Roasted Kabocha Orange Squash

So…I think there was something big going on in the last week and I never got around to posting about this delicious squash.  Something about an election?  Thank goodness that’s over! Last year I “discovered” delicata squash and I’ve been keeping an eye out for it at the market, but no luck so far.  Time… Continue reading Roasted Kabocha Orange Squash

Sunny Summer Squash Casserole

Summer is finally starting to wind down, and thank goodness for that! I have to apologize for neglecting the blog for so long. For the most part, cooking this summer has been mostly repeats of favorites, coupled with a lack of enthusiasm for standing in a hot kitchen. Even grilling has gone by the wayside,… Continue reading Sunny Summer Squash Casserole

Summer Squash Hummus (Bean-less, Gluten-free)

I find myself with a surplus of white, patty pan squash.  I have roasted it, baked it in a casserole, and eaten it sliced and sauteed in butter.  It’s all good – but I know there are gardeners (and cooks) out there that are looking for more things to do with their bounty of summer… Continue reading Summer Squash Hummus (Bean-less, Gluten-free)

Summer Squash Casserole with Tomatoes and Mozzarella

Our good-gardener, neighbor Mike brought us some beautiful pattypan squash from his garden, and also a package of heirloom tomatoes that he had sun-dried and put up from another year’s bounty.  I’m so glad I live near a generous person with a green thumb!  Mike suggested cooking the squash in a tomato sauce with some… Continue reading Summer Squash Casserole with Tomatoes and Mozzarella

Sage and Sweet Potato Mash (with Bangers and Caramelized Vidalia Onions)

We recently became enamored of the Japanese sweet potato, or satsumaimo.  These potatoes are dark red-skinned, almost purplish, and have a creamy white inside.  They are very sweet – particularly if you roast them – and have a denser flesh than the orange potatoes we are used to.  I decided to try mashing them for… Continue reading Sage and Sweet Potato Mash (with Bangers and Caramelized Vidalia Onions)

Alex Boake’s Gluten-Free Onions au Gratin

When we first started this blog, it was hard to imagine that anyone would see it except our friends, who could be subjected to nagging and arm-twisting until they clicked on the links we sent them to our creations.  Thanks to blogging “tools”, we could even track where the 20 or so hits we were… Continue reading Alex Boake’s Gluten-Free Onions au Gratin

Mushroom and Goat Cheese Gratin

If you’re following along, earlier this week I ventured out to the Dekalb Farmer’s Market and brought home a few bags of inspiration for the blog.  Our second meal resulting from that haul was grilled veal rib chops with this savory mushroom and goat cheese gratin.  Although the veal chops were delicious, the mushroom gratin… Continue reading Mushroom and Goat Cheese Gratin

Fennel with Cheese Sauce (Finocchi Al Formaggio)

Modified from Italy, The Beautiful Cookbook: Authentic Recipes from the Regions of Italy, by Lorenza de’Medici and Patrizia Passigli I have this rather large cookbook, Italy, the Beautiful Cookbook, which is sized more appropriately for coffee table display than for actual cooking.  For that reason, I haven’t really taken much advantage of the great Italian… Continue reading Fennel with Cheese Sauce (Finocchi Al Formaggio)

Spanish-Style Portobello Mushrooms and Peppers

Modified from Whole Foods Recipes, via iphone app Wow, we were blown away by how wonderful these peppers and portobello mushrooms were!  Roasted mushrooms and peppers are one of our favorite side dishes, but the vinaigrette from this recipe with capers, garlic, and raisins added a sweet and sour dimension that turned this dish from… Continue reading Spanish-Style Portobello Mushrooms and Peppers

Lemon Marmalata

In my hunt for interesting cookbooks at used book stores, I recently picked up The Young Man and the Sea : Recipes and Crispy Fish Tales from Esca, by David Pasternack and Ed Levine.  This book covers a pretty wide range of seafood and cooking techniques, from preparing soups to grilling, roasting, pan-frying, poaching, and… Continue reading Lemon Marmalata

Roasted Lima Beans with Italian Herbs

Modified from Wholefoods.com It was not shaping up to be an exciting day for vegetables.  There were slim pickings in the refrigerator, and I didn’t relish the idea of going out to the grocery store in the rain.  However, the ever-dependable lima beans were waiting in the freezer.  Waiting for a chance to be something… Continue reading Roasted Lima Beans with Italian Herbs

Lamb Chops with Moroccan Spice Rub and Apricot Risotto

These grass-fed lamb chops from U.S. Wellness Meats are rich in taste and perfect for grilling.  We marinated the lamb chops in a wet spice rub of classic Moroccan herbs and spices, and paired the grilled chops with a creamy risotto spiked with Turkish apricots and pistachios for a dinner worthy of any special occasion. … Continue reading Lamb Chops with Moroccan Spice Rub and Apricot Risotto

Pork Chops with Sweet Potato and Fennel Hash

Pork chops are so easy.  They cook up quickly without much fuss, which makes them great for mid-week dinners.  I especially like pork paired with something that has a little sweetness.  Fruits like apples, cherries, and apricots are clear winners – but so are the sugars from slowly caramelized fennel, onion, and sweet potatoes in… Continue reading Pork Chops with Sweet Potato and Fennel Hash