Harvest is a time to celebrate.  A time to gather with family and friends and enjoy what the earth puts forth for your table.  Also, it’s a time to pay tribute to the farmers, field workers and the small backyard gardeners.  Here is how Sara prepares a vegetarian harvest celebration, all-organic, all newly ‘harvested’ from the ground.

Roasted Vegetables in Phyllo Pouches

Ingredients:
2 Onions – chopped
3 Cloves Garlic – chopped
2 Zucchini – chopped
3 Carrots – chopped
10 mushrooms – chopped

(Could also use artichokes, celery and/or squash)

Fresh Sage & Rosemary
salt and pepper
Fresh Romano or Parmesan Cheese

Instructions:

Lightly sauté onions & garlic. Add zucchini, carrots and mushrooms. Season with salt and pepper, parsley, sage, and rosemary.

Sprinkle with freshly grated cheese.

Lay 2 sheets of phyllo flat.  Place a healthy scoop in the center and bring up the corners, then the sides, until you’ve gathered them in the center.  Hold the gather secure while you flip the pouch over and place it loose-side down on a lined cookie sheet or baking stone.  Sprinkle with freshly grated cheese.

Bake at 350 for 30 minutes.

Serve with an Organic spinach salad.

Baked Apples

Ingredients:

4 Apples, cored and peeled half way down
½ t cinnamon
½ t nutmeg
½ t cloves
1/3 cup maple syrup
Half stick butter

Instructions:

Mix together spices and softened butter.  Fill apples with spice mixture.

Pour water into a roasting pan until there is 1/2” across the bottom.

Place apples in roasting pan and bake at 350 for 40 minutes until butter mixture begins to bubble.