Dottie Vassalo
“The Lord will indeed give what is good, and our land will yield its harvest!”
Psalm 85:12
Fall weather has finally arrived!
Children’s books about Fall
- A Pumpkin Prayer by Amy Parker
- Waiting by Kevin Henkes
- The Oak Inside the Acorn by Max Lucado
In memory of a close friend of mine, Linda, who was a member of the Miami Tribe of Oklahoma and Indigenous People’s Day on October 14, this month’s recipes are inspired by Indigenous recipes.
Roasted Butternut Squash
Ingredients
- 1 butternut squash, peeled, seeds removed, and cubed
- 2 Tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Pinch red pepper flakes
- Preheat oven to 425 degrees. In a large bowl, toss squash with oil, salt, pepper, and red pepper flakes.
- Spread out on prepared baking sheet and roast until fork tender, about 40 minutes.
Fried Cornbread
Ingredients
- 1 ½ c. yellow cornmeal
- 1 c. all-purpose flour
- 1 Tbsp. granulated sugar
- 1 Tbsp. baking powder
- 3/4 tsp. kosher salt
- 1/4 c. buttermilk
- 2 large eggs
- 6 Tbsp. butter, melted and cooled slightly
- 1/4 c. vegetable oil, for frying
- Honey and room temperature butter, for serving
- In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a large bowl, whisk buttermilk, eggs, and melted butter. Stir dry ingredients into wet ingredients, until just combined.
- Heat a large heavy bottomed skillet over medium heat. Add 1 tablespoon of oil. Spoon about 2 to 3 tablespoons of the cornbread batter into pan, spread into an circle, about a scant ½-inch thick. When little bubbles appear, about 2 to 3 minutes, flip and continue cooking until both sides are lightly golden, about 1 to 2 minutes more. Adjust heat to medium-low if pan gets too hot. Repeat with remaining batter and oil.
- Dollop warm fried cornbread with pats of butter and drizzle with honey.
Cedar Plank Salmon
Ingredients
- 2 cedar planks
- 1/4 c. brown sugar
- 2 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- Kosher salt
- Freshly ground black pepper
- 4 (6-oz.) salmon fillets, skin removed, patted dry
- Lime wedges, for garnish
- Place the cedar planks on a rimmed baking sheet, fill the baking sheet with water and let soak for 2 hours.
- Meanwhile, in a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, 1 tablespoon salt, and ¼ teaspoon black pepper.
- Coat each fillet with the dry rub, and place on a small rimmed baking sheet or plate. Refrigerate, uncovered, for 2 hours, or up to overnight.
- Preheat the grill to medium high for 5 minutes. Place 2 salmon fillets on each cedar plank and place on the hot grill. Cover and cook for 16 to 20 minutes, until the salmon is cooked through and flakes easily with a fork.
- Remove from the grill, garnish with lime wedges, and serve right off the wood plank.