It only seemed appropriate that in a series devoted to the colour “Yellow” that I include a new recipe in this as well. Food prepared beautifully is a most edible art and one that will evoke emotions and feelings as pronounced as any fine art … and there was something intensely beautiful and something intensely…
Roasted Red-Kuri and Beet Salad with Maple Vinaigrette
When the red kuri squash turned up at the CSA pick up a few weeks ago I thought only for a few minutes about what I was going to do with it — then turned back the clock a couple of years to the first red kuri squash I received and decided to reprise what…
Rum-Kabocha (Pumpkin) Risotto
Risotto is comfort food. Yes, you can make “healthy” versions of it as I did when I developed my Tuscan Kale Risotto earlier this summer. However, risotto is best prepared when it can just be, let its warm, sensuous, snuggling personality reach out, when it can comfort the soul and light a warm fire in…
Roasted Red-Kuri Squash Salad with Walnuts in Maple-Mango Vinegrette
Inspiration comes in all forms. In this case, it is a squash from my CSA share that has been tempting my creativity for a few weeks. I’ll confess, until this squash (delivered by agricultural storks) arrived in my kitchen, I had no idea that a “red kuri squash” existed, let alone what it would taste…