It is that time of year when I am using the “lasts” of my garden. Today it was the last of my butternut squash. Normally, my butternut squash harvest is so large that they last til spring. But the combination of my having fewer butternut squash plants this year (I planted a variety of winter…
Category: Vegetarian
Mjeddrah – Lentils, Rice & Onions
I am in Vermont now, cross-county skiing with my daughter. But I want to share this with you, I made it a little while ago… When I was in college, my housemate’s father was Lebanese and she would make a wonderful dish for us – mjeddrah. It was simple – rice, lentils and onions. So…
Roasted Vegetable Scrambled Omelet (Jerusalem Artichokes, Cauliflower & Brussels Sprouts)
I still have more of Farmer Kim’s Jerusalem artichokes, so it is time for another creation. I roasted them with two of my favorite winter veggies – cauliflower and brussels sprouts, then bound them together with eggs and cheddar in a scrambled omelet – yum! Roasted Vegetable Scrambled Omelet (note: the pieces of all three…
Butternut Squash Bread
As with the rest of my late harvest, many of the butternut squash were attacked by bugs while I was in California in August. But I still ended up with a few squash to play with. Today it is the Squash Bread recipe from Mollie Katzen’s Enchanted Broccoli Forest cookbook. This is one of my go-to fun…
Sweet Potato Ravioli with Brown Butter Sauce
This recipe is an adaptation of another fabulous recipe from Diane Morgan’s Roots cookbook; what an amazingly wonderful surprise this book has been! The sweet potato ravioli is a bit of a “cheat”, you use wonton wrappers instead of making fresh pasta dough for the ravioli. It worked os well, I will no longer hesitate to try…
Pasta Sauce with Dried Mushrooms and Red Wine
I still have a freezer full of basic tomato sauce just waiting to be played with and added to. I wanted to make a full-bodied sauce, so I decided to add some of my dried mushrooms and red wine. It came out a little bitter, but adding a little sugar did the trick and it became luxurious….
Couscous with Tomatoes and Onions
Thanks to Yotam Ottolenghi, I now have another dish I will be making over and over again. A couscous comfort food, a version of couscous that is very reminiscent of Persian rice with a nice tadig crust. The cooking method that adds the crust add that nice crisp texture that is often lacking in couscous…
Food Challenge – Jerusalem Artichokes, Broccoli & Roasted Tomato Linguine
Here is the second dish from Farmer Kim’s food challenge – Jerusalem Artichokes, Broccoli & Roasted Tomato Linguine. Jerusalem artichokes are really good roasted, but I wanted to try pan searing them. I thought that just Jerusalem artichokes and pasta would be boring. So, I went out to the garden where there were some late…
Dried Mushrooms
Kennett Square, PA, is the mushroom capital. And it is only 57 miles from my house, which makes mushrooms quite a local food. I have grown my own mushrooms and they are amazing, but the kits are quite costly so I only do that as a treat. I love mushrooms, but I also love dried…
Food Challenge – Jerusalem Artichokes Pan-Roasted with Winter Squash
Farmer Kim brought me my latest food challenge from his farm – Jerusalem Artichokes. He sent about 5 pounds home with Arielle. So we will be eating a few Jerusalem artichoke dishes over the next couple of weeks. The first time I had Jerusalem artichokes was last year when Farmer Kim sent some over for…
Andrea's Garden Cooking 