Recipes of the Week - November 2nd

Baked Delicata Squash http://www.bakespace.com/recipes/detail/Italian-Baked-Delicata-Squash/28247/
• 1 delicata squash
• 1/4 cup olive oil
• 1 tablespoon or so of Italian seasoning mix
Cut your squash in half, clean out seeds with a Spoon. Slice into 1/2 inch half circles.
Place olive oil and seasoning in buttom of a baking dish ,mix in squash stir to coat both sides.
Bake at 325 for 30 minutes or until golden brown on both sides. Turn over half way into baking.
This has a sweet meat and is good baked to go with any meat.

Potatoes & Chives http://www.dlife.com/diabetes/diabetic-recipes/New-Potatoes-with-Chives/r1915.html
• 1lb potatoes, fresh, medium, quartered
• 1tsp olive oil
• 1tbsp fresh chives, chopped
• 1/4tsp salt
• 1/8tsp black pepper
Place potatoes in a steamer basket over boiling water. Steam, covered, for seventeen minutes until potatoes are soft.
Transfer potatoes to a large serving bowl. Pour olive oil, chives, salt and pepper over the potatoes. Gently toss mixture together and serve hot.

Apple & Celery Salad http://recipes.lovetoknow.com/wiki/Apple_And_Celery_Salad_Recipe
• 2 cups diced apples
• 2 cups cut celery
• 1 cup cream salad dressing
To prepare the apples, peel and cut as nearly as possible into half-inch cubes.
Marinate the apples with a tablespoon of lemon juice.
Mix well in order to prevent discoloration.
Cut the celery quite finely and mix with the apples.
Mix these ingredients with the cream salad dressing and serve with a garnish of lettuce

Onion Potato Gratin http://simplyrecipes.com/recipes/onion_potato_gratin/
• 1 1/2 pounds potatoes, peeled, cut into 1/4 inch thick slices
• 3/4 pound onions, thinly sliced
• 1 cup (packed) grated Gruyere cheese (about 4 oz)
• 8 Tbsp (packed) freshly grated Parmesan cheese (about 2 oz)
• 2/3 cup whipping cream
Preheat oven to 400°F (unless preparing in advance).
Combine Yukon Gold potatoes and sliced onions in heavy large saucepan. Add enough water to cover. Bring water to boil. Reduce heat and simmer until potatoes are almost tender, about 3 minutes. Drain potato onion mixture well.
Arrange half of potato-onion mixture in 11x7 inch glass baking dish. Sprinkle with salt and pepper. Sprinkle mixture with 1/3 cup Gruyere cheese and then 2 Tbsp of Parmesan cheese.
Arrange remaining potato-onion mixture atop cheeses. Pour cream over. Sprinkle with salt and pepper. Sprinkle the remaining 2/3 cup of Gruyere and 6 Tbsp of Parmesan cheese. (Can be prepared 8 hours in advance. Cover and refrigerate.)
Bake gratin uncovered in 400°F oven until cream thickens, about 25 minutes. Remove from oven. Preheat broiler. Broil gratin until top is golden, about 2 minutes.