Winter Squash & Pepper Quinoa Pilaf

Roasted Squash with Pomegranate and Pepitas Tossed in Quinoa : The Wimpy Vegetarian

Simple one-dish meal of roasted squash, late season peppers, and caramelized red onions, all tossed in orange scented quinoa.   Part of traveling for me is about the food. It’s such a satisfying window into the culture of a country or region, a direct link to its history, people, beliefs, and geography. Traveling to three different regions in Italy last month certainly gave me that view; but I can eat only so many ...

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Sweet Potato-Cider Soup: #SundaySupper

Cider-Spiced Sweet Potato Soup: The Wimpy Vegetarian

Satisfying, healthy soup bursting with autumn flavors of sweet potatoes and apple cider. We're suddenly launching into autumn here in California. We've swung from (really) hot sunny days to changing skies, and a bite in the air. It's a subtle change, but one that ushers in the familiar changes, sights, and smells of fall. Autumn is my favorite season of the year, a pause after all the high energy go-go ...

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Fig Crostata

Fig Crostata: The Wimpy Vegetarian

Buttery crust with hints of apple cider sweetness, filled with figs simmered in orange juice, apple cider syrup, and cardamom. About a year ago, I was sitting in my Italian class and our teacher asked us all to express to the class (in Italian) a favorite Italian dessert.  We were working with the verb piacere, translated ‘to be pleasing’, used when you want to say you like something. It’s a tricky little verb in how the sentence ...

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Braised Endive and Fennel Gratin

comforting, casserole of braised endive and fennel, cooking for a crowd

Light but comforting casserole of braised endive layered with fennel in a gratin that can be served year-round. Meeting holiday expectations can be hard. Sometimes the expectations (and hopes) we have around holidays like Thanksgiving, Christmas, or Valentines, take such an idealistic shape thanks to the messages we get on TV, in movies, and all around us, that unless we have a Norman Rockwell Thanksgiving, ...

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Kale-Sweet Potato Salad & Cider Dressing

kale and sweet potato salad

Hardy kale salad tossed with spicy roasted sweet potatoes and apples, topped with pepitas, tossed in an apple cider vinaigrette. Yesterday I posted my recipe for Spicy Roasted Sweet Potatoes as part of my Gifts From The Kitchen series that included a gift idea of a spice rub. The Spicy Roasted Sweet Potatoes are great as a stand alone side dish for dinner, but the leftovers are fantastic warmed up and tossed into a kale salad for lunch the ...

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Chipotle Spice Rub…Roasted Sweet Potatoes

BBQ spice rub, chipotle spice rub

All-purpose rub that balances sweet, smoky and spicy for vegetables and meat. For those who might be new to my blog, I'm doing a series of Gifts From the Kitchen as we all ramp up for the holidays. These are gifts you can use for a gift exchange with family or friends, or bring to a dinner party for an easy and useful hostess gift. Truthfully, all these gifts ...

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Curried Kabocha Squash – Apple Soup

kabocha soup 3/4

Kabocha squash soup with apples, curry powder and touch of coconut milk. In our over-scheduled lives that feel overwhelming from the moment the alarm jolts us awake every morning, do people have time to cook anymore? If you’re working a job that makes you feel completely depleted at the end of the day, do you have the energy to make the series of decisions it takes to make a dinner for yourself and others at the end of the ...

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Creamy Pumpkin Polenta & Apple-Feta Crumble

Pumpkin Polenta

Creamy pumpkin polenta topped with an apple and feta cheese crumble. I have had pumpkin on my brain for weeks, thinking of all the ways I want to use it. And then I realized I was just sitting around and thinking, but not doing very much about it. Honestly, sometimes I think about something so much that it's almost like I really did it... Then I decided to roast my own pumpkin and got very motivated. ...

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Grilled Pear, Fig and Endive Flatbread

grilled pear, fig, and endive flatbread

Hearty appetizer of grilled pears, figs and endive arranged on flatbread and topped with ricotta and blue cheese. At least once a month here, I'll be showcasing a farm or ranch where I've been lucky enough to get a behind-the-scenes tour,  along with a recipe I've created to highlight their "product". Thanks to being in the San Francisco Professional Food Society (and on their Board), and volunteering and doing ...

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