As promised, here is the recipe for stuffed roast squash.
Although it looks cute in this photo, I usually cut it into quarters and serve it as a side dish. You could also choose to make smaller slices. It’s especially good with poultry or pork. Continue reading
Here’s the second recipe from our Fall Feast. (Note the roasted butternut squash in the upper left corner of the photograph above.)
When I was deciding what to make for our dinner, I looked at the organic produce from my Full Circle box and found green beans. I also had some fresh ginger root in the refrigerator, so I decided to combine the two. Continue reading
As the weather turns colder, and I have to put on extra layers when we go rowing in the mornings, I’ve been thinking about fall: warm, comforting foods that suit this season and the produce that is now available at local farmers markets.
To create a menu for the blog, I recently prepared a Fall Feast for friends that included some of my favorite fall ingredients: pumpkin and other squashes, beans, pork, and braising greens. Here is the first of the recipes from that meal that I’ll share on the blog over the next few weeks. Continue reading
At this time of year in Seattle, home gardeners are usually wondering what to do with all of their extra zucchini. Unfortunately, from what I have heard from all of my friends with gardens, the zucchini has not come into full swing this year due to our cold summer. When it does, you can be prepared with this recipe. Continue reading
Thyme with Sage 