MENU 42

In Cincinnati-style Chili the sauce gets some extra something special from Mediterranean spices, and it is served on a bed of spaghetti with cheese and onions. This version packs on the protein and fiber with ground turkey and whole wheat noodles, so this became a hearty low-fat dish that was completely satisfying.

This should be called "Fall Stew" because it makes the best of October bounty. Beets, parsnips, celeriac and fennel braise with pork shoulder in a cider sauce scented with rosemary and thyme. Simple and delicious.

Both of these recipes come from "Jerusalem," a must-have cookbook by Yotam Ottolenghi and Sami Tamimi. Both of the recipes have a new, yet universally enjoyable, flavoring for staple foods. In fact, you may ending up licking your plate clean.

Here we get full flavor of chickpeas, parsley, cilantro, garlic and seasoning of falafel, without all of the work. Homemade pita bread is ridiculously delicious, and easy, so this meal comes with dough for that and fixings for a side Greek salad.

If you are looking for a showstopper squash dish, look no further. Full of fall goodness, these beauties have it all. Sweetly caramelized acorn squash is complimented by natural wild rice from the Minnesota Ojibwe Nation, and touch of sage and paprika.

These quesadillas are all about the details. They are simple, but tweaking the individual ingredients make them special. The sweetness of corn is brought out by blackening it in the broiler. Black beans cook with avocado leaf and coriander seeds. Real quesadilla cheese that melts perfectly and no microwaves!