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Now that we’re into winter squash season, expand your use of squash beyond a dinner vegetable. Squash can be sauteed, steamed, oven roasted, grilled, mashed, puréed and made into soup. But don’t overlook savory or sweet squash soufflé and squash pie (pumpkin is a squash, but you can make pies with butternut squash and other…
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How cool is Avocado Jell-O? Photo courtesy Avocados From Mexico. The popularity of guacamole suggests that most of us really like avocados. We like them so much, we eat a half at breakfast or lunch, straight from the skin. Sometimes we’ll sprinkle on some balsamic vinegar. But just like any fruit, avocados are…
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Cold asparagus in vinaigrette with mushrooms and Parmesan cheese. Photo courtesy California Asparagus Commission. Instead of reheating leftover vegetables and serving them as “leftovers,” reinvent them as a cold salad. No matter what the vegetable, you can toss it with a little olive oil and some vinegar or a squeeze of lemon or lime juice.…
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Task of the week: Find two new uses for mustard. Photo courtesy Anton Kozlik’s Mustards. Flavored mustards can transform a dish, adding intense notes of basil, lemon, tarragon and even Roquefort to sandwiches, potato, tuna and egg salads, vinaigrettes, dips, meats, vegetables and more. Think of classic Dijon as “basic vanilla” and start to expand…
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