In a large saucepan, melt butter over medium heat. Add onions and cook 4 minutes or until crisp-tender. Stir in nutmeg and cook 1 minute more. Add broth, squash and apples. Bring to a boil, then reduce heat and cover. Simmer 50 minutes or until squash and apples are tender, stirring occasionally. Cool soup slightly. Read More…
A gorgeous bunch of carrots is such a gift!
Now – don’t waste those greens. This soup is delicious and the greens are a great addition. You can use the remaining greens to make pesto, which would be nice as a garnish for this soup.
Cannot remember where this simple idea came from – but it’s delicious.
This is an all-purpose recipe. Delicious on crostini, on roast vegetables or potatoes, stirred into a soup or served with beans. I remember reading about Romesco sauce for years and never thinking it would be something I’d like. Then I had to make it for a column for the paper – delicious! Now I’m a huge fan. This recipe comes from “Vegetable Literacy” by Deborah Madison.
This recipe will work with all kinds of greens. Just chop the greens finely. It’s adapted from a recipe in “Tacolicious” by Sara Deseran and Joe Hargrave.
Adapted from “Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love” by Terry Hope Romero.
A recipe from “The Sugar Solution Cookbook.” If you’ve tired of savory preparations for this year’s bumper crop of spaghetti squash, try this slightly sweet version.
From the “Chez Panisse” cookbook. A simple way to serve eggplant.
This recipe is adapted from one prepared by Asha Gomez of Spice to Table at the Peachtree Road Farmers Market. No lemongrass? It will be fine without it.
This is a recipe from Southern Living. The salsa is a play on the classic Southern Jezebel sauce, traditionally served over cream cheese with crackers. Addictive combination of horseradish and apple.