Curried Butternut Squash Soup

Apparently, roasting vegetables is a relatively new trend. A recent article traced the history of vegetable preparation, finding that home cooks of decades past often preferred steaming, sauteing, and even boiling when it came to cooking vegetables of any variety. Roasted vegetables were rarely found outside the restaurant kitchen, and it was only in the 90's and early 2000's … Continue reading Curried Butternut Squash Soup

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Caramelized Tofu and Brussels Sprouts

I'll admit, the first time I read this recipe I was doubtful. In my Own "Flavor Bible" that I've developed over the years, I never imagined that Brussels sprouts would pair well with tofu. Roasted with olive oil and bacon? Definitely. Pan fried with Parmesan cheese? Delicious. But stir fried with soy and Asian flavors? … Continue reading Caramelized Tofu and Brussels Sprouts

Ratatouille Spaghetti

Even though the temperatures this week undoubtedly hint at fall, the vegetables at the farmers market still speak of summer. Nothing makes me happier than the colors and flavors of tomatoes, summer squash, corn, and eggplant, and I'm happy to extend their season way into September. This brings me to one of my favorite recipes, … Continue reading Ratatouille Spaghetti

Root Vegetable Couscous

While this dish might be rather dull in color, it's shining with flavor. With a long list of spices (star anise, cinnamon sticks, ginger, turmeric, and paprika), every bite tastes sweet, spicy, and delicious. The toughest part of this recipe is the preparation. While root vegetables might be plentiful at this time of year, their … Continue reading Root Vegetable Couscous

Butternut Squash, Kale, and White Bean Stew

Lately, temperatures in the teens and single digits have encouraged me to spend more time in the kitchen. With plenty of ingredients on hand and time to spare, I've had the chance to try a handful of recipes that take longer than I'm usually willing to spend over the stove. This winter stew is one … Continue reading Butternut Squash, Kale, and White Bean Stew