Winter Recipes, Straight from the Land

Put the bounty of your next dove hunt to good use in this tasty, Tex-Mex twist on a classic pasta casserole. Pair with garden-fresh Quick-Stewed Kale for a hearty, comforting winter supper.

By Scott Jones | Photos By Jason Wallis

Cranberry-Pear Crisp

Cranberry-Pear Crisp

Cranberry-Pear Crisp

2/3 cup sugar

2 teaspoons ground cinnamon

1  1/2 teaspoons ground ginger

1  1/2 cups orange juice

1 (12-oz.) package fresh cranberries

6 pears, thinly sliced

1 1/2 cups uncooked regular oats

2/3 cup all-purpose flour

2/3 cup firmly packed brown sugar

1/2 cup butter

1.  Preheat oven to 375˚ F. Combine first 6 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer 10 minutes or until cranberries pop and mixture thickens, stirring occasionally. Spoon into a lightly greased 13- x 9-inch baking dish.

2. Combine oats, flour and brown sugar; cut in butter with a pastry blender or fork until crumbly. Sprinkle over fruit mixture.

3. Bake at 375˚ F for 20 to 25 minutes or until lightly browned. Serve warm with ice cream or whipped cream.

Prep: 15 min. Cook: 15 min. Bake: 25 min. Yield: 8 servings

Southwest Dove Breast-Pasta Bake

Southwest Dove Breast-Pasta Bake

Southwest Dove Breast-Pasta Bake

12 ounces linguine

1/2 cup butter

1 green bell pepper, chopped

1/2 medium-size onion, diced

2 garlic cloves, minced

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/2 (6-oz.) can tomato paste

1/2 cup all-purpose flour

4 cups milk

1/2 cup chicken broth

1 (10-oz.) can diced tomatoes and green chiles, drained

2 cups four cheese Mexican blend

4 cups chopped cooked dove breast*

Garnish: fresh chopped cilantro

1.  Preheat oven to 350˚ F. Cook pasta in salted water according to package directions. Drain and reserve.

2. Melt butter in a Dutch oven over medium-high heat; sauté bell pepper and next 5 ingredients 5 minutes or until onion is tender. Add tomato paste, and cook, stirring constantly 2 minutes.

3. Whisk in flour until smooth, and cook, whisking constantly, 1 minute. Gradually add milk and chicken broth; cook, whisking constantly, 5 to 6 minutes or until thickened. Add diced tomatoes and green chiles and 1 cup cheese. Cook, whisking constantly, 1 minute or until cheese melts.

4. Remove from heat. Stir in dove breast and hot cooked pasta. Spoon into a lightly greased 13- x 9-inch baking dish. Top with remaining 1 cup of cheese.

5. Bake at 350° F for 30 minutes or until bubbly. Let stand 5 minutes. Garnish, if desired.

*Substitute 4 cups chopped chicken or 1 rotisserie chicken for dove breast.

Prep: 25 min. Cook: 15 min. Bake: 30 min. Stand: 5 min. Yield: 6 servings

Quick-Stewed Kale

This recipe also works with other cooking greens like collard, mustard or turnip.

Quick-Stewed Kale

Quick-Stewed Kale

2 Tablespoons olive oil

2 cloves garlic, minced

1 (1-lb) bag kale, chopped

1/4 cup chicken broth

2 teaspoons dried Italian seasoning

1/4 teaspoon lemon pepper seasoning

1/4 teaspoon salt

4 plum tomatoes, seeded and chopped

1. Heat oil in a large skillet over medium heat.

2. Add garlic; sauté 2 minutes or just until garlic browns.

3. Add kale, broth, Italian seasoning, lemon pepper and salt; cook, covered, 5 minutes or just until kale wilts. Remove from heat and stir in tomatoes.

Prep: 10 min. Cook: 10 min. Yield: 6 servings