~ Farmers Market Part III

                                        Still Life with Japanese Eggplant 2014
                                          Fresh Vegetable Pizza
1 Japanese Eggplant, washed and  sliced into thin circles
1 small onion, chopped
2 Roma tomatoes, washed,  seeded and chopped
1 Pepper of your choosing (orange, yellow or green),washed, seeded and chopped
2 garlic buds, cleaned and pressed through a garlic press
2 T. Olive oil
salt and pepper
1 C. Shredded Mozzarella cheese
1 ball homemade pizza dough
Heat oven to 425
Roll pizza dough into thin round on a pizza pan or onto oiled parchment paper if baking pizza on a preheated pizza stone. Brush rolled pizza dough with 1 T. olive oil and prebake in oven for 10 min. until lightly browned.
Take prebaked pizza dough out of the oven cover with pressed garlic, pizza sauce on prebaked pizza round.
Arrange veggies on pizza round with pizza sauce cover veggies with 1 C. shredded mozzarella cheese , salt and pepper and drizzle with remaining 1 T. Olive oil.  Bake for another 12-14 minutes at 425.  Slice and enjoy!

                                     Squash Varieties with Peppers 2014
                                                 Roasted Squash
2 Winter Squash of your choosing ( Butternut, Acorn, Sweet Dumpling etc.) , seeded, peeled and cubed
1 small pepper, seeded and chopped *optional
2 T. Olive oil
Salt and Pepper
1 T. Mural of Flavors (from Penzy Spices)
Heat oven to 400. Toss cubed Squash and pepper with oil and spice. Place cubed squash mixture in a casserole dish sprayed with olive oil cooking spray.   Bake for 40-50 minutes uncovered until cubed squash is cooked through and tender.  Cool and dab with 1 T. butter and season with salt and pepper to taste.

~ Farmers Market

                                   Leek and Pumpkins 2014
                                        Pumpkin Quiche
                        One 9" ready made pastry pie shell
Filling: 2 t. olive oil, 2 slices of bacon finely chopped, 1 leek sliced, 3 eggs, lightly beaten, 1/2 C. cream, 3/4 C. pumpkin puree, 3/4 C. grated Cheddar cheese, salt and pepper.
Combine oil, bacon and leek in a medium pan, stir over medium heat for 5 minutes or until lightly browned, salt and pepper to taste, let cool.
Combine eggs, cream and whisk until just combined.  Add pumpkin, bacon mixture and cheese to combined.
Pour filling into pastry shell.  Bake at 350 for 25 minutes or until filling is lightly golden and just set.

                          Still Life with Three Pumpkins 2014
                                Mini Pumpkin Pies
1 pkg. 15 oz. refrigerated pie pastry, 1 can 15 oz. solid-pack pumpkin, 1 can 12 oz. evaporated milk, 3/4 cup sugar, 2 eggs, 1/2 t. salt, 1 t. ground cinnamon, 1/2 t. ground ginger, 1/4 t. ground cloves, miniature marshmallows, optional.
Preheat oven to 425. Unroll pie dough into 1/8 inch thickness.  Using floured 4" round cutter cut out 16 circles, rerolling scraps if necessary.  Press circles into muffin tins coated with cooking spray.
In a bowl whisk pumpkin, milk sugar eggs salt and spices until blended.  Pour into pastry cups.  Bake for 15 minutes.  Reduce setting to 350 and bake an additional 25-30 minutes.  Until knife inserted comes out clean.  Top with mini marshmallows if desired and bake another 2-3 minutes until marshmallows are lightly browned.
Cool 5 minutes run knife along edges of each mini pie to loosen .  Cool on wire rack before removing.
May serve immediately of refrigerate within two hours before serving.