WHAT’S IN SEASON:
(This will vary depending on time of the month and where you live)Apples
Arugula
Beans
Beets
Corn
Cucumbers
Eggplant
Fennel
Figs
Grapes
Mangoes
Melons
Okra
Pears
Peppers
Plums
Pumpkins
Raspberries
Shallots
Sorrel
Summer squash
Tomatoes
Watercress
Watermelon
Winter squash
3. Parmesan Heirloom Cherry Tomatoes
I’m on board with anything that involves baked parmesan. Recipe here.
8. Deep Dish Roasted Vegetable Pizza
Best thing about September? Eggplants and tomatoes still abound, and bikini season is a whole nine months away. Recipe here.
10. Peanut Butter and Jelly Popcorn
The easiest, most delicious thing you’ve never made. Recipe here.
11. End of Summer Ratatouille
Photo by Izy Hossak / buzzfeed.com
The easiest ratatouille you will ever make. Recipe here.
12. Honey Apple Cake
Whether you celebrate Rosh Hashanah or not, this cake is unbeatable in its simplicity. Recipe here.
17. Butternut Squash Mac and Cheese
Healthier than the regular kind?
Ingredients:
12 ounces dried rigatoni
1 1/2 pounds butternut squash, peeled, seeded and cut into chunks (3 1/2 cups)
2 3/4 cups milk
1/4 cup all-purpose flour
8 ounces smoked Gruyere cheese, shredded (2 cups)
8 slices bacon
2 small sweet onions, cut into chunks
3 ounces sourdough bread
2 tablespoons butter, melted
fresh flat-leaf Italian parsley
Directions:
1.
Preheat the oven to 425 degrees F. Lightly butter a 3-quart au gratin
or baking dish; set aside. Cook pasta according to package directions.
Drain; transfer to a large bowl.
2.
Meanwhile, in a large saucepan combine the squash and 2 1/2 cups of the
milk over medium-high heat. Bring to boiling; reduce heat to medium,
and simmer until the squash is tender when pierced with a fork, 18 to 20
minutes. Stir together remaining 1/4 cup milk and flour; stir into
squash mixture. Bring to boiling; cook until thickened, 2 to 3 minutes.
Stir in 1 1/2 cups of the Gruyere until melted; keep warm.
3.
Meanwhile, in a very large skillet cook bacon until crisp; drain on
paper towels. Crumble; set aside. Pour off all but 2 tablespoons bacon
drippings. Return skillet to the heat.
4.
Add onions to skillet; cover and cook over low heat 10 minutes,
stirring occasionally. Uncover and increase heat to high. Cook 4 to 6
minutes more, stirring, until onions are golden.
5.
Add squash-cheese mixture, onions, and bacon to the bowl with the
pasta. Toss well to combine, then transfer to prepared baking dish.
6.
Place bread in a food processor and pulse with two or three on/off
turns to form large coarse crumbs (you should have about 2 cups).
Transfer to a small bowl; mix with melted butter. Sprinkle remaining
Gruyere and the bread crumbs over pasta mixture. over Bake until top is
browned, about 14 to 15 minutes. Cool 5 minutes. Sprinkle with parsley.
Makes 6 to 8 servings.
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