Simple Indian spicing perks up a luscious rack of venison, which is accompanied by apple chutney. The chutney should have some heat, so adjust to taste from a very mild pinch of cayenne to a hot 1/2 tsp (2 mL). Since you will have more than enough chutney, serve the remainder with roast pork or turkey or with aged Cheddar cheese and crackers. Caribou or elk racks can also be made this way
Panzanella – a tangy bread-based salad – gets a tasty makeover with the addition of seasonal roasted squash. If you have stale bread on hand, this is a fantastic way to use it.