Yes, I know that I am sometimes known for my unique flavor combinations, but hear me out because these are great, if you can find the ingredients. Pumpkin Butter Cinnamon Chip Oatmeal Crumble Bars definitely need to be part of your autumn dessert or snack repertoire. Pumpkin butter can be bought (seasonally) at Trader Joe’s (online as well, and I have seen in some other specialty shops) and cinnamon chips are made by Hershey’s and I have found them (also in autumn) at Stop and Shop, Walmart and some other regular food shops where you normally would find the chocolate chips. They are a great little alternative to making a whole pumpkin pie and would also great on a cookie or snack platter. I was skeptical of the pumpkin butter, but it’s surprisingly good.
veggies
I seem to be on a little bit of a “side-dish” tangent these days. There is such an abundance of yummy veg at the farmers market. These here are just your run of the mill green beans , but I made this “bacon panko crunch” that make it both textually different and bacony. And what’s not to love about bacony, right?
I’ve been in Maine these last few days and decided to do a “from scratch” project: Corn Bacon and Lobster Chowder (recipe: ). By “from scratch”, I mean we bought the lobsters “off the boat” in Winter Harbor, then cooked the sea bugs ourselves and then made the lobster stock, then dealt with the corn and finally made the chowder. It was a bit of an “all day affair” but I have to say that the chowder was pretty spectacular. Perfectly seasoned, full of fresh corn, potatoes, bacon and lobster and super creamy. Normally I am not all that impressed with my own cooking, but this was great. Very pleased.
Here’s a quick little savory snack, appetizer or side dish for lunch or crunch: Brie, Asparagus and Prosciutto Pastries. They use store-bought frozen puff pastry and can be ready in just about 30-45 minutes, and can also be eaten hot or at room temperature. Pretty and have an “early summer” vibe with the asparagus. Don’t like brie? You can sub out swiss cheese too!
It’s Wild Garlic (aka Ramps, aka Ransom, aka deliciousness to forage) season, and while I found some “fresh” (ok, fresh at the farmer’s market this time; I haven’t had my usual opportunities to walk in the woods), I also made quite a bit of pesto last year already that I then froze to use this year. I love ramps (German: Bärlauch) and because it has such as short season, it feels like a treat to manage to have made this bread. Great for dipping in some good olive oil and salt, it also made a mighty fine panini last night.
Don’t have Wild Garlic pesto? This recipe will work best as well with basil and garlic pesto or garlic scape pesto.





