Won’t Sleep ‘Til Chopped Brussel Sprout Salad

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In five hours I will be on a plane home to Wisconsin for Thanksgiving (!!). I should be sleeping, but for some reason I thought deep cleaning my bedroom and writing this post were better ideas. Yeah, we'll see about those ideas when I have to wake up in, uh, a couple hours. But this salad. This salad. I'd eat it every day for a month without a fuss. The batch I made with some fine farmers' market sprouts only lasted three days. This is saying ...

The Great Pumpkin Pie

The Great Pumpkin Pie

For me, it's not officially fall until there's  squash in the pantry and sweet potatoes on my dinner plate. Every year, I wait rather impatiently for these comforting carotinoid-rich orbs to come into season. I give serious consideration to requesting a pumpkin pie instead of a birthday cake for my birthday in July, and I break out "It's the Great Pumpkin, Charlie Brown," unseasonably early. I rejoice when the week at the farmers' market finally comes when the sweet potato vendor is present with her mountainous bounty, and ...

Herb Roasted Winter Squash

There is no better way to enjoy winter squash than roasted with a few fresh herbs. There is hardly a simpler way, either. Just seed and dice two delicata and two acorn squashes and place on a baking sheet, add ~25 pearl onions, toss with enough olive oil to coat evenly (perhaps 3-4 T), 1 T minced fresh rosemary, 1 T minced fresh thyme, a dash crushed red pepper flakes, and salt and pepper to taste. Roast in oven at 375 degrees until squash is soft and ...