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 As someone that usually purchases chicken sausage, I recently tried Pat LaFrieda's sweet Italian pork sausage that I found at ShopRite of Wall Township. You get four links, one pound of sausage, for $3.99. The sausage isn't fatty, in fact, I added about a tablespoon of olive oil to a fry pan before browning up the sausage. There was little if any fat left in the pan after I was done sautéing. The meat was perfectly seasoned and included fennel seeds.
I was at Wegmans yesterday. Local scallop prices have now come down to $16.99/lb. My son tells me that last Sunday, he was able to purchase scallops at Wegmans for $14.99/lb. Perhaps the price came down further as it was Sunday and these scallops were part of a Friday shipment. I'll be at Wegmans on Sunday to test my theory.  Early in the season, my daughter had in her CSA box, a kabocha squash. What is kabocha squash? Kabocha squash is a variety of winter squash, based on the Japanese variety Cucurbita maxima. Since my daughter didn't want it, it was passed along to me.
Last evening I finally had a chance to cook up this squash. Based on its shape it provided a bit of a challenge in slicing into pieces for baking. Internet research brought me to a recipe found on www.food.com for sweet & spicy roasted kabocha squash. The reviews by other cooks seemed positive, so I gave it a try. All the items for this easy recipe were in my pantry, including sesame oil. Once I cut the squash, I made the seasoning mix and placed the squash slices in a large plastic bag to coat the squash. Once done, I placed the slices on two rimmed cookie sheets lined with silicon baking sheets and baked for approximately 30 minutes.  As I was leaving for the gym the other day, a neighbor stops me and offers me a zucchini from her garden. I was delighted for the offer and my thoughts immediately turned to zucchini bread. I've had this recipe for years, and again, I can't recall where I got it. It's similar to my carrot cake recipe in that it uses vegetable oil instead of butter or shortening. The texture is dense, but moist. I'm visiting my brother and his family on Long Beach Island this week, so this extra loaf of zucchini bread will be accompanying me for the trip. Zucchini Bread Corrected 10/21/20 (error in amount of cinnamon) Yield 2 loaves 3 cups flour 1 teaspoon baking soda ½ teaspoon baking powder 1 teaspoon salt 3 teaspoons cinnamon ½ cup chopped nuts 3 eggs 1 cup vegetable oil 2 cups sugar 2 cups of grated zucchini 2 teaspoon vanilla Preheat oven to 350° Blend together eggs, sugar, oil, and baking soda, baking powder, salt and cinnamon. Add flour; next add zucchini and walnuts and blend well. You’ll need to grease and flour to loaf pans. Divide mixture evenly. Bake for one hour or until a toothpick inserted comes out clean. 
 I had a temporary lapse of memory this morning so I emailed my husband several options for supper this evening. (I forgot that last night we agreed on grilled steak, Jersey corn and a salad for supper!). Two options were pasta and one was for grilled chicken. Yup, you may have guessed it, pasta is what he chose. One of the recipes that I have for tonight's recipe is orecchiette baked with olives, vegetables and mozzarella. This recipe came out of some long ago food magazine that I had and can on longer remember the name nor have the name on the clipping.
 The opportunities to try new recipes this summer has been great. I was growing tired of the usual summer fare of burgers and basic grilled chicken. In Signature Tastes of Charleston cookbook I came across a recipe for shrimp burgers from Hominy Grill. This is one restaurant that my husband and I haven't tried in Charleston, however, their shrimp burger recipe sounded delicious.
 I recently caught up on all my back issues of Southern Living Magazine. In the June 2017 issue I found a recipe for stuffed eggplant Parmesan. I had just purchased New Jersey eggplant at Delicious Orchards for /$0.99/lb. Rather than the standard eggplant Parmesan casserole of egging, breading and frying, this recipe sounded delicious.
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