For Valentine’s Day I prepared a heart healthy meal for my husband and I. From the January 2022 issue of “Charleston Magazine,” there was a delicious recipe for Warm Lentil, Roasted Carrot & Herb Salad from chef Cynthia Groseclose. Ms. Groseclose is a plant-based chef and owner of Plant Pâstissiére in Charleston, SC.
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.
In the October 9-10th weekend edition of The Wall Street Journal, from the Slow Food Fast column, there appeared a recipe for Fried Eggplant with Sungold Tomatoes, Basil and Mozzarella. The recipe is from chef Joe Papach from The Harvey House in Madison, Wisconsin. This stunning restaurant is housed in the renovated Baggage Claim House at the Madison historic train depot and the restaurant features Midwest favorites, but with a twist by Chef Papach.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.