Take your roasted butternut squash to a new level with this recipe also from the New York Times.
So a little more complicated, a recipe from the New York Times. Delicious and worth pulling together. I’m finding lots of dried shiitakes these days at local farmers markets – a great way for the farmer to add value to shiitakes he/she might not have been able to sell fresh.
If you prefer, use instant dashi for the whole kombu/bonita flake thing. All available at Sevananda or wherever you buy such things.
Maybe you want to munch on something mindlessly. Try this recipe. The bronzing on today’s broccoli makes me think perhaps the farm is getting a bit of frost in those cold mornings that only dip to the 40s here in town. It’s a recipe from Southern Living. Wouldn’t those sweet carrots make delicious dippers? And those radishes? And no cooking! If you’ve got all the components on hand, it’s done in 10 minutes. And of course, you can substitute any nut you like for those cashews.
If you’re in need of comfort food, macaroni and cheese is often the prescription. This recipe from Saveur magazine adds sausage and apples to the traditional ingredients. I love the combination.
Maybe you’re entertaining guests this upcoming holiday week. Here’s a lovely offering for brunch from chow.com.
What a gorgeous head of cabbage this week. We think about cabbage for all kinds of uses, but seldom do we grill it. I like this recipe from Cook’s Country magazine.
This old-school recipe came from Family Circle magazine. Old school it may be, but really delicious.
A recent recipe from the New York Times and a great idea for your Thanksgiving dinner.
From Jarrett Stieber as demonstrated at Freedom Farmers Market, with all his notes. A nice first course for a bigger meal, or a delicious meal all of itself. And easy.
This recipe from Mark Bittman’s “VB6” (Vegan Before 6) book. Here’s what he says about it:
“Here, you concentrate the sweetness of carrots by slow-roasting them until they’re essentially dehydrated. The resulting “candy” is slightly chewy and slightly crisp—the perfect healthy snack to eat alone, or as a vehicle for dips.
You can use this technique on virtually any vegetable, alone or in combination. Thinly sliced fennel bulbs, beets, parsnips, celery root, and turnips all work great, as will cauliflower or broccoli florets. All will take somewhere between 2½ and 3 hours, depending on the cut and how dry the vegetables were to begin with. If you want something crunchy and salty, try the variation. If you have the pans and oven space, make at least a double batch, using an assortment of vegetables. Store in an airtight container in the fridge for up to a week.”