Fig and Pear Jam

As the weather cools and fall fruits become available, my jam making shifts from peaches and berries to figs, pears, apples, persimmons! Not sure why I am so into making jams. Its soothing, calming and helps me cope with life's challenges. Often you'll find me in the kitchen preparing fruit for jam while watching Perry Mason reruns. That show may have been responsible for my interest in becoming a lawyer. I know for sure it helped me get through law school evidence class. I'd watch and shriek at the TV - objection, objection! This jam recipe is adapted from one by Christine Ferber.

Plum Torte

This is an adaptation of the famous Marian Burros Plum Torte. It is so delicious. I've made it twice already since plums are in season right now in California. We scarf it down in a couple days and lick our fingers and want more. It is super simple, although it did require me to get the hand mixer out so I could cream the sugar and butter. Give it a try, assuming you don't already have the recipe taped to your frig or bookmarked on your device. Feel free to use other fruit instead of plums or along with the plums. I used apricots and plums in one of them. Really tasty. 

Funky Fun Pizza

Got my inspiration for this pizza from Slivers in Berkeley. I really enjoy making pizza with non-traditional toppings. It gives me a creative outlet. Sometimes they work and sometimes they don't. This one worked! It has corn, peppers, onions, tomatoes and grapes. And lime. I hope you give it a try or perhaps it will help inspire you in a new pizza direction. This pizza is vegetarian. To make it vegan, use vegan cheese.

Cauliflower Curry

I've been making this for many years. It is pretty easy to make. Don't let the list of ingredients throw you. It is a one pot meal and you can take some short cuts. Always important for a person with a disability. Traditionally, I've served this with dal, brown basmati rice and raita. Over the years I've lost my energy for putting together such an elaborate meal and now use plain yogurt and add a drained can of garbanzo beans or lentils to the pot. This recipe is adapted from one in The Vegetarian Epicure Book Two.

Eggplant Pasta

Here's a little pasta dish I like to make frequently when eggplant is in season. I especially like the small eggplants - Italian or Asian ones. They don't require peeling or salting. They are tender and soak up whatever flavors you put with them. This recipe only has 4 main ingredients not counting the oil and seasonings. It comes together in a flash and is so delicious, you'll want to eat your eggplant this way all the time. Hubby, who claims to dislike eggplant, asked for another serving and said he did not miss the tomato sauce.