I'm freezing right now--drizzly, grey day-- and am trying to channel the warmth that this dish created in my kitchen and in my belly. This one is going to be a winter staple, I think. Recipe #2: Pork and Quinoa Stew with Kalamata Olives 1 1/2 lb pork shoulder, cubed 1 onion 1-2 carrots, diced … Continue reading Pork and Quinoa Stew with Kalamata Olives
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Delicata Squash Stuffed with Quinoa, Sausage and Cranberries
Vegetarians, I'm sorry. You know that I love you, that I am a staunch ally, a friend of all veggies. But I decided this week to give my meat-loving spouse a break and a treat. The two main recipes are meat-heavy, just like him. But! They are also highly customizable and can easily be made meatless … Continue reading Delicata Squash Stuffed with Quinoa, Sausage and Cranberries
Beet Risotto with Goat Cheese,Thyme and Lemon Zest
If you're already impatient with how long it takes to cook beets, then I don't know how you'll feel about my suggestion to slow down even more and make risotto out of them. It's really Niki Segnit's suggestion, and one that I admit I put off for most of the week because I couldn't foresee … Continue reading Beet Risotto with Goat Cheese,Thyme and Lemon Zest
Ma Vie en Rose: Beet Hummus & Sauteed Beet Greens
We're a hummus-loving family. I make it myself sometimes (so easy), but also find myself buying a fair bit of it. Recently I found edamame hummus at Wegmans, and snapped it up in a hurry for my daughter who can almost literally eat her weight in soybeans. It's delicious, and that pale spring green is … Continue reading Ma Vie en Rose: Beet Hummus & Sauteed Beet Greens
Warm Beet Soup with Cumin and Sour Cream
I can't think about beets without remembering the Gilligan's Island episode where the radioactive seeds wash into the lagoon, and the resulting vegetables wreak havoc on the castaways. Mrs. Howell eats the sugarbeets and, if I remember correctly, cleans everything on the island in a burst of super-charged energy. Before you run out to the … Continue reading Warm Beet Soup with Cumin and Sour Cream
Salad with Pickled Beets, Candied Walnuts, Granny Smiths and Gorgonzola
Welcome to Beet Week! Not as exciting as Shark Week, but maybe just as messy. So my friend and reader, Charlie, wants to know if beets a) always take SO long to cook, and b) always make THAT much of a mess. It's true. Beets are going to make you work for them. And I'll … Continue reading Salad with Pickled Beets, Candied Walnuts, Granny Smiths and Gorgonzola
Sweet, Sweet Zucchini
The first thing you should know is that I am not, generally, a person who believes in hiding vegetables in other, more "palatable" foods to get children (or husbands) to eat them. I admit I might sing a different tune if I had kids who truly would not eat any green thing, but my kids … Continue reading Sweet, Sweet Zucchini
Embracing the Mush
Remember when we were talking about preserving textural integrity with zucchini and I suggested that sometimes maybe you wouldn't want to do that? And remember when you worried about the cores that remained after those pretty ribbons fell away from the squash, and I said, hush honey, I'll tell you how to deal with that later? … Continue reading Embracing the Mush
Zucchini Ribbon Salad with Lemon, Mint and Feta
I understand the texture problem people have with zucchini. Or, I understand how the texture of a food can make it either beloved or loathed. Texture is why I hated watermelon for so long. It's largely why I hate jello. And we all know what happens to vegetables--zucchini or otherwise--that are cooked within an inch … Continue reading Zucchini Ribbon Salad with Lemon, Mint and Feta
Spaghetti with Zucchini, Sun-Dried Tomatoes, Artichoke Hearts and Goat Cheese
Here they are. My husband's mortal enemies. I don't understand what he's so afraid of. Look how cheerful! Okay, that's not true. I do know, because he has no problem telling me that his hatred of zucchini comes from its "overwhelming grossness." When I ask, "Are you talking about taste or texture?" he says, "Yes." … Continue reading Spaghetti with Zucchini, Sun-Dried Tomatoes, Artichoke Hearts and Goat Cheese
Sheila squillante 