Seasonal Recipe



Autumn Equinox 2021       
As Autumn transitions in we welcome a reprieve from the       
summer heat.  At the same time we savor the paling light        
and gentle warmth of the waning strength of the Radiant One,       
the Father, the Lord of the Summerland. Gardens begin to       
offer pumpkins, winter squash, gourds and hardy greens.       
Trees are laden with apples and pears, gifts from our Mother,       
Gaia, the Lady, the sustaining Earth. We relish the abundance       
of the season. We thank the Lord and Lady and share our good       
fortune with family, friends and especially anyone in need       
of our generosity.  It is in passing forward of our good fortune       
that we honor the Lord and Lady.       
Autumn Menu       
Sparkling Purple Grape Juice       
Roasted Squash Seeds       
Roasted Tomato Soup       
Savory Muffins       
Pork Loin Kabobs       
Roasted Delicata Squash       
Apple Kale Salad       
Apple Torte       
Roasted Tomato Soup       

  • 2 1/2lb. fresh meaty tomatoes such as plum, oxheart, heirlooms       
  • 6 to 8  cloves garlic, peeled       
  • 1 large yellow onion peeled and cut into 8 wedges       
  • 1/4 cup olive oil       
  • salt and pepper to taste       
  • 3 to 4 cups chicken or vegetable stock       
  • 2 bay leaves       
  • 3 tbsp. butter       
  • 1/2 cups half and half or heavy cream       
  • 1/3 cup basil leaves cut into thin ribbons       

Preheat oven to 425 degrees. Line a rimmed baking sheet       
with foil.     
Wash and core tomatoes.  Cut in half and place in large bowl.       
Add onion, garlic and salt and pepper.  Drizzle olive oil over       
the tomatoes and toss gently to coat all the vegetables.       
Place tomatoes, cut side up on baking sheet.  Place onions and       
garlic together on one side of the sheet. Drizzle any OO left       
in the bowl over the tomatoes.  If the onions begin to brown       
brown too much remove them before the tomatoes are fully       
roasted. Place in oven for 30 - 45 minutes. Size of the       
tomatoes will determine roasting time. Remove from oven        
and allow to cool for 5 minutes before placing all the roasted       
vegetables in a pot along with any juices on the baking sheet.       
Add stock, bay leaves and butter. 

Simmer for 15 minutes.

Remove bay leaves and puree with an immersion blender.       
Add cream and additional stock if soup is thicker than desired.       
Return soup to stove to gently heat to serving temperature.       
Place a few basil ribbons in the bottom of bowl or cup and       
ladle soup on top.  Garnish with roasted squash seeds and       
a drizzle of olive oil or cream.       
Pork Loin Kabobs       

  • 1 1/2lb. pork tenderloin, cut into one inch cubes       
  • 2 Tbsp. olive oil       
  • 2 Tbsp. favorite pork rub       
  • 2 Tbsp. mayonnaise       
  • Green, red or yellow pepper cut into one inch cubes outer layers of yellow onion cut into wedges skewers - soaked, if using bamboo 

Place cut pork in large bowl.  Add rub and oil.  Toss to coat       
all the pork.  Cover and refrigerate for several hours.  When       
to prepare kabobs remove from refrigerator and add the        
mayonnaise to the pork.  Toss gently to coat the pork.  This       
will keep the kabob moist and help prevent sticking on the        
grill.  Start grill and allow to heat to medium high.  Place pork       
on skewers with onion and or pepper between each piece.       
Grill until a meat thermometer registers 165 degrees in center        
of cubes in the middle of the kabob.       

Apple Kale Salad       

  • 1 bunch kale, washed, trimmed and sliced into thin ribbons       
  • 3 Tbsp. fresh lemon juice, divided.       
  • 2Tbsp. olive oil       
  • 1/4 tsp. salt       
  • 6 dates, pitted and cut into slivers       
  • 1 apple, cored, quartered and thin sliced        
  • 1/4 cup toasted, slivered almonds       
  • 1/4 cup grated Parmesan cheese       
  •     pepper       

Place prepared kale in a large bowl.  Add 2 Tbsp. lemon juice,       
olive oil and salt in bowl and toss to coat the kale. Allow to        
stand for 15 minutes.  Toss apple with remaining 1 Tbsp. of       
lemon juice. Add dates and apples to the kale mixture.  Serve       
almonds and cheese on the side along with salt and freshly        
ground pepper.       
Apple Torte       

  • 1/2 cup butter at room temperature       
  • 1/4 cup sugar       
  • 1/2 tsp. vanilla extract       
  • 1 cup all purpose flour       


  • 1 8 oz. block cream cheese at room temperature       
  • 1 egg at room temperature       
  • 1/2 tsp. almond extract       
  • 1/4  cup sugar       


  • 3 medium apples, peeled and thinly sliced      1/4 cup sugar       
  • 1/2 tsp. cinnamon       
  • 1/4 tsp. nutmeg       
  • 1/8 cup toasted, slivered almonds       

Grease the bottom and sides of 9 inch springform pan.  Line       
the bottom with parchment paper cut to fit. Preheat oven to       
425 degrees. To make crust, cream butter, sugar and vanilla       
until light and fluffy.  Add flour in 3 batches beating in with       
each addition.  Press into bottom of springform pan extending       
up the sides.  For filling, in medium bowl beat cream cheese        
and sugar until creamy.  Add egg and extract beating until well       
blended.  Pour into the crust.  For the topping combine apples,       
sugar and spices until well coated.  Arrange apple slices on top       
of the filling.  Place springform pan on foil or baking sheet to       
catch any juices that may leak from the pan during baking.       
Bake at 425 degrees for 10 minutes.  Reduce oven to 400        
degrees and bake until the apples are tender , 30 -40 minutes.       
Allow to cool on wire rack.  Remove rim of the springform       
pan before the torte cools completely in case the apples were       
very juicy and may cause the rim to stick to the side of torte       
or bottom of the pan.  Top with toasted almond to serve.