Jean’s Cuisines

Fall Favorites

By Jean Petersen

Garden Vegetable Pesto Pasta

Abridged from The Big Sky Bounty Cookbook

 2 Tablespoons (1/4 stick) unsalted butter
1 ½ cups mushrooms, sliced
4 garlic cloves, minced
½ cup sundried tomatoes, sliced thin
1 ½ cups artichoke hearts, rinsed and roughly chopped
¼ cup dry white wine or cooking wine
2 cups fresh spinach, cleaned
1 zucchini, sliced thin and quartered pieces
1 cup store-prepared pesto
12 ounce penne pasta, prepared according to package
3 ounces shredded parmesan cheese
1 lemon, quartered
Zest of Lemon 

In a large skillet over medium-heat, melt butter and add mushrooms. Saute mushrooms for 2 minutes and then add garlic, sun dried tomatoes and artichokes. Saute another 2 minutes and add wine/cooking wine and spinach. Mix together with pesto and toss with penne pasta. Top with shredded parmesan and lemon zest and squeeze fresh lemon over pasta dish.

Apple Pie

Abridged from The Big Sky Bounty Cookbook’s recipe

6-8 apples of your choosing
½ cup (1 stick) butter
3 Tablespoons flour
¼ cup water
½ cup sugar
½ cup brown sugar
1 heaping teaspoon cinnamon
1 dash of nutmeg
Favorite Pie Crust recipe or refrigerator crust

Preheat Oven to 425 degrees. Peel apples. Combine all ingredients together, except apples, in saucepan on low heat on the stove top. Stir until mixture is a sauce, and poor over the apples in the prepared pie crust. Brush top with egg wash and sprinkle with a dusting of sugar. Cook for 20 minutes, turn heat down to 350 degrees and cook another 25-20 minutes until lightly brown.