I was upset with myself for not making a pie all summer. How I passed over the chance to toss summer berries and stone fruit into a buttery crust, I have no idea.
At least now I can say I’ve made up for lost time by making all kinds of sweet and savory pies and tarts this fall (yes, it is technically still fall, the first day of winter is Tuesday, December 22 ah!). Continue reading
Every few months I get a package with a Cranberry Bog Blogger Recipe Challenge. I usually receive a few ingredients and a recipe, but for this month the challenge was turned around and I had to come up with my own recipe using the ingredients in my mailer.
Fall Cranberry Bog Blogger Challenge: We’ve provided a few ingredients you may not typically think of when serving cranberries – and we challenge you to use them all in one cranberry-inspired holiday dish! Show us your chops by making a main course, side dish or dessert that includes the surprise ingredients you’ll find in your package arriving in the mail this week.
The ingredients: cannellini beans; whole berry cranberry sauce; quinoa; sage
I worked with what I know best, the warm grain salad. This time, I made a sheet tray style salad. Continue reading
Tis the season for pumpkin soup! My friend Lizzette gave me a ~*fairytale pumpkin*~ (look it up) the other week and it was almost too beautiful to eat. But, because I don’t like to waste food, I hacked the pretty pumpkin into quarters and scooped out the seeds, cleaned and roasted the seeds and baked the pumpkin quarters with olive oil until super soft. Tip: whenever you make a winter squash or pumpkin soup, the flavor is so much better if you have time to roast the squash/pumpkin instead of boil it.
This fairytale pumpkin was absolutely gorgeous outside and inside. The inside flesh was a kind of vibrant orange that almost looked fake. Stunning. Continue reading
Are we sick of winter squash yet? Too bad, because thick-skinned roots, tubers and squash are here for the long haul.
Apparently I am fond of butternut squash bakes and crumbles, as evidenced by the Figs in My Belly archives. To that I say, never enough! Continue reading
On Tuesday I picked up my first ever Community Supported Agriculture (CSA) box of produce from Corbin Hill Farm. Corbin Hill picks the produce based on what is in season, and all of the produce is grown in New York State using sustainable farming methods. There are options to add “extras” to the order, such as dairy, eggs, meat, bread, beans or extra fruit.
In my January box of produce, I received apples, butternut squash, cabbage, beets, potatoes, sweet potatoes, onions, shallots, sprouts, arugula and an enormous Macomber turnip.
While I like to go to the markets and pick out my own fruits and vegetables, I thought the CSA box would be a nice mini kitchen challenge.
First up: butternut squash. Continue reading
Figsinmybelly 