Winter Squash: Take Three
Apparently, acclaimed cookbook author Martha Rose Shulman and I are on the same wavelength. In November, she too acquired several winter squash and has been cooking them in a variety of ways. You know what they say about great minds.
When it came time for me to devour my two little butternut squash this week, I knew I wanted to avoid the obvious but delicious soup option. I …
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Via DCist.com, the Shaw veggie joint voted DC’s Best Vegetarian Restaurant will soon be closing.
Vegetate (1414 9th St. NW) is famous for an all vegetarian menu that features locally grown, seasonal food, as well as delicious cocktails.
According to a note posted by Vegetate’s owners on the Convention Center Community Association website, the lease on the restaurant is up and they have decided not to renew. Instead, they …
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Soup’s On!
I admit it. I freaked out. My final CSA delivery was last Friday and by Sunday, I was already worried about how I would feed myself—despite having a variety of leafy greens, two kinds of squash, sweet potatoes, broccoli and much more in my kitchen waiting to be cooked. I went to the Dupont farmers’ market and managed to spend every last dollar I had on me. I ended up …
Winter Squash: Take One
One of the joys of autumn eating is winter squash. From butternut to spaghetti to pumpkin to acorn to Kabocha to hubbard to ambercup, winter squash vary widely and can be prepared in many ways. While pumpkin pie might be the first thing that comes to mind, there are plenty of main-course dishes that star winter squash. In the coming weeks, I’ll be cooking several winter squash …
Almost Too Pretty to Eat
I went to my favorite farmer’s market last weekend with one thing on my mind: apples. Well, two if you count apple cider. What can only be described as a very thirsty woman snatched up the last half dozen bottles of apple cider but there were hundreds of apples left. After I selected a dozen, I surveyed the other offerings. I couldn’t resist the petite butternut squash, …
