not burn your fingers. Scoop out the flesh with a large spoon and discard the skin. CAN I COOK THE BUTTERNUT SQUASH IN THE INSTANT POT? You sure can! Add 1 cup of water to your instant pot and place the butternut squash on top. If your squash is small enough you can even put the entire squash in without cutting it. Cook it at high pressure for 25 minutes and then quickly release the pressure. If you want to speed up the process, cut the squash into smaller pieces and scoop out the seeds. Cook at high pressure for 8 minutes and then quickly release the pressure. WHY SHOULD I EAT BUTTERNUT SQUASH? Butternut squash is high in fiber which promotes a healthy digestive tract. Studies have shown that fiber may decrease inflammation which is great for those that have autoimmune conditions. Squash also contains a moderate amount of almost every dietary mineral and vitamin which sounds pretty amazing to me!! They are particularly high in Vitamin C and beta-carotene which can help boost immune function. From a mom’s perspective, squash seems to be one of the easier vegetables to serve to kids. It has a sweet flavor and velvety texture when pureed or in soups. It’s also great to use in lasagna or mac and cheese! EQUIPMENT
 Darkening and chilling November days call for something hot and soothing to eat. This chicken broth fits the bill and can serve as the plain basis for a variety of dishes such as chicken noodle soup and can also provide the foundation to make sauce for a chicken pot pie or for chicken enchiladas. As it makes a generous quantity, the broth can be frozen, preferably in convenient pint containers, for use in future food prep. I recommend spending two days when making this broth (not counting shopping for its ingredients)—the first day for cooking and the second day for processing, i.e., reheating and re-straining the broth and skinning and boning the chicken after their overnight stay in your refrigerator. It’s like mixing cookie batter one day and baking it the next, thereby dividing the work. The broth can be enhanced by the addition of noodles or dumplings or simple egg drop. Science has proven it’s true that chicken soup can make us feel better if we catch a cold or flu. I wish it would work as well on covid. If we are still staying home most of the time, preparing this broth will give us something worthwhile to do for family and self. This recipe is based on the number three and so is very easy to remember. Basically, it is the way my Mother, Mary Unger, made chicken broth, but this one has measurements—especially for water, which I no longer eyeball, as too much can ‘thin’ the broth. Chicken broth today is not as rich as when I was a kid because chicken farmers no longer leave fat in the bird. I often rendered the chicken’s fat and used the resulting schmaltz to make a rich pie crust to top a chicken pot pie. Mom’s best trick for making chicken (or beef) broth came from her brother Franz, who was a cook in the WWI Austrian army. This trick is contrary to every recipe I have ever read for making broth. Franz said to bring the water to a rolling boil before adding the chicken, bring the water back up to a boil, and then lower it to a simmer. Almost always, one reads to cover the chicken with cold water, which results in the development of an ugly protein scum, which has to be skimmed from broth. Boiling water results in scum-free broth and flavorful chicken (or beef).
 In 2006, Carol created a Family Cookbook for our extended families. Each recipe was accompanied by a story or a picture of the family member that created it. Teriyaki Salmon is a favorite made by Brian and enjoyed by all, accompanied by rice and usually a cucumber salad on the side. The picture goes back to the days when Brian fished in Canada with his dad and uncle.
Brian Bondy Ingredients Salmon ½ c. Soy ¼ c. Good Seasons Zesty Italian salad dressing ¼ c. sugar Fresh ginger Some mirin, why not…..maybe another ¼ c. Marinate the salmon and brush the fish frequently. Cook on the grill if you can, not so messy. I add fresh ginger whenever possible. If you like ginger, add a lot.  Recipe courtesy of Jan Bachman
