Fig, Pancetta And Butternut Squash Risotto
Fig, Pancetta And Butternut Squash Risotto
One of our favorite restaurants, Birmingham's Highland's Bar & Grill, makes a butternut squash and fig risotto that is almost dessert-ish. Using that as a jumping-off point, we added the salty pancetta and roasted the butternut squash for more depth.
Spoon this rhubarb-as-condiment compote over grilled duck or chicken breast, pork tenderloin or even burgers. Try different citrus zests (orange, lemon, lime) or different spices (cinnamon, clove, cardamom) for variation.
Pumpkin-Stuffed Roasted Apples
Pumpkin-Stuffed Roasted Apples
On a cold and rainy fall evening, what could be better than an autumn-spiced pumpkin puree? How about an autumn-spiced pumpkin puree stuffed inside a baked apple?
Read more about this recipe at Cook & Eat.
Bacon And Sage Mashed Potatoes
Bacon And Sage Mashed Potatoes
Save these rich, decadent mashed potatoes for the coldest, dreariest winter day.
Read more about this recipe at the Washington Post.
Boiled New Potatoes With Sage And Caraway
Boiled New Potatoes With Sage And Caraway
Tender new potatoes don't need much more than a few herbs and a little butter to make them delicious. Use leftovers for a Russian-herring salad or potato-salmon soup.
This recipe is part of Andrew Schloss's Sunday Dinners.
Spinach Sauteed With Bacon And Walnuts
Spinach Sauteed With Bacon And Walnuts
The smoky flavor of bacon is perfect with spinach and walnuts. If you have leftovers, try using them in a dish of potato and spinach gnocchi or as filling for an omelet.
This recipe is part of Andrew Schloss's Sunday Dinners.
Gratin is a wonderful comfort food with its warm, soft vegetables topped by a layer of browned cheese. Endive works particularly well because it loses any bitterness in the cream and stays firm even in extended cooking.
Creamed corn is a classic side - sweet and creamy in one, kid-friendly vegetable side. If you like a bit more spice, try mixing in some chili powder or cayenne pepper to taste.
Red Beans And Quinoa With Mint
Red Beans And Quinoa With Mint
Here's a way to make simple canned red beans deeply flavorful. Quinoa is a gluten-free and whole grain substitute for the traditional bed of rice.
Butternut Squash Risotto With Pancetta, Pecorino And Marjoram
Butternut Squash Risotto With Pancetta, Pecorino And Marjoram
This is a great take on a classic autumn dish. Pancetta adds meaty richness, marjoram adds woodsy warmth, and pecorino adds a salty tang. Rosemary and oregano would both work well in place of the marjoram.
Brussels Sprouts With Garlic And Parsley
Brussels Sprouts With Garlic And Parsley
Simmering the Brussels sprouts brings out their most intense green color. Don't overcook them; 3-5 minutes really will do the trick.
Whole Wheat Capellini With Zucchini Ribbons, Garlic And Basil
Whole Wheat Capellini With Zucchini Ribbons, Garlic And Basil
The long ribbons of zucchini meld beautifully with the thin noodles in this simple, quick pasta. You may not need to seed the zucchini if they're small enough. Starting with a generous splash of olive oil gives this reasonably light dish a rich finish.
