GRILLED DELICATA SQUASH RINGS
Each squash will yield 2 to 4 servings, depending on its size. Remember that the skin is edible after the squash is cooked. Select firm, unblemished delicata squash. Wash the rind well. Cut crosswise...
View ArticleSWEDISH BROWN BEANS WITH MAPLE SYRUP
(4 side-dish servings) This heritage bean, which was brought to America by Swedish immigrants, cooks up firm, with a texture like real Boston baked beans. I buy Lars’ Own brand at Ingebretsen’s; other...
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SOBA BOWL WITH FISH AND VEGETABLES
2 servings; easily increased I make variations of this dish all year, changing the fish and the green vegetable with the seasons. Try Alaskan wild salmon with sugar-snap peas or asparagus tips in late...
View ArticlePICKLED CARROT STICKS
Per half pint I like these best after they’ve been pickling for about a week, but you can use them as soon as a day after you make them. They’ll keep for several weeks in the refrigerator. 6 ounces...
View ArticleTOASTED SQUASH SEEDS
An interesting variation on toasted pumpkin seeds! Thinner squash seeds, such as those from butternut, acorn, delicata, and spaghetti squash, will be similar to toasted pumpkin seeds; thicker seeds...
View ArticleSPICED ONION AND BACON TART
10 to 12 appetizer servings If this tart is served warm, diners will need a knife and fork to eat it; if it is at room temperature, the pieces should be firm enough to be picked up and eaten out of...
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