If Google search results are any indication, potatoes with swiss chard are an Italian favorite, and one combination I had never considered before! This recipe is just one of many interpretations of this pairing out there, so if you should like this recipe (or even if you don’t) keep searching, there are many more like it out there!
Odds are you have nearly everything for this dressing in your house already. There is no comparison between this and the storebought stuff and it takes no time at all. Win-win!
Gold nugget squash is a dry, sweet squash which makes for a rich, silky soup when puréed. It is quite dry, so you may find that you need to add a little more broth than this recipe calls for (or whipping cream, if that is how you roll). This recipe comes from the consistently excellent Smitten Kitchen. As Perelman suggests below, you will certainly want to bake the gold nugget and scoop out the flesh rather than trying to peel it’s tough outer rind. I would substitute the gold nugget for the acorn in the recipe below, rather than using all Gold Nugget.
This recipe for an Asian Pear salad was adapted from chef Nathan Lyon’s recipe posted via Food.com. The only real change is the substitution of 1⁄2 head butter lettuce for the baby (beet/spinach/arugula) greens. There’s nothing too innovative about the inclusion of blue cheese or toasted pecans here, either, but the dressing, nuts, and blue cheese are just the thing to bring together the sweetness of the pears and the bite of the radicchio. This recipe doubles readily for larger gatherings.
This is an endlessly adaptable recipe, subject to what you have in abundance in the fridge and pantry at the moment.
This recipe combines three things that nearly everyone enjoys – fire, fruit, and balsamic glazes – and one thing that nearly everyone can stomach if it is surrounded by the first three – summer squash. I kid! There is nothing not to love in this charming little warm summer salad recipe
It is a good week to like peas! Our crisp, devourable sugar snap peas are in. They took their sweet, sweet time getting here and it was time well spent. The pods are crisp and juicy, the peas are sweet and firm. A pound might last the car ride home, but there’s more at the farmstand, at least for the next couple weeks.
Here is a simple recipe for dilled carrots and green beans – just because you don’t have time to put quarts and quarts for the winter doesn’t mean you can’t enjoy that same classic flavor in a fresh preparation.
Whatever the rest of April brings us, it feels like spring right now! After a great deluge just after the first of the month, we’ve had a stretch of good weather long enough to work some ground and plant some peas on a high, sandy piece.