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The sage leaves, along with the maple syrup, are muddled in a cocktail shaker. I used a quart mason jar for this step. Next, add ice, bourbon, apple cider, vinegar and ice. Shake vigorously for five seconds. Strain into a chilled old-fashioned glass that is filled with ice. Garnish with sage sprig and enjoy. This was a lovely cocktail. My sage is now in our cold frame and came in handy for this drink. From The New York Times I was able to find on their cooking app, a recipe for Braised White Beans and Greens with Parmesan from Lidey Heuck. For the recipe you’ll need olive oil, small fennel bulb, small yellow onion, fresh rosemary or thyme, fresh garlic, red pepper flakes, either escarole, kale or Swiss Chard, cannellini beans, vegetable or chicken broth, kosher salt, pepper, lemon juice, mozzarella (optional) and Pecorino Romano or Parmesan Cheese. For my preparation I opted for escarole. I had to visit two food stores before I was able to find fresh fennel. For the broth, I used chicken. This thirty-minute recipe starts by sautéing diced fennel, onion and minced rosemary until tender. Next, the minced garlic and red pepper flakes are added. In several increments, I added the escarole and covered the pan until the greens wilted. When done, the beans, broth and pepper are added and mixed in. After the pan reaches a boil, the heat is reduced and simmers for 6 to 8 minutes. You’re looking for the liquid to reduce and thicken; you can also mash some of the beans. The heat is turned off and the final ingredients of lemon juice, mozzarella (if using) and Pecorino Romano cheese are added; taste for seasoning. Yum, what a delicious meal. The suggested servings is four, but my husband and I enjoyed this so much that there was just about a cup and a half left. A perfect meal following a busy weekend. I had a box of assorted mushrooms in my CSA share from Redifarms in Westfield, NJ; I wish I knew what varieties. Nevertheless, I needed a recipe in which to showcase these beauties. From Yasmin Fahr and The New York Times cooking website, I found Skillet Chicken with Mushrooms and Caramelized Onions. For this thirty-minute, one skillet meal you’ll need olive oil, sherry vinegar, honey, Dijon mustard, red-pepper flakes, boneless, skinless chicken thighs, yellow onions, cremini mushrooms, flat leaf parsley or dill leaves, Parmesan or Pecorino Romano cheese. For the recipe I used boneless, skinless chicken breasts. The chicken is cut into 3-inch pieces. Next, in a large bowl make a sauce using oil, vinegar, honey, mustard, red-pepper flakes and salt. The chicken is seasoned with salt and pepper and tossed with the marinade. In a hot cast-iron or heavy skillet, the onions are cooked for a minute or two before adding the mushrooms and cooking for several minutes more. Once the onions begin to color, move them and the mushrooms to the outer rim of the pan and cook the chicken in the center. Whatever marinade remains, pour over the pan vegetables. To finish the dish, another layer of flavor is add by stirring in the sherry vinegar. Season with salt; after taking off the heat top with the cheese and parsley. I served it over pasta. What a delicious and flavorsome dish. The vinegar added a brightness with the chicken and mushrooms providing a contrast in textures. My husband and I enjoyed this simple, by elegant meal. My sister-in-law was very generous during her recent visit and brought us several pounds of North Carolina shrimp. I found in The New York Times cooking app, a recipe for Lemony Shrimp and Bean Stew, from Sue Li. For the recipe you’ll need fresh lemon zest and juice, sweet or smoked paprika, fresh garlic, kosher salt, freshly ground black pepper, one pound of large shrimp, unsalted butter, leeks, one can of cannellini beans, chicken or vegetable stock, fresh parsley and toasted bread. The shrimp are coated with a mixture of lemon zest, paprika, garlic, salt and pepper. Using a large a skillet, cook the shrimp with melted butter for 2-3 minutes. Remove the shrimp, add the leeks; cook until softened. Next, the beans and broth are added and simmered for 8-10 minutes. The shrimp and their juices are added back to the pan followed by chopped parsley and lemon juice. I sliced some Italian bread, drizzled with olive oil and toasted it under the broiler for several minutes and served the stew in pasta bowls with a slice of the toasted bread to sop of the juices. Wow, what a great, easy supper. The lemon juice added a brightness to the sauce, the shrimp were perfectly cooked and the smoky paprika added complexity to the sauce. This was a delightful weeknight meal. Autumn in New England Cocktail “How to Cocktail,” (book) From America’s Test Kitchen Serving: 1 Ingredients: 2-4 fresh sage leaves, plus small sage sprig for garnishing ¼-ounce maple syrup 2 ounces bourbon 1 ounce apple cider ¼-ounce cider vinegar Directions In a cocktail shaker, add sage leaves and syrup; muddle. Add bourbon, apple cider and vinegar; shake. At this point you can keep mixture chilled. To serve, double strain the cocktail into an old-fashioned glass. Garnish with sage sprig. 
Braised White Beans and Greens with Parmesan By Lidey Heuck The New York Times Time: 30 minutes Yield: 4 servings Ingredients ¼ cup olive oil 1 small fennel bulb, trimmed, cored and small-diced 1 small yellow onion, small-diced 2 teaspoons minced fresh rosemary or thyme 5garlic cloves, minced ¼ teaspoon red-pepper flakes, plus more to taste 1 large or 2 small bunches escarole, kale or Swiss chard, stems removed (10 to 12 ounces) 2 (15-ounce) cans cannellini beans, rinsed 2 cups low-sodium vegetable or chicken broth Kosher salt and black pepper 1 tablespoon lemon juice ½ cup shredded mozzarella (optional) 3 tablespoons grated Pecorino Romano or Parmesan, plus more for serving Toasted country bread, for serving Preparation
Lemony Shrimp and Bean Stew By Sue Li The New York Times Time: 30 Minutes Yield: 4 Servings “With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be a welcome.” Ingredients 1 teaspoon fresh lemon zest and 2 tablespoons juice 1 teaspoon sweet or smoked paprika 2 garlic cloves, grated Kosher salt and black pepper 1-pound peeled, deveined large shrimp (tails removed) 4 tablespoons unsalted butter (½ stick) 2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise ½-inch thick (or 1 large onion, minced) 1 (15-ounce) can cannellini beans or other white beans, rinsed 2 cups chicken stock or vegetable stock 2 tablespoons finely chopped fresh parsley (optional) Toasted bread, for serving (optional) Preparation
Skillet Chicken with Mushrooms and Caramelized Onions By Yasmin Fahr The New York Times Yield: 4 servings Total Time: 30 minutes Ingredients 5 tablespoons olive oil 2 tablespoons plus 2 teaspoons sherry vinegar 2 teaspoons honey 1 teaspoon Dijon mustard ¼ teaspoon red-pepper flakes Kosher salt and black pepper 1½ pounds boneless, skinless chicken thighs, cut into 3-inch pieces 2 medium yellow onions, thinly sliced (about 4 cups) ¾ pound cremini mushrooms, stems removed and thinly sliced (about 4 cups) ½ cup fresh flat-leaf parsley or dill leaves and fine stems, roughly chopped ¼ cup grated Parmesan or pecorino (optional) Bread or cooked pasta, for serving Preparation
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