Monday, November 11, 2013
The mercury is finally dropping over here (mostly...) and we have 2 inches of snow in tonight's forecast, so I guess its time for roasting root vegetables! While the warm weather this fall has been good for bike riding and other outdoor activities, it has also meant extending the summer menu further into the season that usually brings squash and parsnips to my kitchen.
As a Thanksgiving trial, we tested a new recipe last night for maple butternut squash and apple casserole (and a spinach/strawberry/sliced almond salad with balsamic dressing) with pretty good results.
There may be other vegan and vegetarian recipes popping up here in future blogs-- somehow, over time, we've mostly eliminated red meat from our diets (and never cook it at home anymore), and have cut back on meat in general to the point where it only appears on the dinner menu once or twice a week. In the place of meat seems to be a lot of hearty grains and legumes (quinoa, brown rice, lentils, beans), which is kind of nice for variety. The cooking that I do at home now does not necessarily include the kinds of things that my mother and grandmother made... and that's OK.