How do you like your bananas? I’m a pretty firm believer in eating them when they’re completely yellow, I’ll even take a hint of green. Once the spots start they’re overripe and I wait until they’re good and splotchy and use them for baking. Lately it seems like my bananas are ripening faster than ever,Read more
This salad is a bit different, it doesn’t have a whole lot going on, but it plays well with other dishes. I served it for a Tuesday night dinner with the most amazing Spiced Stuffed Acorn Squash, which needed a nice supporting character and I thought this Roasted Cabbage fit the bill nicely. This comesRead more
Roasted garlic is a magical thing. When heads of garlic spend some time in a hot oven they get rich and caramelized and sweet. It’s pretty spectacular. It’s also very easy to do. Roasted Garlic Preheat oven to 450°F. Tear off a piece of aluminum foil that’s big enough to wrap your garlic head(s) inRead more
While apple picking the other day, we discovered an intriguing new-to-me squash. It looked like a blue-gray pumpkin. Feeling adventurous, we got a small one to try out. And despite the heat, I whipped up this creamy soup for dinner. This is a really easy way to make a soup. Everything gets roasted together onRead more