I love cool season vegetables. They are relatively easy to grow - just poke a hole in the garden bed, deposit a seed, cover the seed, and water (when the rain doesn't do it for you). Winter vegetables are so very delicious and so very good for you - leafy greens like arugula, Swiss chard, kale, and lettuces, pungent root vegetables such as onions, radishes, parsnips, and garlic to name a few. I have so far shared recipes for Swiss Chard & Cannellini bean soup and Basil-Arugula Pesto. As a new segment in my blog, I begin my monthly recipe round-up as an explanation of how I have been utilizing my home grown produce. |
| Hubby stuffed our Thanksgiving turkey with an apple, an onion, 1 sprig of sage, and 1 sprig of rosemary (sage and rosemary courtesy of my perennial herb garden). Delicious! |
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| I made excellent use of my extra pomegranates as autumn inspired decor. |
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| A Love Bug, a Pomegranate cocktail made with pomegranate juice, vodka, and ginger ale. The original recipe calls for pomegranate liqueur, but Hubby substituted our fresh squeezed juice for a lighter, fresher taste. For a virgin drink, simply omit the vodka. Add a fresh lime wedge (also from the garden) for a citrus tang. | |
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Kale is a somewhat bitter, leafy green that tastes similar to broccoli with a kick! Hubby helped me make a Kale Puttanesca with canned tomatoes, garlic, and anchovy fillets. It was spicy and pungent, a more traditional Italian peasant meal that makes me hope I am finding my roots. We omitted the capers and the olives because I am not fond of either of them. But this allowed the other ingredients to shine.
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| Pasta and Kale Puttanesca cooking - once the pasta is done, drain, then add it to the vegetable mixture and stir. |
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| The plating - don't forget the Parmesan cheese! |
November Recipe List with Links:
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