Ingredients:

• 2 beets (one red and one golden)
• 1 pear (peeled, cored, and quartered)
• 1 tablespoon sugar
  
• 1 teaspoon butter
  
• 2 tablespoons goat cheese
• walnuts (as much as you want)
• olive oil
• balsamic vinegar

Tarif: Recipe:

1. Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then peel and cut in to cubes.
2. While cooking the beets, in a skillet, heat the butter until it is bubbling. Add the pear slices to the skillet and continue to cook over medium high heat for approximately 5 minutes or until tender crisp and beginning to brown. Turn several times to brown evenly. Add the sugar and continue to cook until sugar has melted and started to caramelize. Pear slices should be tender.
3. Take the caramelized pears to a plate and place the walnuts in the same skillet and toast them over medium-low heat.
4. Toss the beets with as much olive oil and vinegar desired. Place the beets to a salad bowl and top with goat cheese crumbs, caramelized pears and walnuts.

Ingredients:

• Kent or Japanese pumpkin
• sugar
• walnuts

Instructions:

1. Slice pumpkin wedges and seed and peel the wedges. Cut the pumpkin wedges into 1-1 1/2 inch cubes. Place pumpkin cubes into a pan. Sprinkle the sugar over the pumpkin generously. Sugar pumpkin weight ratio should be about one to two but adjust based on the sweetness of the pumpkin. Cover the pan and allow to sit for 3-4 hours or over night. The sugar will draw out an amazing amount of liquid from the pumpkin.
2. . Cook over low heat for 30 minutes.
3. Bake for 20 minutes at 300°F oven.
4. Once cool down, serve with crushed walnuts over the top.

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.