Butternut Squash Lasagna

Ingredients:

2 teaspoon olive oil

1 small onion, chopped

8 ounces sliced mushrooms

3 garlic gloves, pressed or minced

28 ounces chopped tomatoes (you can use canned tomatoes, drained or fresh chopped tomatoes)

1 butternut squash (about 2 ½ pounds), peeled and cut into 1/8-inch-thick slices

1 container (15 ounces) ricotta cheese

1 package (8 ounces) mozzarella cheese

¼ cup grated Parmesan cheese

Directions:

Heat oven to 350 degrees F.

Heat olive oil in large skillet over medium-high heat. Add onions and mushrooms; cook 5 to 7 minutes. Add garlic; cook an additional 30 seconds. Reduce heat to medium-low, add all but ½ cup tomatoes and simmer 5 minutes.

Place remaining tomatoes on bottom of 13x9-inch baking pan. Layer half of squash on top of tomatoes. Spread ricotta evenly with back of spoon over squash. Sprinkle with 1 cup mozzarella cheese and half of tomato mixture. Layer with remaining squash, tomato mixture and mozzarella cheese. Sprinkle with Parmesan cheese.

Cover with aluminum foil sprayed with cooking spray. Bake 35 minutes. Uncover; bake an additional 20 to 25 minutes or until squash is tender. Let stand 20 minutes before serving.

Gingerbread Waffles

Recipe provided by Madison Whitley

Ingredients:
1 ½ cups all purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon salt
2 eggs
1/3 cup brown sugar
½ cup pumpkin puree
½ cup skim milk
¼ cup molasses
¼ cup butter

Directions:
Combine dry ingredients. In a separate bowl , beat eggs and sugar until fluffy. Beat in pumpkin, milk, molasses and butter into the egg mixture. Add wet ingredients into dry ingredients and stir just until moistened. Do not over stir.

Cook waffles in waffle maker until cooked through.

Wilted Autumn Greens

Recipe by Kim Hunter
Makes 4 servings

Ingredients:

1 pound of hearty greens (swiss chard, collards, kale)
1 teaspoon salt
1 Tablespoon white balsalmic vinegar
3 Tablespoons olive oil
½ teaspoon sugar
1/3 cup chopped pecans
1-2 apples, thinly sliced and tossed with ½ teaspoon lemon juice
Extra ½ teaspoon lemon juice
Optional: ¼ cup shredded parmesan cheese

Instructions:
Chop greens, removing tough center stems. Sprinkle with salt, toss to combine and let sit for 2 hours. The salt draws out the moisture in greens and results in a nice wilted green with less dressing required. Combine white balsalmic, olive oil and sugar, whisking gently and allowing sugar to dissolve. Up to an hour before serving, drizzle dressing over wilted greens and toss to combine. Add the extra ½ teasppon lemon juice and gently mix again. Top with chopped pecans and sliced apples and optional cheese. Enjoy as a side dish or light lunch.

A Permanent home, how can you help?

I have run into several friends around town who all stopped and asked me how the public meetings with the Town of Cary went regarding our proposal to find a permanent home for the farmers' market. Everyone wants to know how they can help. I am so grateful for the support of so many residents who like me have found comfort in this flourishing market.
The public meetings went very well. It was evident to the town that we have many vocal supporters in the community. Thank you to all who came out and to those who could not who wrote to the town and signed the petition. The goal of the public meetings was to help prioritize the master planning process for the Parks and Recreation department of the Town of Cary by showing them what our citizens find important in their community.
This process is still going strong and we need a lot more signatures on our petition before presenting it to the town as well as more letters to the parksplan@townofcary.org email address. We'd love to get to at least 1,000 Cary resident signatures.
Please help us gather more signatures for our petition so we can present them at an upcoming Parks and Recreation board meeting.
Please sign our petition.

The Western Wake Farmers' Market Outgrows Its Space – Innovative Plans Proposed for a New Home

Read the press release about our official proposal to the Town of Cary to make the vacant A.M. Howard Farm Park our new location. But we need your help to make it a reality! Show Town Council you support the project by attending a Public Meeting, signing the petition or simply sending an e-mail. Thanks for your support!

Peach Chicken Salad

Recipe provided by Kim Hunter

Ingredients:
1 lb chicken, cooked and chopped
2 -3 peaches, cubed
1 pepper (sweet or spicy), diced
½ onion, diced
2 Tablespoons chopped fresh basil
2 Tablespoons olive oil
4 ounces goat cheese
Salt & pepper


Add peaches, pepper, onion, and basil to the cooked chicken. Gently toss in olive oil and finish with goat cheese. Salt & pepper to taste.

Enjoy in a lettuce wrap, tortilla, on crackers on by itself!

Peach Blackberry Crisp

Recipe provided by Kevin Gordon

Topping:
1/4 c. honey
1.5 c. chopped almonds or pecans
1 tsp. cinnamon
1 stick real butter cut into small pieces

Chop all ingredients except honey in a food processor. Add honey and continue to chop until ingredients are mixed. If you chop too much and end up with a paste, still use it, as it looks and tastes great.

Filling:
1/4 c. honey
1 tsp. cinnamon
1.25 c. fresh blackberries, rinsed
1.5 pounds peaches, peeled and diced
4 TBSP real butter

Directions:
1. Preheat oven to 350°
2. Saute filling ingredients in butter for 10-15 minutes
3. Sprinkle filling with topping
4. Bake 10-15 minutes or until topping is golden brown and filling is bubbly
5. Enjoy, preferably with a side of homemade ice cream!