community supper cookbook

Squash: Peel outside skin away. Cut the pumpkin in half lengthways. Seed. Cut it into ¼-inch slices Streusel topping: Place the next seven ingredients in a bowl and toss together to thoroughly mix. Adjust seasoning with salt and pepper. This should make enough to cover about 16-20 slices. Assembly: Place a sheet of parchment paper on an oven tray - brush lightly with olive oil. Arrange the squash slices on the sheet, brush each slice with oil. Generously spoon the topping over each slice, pressing the topping gently onto the slice. Drizzle a little extra olive oil over each slice. Bake in a preheated 350 degree oven until golden - about 30 minutes.

One large butternut pumpkin, peeled and cut into slices

2 cups Perky's 'Nutty Rice" Cereal 3/4 cup dried cranberries, chopped

3/4 cup toasted pine nuts 3/4 cup chopped green onion

1/2 cup ghee, melted 1/4 cup chopped fresh thyme

3 tablespoons grated lemon peel

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This is a lovely, light and savory side dish that Chef Liz from the French barge Emma prepared for us. Simple, really tasty and colorful (use contrasting colors of peppers and tomatoes). Preheat to 375. Slice bells in half and discard stem, pith and seeds. Oil the bottom of a shallow foil-lined roasting pan and place the bell peppers cut side up (shallow pans allow a faster roasting and caramelizing). Place the anchovy filet on the bottom of the bell pepper, toss the cherry tomatoes in a small bowl with the garlic, a bit of olive oil and a squeeze of lemon. Place tomato mixture on top of the anchovy filet and season everything with salt and pepper. Optional: add a chiffonade of fresh basil to the cherry tomato and garlic mixture before roasting. Roast the peppers and tomatoes, uncovered, for 30 minutes, or until bells are soft and browned on the bottom.

3 bell peppers, halved and seeded

For each half:

8-10 cherry tomatoes 2-3 thin slices garlic

1 anchovy filet olive oil

squeeze of lemon Sea salt and fresh ground pepper to taste

Optional: a ½ tsp. chiffonade of basil

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