Rustic Fall Fruit Tart

This rustic tart is full of apples, fresh cranberries, walnuts, and spices, and is baked in a cream cheese pastry.

Ingredients

• 2 cups all-purpose flour

• 1/2 cup butter, chilled

• 1/2 cup cream cheese

• 1 tablespoon water, or as needed

• 4 apples - peeled, cored, and thinly sliced

• 2/3 cup fresh cranberries

• 1/4 cup brown sugar, or more to taste

• 1/4 cup white sugar, or more to taste

• 2 tablespoons all-purpose flour

• 3/4 teaspoon ground cinnamon

• 1/8 teaspoon ground nutmeg

• 1/3 cup roughly chopped walnuts, or more to taste

• 1 egg, beaten

• 1 tablespoon raw sugar

Directions

1. Place 2 cups flour in a bowl. Cut butter and cream cheese into flour using a knife or pastry blender until mixture resembles coarse crumbs. Gently mix water into flour mixture until dough forms into a ball.

2. Mix apples and cranberries with brown sugar, white sugar, 2 tablespoons flour, cinnamon, and nutmeg in a bowl until coated.

3. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.

4. Roll dough onto a lightly floured work surface, forming about an 11-inch circle. Transfer dough to the prepared baking sheet. Arrange apple-cranberry mixture decoratively on the dough, leaving a 2-inch rim of exposed dough. Sprinkle walnuts over apple-cranberry mixture. Fold exposed crust up and over the edge of the fruit.

5. Brush egg over the crust and around the edge of the tart; sprinkle with raw sugar.

6. Bake in the preheated oven until crust is browned and filling is tender, 30 to 35 minutes.

Ethiopian Cabbage (Atakilt Wat)

Atakilt Wat, a traditional Ethiopian cabbage dish, is an easy, spiced side full of amazing flavor. It’s also a great vegan option free of dairy, egg, corn, soy, yeast, nuts, and gluten.

Ingredients

• 1/2 cup olive oil

• 4 carrots, thinly sliced

• 1 onion, thinly sliced

• 1 teaspoon sea salt

• 1/4 tsp cumin powder

• 1/2 tsp turmeric powder

• 1/4 tsp fenugreek seeds or powder

• 1/4 tsp cardamom powder

• 1/4 tsp cinnamon powder

• 1/8 tsp cloves powder

• a generous dash of black pepper

• 1 head cabbage, shredded

• 3 potatoes, peeled and cut into 1-inch cubes

Directions

1. Heat the olive oil in a skillet over medium heat.

2. Cook the carrots and onion in the hot oil about 5 minutes.

3. Stir in the spices and cabbage and cook another 15 to 20 minutes.

4. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

Vegetarian Kale Soup

This wonderful soup will warm you, delight your taste buds, and fill your stomach on a cold winter's night. It is full of dark green kale, potatoes, and cannellini beans.

Ingredients

• 2 tablespoons olive oil

• 1 yellow onion, chopped

• 2 tablespoons chopped garlic

• 1 bunch kale, stems removed and leaves chopped

• 8 cups water

• 6 cubes vegetable bouillon (such as Knorr)

• 1 (15 ounce) can diced tomatoes

• 6 white potatoes, peeled and cubed

• 2 (15 ounce) cans cannellini beans (drained if desired)

• 1 tablespoon Italian seasoning

• 2 tablespoons dried parsley

• salt and pepper to taste

Directions

1. Heat the olive oil in a large soup pot.

2. Cook the onion and garlic until soft.

3. Stir in the kale and cook until wilted, about 2 minutes.

4. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley.

5. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through.

6. Season with salt and pepper to taste.

Key Lime Pie

This recipe uses condensed milk and sour cream. Fabulously easy. . . a summertime favorite! If you have time, a homemade graham cracker crust is better! Garnish with whipped cream and thin slices of lime if you like.

Ingredients

• 1 (9 inch) prepared graham cracker crust

• 3 cups sweetened condensed milk

• 1/2 cup sour cream

• 3/4 cup key lime juice

• 1 tablespoon grated lime zest

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.

3. Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

Honey Mustard Grilled Chicken

If ye have faith as a grain of mustard seed', ye shall make and enjoy this simple, tangy, delicious grilled chicken dish!

Ingredients

• ⅓ cup Dijon mustard

• ¼ cup honey

• 2 tablespoons mayonnaise

• 1 teaspoon steak sauce

• 4 skinless, boneless chicken breast halves

Directions

1. Preheat the grill for medium heat.

2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.

3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

Burrito Pie

This is a lot like a lasagna, only Mexican-style! Serve like a pie and garnish with sour cream, salsa, lettuce and tomato. Make sure you like spicy foods before trying this one. It's hot!

Ingredients

• 2 pounds ground beef

• 1 onion, chopped

• 2 teaspoons minced garlic

• 1 (2 ounce) can black olives, sliced

• 1 (4 ounce) can diced green chili peppers

• 1 (10 ounce) can diced tomatoes with green chile peppers

• 1 (16 ounce) jar taco sauce

• 2 (16 ounce) cans refried beans

• 12 (8 inch) flour tortillas

• 9 ounces shredded Colby cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.

3. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.

4. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.