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Recipe by JeanMarie Brownson
Serves 6

Ingredients
1 large spaghetti squash, about 3 pounds
4 cloves garlic (unpeeled)
2 tablespoons extra virgin olive oil
2 tablespoons chopped mixed fresh herbs (such as a combination of basil, thyme and tarragon)
1 to 2 tablespoons chopped fresh chives
1/2 teaspoon salt or to taste
Freshly ground grains of paradise or black pepper

Method
1. Carefully cut squash lengthwise in half. Place one half cut side down in a microwave-safe baking dish. Pierce the skin several times with a fork. Add about 1/2 cup water to the dish and cover with plastic wrap vented at one corner. Microwave on high until tender (insert a knife into the squash to test), 10 to 12 minutes. Remove squash to a cutting board. Add the other half of the squash to the dish, cover and microwave as before.

2. While squash is cooking put the unpeeled garlic cloves into a small cast-iron skillet or griddle and cook, turning often, over medium heat until the peels are golden and the garlic is tender, about 10 minutes. Cool, then peel and chop finely.

3. Use a large spoon to discard the seeds from the center of the squash. Working over a serving bowl, use a large fork to pull the flesh into strands. Stir in the chopped garlic, olive oil, herbs, chives, salt and grains of paradise (or pepper). Mix thoroughly with two big forks. Serve hot or at room temperature.

Recipe by Jill Van Cleave
Makes one 9-inch pie

Ingredients
For the crust
2 cups unbleached all-purpose flour
1/3 teaspoon salt
6 tablespoons (3 ounces) cold unsalted butter, cut into pieces
6 tablespoons (3 ounces) cold rendered leaf lard, cut into pieces
1/3 cup ice water

For the filling
6 medium-sized apples, peeled, cored, 1/4-inch slices *
1/4 cup granulated sugar
1/4 cup dark brown sugar
Zest of 1 small lemon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
2 1/2 to 3 tablespoons flour
1 tablespoon butter, cut into pieces

*use at least four apple varieties

Method
Make the crust
Whisk flour and salt together in bowl. Cut in butter and lard with pastry blender until evenly crumbly. Add just enough ice water to form dough. Push dough into a flattened disk; wrap in plastic and refrigerate at least one hour.

Make the filling
Combine sliced apples with sugars, lemon zest, ginger and nutmeg. Add flour and stir well. (Use 3 tablespoons flour for slightly thicker filling.)

Assemble and bake
Heat oven to 400°F. Roll out two-thirds of the dough on lightly floured surface and fit into 9 x 1 1/2-inch deep pie plate (glass preferred). Fill with apple mixture. Arrange butter pieces atop apples. Roll out remaining dough for top crust and fit over apples. Trim excess dough; roll and crimp edges to seal. Brush top lightly with milk or cream and sprinkle with coarse or granulated sugar. Cut slits in dough to release steam during baking. Set pan on baking sheet and place on lowest rack in oven. Bake 55 to 60 minutes until crust is golden brown and filling is bubbling. Cool pie on wire rack. Serve warm or at room temperature.