|my new kitchen!|
|my new pantry!|
There have been a myriad of wonderful changes in my life since I moved south, and hosting gatherings at my new place has been a fantastic way for me to get to know my new colleagues and to make super new friends. All this to say... it's time to get back to writing about food! There aren't really portions in this recipe, since all the amounts depends on how much vegetable you are cooking (and perhaps this is another change in my cooking... less concern with measurements if I can avoid it!)!
Salad with Roasted Winter Squash and Vegetables with Quinoa
I've received a bunch of squashes in my CSA this fall, and I discovered the hard way when I tried to peel one to steam a bit and add to a risotto that the skins were too thick to peel (I actually broke my peeler trying!). Thankfully, my vegetable cookbook of preference, Deborah Madison's Vegetarian Cooking for Everyone, which was recommended to me ages ago by my friend Sarah, informed me that I could roast the squash and then peel the now loose skin from the flesh. So I cut my squashes in half with a thick knife, brushed the flesh with a picante Peruvian Picual olive oil that my friend Hayley sent me to try, and placed these flesh-side down on a baking sheet. After a taste testing with friends that compared the Peruvian Picual with a more mild Chilean oil, I discovered that the Peruvian Picual had so much flavor that it almost overran the flavors of vegetables in a salad, but that in cooking, roasting, and marinating, it left food with an incredible rich flavor and texture.
|Seamus likes the Peruvian Picual!|
|saving squash liquid|
More to come!