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Delicata Squash Soup


I’d never seen or tasted a delicata squash until it arrived in our CSA delivery. After some research I found out that it is sweet and most commonly prepared by simply roasting it in the oven, but I decided to take it a step further and make it into a soup.

You know it's a delicata squash by the cool green stripes

When they said it was sweet I expected flavors similar to a butternut squash but it was much more subtle. This tasted like a potato soup with a touch of sweetness. I’ve made many squash soups and sometimes they turn out bland but this, although mild, I found uniquely delicious.

Recipe link
Food & Wine magazine / Feb 1999

For more winter squash recipes check out other bloggers participating in the Food Network’s Fall Fest (a season long franchise where Food Network editors team up with blogs to share tips and recipes about seasonal produce every week)…

 

 

And Love It Too: Warm Winter Chili
The Sensitive Epicure: Roasted Butternut Squash Soup
Cooking Channel: Kabocha Squash Pasta
CIA Dropout: Stuffed Winter Squash
What’s Gaby Cooking: Quinoa Stuffed Acorn Squash
Dishin and Dishes: Butternut Squash Bisque With Sage Cream
FN Dish: Simply Roasted Winter Squash
Napa Farmhouse 1885:
Pomme d’or With Wild Mushroom Risotto

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Burgers with Blue Cheese Mayo and Sherry Vidalia Onions


Mmmm Mmmm good. The sherry onions were the best part. Even though summer is no where to be seen in the Bay Area we still BBQ’d in the rain this weekend.

Recipe link
Cooking Light Magazine /June 2011

Red Velvet Whoopie Pies


Whoopie! Mike gave me this Red Velvet whoopie pie mix for xmas. We decided to wait and make them for a party we were attending because I didn’t want to be tempted to eat them all… which I would have easily done.


The directions were easy to follow and they turned out like expected (although a bit stingy with the filling mixture – I could have used a tad more). They were a hit at the party.

You can pick up a batch at Sur la table

Lemon-Garlic Shrimp and Grits


Today they are celebrating Fat Tuesday in New Orleans so here is a little Big Easy flavor for you. This Shrimp and Grits recipe is super easy and fast to prepare – you’ll be done in less than 20 minutes! How can you go wrong with plump garlicky shrimp and cheesy grits? You can’t….this was wonderful.

Note: next time I will double the sauce.

Recipe link
Food Network magazine, December 2010

Roasted Pepper Bruschetta


Best Bruschetta EVER! We made two changes to the recipe —

1) added garlic to the tomato mixture (a must!)

2) we used mozzarella & parm because that’s what we had in the fridge.

The peppers are hard to see but they are underneath the cheese & tomatoes

This was even better than many of the tapas we had in Spain and a great way to use up the end of summer heirlooms.

Recipe link
Bon Appétit | September 2002

Shrimp-and-Corn Chowder


The corn is the star of this dish! If you don’t have fresh, sweet corn on the cob don’t bother making this recipe. Unlike most chowders this is light and healthy…don’t let the name fool you. A grand summer supper.

Tip: I made this on the stove top but still grilled the shrimp on the BBQ.

Recipe link
Everyday with Rachael Ray magazine /Aug. 2010

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