The enjoyment of pasta for me has always been about either the sauce on top or the cheesy goodness stuffed inside the pasta. Those of you who can relate will like this Butternut Pecan Cannelloni, flat pasta sheets stuffed with creamy cheese, toasted pecans and roasted butternut squash, topped with a tart caper tomato sauce which marries well with the slightly sweet filling. Continue reading →
The enjoyment of eating soup can be likened to the development of a good friendship. Things are lovely in the beginning and as time passes the relationship takes on depth from shared experiences. You would not immediately bond with most potential friends and you would not fully appreciate the complex flavors of soup until some time has passed and the taste blooms into something wonderful. Continue reading →
What better way to welcome spring and say so long to winter than with a recipe featuring elements of both seasons? Hey, there, asparagus, nice to see you again! Butternut squash, it was a good run, and now it’s time to make way for greener crunchies. With my quest to add more veggies to my daily meal plan (see previous post for Socca Pizza), I am finding that if vegetables are roasted ahead, or stir-fried ahead, I”m much more likely to heat and serve alongside my main dish. Continue reading →
Each year at Thanksgiving, folks divide up into two camps. Sweet potato and no sweet potato. For the sweet potato lovers, further subdivision yields the sweet sweet potato side dish aficionados (marshmallow people, I’m talking to you) and those who insist on savory sweet potato dishes at the holiday table, like my Ginger Scallion Sweet Potatoes. Me, I like it all. I grew up with what my parents referred to as candied yams, sweet potato chunks swimming in a sweet glaze and more of an afterthought to the meal. It was our duty to serve them, but no one was clamoring for their presence. And if memory serves, they were canned and not fresh, an oddity because of the global availability of sweet potatoes in autumn. Continue reading →
If you’re like me, you keep a stash of emergency items in your freezer that are easy to defrost, heat and enjoy when life gets over scheduled. Usually it’s my Turkey Meatloaf with Sundried Tomato, Spinach and Feta, each portion individually wrapped and ready to devour with a super quick version of smashed potatoes.
There are two friends with whom I dine weekly. At dinner we announce “we are salad people”, meaning that most of our meals together include a nice salad. We like chopped salads, eaten with a big spoon, and fluffy salads eaten with a proper fork. Generally served alongside the main course, our salads include myriad ingredients: bitter, sweet, salty, tangy, chewy and creamy. My friends live close to what is undoubtedly the best of Richmond’s many farmer’s markets, the South of the James Market at Forest Hill Park. A recent stroll through this Saturday morning market yielded inspiration for a fall harvest salad.