SEPTEMBER 30 • 2021 | 45

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I

t’s as if September arrived and “boom,”
it is autumn. I’m sure there are warm
and dry days ahead, but after one of
the hottest summers in a
while, the chill has been
somewhat of a shock. Still,
we know what we’re in
for so there should be no
surprises when the days
become shorter and we
wake up in the dark.
So, when it comes to
eating, we are yearning
for more and more warm and comforting
foods. The following recipes are perfect
fare that can literally be served for any
meal.

VEGETARIAN SPINACH AND
RICOTTA-STUFFED SHELLS
Stuffed pasta shells are great for
many reasons — light, pretty, easy and
each shell is an individual portion.

Ingredients
12 oz. to 1 pound jumbo pasta shells
Extra-virgin olive oil, to drizzle

Filling:
2 packages (10-ounces each) frozen spinach,
thawed and well drained
2 tsp. granulated garlic or garlic powder
1 pound (16-ounces) ricotta cheese
2 cups shredded mozzarella cheese
½ cup chopped scallions (white and green
parts)
3 Tbsp. prepared pesto
Salt and pepper to taste
1 large egg

Topping:
3-4 cups (or more to taste) good-quality mar-
inara sauce (your favorite)
Fresh grated or shaved Parmesan cheese to
taste (about 1 cup to start)

Directions
Preheat the oven to 350°F. Spray a
large baking dish or disposable alumi-
num pan with nonstick cooking spray.
Bring a large pot of water to boil over
high heat. Cook the shells according to
package instructions to al dente (under-
cooked is better than overcooked).
Carefully drain and rinse in cold water
to stop the cooking. Set aside.
Drain the spinach in a colander for 15
minutes.
Make the filling: Combine all filling
ingredients in a large bowl and stir well.

Divide the filling among the shells
(use all the filling). Discard broken or
damaged cooked shells (or chop them
and put them in soup!).
Assemble the dish: Spread half the
sauce in the bottom of the prepared
baking dish. Arrange the shells, open
side up in the baking dish (use more
than one baking dish if the one you are
using isn’t large enough).
Spoon the remaining sauce over the
tops of the shells. Cover with foil and
bake for 30 minutes.
Remove the foil and sprinkle with
Parmesan and drizzle with olive oil.
Makes 8 or more servings.

OVERNIGHT PUMPKIN
FRENCH TOAST
Although I’m not a big fan of the
pumpkin spice craze, this is a recipe
that is worth the praise. Make this in
the morning or the night before you
serve it, and bake it close to when
you serve it.

Ingredients
1 1-pound loaf or 1½ pound challah with
crust, cut into 2-inch cubes

Custard:
3 cups milk
1 cup canned pumpkin or pumpkin puree
1/3 cup brown sugar
¼ cup sugar
2 tsp. ground cinnamon
1 tsp. vanilla extract
½ tsp. salt
6 large eggs

Directions
Spray an attractive glass or ceramic
baking dish (9x12-inch or equivalent).
The dish should be more than 3 inch-
es tall.
Place the bread cubes in a large
bowl. Set aside.
Whisk together custard ingredients
and pour over the bread cubes. Use
a rubber spatula or your hands to
toss the ingredients.
Pour the mixture into the prepared
baking dish and cover with plastic
wrap up to 24 hours in advance.
When ready to bake, preheat oven
to 350°F.
Place the baking dish in the oven
and bake about 1 hour, until very
puffy and golden. Serve immediate-
ly, sprinkled with powdered sugar,
if desired, and real maple syrup. Or

serve warm (the French toast will
deflate). Makes 12 or more servings.

CURRIED CAULIFLOWER
SWEET POTATO SOUP

Ingredients
2 Tbsp. olive oil
2 cups chopped onions
1 red bell pepper, chopped
2 tsp. minced garlic
2 Tbsp. dried parsley flakes
1½ Tbsp. ground curry
1 tsp. fennel seeds
½ tsp. ground cumin seeds
8 cups water
3 cups chopped cauliflower florets
4 cups 1-inch diced sweet potatoes
1 Tbsp. turmeric
1 can (about 14-oz) chickpeas or garbanzo
beans
Juice of 1 lemon
Salt and pepper to taste
Garnish: fresh plain yogurt

Directions
Combine oil, onions, bell pepper and
garlic in a large pot over high heat.
Cook, stirring often, until the onions
are softened. Add the remaining
ingredients, EXCEPT lemon, salt and
pepper. Bring to boil, reduce heat
to medium and simmer for 1 hour.
Just before serving, stir in the lemon
juice. Serve hot, with a dollop of
yogurt. Makes 8 servings.

ZUCCHINI COFFEE CAKE
Simple because it’s made in a baking
dish (so you just cut it into squares)
and it always comes out perfect.

Ingredients

Topping:
¾ cup flour
1 cup packed brown sugar
2 tsp ground cinnamon
½ cup (1 stick) melted butter

Cake:
3 cups flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. salt
2 tsp. ground cinnamon
1 cup vegetable oil
¾ cup brown sugar (dark or light)
¼ cup sugar
2 large eggs at room temperature
2 tsp. vanilla extract
2 cups shredded zucchini

Annabel
Cohen
Contributing writer