Savoring Summer's Last Supper
September 30, 2004

Fall foliage is here to escort us into a new season of flavors and heartier food.

This menu bridges late summer’s bounty with hints of maple and spice, easing us into the cool weather of Indian summer without a lot of fuss. Visit Adam’s Farm market for the pasta recipe ingredients- Vermont Butter & Cheese Company’s creamy goat cheese and a big bunch of fresh basil.

Basil and Creamy Goat Cheese Pasta
This is a simple sauce that will amaze you with its versatility. It can be prepared a day ahead or even frozen. Serve it with 1 pound of whole-wheat penne cooked for 12 minutes. Serves 6.

In a food processor or blender chop 2-3 medium garlic cloves. Then add:
- 2 cups fresh basil leaves
- 8 ounces creamy goat cheese (chèvre logs or container cheese is fine)
- one half cup milk
- the zest and juice of one lemon

Blend 30 seconds until a thick sauce is formed, season with kosher salt and freshly ground pepper. Toss sauce with hot pasta and serve immediately. (This sauce is also great as a chicken or turkey salad binder).

Maple Spiced Pork Tenderloin
Marinate the tenderloin for 2 hours, or as long as 24. On a hot grill, grill the meat for 22 minutes, turning often; wrap in a double layer of heavy-duty foil to rest, up to 60 minutes. Serves 6.

- 2- one pound pieces of pork tenderloin

Mix together the following and pour into in a zip-lock bag with the meat:
- 8 ounces of prepared, medium strength, salsa
- one half cup maple syrup
- one fourth teaspoon cinnamon
- 2 shots of bourbon (or whatever’s in the bar)

Tomato and Green Bean Salad
- 1 pound fresh green beans, trimmed and blanched for 1 minute
- 1 pound cherry tomatoes, halved if they are large
- one half cup finely diced red onion
- one fourth cup cider vinegar mixed  with one half cup olive oil
- sea salt and fresh pepper to taste

With clean hands, gently toss the green beans and tomatoes with the dressing, arrange on a serving platter. Sprinkle onion, sea salt and pepper over the top. Serves 6.

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston, VT with her husband, Jeff, and three college–aged daughters who come and go. ©2008