Showing posts from October, 2006

Acorn Squash with Quinoa & Cherries

The Recipe: Acorn squash stuffed with protein-rich nutty-tasting quinoa [pronounced KEEN-wah], slightly sweet with dried cherries or cranberries, maple syrup and fall spices. A great choice for Meatless Monday during the fall. Not just vegan, Vegan Done Real . The Conversation: What, exactly, is "tepid water"? And what in heavens does it have in common with quinoa?! COMPLIMENTS! "... to die for ... my family's first experience with quinoa, and they raved ..." ~ Anonymous True Story. Late on a Friday, shoppers trolled the aisles in a nearby grocery whose shelves are lined with hard-to-find international ingredients as coveted by gourmet cooks as appreciated by immigrants longing for familiar tastes of home. One shopper studied his list, peered at labels, checked the list again. An observant grocery manager asked to help, thought for a moment but shook his head. “Naw, we don’t carry that.” Then his face brightened. “Whole Foods!” he said, n

Balkan Summer Sausage Stew

The Recipe: A hearty summer sausage stew, a great way to use up the summer sausage that so often shows up in gift baskets. The stew is packed with late-summer and early-fall vegetables so even though the sausage itself is calorie-dense, a serving adds up to about 200 calories. So good, this! I especially love it with a dollop of sour cream on top with some good bread for dunking into the juices. The Conversation: A love letter to fall. (And if I may say so myself ... a lovely piece of writing.) Fall’s light is one of amber glow, somewhere between the eye-wincing harshness of summer and the wind-braced gray of winter. Fall’s food, in turn, lies somewhere between the garden-bright salads of summer and the braised-brown meats of winter. With modern supermarkets bearing strawberries in January and June and cranberries in relationships with May and December, we too easily forget that food comes in seasons, that seasons come with food. But fall? Fall knows. Fall knows it’