Pepper Hot Sauce. We used the Aji Peppers for a mildly hot sauce that can be slathered on just about anything. Omelets, potatoes, winter squash.
Oven Roasted Tomato Sauce. This a great way to use up any extra tomatoes and basil: pasta sauce for the winter. We use the "soup'n'sauce" freezer bags instead of canning.
Potato Leek Soup. Straightforward winter soup. Recipe has a good tip about washing leeks. I plant leeks in a trench that is gradually filled in and then the leeks are hilled up as well. Invariably there is some dirt makes its way in.
Pumpkin Pie Bars. Naturally sweetened gluten free bars are a great alternative to a pie. Uses up to one Cinnamon Girl pumpkin. I skip the almond milk and cornstarch and replace the pumpkin spice with ground ginger. To make the pumpkin puree, I cut a pumpkin in half, scoop out the seeds and bake on a cookie sheet at 375F for approximately 45-60 minutes. Let cool and then just lift off the skin, blend to a smooth consistency. Puree is fairly dry and is less mess compared to cooking the pumpkin whole. A drier consistency helps with firmness when making the bars IMO.
Persimmon Bars. Here I use the crust from pumpkin bars recipe. For the filling I peel and blend about 8-10 persimmons, then add 1/4 cup of date sugar and 1/4 cup of maple syrup and blend again. Once the crust is baked, pour the filling into the crust and bake for 50 minutes. Refrigerate overnight.
