Over at the Splendid Table on National Public Radio, they’re cooking up a vegetarian chili with butternut squash. The recipe is from “Party Vegan: Fabulous, Fun Food for Every Occasion” by Robin Robertson. Maybe like me you still have one remaining pepper from a November box. Mine are turning red and sweet, making them perfect for this chili.
I made these cookies for a holiday cookie swap this week. If you’ve been reading these notes over the season you probably realize that I love the combination of hot and sweet. And then to find those in a holiday cookie – plus the crunch of cornmeal? Pure genius! Did you make pepper jelly this year? Now you’ve got one more way to use it up.
Tender sweet broccoli should be an easy sell, but if there are reluctant broccoli eaters at your house, try adding them to that perennial favorite – homefries. Use all olive oil if you prefer. Or use the onions and garlic scapes from the box if you wish. This recipe could accommodate most anything. What doesn’t go with potatoes?