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[1] Baked delicata squash cut into cylinders and served with a poached egg and sautéed vegetables (photo courtesy Vaucluse | NYC). [2] You can stuff the squash with grains (photo of grain bowl with sliced squash courtesy Good Eggs | SF). [3] Another options: slices of roast delicata squash in a green salad (photo courtesy…
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October 1st is World Vegetarian Day, founded in 1977 by the North American Vegetarian Society. While October 1st is the annual kick-off day, the whole of October is Vegetarian Awareness Month. For a comfort food celebration, we propose a vegetarian version of Shepherd’s Pie (recipe below). WHAT IS SHEPHERD’S PIE Shepherd’s pie, made…
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[1] Mushroom toast. Serve it any time of the day, including with a leisurely glass of wine or beer (photo courtesy Edwards Dessert Kitchen). [2] A wealth of mushrooms from which to choose (photo courtesy Good Eggs). [3] Lobster mushrooms. If you can find them, they add color to the plate (photo courtesy Baldor Food).…
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Yesterday we featured murasaki, Japanese purple sweet potatoes. Today, it’s a completely different view of potatoes: Fried or roasted peels! We knew that we could freeze potato peels (and all vegetable peels) to make stock. We never thought to cook them as a standalone food. But, in that time-honored tradition of letting nothing go to…
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[1] Murasaki sweet potatoes from Japan, a variety now grown in California (you can buy seeds from Burpee). [2] Murasaki oven fries with wasabi aïoli. Here’s the recipe from Bonjon Gourmet. “As sweet as sugar.” That’s what we thought when we first tasted murasaki sweet potatoes. The next day we ran out to buy…
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