Apple-Stuffed Acorn Squash with Cinnamon

• 1 medium acorn squash
• 1 cup chopped peeled apple
• 4 teaspoons honey
• 2 teaspoons butter
• 1/8 teaspoon ground cinnamon

1. Cut squash in half; discard seeds. Place squash cut side up in a 9×5-in. loaf pan. Fill centers with apple. Cover and bake at 400° for 30 minutes.
2. In a microwave-safe bowl, combine honey and butter. Cover and microwave on high for 15-20 seconds or until butter is melted. Drizzle over squash. Sprinkle with cinnamon.
3. Bake, uncovered, 25-30 minutes longer or until tender.

Zucchini, Eggplant & Tomato Gratin

• 3 tablespoons extra virgin olive oil
• 2 cups sliced yellow onion (1 large onion)
• 1 cup of sliced bell peppers
• 1  eggplant
• 1-2 zucchini (about 1/2 pound)
• 2 medium sized tomatoes
• 3 cloves of garlic, peeled and smashed
• 1 1/2 teaspoons salt
• 2 tablespoons chopped fresh parsley
• 2 ounces Provolone cheese, sliced or grated
• 3 tablespoons grated Parmesan cheese

1.  In a large sauté pan heat 2 Tbsp of the olive oil on medium high heat. Add the sliced onions and cook until lightly browned, stirring frequently, about 10 minutes.Add the sliced bell peppers and continue to cook with the onions until the bell peppers are softened and the onions are well browned, about 5 to 6 minutes more. When done, transfer the onions and bell peppers into a large gratin pan or casserole dish.
2. While the onions and peppers are cooking, slice the eggplant and zucchini in 1/4-inch thick round slices. You’ll also want to slice the tomato into 1/4-inch thick slices, but depending on how big your tomato is, you may need to cut the tomato in half or in quarters first. All of the sliced vegetable pieces should be about the same size to make it easier to layer them in an attractive manner.
3. Preheat the oven to 350°F (175°C). Spread the cooked onions and bell peppers in an even layer at the bottom of the gratin dish. Place the mashed garlic on top of the onions and peppers. Arrange the slices of the eggplant, zucchini, and tomato on top of the cooked onions and peppers, alternating the vegetables, in an attractive pattern, stacking them and fanning them across the surface of the dish.
4. Sprinkle with salt and parsley. Top with Provolone and Parmesan cheeses. Drizzle the remaining tablespoon of olive oil around the perimeter, where the vegetables meet the side of the dish.
5.  Cover with foil (it helps to grease the underside of the foil with a little olive oil so that the cheese as it melts does not stick to the foil). Bake for 40 minutes at 350°F. Remove the foil. Turn on the broiler and broil for 5 minutes or until nicely browned.

Shredded Romaine & Cucumber Salad with Yogurt Dressing

For the Dressing

• 2 Tbs. fresh lemon juice
• 1 Tbs. good-quality Champagne or Chardonnay vinegar
• 1-1/2 tsp. granulated sugar
• 1 tsp. minced garlic
• 1/2 cup plain whole-milk Greek yogurt
• 1/4 cup plus 1 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper

For the Salad

• 1  head romaine
• 1 lb. Pickling cucumbers
• 3/4 cup lightly toasted walnut halves, 2 to 3 Tbs. reserved for garnish
• 2 Tbs. chopped fresh dill
• 1 Tbs. chopped fresh mint
• 1 Tbs. chopped fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper
• 1/4 tsp. Aleppo pepper or a scant 1/4 tsp. crushed red pepper flakes

1. In a small bowl, combine the lemon juice, vinegar, sugar, and garlic. Let stand for at least 10 minutes to mellow the garlic. Whisk in the yogurt. Slowly drizzle in the oil, whisking constantly to combine. Season to taste with salt and pepper. Refrigerate until ready to use.
2. Wash and thoroughly dry the romaine leaves (the dressing won’t cling if the lettuce is wet). Slice the leaves crosswise 1/4 inch thick and transfer to a large bowl.
3. Grate the cucumber on the large holes of a box grater. Squeeze out any excess water with your hands and add to the lettuce. Crumble all but the reserved walnuts into the salad. Coarsely chop the dill, mint, and parsley and add to bowl. Keep cold until ready to serve.
4. Toss the salad with dressing to coat generously. Season to taste with salt and pepper. Sprinkle with the Aleppo pepper and reserved walnuts and serve.