Month Seven was sponsored by fall produce, which included lots of kale, delicata squash and radishes. Along with these delicious fall finds, I've been experiencing a yo-yo in temperatures here in KC (we had snow yesterday and summer temps only days before) and celebrated another 30-something-th birthday, covid-style, complete with a porch party that included hand warmers, lots of layers, hot apple cider and even space heaters on a chilly fall afternoon.
Highlights from Pandemic Cooking: Month 7
Creamy Mushroom Cauliflower Gnocchi from The Defined Dish was a more interesting way to use a bag of cauliflower gnocchi from Trader Joe's (I usually just make it into a sheet pan dinner). Packed with lots of flavor and easy to make with whatever ingredients you have on hand (no cream---use milk, no wine---use chicken broth).
Smashed Potatoes with Sweet Corn Relish from Smitten Kitchen was a labor intensive meal in three parts: the potatoes, the corn relish and the pea puree. Definitely an interesting way to eat potatoes but I'm not sure it was worth all the effort.
Eggplant Dressed with Garlicky Walnuts and Lots of Basil from Alison Roman. Alison Roman's book Dining In has been a great resource on how to use farmers market produce. This eggplant recipe is simple yet flavorful, like many of her recipes.
Butter-Tossed Radishes with Za'atar from Alison Roman is another recipe from Dining In. She claimed this was her favorite in the book so I had to try it. It wasn't as showstopping as I'd hoped but maybe it was because I used store-bought Za'atar but it was still a unique way to eat radishes.
Kale Salad with Dates, Parmesan and Almonds from Epicurious has become my favorite kale salad with all the lush farmers market kale I've been purchasing. This salad is a little spicy, sweet and tangy and is also delicious with roasted delicata squash.
Buttered Toast with Radishes and Pickled Herring in Cream inspired by Alison Roman and her love of fish and toast and radishes. Every year for my birthday, my friend Erin sends me goodies from Russ & Daughters in NYC: pickled herring in cream and a chocolate babka. Eating this year's herring with toast and beautiful farmers market watermelon radishes made for a simple yet tasty (but also really random) meal.
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