Vegetarian This addictive delicata squash and apple galette appetizer is quick to prep, and ideal warm, fresh from the oven. Delicata squash is worth looking for, as the skin is thin enough not to require peeling before roasting and eating. As I've often written, I'm appetizer challenged. I typically resort to an assortment of cheeses and crackers. For a recent large party, I augmented this with pickled veggies I purchased. But ...
Stuffed Delicata Squash
Stuffed delicata squash is a healthy, filling and delicious meal. And it's so easy. Why should you stuff Delicata Squash? First of all, delicata squash is tender and small enough to easily slice in half with a sharp chef's knife. Once you scrape out the seeds and pulp, you have perfect boats for stuffing. And for bonus points, the skin is thin enough to be eaten. That means you don't have to peel this beautiful squash. Secondly, stuffed delicata squash is super-easy to prepare ...
Coconut Curried Butternut Squash Soup
The calendar unleashes butternut squash cravings in me every October 1, and this year was no exception. Unfortunately, I was in Italy, and searched in vain for my familiar friend on menus. It turns out, butternut squash is native to the Americas, and not as common in other areas of the world. I had to wait. So, the first thing I made when I padded back into my kitchen was this butternut squash soup. A version is also in my cookbook, Simply Vegetarian, as it's super-easy and full of flavor. ...
Romanesco Pasta with Curry Cauliflower Sauce
Have you tried romanesco yet? You've probably seen it. It looks like broccoli and cauliflower hooked up and had a baby. It looks like something whimsical you'd see growing from the ground in the Lord of the Rings series. With a hobbit sitting underneath it. I call it "broccoli light", because that's what it tastes like, but it really is a cross between broccoli and cauliflower. And with parentage like that, it's unsurprisingly nutritious. Top 5 Nutritional ...
Apple Hand Pies for Halloween
Pumpkin shaped hand pies filled with apples, ginger, cinnamon and cardamom. Perfect Halloween treat for both kids and adults! Are you ever overwhelmed by all the types of apples that show up in the markets around now? For a good snacking apple, I generally grab Honey Crisps and Fujis, in that order. They have the best balance of tart and sweet for me, and they're both juicy without risk of mealiness. But what about cooking and baking them? Obviously you don't want to use the same ...
Butternut Squash Soup with Apple Cider & Crème Fraîche
My husband was under the weather last week, and weakly pleaded for this soup from underneath a mountain of quilts one afternoon. I nearly fainted. He wasn't begging for a burger or ice cream topped with hot fudge. He was requesting, sit down for it, a vegetable based soup. That's when I realized just how sick he was. He was hallucinating that he wanted vegetables. I didn't waste any time, and set out to make this one I posted on my blog a few years ago. I love how the ...
Spiced Pumpkin Muffins with Applesauce
How is it possible I've never posted a muffin here? I've made coffee cakes, breads, and even cinnamon rolls. But never a muffin. So after more than five years of blogging, I'm finally posting one for fall - pumpkin muffins!! And it's all thanks to Karen at the Karen's Kitchen Stories blog! Karen's Kitchen Stories Blog Karen's blog has been one of my favorites for a very long time. She's a master baker, and has a well-earned reputation for bread baking - as witnessed by the number ...
Curried (Paleo) Cauliflower “Risotto” with Pickled Apples
First of all, this isn't really a risotto, and purists out there (and anyone of Italian descent) may be a little offended that I even use the word when there's no arborio rice involved. (And yes, I know it looks like scrambled eggs, but I promise you it's cauliflower.) Second of all, since I'm being all honest here with you all, it doesn't have the consistency of a risotto. It sits squarely somewhere between a pilaf and risotto, since cauliflower isn't a grain. Clearly this is a work in ...
Spiralized Sweet Potatoes and Apples with Dates
October 1 is World Vegetarian Day, which kicks off Vegetarian Awareness Month. When it was created in 1977, vegetarianism was still a fringe thing. Today, 40 years later, vegetarian diets are mainstream. Most restaurants across the country offer vegetarian options on their menus, and grocery stores pack their shelves with packaged quinoa dinners, multiple brands of tofu, and other soy-based meat substitutes. In honor of Vegetarian Awareness Month, October is a great time to think ...
Spiced Fig Jam
Fall is in the air here in the Sierras. And for me, that means making a batch of this spiced fig jam. If you've never made jam before, this is a great one to start with - it's so perfect for fall. I've included excellent tips I learned in culinary school to guarantee success! I used to participate in a blog exchange, and one month was assigned Karen at Lavender and Loveage. Karen splits her life between North Yorkshire in the UK, and SW France, where she has a cookery school near Bordeaux and ...
Crunchy Kale and Apple Salad with Thai Peanut Butter Dressing
Crunchy winter salad of kale, Napa cabbage, apples, and honey roasted peanuts all dressed in a fabulous Thai peanut butter dressing. This post is part of The Food Network's #ComfortFoodFeast series on their blog, FNDish........ Some salads are all about the salad, and the dressing is just along for the ride. But sometimes, the salad is all about the dressing. This is one of those. The unassuming sauce you see in the jar is a peanut butter dressing, and may look a little drab, but trust me - ...
Sweet Potatoes Pommes Anna with Apples and Raisins
Why should white potatoes have all the fun? Take Pommes Anna. The classic version will always be with russets, but we can have some fun and make it with sweet potatoes, beets, apples, or squash. If you haven't enjoyed this wonderful way to dine on potatoes, I should add, Pommes Anna is a French dish of layered thin slices of white potatoes interleaved with butter, salt, pepper, and an optional flurry of herbs. It typically starts on the stove top, but not always, and finishes in the ...
