Sweet and Sour Squash

This is from Country Home Oct 2008, I used the bright orange Sunshine/Kabocha squash. It’s a little obnoxious to peel, but if you wedge it first it is not too bad. 2 1/2 lb butternut squash                          1/4 cup canola oil 1  2” piece ginger, peeled, minced                1 jalapeño pepper, seeded, chopped 1/2 tsp cumin […]

Read More

Winter Squash Basics

There’s more than one way to cook a winter squash…but I still find baking the easiest and most reliable method. This advice is to folks just gearing up with their winter squash exploits: carefully (yes, I know they are all hard, so be aware of where your fingers are) cut your squash in half and […]

Read More

Pumpkin Risotto

From Hilary and, according to her, “the best pumpkin recipe of all time…” with Delicata as a close second! I have to say, it is awesome (even after all these years Hilary!), though it might be better if she just came out and made it for me 😉 I think it’s official, everyone loves risotto. […]

Read More

Unstuffed Cabbage

This classic is one I cannot understand why it is good, but everyone seems to like it—especially small people. It has been the topic of conversation at many Monday pickups!  1 – 1/2 cabbage – sliced by hand                   1 liter ginger ale 32 oz ketchup                                             2 pounds chopped meat (any kind […]

Read More

Grilled Eggplant

This is yummy and would work with any eggplant. From  Tom Douglas’ Seattle Kitchen by Tom Douglas 1/4 cup honey 1/4 cup oil 1/4 cup lemon juice 1/4 cup soy sauce 1/2 tsp minced garlic 1/4 tsp red pepper flake 4 Japanese eggplant ( or equivalent) Whisk together the glaze ingredients. Set aside. Fire up […]

Read More

Eggplant with Tomato Coulis

OK, so I’m not really going to include a recipe here. But what we did was bread and fry up some sliced eggplants (you know, dip slices in a little beaten egg, then dredge in seasoned breadcrumbs). We did do a little experiment with salting half the eggplants first, which I seldom do. I have […]

Read More

Squash Soup

Sauté 1 medium onion in 2 TB butter or vegetable oil.  Feel free to add 2 tsp. fresh sage, 2 tsp. fresh thyme, and some parsley to the onion if it suits you.  Sprinkle with 1-2 TB flour.  Gradually add 4 cups chicken broth (or vegetable broth) whisking thoroughly.  Add 5+/- cups pumpkin puree (this […]

Read More

Corn Pesto recipe

Member Jess provided this recipe and says, “This is delicious, my friend made it without the bacon and found it very tasty. I’ve used it for potatoes as well as for pasta with much success.” Tagliatelle with Fresh Corn Pesto Bon Appétit | August 2010 4 bacon slices, cut lengthwise in half, then crosswise into […]

Read More