Red Lentil Soup in Roasted Acorn Squash
Red Lentil Soup in Roasted Acorn Squash Bowl
This is a fun presentation for this hearty soup. The acorn squash and the lentils add a lot of fiber to this filling meal. Lentils cook quickly, so you can have a complete and filling meal for 6-8 people in under an hour. Or a meal for four people with leftovers.
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Hokkaido Squash with Garlic and Cheese
Roasted Squash with Cheese Brûlée
Here’s a simply and tasty way to use the abundance of fall squashes available this time of year. You can experiment with adding different herbs in with the salt as well.
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Hokkaido Squash
Review
Hokkaido Squash
The other week at the Farmers’ Market I could not pass up this beautiful squash. I bought one, took it home, and did a bit of research, (more…)
Fried Zucchini Blossoms Stuffed with Goat Cheese
Fried Zucchini Blossoms Stuffed with Goat Cheese
With summer here, so are zucchinis, and that means zucchini blossoms. Stuffing them with goat cheese, coating, and frying is a delicious summer appetizer. To help keep the oil at a consistent temperature, make sure all the ingredients are at room temperature. I would stuff the zucchini blossoms when the cheese is cold, as it is easier to work with, and then let them come to room temperature.
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