Tagged as: KABOCHA
Fennel dill dressing with lime and mint + a rainbow bowl
POSTED ON February 15, 2015
Posted in Dressings, Gluten free, Mains, Side Dishes
This year, winter seems to me to be more bleak and grey than in seasons past. And I’m not sure if it’s striking me so because I’ve had a bit more time to observe the weather, or if it is in fact, greyer than usual. The last couple of winters I was wrapped up [...] continue reading ->
Roast squash and heirloom bean tart with pumpkin seed crust and shaved Brussels sprout salad with toasted pine nut dressing
POSTED ON November 25, 2014
Posted in Gluten free, Mains, Salads
For this year’s Thanksgiving-inspired post, I wanted to make something a bit different as a centerpiece; definitely not the usual vegetarian main. Creating a tart topped with wedges of roasted squash has been on my mind for years. This recipe is inspired by a photo in one of my oldest and favorite cookbooks called [...] continue reading ->
Pumpkin nut milk
POSTED ON November 19, 2014
Posted in drinks, Snacks
Suddenly the weather here in New York feels too cold to drink or eat anything that isn’t warm. However, I must admit this pumpkin milk is so delicious, I’ve been sipping on it cold as a snack. It wasn’t until this morning that I stirred some into hot oatmeal which created a golden, creamy [...] continue reading ->
Nishimi squash
POSTED ON October 22, 2011
Posted in Gluten free, Side Dishes
Nishimi is a cooking style, that means long cooked with little water. I think of it as the opposite to oshitashi, which is vegetables that are briefly cooked in lots of water, like the blanched watercress you may have eaten in Japanese restaurants. Nishimi is best suited to the cooler months and for root vegetables [...] continue reading ->