Hosting a Thanksgiving dinner, but for whatever reason—you’re a vegetarian, your guests are vegetarians, you don’t like turkey, or you don’t like weeks of turkey-themed leftovers—want to skip the bird?
Look no further. This lasagna capitalizes on big fall flavors: butternut squash, caramelized onions, and sage. It’s hearty: noodles and squash means enough starch that nobody walks away hungry. It’s beautiful: that burnt orange dotted with green baked sage leaves looks impressive and celebratory. Continue reading “Butternut squash lasagna with sage, caramelized onions, and tofu ricotta”
As useful as gravlax is for brunch or Japanese noodle soup is for a quick lunch at home, this type of recipe is my bread and butter. It is plant based. It uses seasonal produce. (Those mealy winter grocery store tomatoes aren’t worth your time or mine, but just look at those pomegranate seeds shining like little jewels on top of that salad there.) It keeps well as leftovers. It is easily doubled to provide a full week’s worth of lunches or dinners. Speaking of lunches, it packs and transports well in my four-cup Pyrex. It is hearty but not heavy. Etc.
Continue reading “Acorn squash, Brussels sprouts, and quinoa salad with pomegranate-shallot vinaigrette”
It is (still) winter–indeed, still February. Winter squash season has been going strong for five months. In October, it was exciting. Turning on the oven! In November, I still happily tossed roasted squash into salads and soups. In December, I stirred it into a big chickpea curry, served with cardamom-scented rice.
But now, in February, the act is getting old. Turn on the oven, again?
And yet for this recipe, you’ll want to. Crumble some goat’s cheese (or feta, or ricotta) onto a thick, crusty piece of bread. Turn on that oven. Roast squash, then pile on top of bread along with sweet caramelized onions. Sprinkle with mint to brighten things up, and call it dinner. Continue reading “Squash toasts with goat’s cheese and caramelized onions”