Ingredients: 
4 Large Zucchini
2 cups Long Grain Rice
2 Tomatoes
1 large Egg (lightly beaten)
1-2 lbs. of sausage 
1 yellow onion (chopped)
2 cloves Garlic
4 T. Parmesan (freshly grated)
1 tsp. Fresh Rosemary (chopped)
Salt & Pepper

Directions:
Preparation:45min  ›  Cook:20min  ›  Ready in:1hour5min 

1. Preheat the oven to 190 degrees C. Cut each zucchini in half lengthways and scoop out the pulpy center with a teaspoon, leaving an outside shell 1cm thick. Reserve the pulp, and chop lightly.
2. Place the zucchini in a shallow baking dish or roasting tin, cover with foil and bake for 20 minutes or until tender – they should pierce easily with a fork.
3. Meanwhile, cook the rice in a pan of lightly salted boiling water for 12–15 minutes until just tender. Drain, allow to stand for 5 minutes, then add the chopped tomatoes, egg, mint and pepper to season. Set aside.
4. Fry the sausage over a medium heat for 5 minutes or until browned. Add the onion and garlic, cook for a further 5 minutes until the onion has softened. Stir in reserved zucchini pulp and rosemary. Bring to the boil, then reduce the heat and simmer gently for 10–15 minutes. Stir in the rice mixture and mix together.
5. Spoon the stuffing mixture into the zucchini ‘boats’ and sprinkle with Parmesan. Bake for 15–20 minutes until golden and crispy on top. Serve immediately.

Ingredients

• 2 cups all-purpose flour
• 1 T.  baking powder
• 1/4 cup brown sugar
• 1/2 tsp.  salt
• 3 tsps. pumpkin pie spice
• 2 large eggs
• 3/4 cup pumpkin puree
• 1 tsp. vanilla
• 1 ½ cups milk
• 4 Tlbs.  butter, unsalted & melted

 
Instructions
1.      Preheat griddle (electric or stovetop) or large pan to medium heat, about 350ºF.
2.  In a medium mixing bowl add all the dry ingredients flour, baking powder, brown sugar, salt, and pumpkin pie spice. Stir to mix everything together, set aside.
3.      In a clean mixing bowl add all the wet ingredient’s eggs, pumpkin puree, vanilla, milk, and butter. Whisk until fully incorporated.
4.      Add the dry ingredients into the bowl of wet ingredients. Using a spatula or spoon gently mix the wet and dry ingredients together until just incorporated. Some clumps should still be present this is good, DO NOT OVERMIX.
5.      Lightly grease the hot griddle/pan with oil or butter (you only must do this once at the beginning not before each batch).
6.      Now scoop the pancake batter onto the hot surface. Use a 1/4 cup measuring cup for scooping the batter for consistent pancake sizes. Cook 2 to 4 minutes, most importantly watch for air bubbles to start to form in the center of the pancake. When the bubbles begin to start popping towards the center of the pancake it is time to flip.
Once flipped cook the pancakes an additional 1 to 3 minutes. Cooking on this side will depend significantly on the heat of your griddle. You can check the doneness of one pancake by gently lifting the side to see if it is golden brown but try not to move too many of the pancakes while cooking. Continue to cook the pancakes in batches until 

Slow Roasted Tomatoes by: Annette Junck 
Ingredients:
Fresh Herbs
Roma Tomatoes (sliced with skins left on)
Olive Oil
Salt and pepper 

Directions:
1. Preheat oven to 225 degrees.
2. Line (2) rimmed baking sheets with parchment paper. 
3. Rinse tomatoes and cut them in half crosswise and arrange, cut side up, on prepared baking sheets. Quarter tomatoes or cut in sixths.
4. Drizzle tomatoes with olive oil. Sprinkle with fresh herbs with salt and pepper to taste. 
Roast for 3 hours, until tomatoes are soft and shriveled. Rotate the sheets every 45 minutes or so, to cook the tomatoes evenly.
Cool tomatoes and put in freezer.