Ingredients 1 cup butter, softened 2 cups light brown sugar 2 large eggs 1 T Milk 2 t orange zest 2 t orange extract 1/2 t vanilla extract 1 1/2 cups flour 1 t baking soda 1/2 t salt 3 cups old-fashioned oats 2 cups chopped dried cranberries 2/3 cup chopped pecans Preheat oven to 350. Cream butter and brown sugar in large bowl. Beat in the eggs one at a time. Add the milk, zest, and the extracts. Mix well. In a separate bowl, sift the salt and baking soda into the flour, then add that to the butter and egg mixture. Add the oats and mix well. Fold in the cranberries and nuts. Using a teaspoon, place dough 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes until the edges brown. Let cookies cool on the sheet for four minutes, then remove to a wire rack to cool completely. Store in an airtight container. This dough freezes well and can be stored in the freezer in teaspoon sized balls. Note from author: The project which became Raven Fair Fare began after we purchased our home. We would have put Julie Wagner's Ravens on our fenceposts, but they were already placed there by the previous residents, Sharon Burkhard and Mickey Simmons. Thus, the name Raven Fair. We had a desire to put all our favorite or often-used recipes in one place. We also wanted to incorporate recipes from the local areas. So, the book was born from many scraps of paper, jotted notes, and new or old recipe cards. We've discarded and added many more over the years, as the books fell apart from use and we printed new ones. Sequestering gave us the opportunity to reformat and revise once again and now we have a new version with a Wire-O binding that will better suit a cookbook. Raven Fair Fare is available at Devenish Press and Abiquiu Inn Gift Shop  Recipe courtesy of Restorative Cuisine
This will probably be one of the easiest appetizers you will ever make. All you have to do is mix a few things together and under 5 minutes you have a fancy smoked trout dip!I don’t know about you guys but Covid has really left me negative time to get anything done. You would think being home all day, every day would free up some time. It’s been the exact opposite. Between homeschooling, work, and life it’s been hard to find time to even cook. This smoked trout dip will make you feel like you went out for a fancy meal. Pair it with some bubbles, kick your feet up and take some time for yourself! This dip taste great on simple crackers. My all time favorites are these almond crackers from Simple Mills. If you’re looking for some other ideas check these out:
INGREDIENTS
French Onion Pork Tenderloin
Jan Bachman 1 2-pound pork tenderloin 14-ounces French onion soup (Wolfgang Puck makes a good French onion soup) 3/4 cup red wine 3 T minced garlic 3 T soy sauce freshly ground black pepper Place pork tenderloin in a slow cooker with the French onion soup. Add the wine and soy sauce over the top, turning the pork to coat. Spread the garlic over the pork, leaving as much as possible on top. Sprinkle with pepper, cover, and cook on low for 3 hours. After 3 hours, remove the pork and shred in lengths of about 3 inches and return to the cooker for another hour. This goes well over Basmati rice. Serve with au jus from the slow cooker. Left-Over French Onion Pork Enchiladas and Enchilada Sauce Place a colander in a bowl, then place the left-over shredded pork tenderloin and au jus in the colander. Drain and reserve the au jus in the bowl. Fry up some corn tortillas and fill with the pork, cheese, diced green chiles or a mixture of your choice. Roll up and place in a baking pan. You might get about 8 enchiladas. Heat your favorite enchilada sauce or this variation below in a pan on the stove. Preheat the oven to 350 degrees. Cover the enchiladas with foil and bake for 15 minutes. Remove the foil and cover with some of the sauce and some shredded cheese and bake another 15 minutes or until the cheese is bubbling. When serving, cover with more hot enchilada sauce and lettuce, sliced olives, chopped tomatoes, or other toppings. Enchilada Sauce 1 medium-sized onion, chopped 2 t minced garlic 2-3 T avocado or olive oil up to 1 T flour 4 T chile powder, like Chimayo Heirloom 1/2 t salt 1 t ground cumin 1/2 t dried Mexican oregano 2 T tomato paste (optional or use 2 T Bloody Mary mix, like Bloody Maria) 2 cups vegetable stock (or use left-over au jus and the rest vegetable stock) 1 t apple cider vinegar Sauté the onion and garlic in a tablespoon of the oil. If needed, add more oil and a little flour to thicken. Then add the other dry ingredients and paste, if using, and whisk for about a minute. Slowly add the stock. Cook, whisking often, for about 5 minutes.  Farmers markets still feature beautiful red onions, although yellow or white onions will work in this recipe as far as taste goes but will lack the pretty pink color that develops with the quick pickling of red onions. This easy-to-make condiment enhances any dish. When a friend gifted me with a bag of red onions, I made a few jars of quick-pickled red onions. This recipe fills one pint jar. I do not have any pickling jars on hand, but I do have a collection of pickle jars because I love one particular brand of bread-and-butter pickles and always have some in the fridge. When a jar is empty, I boil it in water to cover to remove the wrap-around label and its glue. My pantry shelves are filled with these jars in which I store dried items such as split peas and lentils and a supply of different grains.
