It’s almost the New Year, when we make a special effort to prepare sweet dishes and wish each other a “Sweet New Year.”  We’ve been preparing meals since earlier this morning, and are looking forward to celebrating with our friends and family.  Here’s what’s on the menu tonight:

Turkey-Squash Soup

This past Wednesday, the bone from a turkey breast (plus a teaspoon of cider vinegar) was simmered after dinner for several hours in water that was left after cooking a dozen ears of corn.  After cooling, I retrieved the pot from the refrigerator this morning, stripped the bits of turkey meat into the stock, discarded the bone, and began chopping vegetables.  These included a bag of carrots, 6 stalks of celery, one large tomato, and a gorgeous, dark-orange squash purchased for me at a local farmer’s market by a dear friend.  I added paprika, turmeric, salt & pepper, and a generous pinch of saffron.  It’s all about the flavor.

Green-leaf Lettuce Salad  

Dressed with extra-virgin olive oil and kosher salt

Braised baby beet leaves

Planted a few weeks ago, and picked from the garden this afternoon!

Green tomato relish

Adapted from: 

 http://www.theatlantic.com/health/print/2009/07/how-to-eat-summer-food-all-year/21999/ 

With half the brown sugar, twice the red pepper flakes, a large orange (peeled and seeded), and hot pepper jelly instead of orange marmalade.

Roasted turkey

Chief-Cook-and-Bottle-Washer’s secret recipe

Roasted Yukon potatoes

Washed and cut into 1 inch cubes, mixed with olive oil, paprika, and kosher salt

Roasted carrots

Scrubbed and left whole, with 2-3 inches of green tops left intact, with olive oil and salt

Brownies served with fresh berries

Black-bean chocolate fudge

“You can never have too many chocolate desserts.”

Best wishes to all for a happy and healthy new year!