Roasted Fennel, Carrots, and Olives with Rosemary
Roasted Fennel, Carrots, and Olives with Rosemary
Roasted root vegetables are a favorite fall/winter dish of mine. Last week at the market I saw someone with fennel and it just sounded so hearty and warming. The sweet anise flavor of the fennel paired with the woodsy aroma of rosemary would be the perfect cold weather dish. Serve it with roast pork or chicken for a big meal, or as a vegetable main dish.
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Gingerbread
Gingerbread
Adapted from Lynne Rosetto Kasper
I found this recipe a number of years ago, most likely discovered from listening to Lynne’s wonderful show The Splendid Table. This is the first time I made gingerbread at all, and I added some nutmeg and fresh ginger. The warm spices are wonderful. I love this served with a cup of black tea.
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Baked Pork Pies
Football Food Friday
Pork Pies
These pies are a fun treat for children and adults alike. Great football food, since you can eat them with your fingers. Serve some mustard for dipping and a side of stewed cinnamon apples. One to two pies per person is sufficient. You can easily double this recipe to make a full dozen.
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Shishito Peppers
Shishito Peppers
Last month at the Farmers’ Market I spotted a basket of small, green, slightly wrinkled and bumpy peppers. I was told to quickly fry and salt them, and eat them right off the stem as an appetizer. This little peppers are not hot, but pack a wallop of a green pepper flavor. Not bitter, just very flavorful.
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