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As you can see from my image I posted, I missed the step where it says to slice each half into ½-inch thick slices. That’s what happens when you don’t print the recipe out and you go between your desk top computer and kitchen counter. In any event, the squash was wonderful. The herbs made for a tasty, herbaceous flavor. This would be a great option for those guests that dislike baked fruit in their squash. Mustard greens are a vegetable I’ve never tried. Lesson learned, don’t let leafy greens sit in your refrigerator for more than a day or two. I was able to salvage a few leaves in which to try a recipe by Food Network personality, Sunny Anderson. Sunny’s recipe for Simple Sautéed Mustard Greens was not I was expecting. They reminded me of broccoli rabe, but perhaps not as bitter. Mustard greens are also peppery and pungent. They also contain antioxidants such as beta carotene and a source of several B vitamins (B1, B3 and B6). My husband was pleasantly surprised with the results. Although the dish was small, it was finished quite quickly by my husband. Here’s to something new in my vegetable rotation! What to do with more apples? In my extended recipe collection, I had been holding onto a recipe for Brioche Apple Charlotte with Raspberry Sauce. The recipe is from Moira Hodgson and appeared in The New York Times, Sunday September 13, 1992. This is another easy recipe that your holiday guests will enjoy. It’s light tasting and is a nice change from traditional apple pie. For the recipe you’ll need apples, unsalted butter, juice of ½ lemon, 1 teaspoon diced lemon peel, sugar, 8-9 slices brioche bread (white bread may be used),1-pint raspberries. From my CSA box I used Jonagold apples and I zested the lemon instead of dicing the lemon peel. I was able to find in my local grocery, sliced brioche bread. If you use a white bread, I would recommend Arnold Brick Oven Sliced Bread and for the brioche, I suggest letting the slices sit out overnight. The bread I purchased I had to be treated delicately after dipping in the butter for fear of breaking. The recipe called for the apples to be cooked until soft, yet the puree had to be stiff enough to hold its shape. A little befuddled by this, I cooked the apples until tender, but not totally mushed. This probably depends on the variety of apple that you use. In the original 1992 write up, Ms. Hodgson suggested tart apples such as Mcintosh, Russets, Cortland’s or greening apples. Since that time, the type of apple varieties has grown exponentially. I particularly like the way the Jonagold apples performed in this recipe. Oh my gosh, this dessert was fabulous! I decided against the raspberry sauce and went with vanilla ice cream instead. By the time I served this after dinner, the Apple Charlotte was slightly warm. It was light, not overly sweet and the apples were perfect for this recipe. Even my son and daughter-in-law who came for dinner enjoyed it. There was a bit left that went to my neighbors who said, “OMG this apple “pie” is amazing. Donna, it’s so good!” My husband was looking for more the next day! Simple Sautéed Mustard Greens By Sunny Anderson Level: Easy Prep: 10 minutes Cook: 15 minutes Total: 25 minutes Yield: 6 Servings Ingredients 2 tablespoons vegetable oil 2 cloves garlic, minced 2 bunches mustard greens, stemmed and chopped Kosher salt Freshly ground black pepper ¼ cup chicken stock* 1 tablespoon stone-ground mustard* Directions
*Donna’s Notes I used vegetable stock for chicken and whole-grain Dijon mustard. My husband loved this! 
Brioche Apple Charlotte with Raspberry Sauce “Fresh Apples Warm Hearts of Bakers,” The New York Times, Sunday, September 13, 1992 By Moira Hodgson Total Time: 1-1/2 hours 2 pounds apples 6 tablespoons unsalted butter Juice of ½ lemon 2 to 3 tablespoons sugar 8 to 9 slices brioche bread (white bread may be used, avoid supermarket as it tends to get soggy) For raspberry sauce: 1-pint raspberries (frozen can be used) ¼ cup sugar Brioche Apple Charlotte with Raspberry Sauce “Fresh Apples Warm Hearts of Bakers,” By Moira Hodgson The New York Times, September 13, 1992 Total Time: 1-1/2 hours 2 pounds apples 6 tablespoons unsalted butter Juice of ½ lemon 2 to 3 tablespoons sugar 8 to 9 slices brioche bread (white bread may be used, avoid supermarket as it tends to get soggy) For raspberry sauce: 1-pint raspberries (frozen can be used) ¼ cup sugar
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