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I like to make a meal of various stuffed vegetables. Possibilities include not only zucchini, but also summer squash, eggplant, bell peppers and tomatoes. It’s an extremely versatile recipe and you can satisfy both meat eaters and vegetarians or vegans easily.
Not too long ago I saw some beautiful delicata squash and bought a couple of them. And I have to admit that they sat on the kitchen counter for a while — since winter squash are hearty enough that they don’t spoil quickly — and I kept walking past thinking of what I might do with them.
It's no secret that I love a creamy bowl of soup made with winter squash. I've written about my love of creamy, velvety squash-based soups before. And well, I'm delighted to say that first blast of crisp autumn-like weather happened this weekend and it was suddenly "soup season" in my kitchen.
I had butternut squash at the ready and pulled out my trusty Instant Pot.
With sweater-weather just around the corner and seasonal squashes filling the shelves of local farmers markets, I'm giving myself permission t…
There are a number of gardening tools I’ve come to treasure over the years. An unbreakable, hand-forged trowel from a Maine craftsman, long ou…
The cooler weather has made me interested in cooking again, despite six months of hunkering down and amping up my meal planning.
