Two favorite recipes I created when I had too much of everything coming all at once. Both are family favorites. ZUCCHINI POTATO SAUTE ¼ Pound Bacon, diced 2 Cups Diced Potatoes, ½" dice 1 Medium Onion, minced 6 Cloves Garlic, finely minced 1 Medium Zucchini, ½" dice 1 Medium Green Pepper, seeded and diced 4 Ounces sliced Fresh Mushrooms 6 Plum Tomatoes, diced, keep the seeds and juice Butter and Olive Oil for sautéing In a large frying pan, add the Bacon and sauté until fat is starting to render. Add the Potatoes and cook over medium heat, covered until Potatoes begin to get tender. Add Onions and Garlic and sauté only until Onion just starts to go clear. Pour into a bowl and cover to keep warm. In the same pan add a swirl of Olive Oil and sauté the Zucchini and Mushrooms uncovered over high heat, until they begin to color up but is still al dente. Reduce heat, add the Potato Onion mixture back in. Add the Peppers and stir to combine. Season with MortonÂs NatureÂs Seasons, add 2 tablespoons Butter to moisten. Heat until the Peppers become just tender, add the Tomatoes, cover and turn off the heat. Let stand 5 minutes and stir to combine. Serve immediately. and: ZUCCHINI FETA PANCAKES 1 Pound Zucchini, grated. 1 Teaspoon Kosher Salt ¾ Cup crumbled Feta Cheese 3 Large Eggs, lightly beaten 3 Green Onions, tops and whites thinly sliced 1 Cup All-purpose Flour ¼ Cup Chopped Pine Nuts 3 Tablespoon Chopped Fresh Dill 3 Teaspoons Chopped Fresh Oregano 4 Garlic Cloves, finely minced ¼ Teaspoon freshly ground Black Pepper Olive Oil, for frying Combine Zucchini and Salt in a mesh colander and set aside. Rinse in cold water and press as much of the water out as possible. In the mean time, combine Cheese, Eggs, Green Onion, Pine Nuts, Dill, Oregano, Garlic and Pepper in a large bowl. Fold in drained Zucchini and just enough Flour to hold the batter together. Using an ice cream scoop to portion the batter, fry in Olive Oil until golden, flip and cook the other side. Continue frying in batches until all batter is used, holding the cooked cakes on a plate in a warm oven. For the pancakes I shred and pack one pound bags and freeze them for use in the winter. Because so much of the water goes away when you thaw and drain I use 2 bags. Also go easy on the flour, you really want just enough to bind the mixture, not to make a batter.

Yaya, sounds wonderful. May I take the liberty of suggesting an alternative that dispenses entirely with the butter and sugar and caramelizes like heaven without butter or sugar? Stick the cauliflower on a roasting pan on high heat, like 450 in the oven with either olive oil or cooking spray, for 15-20minutes and another 10 minutes or so on broil at the same temperature. Some onions to add sweetness to the caramelizing process. And take it out, sprinkle seasoning borrowed from any cuisine that catches your fancy, spray again, and stick it back in the oven for another 10 minutes or so on broil. Pure heaven! I've had friends, Southern belles, who would never dream of anything like loud sneezing, who are reduced to licking their plates. I hope you don't mind sharing my recipe.

We picked our apples yesterday, and as I was thinking cobbler and pie, DH was telling me how long it had been since he had a caramel apple!LOL Have any of you bought the bulk sale caramels? I have not had problems with anything else I buy from the barrles,but have never bought candy, so wonder about anyone elses experience.

I make fig pie from fresh figs, which is an entirely different thing. You can treat dried figs like raisins. Cut the plumped figs to raisin size and substitute accordingly (roll the cut edges in a little flour or sugar to make them easier to handle). That should give you a good idea for proportion. Figs have stronger flavor than raisins, so go easy or you'll drown the apple taste. Cloves might be a good addition, or even cardamom. If you want to change to the filo, you could chop the apples and figs small, with some pistachios and/or almonds and/or pecans, add spices and some fig syrup, or simple syrup, or honey, and just spread it on the filo and roll it up. Brush the outside with a little sesame oil and bake, cool, slice. Or you could bake it flat. Or you could make a simple log if the filling is good and sticky. You don't have to do a full on baklava for it to be good. :)