Really, I am almost beside myself when I’ve got the ingredients for this one. I can’t take credit for the perfection of a pairing that is a cumin vinaigrette, roasted beets and carrots, crisp tortilla and French cheese. Look to the amazing Hugh Acheson of 5&10 in Athens, Georgia for that. Look to him… Read More My Favorite Take Along Salad | Roasted Carrot and Beetroot
A soufflé? On a Wednesday? Why yes! Of course. You know why? Shhhh. Because there were leftovers. Yesterday’s roasted Hubbard squash risotto meant that there was a whole half (ha!) of a squash leftover, which amounted to about 2/3 of a cup of pulp. I had every intention of fixing something else entirely for dinner tonight, but at… Read More Kitchen Magic: Local Squash Soufflé and a Steak
So the Week of Gourd continues. They’re all over your grocery store, in season, inexpensive, but perhaps a bit of a mystery. One of the many varieties to check out is the pretty blue Hubbard squash. I’ve been told they can grow to enormous sizes, but mine was around three pounds (only?) and I used half for… Read More The Week of Gourd: Hubbard Squash Risotto
I’ve been in an Italian mood lately. One of the things that’s been encouraging this is a cookbook I hadn’t pulled down in a while: Flavors of Tuscany, by Nancy Harmon Jenkins. There is a real difference in Italian cooking and Italian-American cooking. There is an ease to these Italian recipes: many can be served… Read More Tomato Bread Soup
Some days our family goes all veg, but it’s almost always by accident. It’s not until later in the evening when we think over what we ate that day do we realize it’s done. Meals like the one we made tonight are the main reason for it. We sometimes just don’t miss the meat. Food this good will satisfy… Read More A Vegetarian Dinner to End a Vegetarian Day
I love salads for lunch. Not the dried iceberg-purple-cabbage-shredded-carrot kind. Salads with some personality: seasonal vegetables and a well paired salad dressing are the bare minimum of requirements. Today’s lunch was a take on an original recipe from Jamie Oliver. God love that man for all he’s doing to change the way people eat. Since we had… Read More Warm Local Salad for a Crisp Fall Day
Because we had a lovely filling lunch at Skillet, I couldn’t exactly bring myself to make a full on dinner. Which was fine by everyone. So for a quick, satisfying meal, I made the old fall standby, butternut squash soup. It doesn’t have to be filled to the brim with cream, it can be rich and… Read More Simple Supper
Persephone's Kitchen 