Weekend Round-Up

Some of the Week's Best

Best fall color shots

Best fall harvest dish of the week and its healthy.

Gnocchi with Brussels Sprouts, Chicken Sausage and Kale Pesto 
Cook's notes: This recipe is quick, flavorful and delicious. The kale basil pesto can be made earlier in the day. Recipe comes from 

gimmesomeoven.com and serves 4
Ingredients:
Gnocchi Dish

• 1 batch Kale Basil Pesto (see below)
• 1 lb. dry gnocchi (tested with DeLalloMini Potato Gnocchi or use a gluten-free gnocchi)
• 1 lb. chicken sausage (tested with a spicy Italian variety)
• 1 TB. olive oil
• 1 lb. Brussels sprouts, trimmed and halved
• 1/3 cup grated Parmesan cheese, for topping

Kale Pesto:

• 2 cups packed chopped kale leaves, stems removed
• 1 cup packed basil leaves
• 1/2 cup chopped walnuts, toasted
• 1/2 cup grated Parmesan cheese
• 1 tsp. sea salt
• 4 cloves garlic
• 1/2 cup olive oil

Directions:

• Prepare Kale Basil Pesto according to instructions below.
• Cook the gnocchi in a large stockpot of salted boiling water according to package instructions. Drain and set aside.
• While the gnocchi is cooking, cook the chicken sausage in a saute pan according to package instructions. Once it has finished cooking, transfer the sausage to a separate plate and slice it on the diagonal into bite-sized pieces.
• In the same saute pan, heat olive oil over medium-high heat. Add Brussels sprouts and saute for 5-6 minutes, stirring and flipping occasionally, until it is cooked through and begins to brown. Remove from heat.
• Combine gnocchi, Brussels sprouts and Kale Basil Pesto in the stock pot, and toss until combined. Serve warm, garnished with extra Parmesan cheese if desired.

To Make Kale Basil Pesto:

• Add kale, basil, walnuts, Parmesan, salt and garlic to a food processor, and pulse until combined. 
• Drizzle in the olive oil, while still pulsing the food processor, until the pesto is smooth. 

Best Pumpkin Dessert of the Week

Marbled Pumpkin Cheesecake

recipe from Every Ready
Ingredients:
Crust

• 1-1/2 cups finely crushed store bought gingersnap cookies
• 1 cup finely chopped pecans
• 1/3 cup melted butter

Filling

• 2- 8 oz. packages of cream cheese, softened
• 3/4 cup white sugar
• 1 tsp. vanilla
• 3 large eggs
• 1 cup canned pumpkin puree
• 2 tsp. cinnamon or 1 TB. Saigon/Vietnamese cinnamon  
• 1 tsp. pumpkin pie spice mix
• 1/4 tsp. nutmeg

Directions:

• Preheat oven 350 degrees.
• In medium bowl mix crust mixture and press into bottom and about 1 inch up sides
• of a 9 inch spring form pan. Bake 10 minutes and set aside to cool.
• In a bowl mix cream cheese, 1/2 cup sugar and vanilla just till smooth. Mix in eggs one at a time. Set aside 1 cup of this mixture. Blend 1/4 cup of sugar, pumpkin puree, and spices into remaining mixture.
• Spread pumpkin flavored batter into the cooled crust and drop plain batter on top and swirl with a knife for marbled effect.
• Bake 55 minutes or until filling is set.
• Run knife around edge of the pan. Allow to cool before removing pan rim.
• Chill for at least 4 hours.

Seasonal Plate (food column) Week of Oct. 5th Recipe Links 
Brandy Caramel Sauce
http://sockfairies.blogspot.com/2015/10/todays-agenda-in-kindergarten-and-fall.html

Orange Glazed Brussels Sprouts with Butternut Squash and Cranberries
Cranberry-Apple Chutney (served over turkey)
http://sockfairies.blogspot.com/2015/10/weekend-round-up.html