Tags
apricot preserves, dried cranberries, dried orange slices, lime juice, Pumpkin, pumpkin seed oil, ramen noodles, rice wine vinegar, savoy cabbage, Scallions, sesame oil, soy sauce, vegetable oil
We had a neighborhood pot luck recently to celebrate fall. We were asked to bring either a dessert or a side, with a pumpkin theme. Well, I knew there would be plenty of desserts, so I decided a salad would be the thing. I’ve always loved the ramen noodle salad that has made the rounds over the years. So I decided to roast some pumpkin and add that. Turns out, it was quite delicious. Here we go…. Continue reading
Lentils make a nice “bed” for some lovely roasted chicken. Or a piece of grilled fish or pork chop. Think lentils, instead of rice, pasta or potatoes. And lentils offer some terrific vitamins and minerals, too. Oh yes, did I mention they are also delicious? 
We ate a lot of Three Bean Salad when I was a kid. During the summer, my mother made it frequently. I think it was because we all liked it, it made a huge batch and it kept well. All that, and we had almost everything growing in the garden. I started with her recipe, then took a flying leap! 
Lamb makes a wonderful sauce to splash over pasta, or better yet, cheese-filled tortellini. This version of ragú is wonderfully complex, with a deliciously interesting combination of herbs and spices. This is company fare. 
I’ve never met a potato that I didn’t love. Potato versatility is, without a doubt, endless. But, what the Greeks do with potatoes, is heavenly. These are the perfect side dish. And on a busy day, they go together so quickly, you can easily make them for dinner. They are perfect with a nice lemony, roasted chicken. Or better yet, buy a supermarket roasted chicken. Sometimes life just needs to be that easy. 
Caponata is incredibly delicious. It is the perfect end-of-the-summer-garden dish to prepare. This version “twisted” or “evolved”, as I was searching through the garden. Only it’s roots are traditional. Then it wanders. And it wanders into pretty, delicious territory. 
Vini da Arturo, in Venice, makes this incredibly simple, but delicious dish. It’s perfect for summer and it’s gets better the next day. Bring this to the next potluck BBQ. 
When the thermometer hits the higher ranges and you feel yourself melting, there’s something so completely refreshing about a cucumber salad, served very cold. There are probably hundreds of versions, but this one has radishes for extra color and crunch…it’s a keeper. 
I’ve been culling. I get too many magazines, though I’ve cut back hugely, but now and again, a person has to cull. So I was reading back issues of Fine Cooking, which I must say is the one magazine I find really difficulty to part with. So, so many delicious recipes, not mention good, solid cooking information. And lo and behold, I ran across Turkish Tarator Sauce. 
You know I adore eggplant. I don’t think I’ve ever met an eggplant dish I didn’t love. I’ve been thinking about stuffed eggplant, so I decided that today was the day. I was heading down the vegetarian path, adding lentils to give us that meaty texture. Then, I took another path…. 