Mary Helen Bondy
If you are looking for something easy to make for a light supper that doesn't heat up the kitchen, look no further. Ingredients 1 lb cooked shrimp, thoroughly drained, halved if large 3 hard boil eggs, chopped 3 stalks celery, chopped 1 small onion, grated 1 small lemon, juiced Approx 1/2 c light mayo Approx 1/4 c ketchup Mix grated onion and lemon juice in large bowl. Add remaining ingredients and mix well. Recipe from The New Spanish Table - Traditionally Inexpensive wine is used to make Sangria
 During the hot days of August—especially during these Covid-19 times—a cooling summer drink may shorten these long days, especially when accompanied by a morsel as tasty as Chile Peanuts, either Red or Green. This recipe has been in my file for a long time, that is, the recipe for Red Chile Peanuts. As I remade it, I thought “Why not Green?” and suggested, in my first draft, that my EnJoy readers experiment with this and let me know the results. Daughter Lisa, visiting with me, suggested I experiment with Green, and so I did. Here is my result along with the tried-and-true Red version. Food Styling and Photography by Lisa M. Joy GREEN CHILE PEANUTS Here is my green chile version of this nummy peanut recipe. The only difference from the red chile version is the substitution of adobo seasoning for the paprika and green chile powder for the cayenne pepper.
RED CHILE PEANUTS These chile-flavored peanuts make a delicious accompaniment to a cool summer drink or to a margarita anytime. This easy recipe, from the May 2008 issue of Gourmet magazine, is from Roberto Santibanez, Sazon Cooking School, San Miguel de Allende, Mexico.
We'd love to hear from locals. Send your favorite family recipe to [email protected]. If you have a picture of the dish so much the better.
 Our very American Fourth of July culinary celebration can be enhanced by reaching across our Southern border to our Mexican neighbors and borrowing one of their well-known street foods, Eliote, but adapting it to please several people. After all, we corn-consuming Americans owe Mexico thanks for its agricultural gift of maize. The word ‘Eliote’ derives from ‘Elote,’ a Nahuatl word meaning ‘corn on the cob’ or ‘tender cob.’ Having grown up in Chicago with its large Mexican population, I learned to appreciate Mexican food at an early age. The first Mexican food I ate as a child was a tamale sold by a street vendor in our neighborhood. This inauthentic treat, wrapped in paper rather than in a corn husk, acquainted me with masa and a spicy filling and gave me a life-long taste for Mexican food. I did not know about Eliote until much later in life when I was strolling along one of Chicago’s beautiful Lake Michigan beachfronts and getting hungry. I bought a cob of Eliote and fell in love with it and am still smitten by it. You might not find an Elitero from whom you can buy a single cob on the street, but you can easily grill this dish in a quantity to feed your family and/or friends. EnJOY Eliote is a popular Mexican corn street food eaten as a single serving sometimes on a stick but most usually simply by holding it by its stem under the shuck of green leaves left on the ear. This recipe retains the classic ingredients but serves as a side dish during grilling season.
No recipe this week.
One of the interesting things about being in a CSA (Community Supported Agriculture) or Farm Share program is you might receive produce you haven't tried out before. This week of of the items was "Pea Shoots". Immediately I googled "Pea Shoot Recipes". I found that they can be eaten raw - added to a salad or stir fried with sesame oil and garlic. Voila! Garlic was also in our share. From Malandro Farms - Did you know pea shoots are great in a stir-fry?? (like bean sprouts!) Or that you can dice them up very fine and sprinkle them on fresh pasta? (like parsley!) If you are interested in learning more about our local Abiquiu CSA visit Malandro Farms online.  Aunt Alkie Alkie Mugrage via Mary Helen Bondy
I've always put myself in the creamy potato salad group. Don't spare the mayonnaise but last week when we were visiting Brian's Mom she made a German Potato Salad - delicious served warm or cold. This recipe is her sister Alkie's recipe Ingredients 2 Cups cold boiled potatoes (about four or five potatoes) 2 Tbsp bacon grease 1/4 Cup Cider Vinegar 3/4 Cup Water 1 Tbsp Flour 2 Tbsp Sugar 1 Onion chopped salt to taste Cook onion in grease until tender. Add flour and stir well. Add sugar, vinegar and water and cook until thick. Stir in sliced potatoes and bake in moderate oven until cooked through. The recipe we had last week was similar but included bacon bits. Four slices of bacon crumbled is a great addition. Italy has given the world many gifts, not the least of which is its fabulous cuisine, and, of course, that brings pasta to mind. The Italians freely admit they ‘discovered’ noodles in China and give thanks to Marco Polo for introducing this foodstuff to Italy. Italy also has given the world two greats in the entertainment realm—opera singer Luciano Pavarotti and actress Sophia Loren. Fortunately for us, both stars liked to cook, and here is a quick and simple recipe from each—Pasta Pavarotti and Spaghetti Sophia. If you are gluten-intolerant, these recipes are delicious made with gluten-free pasta. EnJOY  PASTA PAVAROTTI Luciano Pavarotti is my favorite opera singer. I was fortunate to hear and see him perform in several productions at Lyric Opera in Chicago, and I often listen to his CDs. His over-the-top tenor voice was matched by his flamboyant over-the top-lifestyle—lived out globally but most enjoyed at his home in Modena, Italy, where he often served this dish to friends. As it is rich, serve it as a first course rather than as an entreé; crisp Italian bread will wipe the plate clean. The measurements given here result in two small, but satisfying, portions. Cooking for a crowd is easy as long as the amount of pasta is adjusted and the two-to-one ratio of butter and blue cheese is maintained. High-quality blue cheese results in a truly tasty dish.
