Fall Bounty for Home Cooks

Forward Magazine - - News - Read the full post by Katherine Martinelli at blogs.for­ward.com/the-jew-and-the-car­rot

Fall has set­tled in with its col­or­ful leaves and a bounty of au­tumn­hued pro­duce at the mar­ket. Win­ter squash, woody herbs, root veg­eta­bles and hearty greens take cen­ter stage, just beg­ging to be roasted, braised and served as part of din­ner dur­ing the week or on the Sab­bath. The Jew and the Car­rot’s Katherine Martinelli shares recipes for two fall dishes: a but­ter­nut squash roasted with spicy harissa, walnuts and mint, and a quinoa salad with shaved brus­sel sprouts and dried cran­ber­ries.


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