In the Kitchen – October 2026
Looks like we’re getting ready for the fall season. The moment we mention “cranberries” is when we think winter-ish holidays. Gnocchi Gratin with Squash and Kale takes us even further into winter meals. And the Lemon Ricotta Stuffed
Shells with Boursin cheese….well these delicious shells don’t require swimming attire!! LOL! So get ready. Our recipes are making their seasonal change. We think you just might find something new for your seasonal table. Bon Appetit!
Apple-Cranberry Filling
6 large apples of your choosing, peeled,
cut into 1/4 inch slices
8 oz. fresh or frozen cranberries
1 Tbsp. lemon juice
1 C. sugar
6 Tbsp. flour
1/2 tsp. cinnamon
2 pie crusts
Heat oven to 425˚F.
In large bowl, toss together apples, cranberries, lemon juice, sugar, flour and cinnamon. Set aside.
Take one pie crust and add filling. Remove second pie crust from pie tin and roll out. Cover top of filled pie crust with second crust. Trim and crimp edges. Cut vents in top crust. Let chill for 10 minutes.
Place on baking sheet to bake for 10 minutes, then lower temperature to 375˚F and continue baking for 30-35 minutes until crust is golden and filling is bubbling. Let cool before serving.
Gnocchi Gratin w/Squash & Kale
2 Tbsp. unsalted butter
1/2 medium butternut squash, peeled,
seeded and cut into 1/2-inch pieces
3 cloves of garlic, thinly sliced
1/4 tsp. red pepper flakes
11/4 C. water or vegetable broth
1 bunch kale, stemmed and roughly chopped
1 17.5 oz. pkg. potato gnocchi
3/4 C. grated parmesan cheese
Melt 1 Tbsp. butter in large ovenproof skillet over medium heat. Add the squash and cook, stirring until slightly soft and golden, about 8 minutes. Add the garlic, red pepper flakes and 1 tsp. salt. Cook until garlic is soft.
Preheat broiler.
Add the water or vegetable broth. When it starts to simmer on the stovetop, stir in kale and cook until it wilts slightly, about 2 minutes. Add the gnocchi, stirring to coat. Cover and cook until the gnocchi are just tender, about 5 minutes. Uncover and stir in ¼ C. parmesan and remaining 1 Tbsp. butter. Sprinkle with remaining ½ C. parmesan. Transfer to the broiler and cook until golden and bubbly, about 3 minutes.
Lemon Ricotta-Stuffed Shells
24 uncooked jumbo pasta shells
1 10oz pkg. frozen chopped spinach,
thawed and well drained
1 15oz. whole milk ricotta cheese
1 5.3oz. pkg Boursin garlic/herb spreadable cheese
1 egg
1 Tbsp. grated lemon zest
1 tsp. salt
3/4 C. grated parmesan cheese
1 24oz. jar marinara sauce
1 Tbsp. hot honey (spicy…optional)
Preheat oven to 400˚F. Bring a large pot to boil over high heat. Add shells, cook, until al dente. Drain shells and rinse under cold water.
Set aside.
Drain thawed spinach completely.
Whisk together ricotta cheese, Boursin cheese, egg, lemon zest, salt and ½ C. parmesan in medium bowl until well combined and smooth. Stir in drained spinach.
Spread 2½ C. marinara sauce in bottom of 13 X 9 inch baking dish. Drizzle evenly with hot honey. (hot honey drizzle optional) Fill shells with ricotta cheese mixture. Arrange shells, filling side up, over sauce. Top with remaining ½ C. marinara sauce and sprinkle with remaining ¼ C. parmesan.
Cover with aluminum foil and bake for 20 minutes. Uncover and bake for another 20 minutes until sauce is bubbling and filling is creamy. P.S. Freezes well.
Sunny’s Crowd Sourced Mac & Cheese
7 Tbsp. unsalted butter
1 lb. elbow macaroni
1/3 C. flour
4 C. whole milk
11/2 tsp. mustard powder
1/4 tsp. cayenne pepper
1/8 tsp. nutmeg
2 C. grated Monterey Jack cheese
2 C. grated gouda cheese
11/2 C. grated mild cheddar cheese
1/2 C. crushed Ritz crackers
1/2 C. crushed potato chips
Preheat oven to 400˚F. Butter a 9 x 13 inch baking dish.
Bring a large pot of water to boil. Add pasta and cook al dente. Drain reserving 1 C. cooking water.
Meanwhile, melt 6 Tbsp. butter in large pot over medium heat. Whisk in flour and cook, whisking until smooth and lightly browned, about 2 minutes. Gradually whisk in milk until smooth, then add the mustard powder, cayenne, nutmeg and 1 tsp. salt. Cook until sauce simmers and thickens slightly, about 7 minutes. Whisk the cheeses into the sauce one at a time, letting the cheese melt before adding another cheese. Stir in the pasta to coat, adding reserved cooking water as needed. It’s ok if sauce is loose. It will thicken as it bakes.
Transfer mac and cheese to the baking dish. Melt remaining 1 Tbsp. butter, then mix with crushed crackers and chips. Sprinkle over half of the mac and cheese. Bake until top is browned, 20-25 minutes.
