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Quinoa Stuffed Acorn Squash with Goat Cheese and Figs
I believe there is something joyful about a stuffed vegetable. All that goodness overflowing an edible package. In this recipe I fill naturally mild and buttery acorn squash with a quinoa mixture that includes dried figs, goat cheese, shallot, and a touch of homemade pear vinaigrette. On the Italian side of my family, figs were relished, and a flourishing fig tree was admired more than a sprawling lawn. As we drove through my grandmother’s neighborhood, I would look for signs of fruit trees spilling over backyard fences. I suspect this is what sparked my love of gardens tightly packed and overflowing. Though she was a butcher’s daughter, my grandmother favored…
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Cozy Winter
Whether winter brings to mind the peace of a snowy woodland or pine branches brought inside as festive decoration, this is the season of coziness. A walk through the woods is an opportunity to bundle up with chunky mittens and knits. There may be no better time to wear a fluffy pom-pom. Inside there is coziness to be found in a cup of rich hot chocolate and, for a while, the garlands and ornaments that surround us. I’ve always loved winter for the way it calls us to be a little more still, more warm, perhaps even more thoughtful about things we might take for granted in other seasons. Heading…
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Savory Wild Rice and Cornbread Stuffing
A savory accompaniment to roasted chicken or Thanksgiving turkey, this stuffing combines nutty-flavored wild rice with crumbled skillet cornbread, sausage, and plenty of fresh herbs. Baking the cornbread in a skillet ensures a buttery, toasted bottom crust. Rather than cube the bread, I crumble it before mixing with the rest of the ingredients. Wild rice adds even more texture. Since I will make this recipe many times during the holiday season, I keep fresh herbs on the windowsill for easy clipping. Whether you serve it for a holiday or cozy weeknight dinner, classic Thanksgiving sides like cranberry sauce and roasted vegetables round out the plate. The scent of fresh sage,…
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Roasted Honeynut Squash with Sage and Pepitas
Sweeter and tinier than the butternut variety, honeynut squash begins appearing at the market around late September. A petite winter squash with concentrated flavor, its natural sweetness turns more caramel and malt-like with the heat of the oven. For that reason, I roast it simply with olive oil, salt, and pepper. Additional flavor comes from crisp sage leaves, lightly toasted pepitas, and just a touch of maple added after the slices leave the oven. Where some squash benefits from roasting in a maple glaze, honeynut squash develops a rich flavor on its own. In this recipe, maple dressing is lightly brushed on to lend a different note of sweetness rather…
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Overnight Quick Pickles with Ginger
A homemade touch makes a simple picnic or impromptu feast all the more tasty. Rather than reaching for a jar of pickles at the market, pick up some mini cucumbers and fresh ginger, then make your own quick pickles overnight in the refrigerator with the help of some pantry staples. The resultant flavor is fresh and vibrant, plus it doesn’t require any special canning equipment. Certainly you can allow these pickles to sit in the brine longer than overnight, but I love being able to make them one day and enjoy them the next. While I enjoy pickled vegetables, I have never had an interest in the canning process, and…
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