Autumn vegetables star in hearty, delectable dishes

Autumn is upon us, and chilly weather calls for warming, satisfying foods — and are we in luck. Many gardens are still churning out hardy edibles, and other great veggies beckon from produce counters — fresh from the fall garden. Today’s offerings provide some great ideas for the supper table and include an old-fashioned flat cake to die for. Enjoy.

Brussels Sprouts

in Orange Cream

6 cups fresh Brussels sprouts

Salt

3 tablespoons butter

3 tablespoons flour

1 cup cream or whole milk (I use half-and-half)

1 heaping teaspoon finely shredded orange peel (no pith.)

1 egg yolk

2 tablespoons grated Parmesan cheese

Nutmeg

Preheat oven to 375 degrees

Pull off and discard any tough outer leaves of sprouts. Trim bottoms and make a shallow “X” in bottom of stem ends. Place in large heavy pan or deep skillet and add cold water to cover and salt to taste*. Bring to boil, then turn down to simmer 10 to 15 minutes or until crisp-tender. Drain well. Melt 2 tablespoons of the butter in a saucepan over medium-low heat and add flour, stirring with whisk till blended and smooth. Add cream and shredded peel, stir with whisk till thickened and smooth. Remove from heat, add egg yolk, stirring in well, and salt to taste.

In a casserole or baking pan large enough to hold sprouts in one layer, melt remaining tablespoon of butter, swirl to cover evenly and add the sprouts. Carefully spoon sauce over the sprouts, covering evenly till all are coated. Sprinkle with cheese and bake 10-12 minutes. Run the dish under the broiler briefly to glaze nicely; sprinkle with nutmeg before serving. Serve simply with a plate of orange wedges as “salad.” The perfect accompaniment.

Though Walla Walla Sweets are called for, this recipe will enhance any sweet white or yellow onion.

Walla Walla Sweets

w/ Cheesy Lentils

(Serves 6)

6 Walla Walla Sweets

Peel onions and cook in boiling water to cover for 10 minutes. Drain and let sit till cool enough to handle. Cut off ends leaving bottom flat but not thin. Scoop out centers of each with a teaspoon, leaving a 2-layer-thick shell all around. Chop scooped portion and use for filling recipe.

Lentil Filling:

1 cup dried lentils*

2 cups scooped chopped onions

4 cups water

2 garlic cloves, minced

2 tablespoons unsalted butter

1 tablespoon ground cumin

2 teaspoons ground ginger

1/3 cup minced fresh cilantro or parsley

1/3 cup minced yellow bell pepper

½ cup peeled, red ripe tomatoes, mashed with fork

½ cup shredded Mozzarella

½ cup ricotta or small curd cottage cheese

In medium saucepan, combine lentils, 1 cup onion and the water. Bring to a boil, cover and simmer for about 30 minutes or till lentils are soft and cooked through. Drain and set aside. Preheat oven to 375 degrees.

In medium saucepan, sauté the remaining 1 cup scooped onions and the garlic in butter until onion is soft and translucent. Add cumin, ginger and cilantro and continue to sauté 3 minutes longer. Add yellow pepper, tomato pulp and reserved lentils, stirring to blend. Stir in the cheeses; remove from heat. Fill onion shells with mixture. Place in baking dish and bake for 45 minutes, or until filling is soft and well blended but onion shells still retain their shape.

• You may use other favorite grains from couscous to bulgar to rice. Allow for cooking-time differences.

For those who found themselves with a passel of green tomatoes, here’s Grandma’s great old recipe. You’ll love this.

Green Tomato Bread

3 eggs

1½ cups pure granulated cane sugar (can combine w/brown sugar)

1 cup cooking oil

1 teaspoon salt

1 tablespoon vanilla

2 cups grated, drained green tomatoes

3 cups flour

1¼ teaspoon baking soda

½ teaspoon baking powder

¾ cup raisins or currants

1 cup chopped walnuts

Beat eggs well. Add sugar, oil, salt, vanilla and tomatoes. Sift dry ingredients together; gradually add to tomato mixture. Stir in raisins and nuts. Pour into two greased loaf pans and bake at 350 degrees for 45 minutes.

Southwest Rice,

Bean, Corn Salad

1 garlic clove

1 small red or white onion

1 or 2 ears fresh corn (or frozen or 1 can drained kernels)

¼ cup water

1 teaspoon ground cumin

½ teaspoon ground coriander

¼ teaspoon salt

½ cup regular long-grain rice

¾ cup drained canned black beans

3 tablespoons chopped fresh cilantro leaves

1 tablespoon fresh lime juice

Mince garlic and chop onion very finely to measure ½ cup. Cut enough kernels from cob to measure ¾ cup.

In small heavy saucepan with tight-fitting lid, bring water to a boil with garlic, onion, cumin, coriander and salt. Stir in rice, lower heat, cover and cook over low heat 15 minutes. Stir in corn and cook covered, just 3 minutes, or till water is absorbed and rice is just tender. Fluff mixture with a fork and transfer to a large bowl to cool completely. When room temperature, rinse and drain black beans and stir cilantro into rice with beans, lime juice and salt and pepper to taste. Serves 4.

If your last zucchini is a monster, peel it for this recipe; otherwise, grate with the skin on.

Easy Chocolate Zucchini Cake

(12 servings)

2 1/4 cups sifted all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1 tsp. salt

1 3/4 cup pure cane sugar

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup vegetable or olive oil

2 large eggs

1 tsp. vanilla

1/2 cup buttermilk

2 cups grated unpeeled zucchini

1 6-ounce pkg. (about 1 cup) semisweet chocolate chips

1/2 cup chopped walnuts

Preheat oven to 350F. Butter and flour a 13x9x2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl with hand mixer until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini, blending all together well. Pour batter into prepared pan; sprinkle chocolate chips and nuts evenly over top. Bake cake until tester inserted comes out clean, about 50 minutes Cool completely in pan.

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at news@bonnercountydailybee.com. or by phone at 208-265-4688 between the hours of 8 a.m. to 7 p.m.