Pair savory meatloaf with Egyptian okra, endive beet salad

Arkansas Democrat-Gazette/File Photo by Benjamin Krain/ Meatloaf.
Arkansas Democrat-Gazette/File Photo by Benjamin Krain/ Meatloaf.

It's glorious October when, as in every other season, your presence is simply indispensable.

Today a reader is thinking of a dinner crowd that will include some special dietary needs. S.Q.T. asked, "Can you provide some ideas for meals for pescatarians (yes to fish, no to meat)? And then, can you give a good recipe for vegetarian broth made with roasted vegetables?" How about it: can you?


TWO VEGETABLES ...

As is her efficient and healthful habit, Rose Secrest's latest envelope offered color as well as nourishment.

Egyptian Okra

1 pound okra, chopped

1 onion, chopped

2 tablespoons dill, minced

1 tablespoon sage, minced

2 tomatoes, chopped

Freshly ground black pepper to taste

Combine ingredients, and microwave for 5 minutes.

Endive Beet Salad

8 heads of Belgian endive

2 beets, boiled and peeled and diced

1/2 jicama, peeled and diced

2 cloves garlic, minced

Zest of 1 orange

Juice of 1 orange

Juice of 1 lemon

1 tablespoon red wine vinegar

1 teaspoon fennel powder

Combine ingredients, and serve.


AND AN ENTREE

A reader shared the cookbook "Fix, Freeze, Take and Bake," a spiral- bound treasure that includes this comfort food.

Savory Meatloaf

1 1/2 pounds ground beef

1 package onion soup mix

1 egg, lightly beaten

1/2 cup ketchup

1/4 cup dry breadcrumbs

In a medium bowl, combine ground beef, soup mix, egg, ketchup and breadcrumbs; mix well. Shape into a loaf. Line a loaf pan with foil and then with plastic wrap, allowing foil and plastic to extend about 4 inches over pan sides. Place loaf in pan and seal the plastic wrap and foil around loaf. Place in freezer for several hours. Once loaf is partially frozen, remove from pan and return wrapped loaf to freezer.

To prepare: Unwrap meatloaf, place in a loaf pan and thaw in microwave or refrigerator overnight. Heat oven to 350 degrees. Uncover and bake for 65 to 75 minutes.


MEXICAN BREAKFAST

Sometimes we choose a recipe by the appeal of a photograph, and so it was with this one, tempting in the photo gallery of "Cook With Bob" on Instagram. The local chef is Bob Bires, and his original source is Kay Chun in "New York Times Cooking."

Huevos Rancheros

Eggs "rancher style" is a traditional, hearty Mexican breakfast typically enjoyed after a hard morning's work. But it also makes for a satisfying and comforting weeknight dinner.

The simple yet flavorful homemade salsa comes together quickly and is smartly used in three ways: a quick simmer transforms the salsa into the warm ranchero sauce; it adds a zesty flavor that shines through in the smoky refried beans; and it gives a final fresh finish as a tangy topping.

Any leftover ranchero sauce and refried beans make for great dips the next day.

2 pounds ripe tomatoes, diced

3/4 cup finely chopped white onion (from 1/2 medium onion)

2 tablespoons lemon juice

1 small jalapeño, stemmed and minced

2 teaspoons kosher salt, such as Diamond Crystal, plus more for seasoning

1/2 teaspoon grated garlic, divided

1/4 cup neutral oil, such as safflower or canola (divided)

2 (15-ounce) cans black beans

3/4 teaspoon ground cumin

1/4 teaspoon smoked paprika

8 large eggs

2 tablespoons chopped cilantro leaves, plus more for serving

8 (6-inch) warmed corn tortillas

Sliced avocado and crumbled queso fresco, for serving

In a medium saucepan, combine tomatoes, onion, lemon juice, jalapeño, 2 teaspoons salt and ¼ teaspoon of the garlic, and mix well. Transfer 1 1/2 cups of the fresh salsa to a bowl, and set aside.

Cook the remaining salsa over medium-high heat, stirring frequently, until the tomatoes soften, and the sauce thickens, about 10 minutes. Transfer the ranchero sauce to a bowl, and cover to keep warm (you should have about 2 cups).

In the same saucepan, heat 2 tablespoons of the oil over medium. Add the remaining 1/4 teaspoon garlic, and stir until fragrant, 30 seconds. Add the beans (and their liquid), cumin, smoked paprika and 1/2 cup of the reserved fresh salsa, and cook over medium-high heat, stirring frequently and mashing with the back of a spoon or potato masher, until the mixture is smooth and thick, about 10 minutes. Season with salt to taste, and remove from heat.

In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium. Crack in 4 of the eggs, and cook undisturbed until whites are set but yolks are still runny, 4 to 5 minutes. Transfer to a large plate, and repeat with the remaining oil and eggs.

Meanwhile, stir the cilantro into the remaining 1 cup reserved salsa. Divide the tortillas across 4 plates (2 per plate). Spread refried black beans on the tortillas, and top each with an egg. Cover the eggs with ranchero sauce. Divide avocado on the plates, and garnish with some of the fresh salsa, queso fresco and cilantro.

Makes 4 servings.


SOUP AND BREAD

Finally, here are two recipes from "Restaurants We Love," a section of the Bright School cookbook, "Fork Knife Spoon." The first is from the very much alive Vine Street Market; the second, from the late and much-lamented 212 Market. (It looks to me like these two would make a fine meal together.)

Cream of Tomato Basil Soup

1 medium yellow onion, minced

2 tablespoons olive oil

1 tablespoon butter

6 garlic cloves, minced

56 ounces crushed tomatoes (Angela Mia brand recommended)

3 tablespoons dried basil or 2 cups fresh basil

1 quart chicken stock

3 cups heavy cream (plus or minus 1 cup to taste)

Salt and pepper to taste

In a sturdy stockpot, sauté onions in olive oil and butter, 2 to 3 minutes over medium heat. Add garlic; cook another minute. Add crushed tomatoes, basil and chicken stock. Stir and heat to 140 degrees. Do not boil. Add heavy cream, and stir. Season with salt and pepper to taste.

Bring soup back up to 150 to 160 degrees, slowly, so it does not curdle. You may thicken with cornstarch if desired.

Focaccia

1 quart water

8 cups flour

1/2 cup olive oil

4 1/2 teaspoons salt

1 tablespoon dry yeast

1/2 red pepper, diced

1/2 green pepper, diced

1/2 yellow onion, chopped

1 cup shredded Parmesan cheese

1 tablespoon oregano

1 teaspoon fennel seed

Freshly ground black pepper

2 tablespoons olive oil

Heat oven to 375 degrees. Mix the water, flour, olive oil, salt and yeast in a mixer with a dough hook. Let the dough rise 1 to 1 ½ hours. The dough will be somewhat loose.

In a separate bowl, toss the vegetables with the cheese, herbs, spices and 2 tablespoons olive oil. Top the dough with these veggies, and bake until golden brown.

This may be the first column ever with fennel in two recipes. What are your thoughts about fennel? Should it appear more often here?

And you? You, please, appear often at the other end of these recipes.


REQUESTS

-- Meals for pescatarians

-- Vegetarian broth


TO REACH US

Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send, and know we cannot test the recipes printed here.

• Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750

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