Grilled Zucchini Variations For a refreshing variation on grilled zucchini: seek out a rotund zucchini, more squat and round (such as those sold at Dan Freeman?s stand); these seem to be sweeter than the baseball-bat shaped ones. Cut in half, scoop out the seeds, then cut in slices about an inch thick, to resemble melon [...]

Shepherd’s pie: Mashed potatoes (Cube 3 large potatoes, boil them till soft, then mash with butter, milk or cream, salt and pepper to taste); pat thin layer of mashed potats into the buttered bottom of a baking dish; brown 2 cups worth of ground lamb or beef; mix the browned meat with 2 cups gravy [...]

“Pumpkin” cake with pecan streusel Preheat oven to 400 degrees F. Cut 1 Kabocha or butternut squash lengthwise and place on a baking sheet, cut side up. Done remove seeds yet. Cover with foil, roast about 1 hour, until very tender. Let col 10 minutes, scoop out seeds and discard or save for further roasting. [...]

Moroccan squash tagine with couscous: Heat 2 TBS olive oil in a dutch oven (or thick, deep saute pan), add 2 chopped onions (about 4 cups), 4 garlic cloves sliced, 1 1/2 lbs pumpkin (or other squash cut into large chunks), 2 large carrots cut into 2-in. sticks, 8 small red potatoes halved, 1 tsp [...]