It always seems strange to me to credit such an elemental combination as stuffing squash with meat, apples, and onions, but this recipe from culinate.com does it as gracefully as any I’ve seen. You can’t go wrong with this. Hold the sausage and go 1.5x on the vegetables if you want to take it vegetarian.
If Google search results are any indication, potatoes with swiss chard are an Italian favorite, and one combination I had never considered before! This recipe is just one of many interpretations of this pairing out there, so if you should like this recipe (or even if you don’t) keep searching, there are many more like it out there!
Gold nugget squash is a dry, sweet squash which makes for a rich, silky soup when puréed. It is quite dry, so you may find that you need to add a little more broth than this recipe calls for (or whipping cream, if that is how you roll). This recipe comes from the consistently excellent Smitten Kitchen. As Perelman suggests below, you will certainly want to bake the gold nugget and scoop out the flesh rather than trying to peel it’s tough outer rind. I would substitute the gold nugget for the acorn in the recipe below, rather than using all Gold Nugget.
This recipe for an Asian Pear salad was adapted from chef Nathan Lyon’s recipe posted via Food.com. The only real change is the substitution of 1⁄2 head butter lettuce for the baby (beet/spinach/arugula) greens. There’s nothing too innovative about the inclusion of blue cheese or toasted pecans here, either, but the dressing, nuts, and blue cheese are just the thing to bring together the sweetness of the pears and the bite of the radicchio. This recipe doubles readily for larger gatherings.
This recipe combines three things that nearly everyone enjoys – fire, fruit, and balsamic glazes – and one thing that nearly everyone can stomach if it is surrounded by the first three – summer squash. I kid! There is nothing not to love in this charming little warm summer salad recipe
It is a good week to like peas! Our crisp, devourable sugar snap peas are in. They took their sweet, sweet time getting here and it was time well spent. The pods are crisp and juicy, the peas are sweet and firm. A pound might last the car ride home, but there’s more at the farmstand, at least for the next couple weeks.