ANTIPASTO SKEWERS

BY MARY ALEXANDER

These skewers are super easy to make and always present beautifully with their vibrant colors and textures. Mix and match with your favorite ingredients. SERVINGS 12

Directions

1. On a 7-inch wooden or bamboo knotted skewer, thread ingredients in this order: kalamata olive, salami (end to end), green olive, mozzarella ball, summer sausage (end to end), grape tomato. Repeat with remaining skewers.

2. Plate and serve or store in an airtight container in the refrigerator until ready to serve.

PAIR IT Drizzle these with some olive oil and balsamic vinegar, Italian dressing, pesto or another sauce of your choice. You can also choose colors and foods that match the occasion or holiday. So much room for creativity!

Flavorful recipesfull ofthe fruits andveggies of autumn.

CABBAGE IS COOL! SALAD

BY SAMAH DADA

While cabbage can sometimes be unremarkable on its own, it has a satisfying crunch that makes it adaptable to whatever flavors it’s paired with SERVES 2-3

SALAD

1 sweet potato, cut into 1-inch wedges

1 Tbsp extravirgin olive oil

Kosher salt and freshly ground black pepper to taste

9 oz cabbage (I like to use a combo of green and red), thinly sliced

½ cup grape tomatoes, halved

CHICKPEAS

1 Tbsp extravirgin olive oil

1 (15.5-oz) can chickpeas, drained, rinsed, and patted dry

1 tsp ground cumin

Kosher salt and freshly ground black pepper

DRESSING

1 avocado

2 Tbsp extravirgin olive oil

2 garlic cloves

½ cup (packed) fresh cilantro

Juice of 2 limes

Kosher salt and freshly ground black pepper to taste