Sauce: Pesto

Start to finish: 15 min

3 large garlic cloves
1/2 cup pine nuts
2 oz Parmigiano-Reggiano, coarsely grated (2/3 cup)
1 teaspoon salt
1/2 teaspoon black pepper
3 cups loosely packed fresh basil
2/3 cup extra-virgin olive oil

With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated.

• Pesto keeps, its surface covered with plastic wrap, chilled, 1 week.

Meat: Vanessa's Turkey and Zucchini Meat Loaf

The peach and mustard glaze gives this dish a sweet-tart flavor.

1 1/4 pounds ground turkey
1 cup coarsely grated zucchini (about one medium zucchini)
3/4 cup finely chopped onion
1/2 cup dry seasoned breadcrumbs
1/4 cup chopped fresh parsley
1 large egg
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 cup peach preserves
4 teaspoons Dijon mustard

Preheat oven to 350°F. Combine first 9 ingredients in large bowl and mix well. Shape mixture on rimmed baking sheet into 8 x 4 x 2-inch loaf. Bake meat loaf 45 minutes. Remove from oven. Stir preserves and mustard in small bowl to blend. Spread glaze over top of meat loaf. Return to oven; bake until thermometer inserted into center registers 165°F, about 20 minutes longer.

Suggested modifications:
- used about 3-4 cloves minced fresh garlic instead of garlic powder
- used more onions than the recipe called for -- 1+ cups chopped
- used unseasoned bread crumbs & added dried oregano, thyme, and basil
- used Polaner apricot preserves instead of peach.
- raised heat to 450 for last 15 minutes or so b/c I wanted the glaze to caramelize. The turkey ended up overcooked (over 180 degrees) but tasted fine.

Soup: Curried Butternut Squash and Apple Soup

1/4 cup butter
2 medium yellow onions, chopped
2 cloves garlic, minced
1 tablespoon curry powder
2 pounds butternut squash, peeled, seeded and coarsely chopped
2 (14.5-ounce) cans vegetable stock
1 tart green apple, cored and chopped
1/4 cup pine nuts, toasted
1 tablespoon tawny port
1/8 tablespoon ground black pepper

Heat butter in a heavy stockpot over medium heat. Add the onions and cook, stirring often, until softened, about 10 minutes. Add garlic and curry powder and cook, stirring, for 1 minute.

Add vegetable broth, squash and apple to stockpot; cover and cook until squash is soft, about 20 minutes.Then remove soup from heat. Cool, stirring continuously until soup can be transferred to blender of food processor. Puree soup (more easily done in 2 to 3 batches); return pureed soup to stockpot. Reheat, stirring in port and black pepper. Ladle into soup bowls and garnish with pine nuts.