 SPAGHETTI SOPHIA “Everything you see I owe to spaghetti,” said Italian actress Sophia Loren of her voluptuous figure. Growing up poor and hungry during WWII in a small town outside of Naples, she was so skinny that her classmates called her ‘Toothpick.’ By the time she reached 16, her figure changed enough for her to enter a beauty pageant, which led to the beginning of a decades-long career in film, resulting in many awards. Sophia Loren loved to eat and went on to write two cookbooks filled with recipes for making Italian food. This super-quick pasta recipe of hers has long been a favorite of mine. As it is rich, serve it as a first course rather than as an entrée.
 Intro – May 2020 – Quick Focaccia Need to take something to a potluck? Want to surprise the family with something special for dinner, a TV-watching party, for the first barbeque of the year? Then do try this recipe. Even if you are not a regular bread baker, you may soon become one because of the ease of producing this show-stopper. EnJOY An Italian-born friend, whom my family affectionately calls Nonna, every Friday bakes six slabs of focaccia for her extended, grateful family and also for her friends. When she opens her oven door to remove focaccia, the smell is heavenly. This is not Nonna’s recipe, but it is close.
~Jan Bachman
Sauce 2 T rice wine vinegar 1 t sesame oil 2 T tamari or soy sauce 1 t hot chile sauce 1/2 t crushed red pepper 1 clove minced garlic 1 t finely grated ginger Ingredients 2 bunches trimmed broccolini or baby broccoli 1 T olive oil 2 cups shitake mushrooms, stems trimmed, cut in half 1/2 cup small sweet peppers, diced kosher salt and black pepper to taste 2 T sliced green onions 1 t sesame toasted sesame seeds Directions Combine all sauce ingredients in a small bowl, set aside. In a medium saucepan with salted boiling water, blanch the broccolini until bright green and tender, about 3 minutes. Drain, place in a bowl of ice water, and set aside. Heat 1 T of olive oil over medium-high heat in a wok or large sauté pan. Add the mushrooms and sauté for 3 minutes. Add peppers to the pan and sauté for 1 minute. Add the broccolini and cook for 1 minute. Reduce the heat to low and add the sauce, toss the vegetables and cook for 2 minutes. Season with salt and pepper. Transfer vegetables to a dish. Pour some of the sauce over the top and garnish with green onions and toasted sesame seeds. Works well over basmati rice with grilled salmon.  Recipe courtesy of Sonia Nikolic
and Restorative Cuisine Is it Friday, Monday, Wednesday, I dunno… either way seems like a good day to make some paleo bagels. I’ve tried to put jeans on a few times a week but who am I kidding, why do I even bother?! .. These bagels will make you feel like you actually went to the bagel shop, put on real pants, and stood in a long line RIGHT NEXT to other people. I miss those days SO MUCH. Looking for cinnamon and raisin bagels? Everything? You can turn these into anything. . These bagels are gluten-free and dairy-free with the option to make them nut-free. Hope you’re all doing well! . I consider bagels to be the equivalent to pizza but for breakfast. They’re addictive and you can never get sick of it. The added bonus is that you can have them savory or sweet! Going paleo I though these were one of the foods I’d never eat again. Boy was I wrong, I eat them way more frequently now than ever before. These bagels are so awesome to have on hand on a busy week day morning. It’s the perfect grab and go breakfast. Whip these up on Sunday and you’re set for the whole week. Double the batch if you’re feeding a few people. My favorite part about these is that you don’t have to boil them and then bake which adds a whole extra step. I need things that are simple to make and these are it! NUT-FREE OPTION You can make these nut-free by swapping out the almond flour with 1/2 cup arrowroot flour. This is a great option if you send your kids with these to school in a nut-free environment. TOPPINGS Everything bagels are my all time favorite. Trader Joe’s sells a mix called Everything but the Bagel and it’s killer on these. Whatever you choose to top these with, add it to the bagel before putting them in the oven. It will stick to the bagel and get super crunchy. Here are some other options:
Easy Gluten-Free Bagels (Paleo)Prep Time: 10 mins Cook Time: 25 mins Resting Time: 1 hr Servings: 6 Ingredients
SERVING SUGGESTIONS Savory:
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