I was a vegetarian for years and years and truthfully, even today, turkey isn't at all my favorite part of Thanksgiving. And ham doesn't do much for me at Christmas. Instead, I tend to geek out over new vegetable side dishes and flavor-filled herby stuffing. But I remember the days where it did feel like vegetarian options were slim at the holiday table. They don't have to be.
Q: On a recent spin through the veggie section, I picked up a giant (5-ish lbs!) Napa cabbage, and I have no idea how to use it. I was thinking either a sweet vinegar-based coleslaw or a giant pot of haluski, but I know there have to be some better ways to attack it than throwing vinegar or butter at it.
Do you love collards? If not, get out there and acquaint yourself with this amazing green! Collards are very nutritious (high in vitamins K, A, and C, as well as calcium, iron and fiber) and have been linked to lowered cholesterol. They are a hearty green that can grow well into early winter in colder climates and year round in more temperate ones. But more than anything, collards are delicious!
This is an easy, rustic recipe that makes a great vegetarian meal or a pretty side dish for summer or autumn. It's so simple: Yellow squash layered in a jumble with sliced red potato and goat cheese. No cream needed at all.
A few weeks ago after peeling and slicing a butternut squash, the skin of my hands became tight and red, and started peeling a little. It went away within 24 hours and I didn't think about it again, until I happened to read the comments on a recipe for roasted butternut squash pasta from several years ago. Many readers mentioned experiencing the same symptoms after cutting up butternut squash, which led me to some answers about this strange condition, including the best way to manage it.
You guys — it's pumpkin season! Does this excite you? Has the Great Pumpkin arrived at your house this autumn? Are you ready for pumpkin pie? Of course, pumpkin has so much more to offer than just pumpkin pie. Take baked pumpkin steel-cut oatmeal, for instance — a fall dish I look forward to every year. Or soft, cakey pumpkin spice cookies, and pumpkin soup with coconut milk. What about pumpkin rice Krispie treats, and hot pumpkin buttered rum? Are these on your fall menu yet? Cran-walnut pumpkin bread? A French pumpkin bake? Take a look at these, and others — each recipe a tribute to the scrumptious range of possibilities in pumpkin.
Whether it's at our neighborhood diner or in a few of my favorite food magazines, I've been seeing unusual breakfast ideas lately. Dishes we usually reserve strictly for dinner, or just don't envision as morning fare. I jumped on board with breakfast salads and breakfast pizza last year; this year, there's even more to get excited about.
We love pumpkins this time of year, particularly when they're roasted and whipped into a creamy, cold-weather soup. So thankfully there are many variations on this classic Fall meal. Try pumpkin and coconut milk (a classic), but also chipotle chocolate pumpkin soup, or a spicy southwest version. All it takes is a few new ingredients and you'll be tasting pumpkin in a whole new way.
Why use porcelain facsimiles of pumpkins to serve seasonal soups when you can go right to the source and use real pumpkins? Carve a large one as a terrine or hollow out several mini pumpkins for individual serving bowls.