Cookthink

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.

Roasted Potatoes With Rosemary And Garlic

Blanching the potatoes before roasting them ensures a pillowy texture inside with a crisp outer texture. Just bruising the rosemary releases the herb's flavor without leaving little bits scorched into the skillet. Read more about this recipe at the Cookthink blog.

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

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

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

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.