If you get a CSA this time of year—and if you’re in a northern climate—you’re likely awash in squash. Beyond roasting and mashing (maybe with a little butter and maple or brown sugar or honey), beyond soup, and beyond Yotam Ottolenghi’s squash with red onions and tehina, what can you do to keep up with…
Tag: pasta
Squash Blossom Specials
Yesterday, for the first time in years, our sharebox included a carton of squash blossoms—a dozen or so beauties, each about four inches long. I knew they wouldn’t last long, even in the fridge, so I wanted to use them right away. There you go. A double-dip, blossom-binge day: Squash Poppers stuffed with goat cheese to…
Sting for your Supper
Stinging Nettles. What, you missed that day in Professor Slughorn‘s class? Though raw stinging nettles will indeed hurt you for a few minutes if you touch them with bare hands, you don’t need a magic wand or copy of Advanced Potion-Making to transform those-who-shall-not-be-handled into a terrific—and nutrient-dense—workhorse green. A couple-minute blanch is all it takes…
Heads up: Addictive Cauliflower Pasta
Cauliflower’s been spectacular this past month here in southeast Pennsylvania. The co-op included big heads in our last couple-three shareboxes of the spring/summer season (which ended with October) – and it was the centerpiece of last week’s inaugural fall-season box. Twice now, I’ve made crispy cauliflower, roasting half a head at high heat with a…
A zucchini a day . . .
. . . still would not deplete my backlog before my next CSA delivery. That’s right. As I type, there are EIGHT summer squash (six zucchini and two yellow squash) in my fridge. Last week’s sharebox included four of each, and this week’s held four more. My goal: to eat them up or put them…
Favas: Protein in a Pinch
I know, I know. This looks like last week’s post. Some kind of legume, some kind of pasta, maybe some kind of cheese. But when you don’t get home from work until 8:45, and when it’s one of your designated meatless days (I shoot for three a week), a couple handfuls of a protein-packed beans…
Peas, Pancetta, Penne (and Pink)
I’ve already had this dish twice this spring – and I’ll probably have it at least once more. Out of season, use a handful of frozen peas. And if you’d rather leave the meat out, that works, too. I only use the equivalent of a couple slices of bacon, though, so split amongst two or…
Boxing Day 