During late fall and winter as the air becomes cooler and the sun is lower in the sky, roasted vegetables offer a savory and wholesome yumminess that soothes my soul. Recently I was bringing a side dish to a casual dinner party where I knew red meat was to be the entrée, and I am trying to eat practically no red meat these days, so I concocted this red quinoa and roasted vegetable dish which is so hearty…GO TO RECIPE …
almonds
Stuffed Portobello Mushrooms
Portobello mushrooms have a great meaty texture and this dish is oh so satisfying, especially on a chilly evening. As you can see from the photos below, I used a cuisinart food processor to make the prep work quick and easy, but if you don't have one of these, you can hand chop the onion, garlic, mushrooms and spinach in just a few minutes using a 10" or 12" chef's knife. Either way, it'll be delicious. For the…GO TO RECIPE …
Persimmon and Spinach Salad
It’s time to enjoy persimmons! Persimmons are in season from October until December and they are delicious!! Be sure to select the yellow fuju persimmon (not the orange variety) as these are the type best eaten raw. Coupled with fresh spinach leaves, toasted almonds, pecorino romano cheese, and dressed with my apple cider vinaigrette, this is one amazing salad. Enjoy! For the salad: 8 oz. fresh organic spinach 1-2 yellow fuyu persimmons* 1/4 cup slivered almonds 1/4 cup…GO TO RECIPE …
