I’m having a large group over for Thanksgiving dinner. We have a lot to be thankful for. I’ll be making turkey, ham and all the usual fixings. But instead of a traditional bread-type dressing, I’m making one with wild rice, pecans, mushrooms and pears.

That inspiration came from the wild rice-stuffed acorn squash I made for dinner last week. I didn’t have a recipe, just a squash that caught my eye in the produce section and a vague idea that came together pretty well.

Stuffed Acorn Squash
1 acorn squash, cut in half and seeds removed
2 Tbsp. olive oil, divided
8 oz. Italian sausage links
1 onion, diced
2 ribs celery, diced
2 cloves garlic, minced
1 box long grain & wild rice, prepared
Salt and pepper to taste
grated cheese

Lightly oil the acorn squash and sprinkle with salt and pepper. Then roast cut-side up in a 425-degree oven for 25-30 minutes. (Great time to start the wild rice preparation. I like the Uncle Ben’s fast-cook kind.)

Meanwhile, brown Italian sausage in a skillet. Remove and let rest while sautéing onions, celery and garlic in olive oil.

Slice the sausage links and add to the skillet with the vegetables. Add the rice at the cover-and-set-aside stage. Just stir it in, cover and set aside as directed. The flavors from the sausage and vegetables will blend with the rice.

Remove the acorn squash from the oven. Fill the cavity with the finished rice mixture and top with grated cheese. Return to the oven for 15 minutes. The squash halves are large and I quartered them for each serving.

The leftover rice mixture and a lone squash quarter were the inspirations for making the Thanksgiving dressing. I plan on following a similar process, but I’ll roast and slice pears and mushrooms instead of squash. A handful of chopped pecans sounds good too. I’ll probably whisk an egg and chicken broth together and stir them into the mixture to help bind it. Then scoop it all into a casserole dish and bake covered in a 325-degree oven for about 20-30 minutes. (I’ll add more chicken stock if it’s looking too dry.)

If the wild rice dressing turns out well, I’ll take a photo and post the recipe.

Fun treat: I saved the seeds from the acorn squash and washed and dried them. Then I prepared them by covering with salted water in a pot and bringing to a boil. I reduced the heat and simmered them for 10 minutes.

Drain and dry the seeds. Place on a sheet pan with a light coating of olive oil and roast in a 325-degree oven for 10 minutes. Let cool and enjoy.

I love comfort food. With a chilly drizzle outside, a fire in the fireplace and good smells from the kitchen, it’s hard to imagine anything better.

Roasted Pork with Asparagus
3 Tbsp. olive oil
2 Tbsp. Dijon mustard
2 Tbsp. fresh lemon juice
3 tsp. garlic, minced
1 Tbsp. rosemary, chopped
1 tsp. salt
1/2 tsp. pepper
3 lbs. pork loin
1 lb. asparagus, trimmed

Preheat the oven to 400 degrees. Mix the first 7 ingredients together to make a marinade for the meat and the asparagus. Using about 2 Tbsp. of the marinade, coat the asparagus in either a shallow dish or sandwich bag.

Slather the rest over the pork loin and lay on a wire rack in a roasting pan.
Put the roast in the oven and reduce the heat to 325 degrees. I checked the roast an hour later and the internal temperature was 155 degrees. I was looking for 160-165, but it was the perfect time to add asparagus spears to the pan. They should roast for 15 minutes while the pork finishes cooking.

When done, remove the pork to a cutting board, tent with foil and let rest for at least 15 minutes. Cover the asparagus to keep warm. Slice the pork and serve with the asparagus over smashed garlic potatoes.

The next night we came in late after working in the barn all day. Quick, easy and yummy Cuban sandwiches with the leftover pork loin made a satisfying dinner.

Cuban Sandwiches
4 ciabatta buns or focaccia bread
8 slices provolone cheese
8 thick slices of ham lunch meat
leftover pork loin slices
dill pickle slices
1 onion, sliced, pickled or sautéed
mustard

Slice open the buns and spread mustard on both halves. Then layer cheese, ham, onion, pork, pickles, ham and cheese between the bread. Using a panini press or a frying pan with a weight, sear the sandwiches on both sides. Makes 4 sandwiches.

I usually form a paste of rosemary, garlic and olive oil when roasting pork loin, but I really liked the Dijon and lemon used in this week’s recipe. It is lighter and works great with vegetables too.

Search on pork loin and/or smashed potatoes to find those recipes.

Casseroles are great for family dinners or potlucks. They usually provide leftovers for weekday lunches too. I like them because they are so versatile. Usually the meat, vegetable and grain can be substituted with another ingredient in that same family, creating a new dish. Here’s the recipe I used, but modified to make it my own.

Fiesta Casserole
1 lb. lean ground meat
1 large onion, diced
1 green pepper, diced
1 clove garlic, minced
1 Tbsp. olive oil
2 tsp. dried oregano
2 tsp. ground cumin
4 c. cooked rice
1 can black beans, rinsed and drained
1 Tbsp. butter
1 Tbsp. flour
1-1/2 c. milk
12 oz. cheddar cheese, grated, divided
1/2 c. sour cream
Salt and pepper, to taste

Season the ground meat with salt and pepper and brown in a skillet. When done, transfer meat to a large heat-safe mixing bowl. Saute onion, pepper, garlic, oregano and cumin with a pinch of salt and pepper in olive oil until translucent. Then transfer to mixing bowl. Add cooked rice and beans, tossing all together.

Then make a sauce by melting butter in a skillet and sprinkle in flour. Stir and cook for about 2 minutes. Add milk and continue stirring until sauce thickens. Add half the cheese and continue to stir until melted.

Remove from heat and stir in sour cream. Pour sauce into the mixing bowl and stir until combined. Yes, there’s lots of stirring in this recipe.

Prepare a 9×13” baking dish with cooking spray. Pour contents of bowl, spreading evenly, into the dish. Cover with foil and bake in a 350-degree oven for 30 minutes. When done, sprinkle the remaining cheese over the top. Garnish with chopped green onions, cilantro or minced peppers.

I am making an effort to use more brown rice, quinoa or other whole grains, so I used 3 cups of brown rice and 1 cup of quinoa. Substituting cooked and cubed chicken for the ground meat is another option. I also used mild chili peppers and 1 small jalapeno instead of the green pepper.