Ingredients:

• 2 cups fresh pumpkin pure
• 2 eggs
• 1 1/2 cups half-n-half
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/8 tsp cloves
• 1 9 inch unbaked deep dish pie shell

Recipe:

1. Blend the pumpkin and half-n-half together in a medium size mixing bowl.
2. Mix the sugar and spices together thoroughly and stir into the pumpkin mixture.
3. Slightly beat the eggs and then add to the pumpkin mixture.
4. Pour into the 9 inch unbaked pie shell.
5. Bake at 425°F for 15 minutes then reduce heat to 350°F and bake 45 to 60 additional minutes. Pie is done when inserted knife comes out clean.
6. Cool pie on wire baking rack.

Toppings:

• 1 cup bread crumbs
• 2 tablespoons unsalted butter (softened)
• 2 medium onion (sliced to rings)
• 2 tablespoon olive oil
• salt and black pepper

Beans and sauce:

• 2 pounds green beans (ends trimmed; halved)
• 3 tablespoons olive oil
• 1/2 lb mushroom (white button; stems trimmed;wiped clean; broken into 1/2 inch pieces)
• 3 cloves garlic (pressed)
• 3 tablespoon flour
• 1.5 cup low-sodium chickne broth
• süt 1.5 cup milk
• salt and black pepper

Instructions:

1. Heat olive oil in a skillet. Add onion rings, salt, and pepper and caramelize the onions on low heat — about 20 minutes. Mix bread crumbs and butter until the mixture resembles coarse crumbs. Transfer to large bowl and toss with onions; set aside.
   
2. Heat oven to 425°F. Bring 4 quarts water to boil in large pan. Add 2 tablespoons salt and beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper-towel-lined baking sheet to drain.
3. Add olive oil to a sauce pan and heat over medium-high heat. Add mushrooms, garlic, salt, and pepper; cook until mushrooms release moisture and liquid evaporates. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened like creamy mushroom soup, about 12 minutes. Season with salt and pepper to taste.
4. Add green beans to mushroom sauce and stir until evenly coated. Arrange in even layer in 3-quart (or 13 by 9-inch) baking dish. Sprinkle with onion topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.

Ingredients:

• 4lb zucchini
• 2 tablespoons olive oil
• 2 scallions (chopped)
• 1/2 lb mushrooms (chopped)
• 1/2 cup walnuts (chopped)
• 1 cup bread crumbs
• 1 egg
• 2 tablespoons fresh parsley (minced)
• 1 tablespoon basil (chopped)
• salt and pepper

Instructions:

1. Scrub zucchini and cut in half lengthwise. Scoop out and reserve pulp, leaving shells 1/4-inch thick.
2. Drop shells into boiling water and boil for 5 minutes and drain them.
3. Chop zucchini pulp and saute in olive oil. Add scallion and mushrooms; saute 3 more minutes. Add nuts and remove from heat.
4. Beat eggs with parsley, basil, salt and pepper to taste.
5. Add egg mixture and fresh bread crumbs to pulp-mushroom mixture. Spoon into zucchini shells.
   
6. Place into a baking dish which has been greased with olive oil. Add 1/2 inch of water and bake, uncovered, in preheated 350°F oven for about 30 minutes. Let stand 5 minutes, then serve.

Note:

• Top with grated cheese about 3-5 minutes to end of the baking time. Use your choice of cheese; parmesan is only one suggestion.