1 2/3 cups unbleached all-purpose flour
2 tsp. ground ginger
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. baking soda
1/2 cup butter
1 1/2 cups sugar
2 eggs
1 cup canned pumpkin
1/3 cup water
1/2 cup coarsely chopped walnuts or pecans
Whipped cream

Grease and lightly flour a 9 x 5 x 3-inch loaf pan; set aside. Combine flour, baking powder, salt, spices and baking soda; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until well combined. Add eggs, one at a time, beating well after each. Stir together pumpkin and water. Add dry ingredients and pumpkin mixture alternately to beaten mixture, beating on low speed after each addition just until combined. Fold in nuts. Pour into prepared pan.

Bake in 350° oven 55 to 60 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely. Serve with whipped cream. Makes 8 to 10 servings.

Spinach Salad with Apples
This hearty main-dish salad combines sweet,
sour and salty flavors, as well as soft and crunchy textures - all good foils for a tart, firm apple such as Pippin or Granny Smith. Add a slice of crusty, whole-grain bread and you've got dinner.

Dressing:
1/2 tsp. salt
1 small garlic clove, minced
2 Tbls. fruity vinegar, such as raspberry or cider
2 Tbls. orange juice
2 tsp. extra-virgin olive oil
2 tsp. Dijon mustard
Freshly ground pepper

Salad:
1 small bunch of spinach, washed well and torn into bite-sized pieces
1 medium head of romaine, washed well and torn into bite-sized pieces
2 medium tart apples, sliced into thin wedges
1/4 red onion, very thinly sliced
1/4 cup crumbled blue cheese (1 oz.)
1/3 cup honey-roasted or hickory smoked almonds, coarsely chopped

To make the dressing, sprinkle the salt over the garlic on a cutting board. Mash to a paste with the flat side of a heavy knife. In a small bowl or cup measure, whisk together the garlic-salt paste, the vinegar, orange juice, oil, mustard and pepper.

Combine the spinach and lettuce in a large salad bowl; top with the apples, onion, blue cheese and almonds arranged in an attractive pattern. Drizzle with the dressing and toss. Makes 4 servings.

4 Tbls. olive oil
2 tsp. salt, plus more for seasoning
1 tsp. freshly ground black pepper, plus more for seasoning
4 boneless center-cut pork chops, cut 3/4 inch thick (1 1/4 lb.)
1 large onion, cut into 1/2-inch dice
4 green apples (such as Granny Smith), peeled, cored and cut into 1/2-inch dice
1/2 cup cider vinegar
1/2 cup golden raisins
1 tsp. ground ginger
1/4 tsp. dry mustard
Pinch of cayenne pepper

Preheat oven to 400°. Heat 2 tablespoons olive oil in an ovenproof skillet over medium heat. Sprinkle salt and pepper on both sides of pork chops; add to skillet. Saut? until golden brown, about 2 minutes; flip. Cook 2 minutes more; place pan in oven. Roast until meat is cooked through and registers 155° on an instant-read thermometer, about 5 minutes. Transfer to a platter. Meanwhile, in a large saucepan, heat remaining 2 tablespoons olive oil over medium heat; add onion. Saut? over medium heat until translucent and beginning to brown, about 6 minutes. Add apples; saut? 4 minutes more. Add vinegar, raisins, ginger, mustard and cayenne. Stir well to combine; cover. Continue cooking, stirring occasionally, until apples are very tender but hold their shape, about 3 minutes. Season with salt and pepper and serve over pork chops. Serves 4.