Donna's Daily Dish
Inspiring people to create every day recipes
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Inspiring people to create every day recipes
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Last Friday The New York Times posted a recipe in their “Here to Help” column for "Quick Jambalaya." Whether you’re celebrating Mardi Gras or getting ready for Lent, this recipe by Vallery Lomas is a recipe you’ll want to keep handy when you’re short on time. You can use leftover rice or prepare your own rice infused with vegetable stock and Creole seasoning. Quick Jambalaya has a nice kick of heat, but you can always enhance hot sauce. I’ll bet you can swap out the andouille (or chorizo) sausage for shrimp.
Over the course of this season’s CSA boxes, I have discovered purple cauliflower, kabocha squash, mustard greens and new ways to prepare radishes, cabbage, acorn squash and arugula. In this box, I had another delicate squash to cook. Lucky for me my November issue of Southern Living Magazine arrived and there was an article entitled, “It’s Squash Season,” with recipes by John Somerall. I like Southern Living’s recipes. I find they are well tested and come out just the way the recipe is written. In this article there are recipes for kabocha, Hubbard, blue Hokkaido, acorn, red kuri, delicata and butternut squashes. What caught my eye was the Sausage-Stuffed Squash utilizing a delicata squash.
The other evening, we were planning to meet friends on the beach for a light supper of sandwiches and snacks. Unfortunately, the weather was uncooperative, so we had to reschedule. In the meantime, I had to come up with a meal. I went to Whole Foods and picked up bone-in pork chops which were on special for $4.99/lb. From the New York Times Cooking website, I selected Grilled Pork Chops with Cherry Sauce for my preparation. Cherries were also on sale ($4.99/lb.) and I was able to purchase just enough for the sauce.
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