Fall salad with butternut squash, arugula and blue cheese.
This salad is so seasonal and so beautiful: matchsticks of butternut squash tossed with arugula and blue cheese in an easy vinaigrette dressing. Get the recipe on writes4food.com!
Category: Ingredient
Grandma’s homemade egg noodles.
I thought of my grandmother Dorothy today, which prompted me to recall this favorite recipe she shared with me for homemade noodles. Like all cooks of her generation, Grandma is a “some of this, some of that” kind of cook, so I had to wrangle her to get the actual measurements for this recipe. Learn to make homemade egg noodles (pasta all’uovo) at writes4food.com
All-vegetable ‘Bolognese’ pasta sauce.
This vegetable-centric Bolognese pasta sauce is just what I’m craving right now: full of seasonal vegetables (mushrooms, bell pepper, onion, butternut squash), yet not too heavy. It’s just right for fall. Make a big batch this weekend, and stash leftovers in the freezer for frosty winter dinners. Get the recipe on writes4food.com!
Low-fat red pepper hummus.
In this lower-fat hummus recipe, I’ve added nonfat Greek yogurt to add tang and smooth texture. In place of tahini, I’ve used a splash of toasted sesame oil—so you get all that bold sesame flavor with less fat. Get the recipe on writes4food.com!
Heirloom bean and tomato panzanella salad.
Will you just look at this gorgeous plate of summer goodness? Heirloom tomatoes, beans, hunks of toasted bread, fresh herbs — I mean, c’mon, does it get better than this? You’ll want this recipe for Heirloom Tomato and Bean Panzanella Salad, trust me. Get it on writes4food.com!
Sweet-spicy red bell pepper jam.
What to do with the crop of red bell peppers from the garden or farmers’ market? Make jam, of course! Sweet and a bit spicy (you can up the spice level to suit your taste), this is the perfect accompaniment to a salty cheese like Manchego. Inspired by a dish we had on vacation earlier this year. Get the recipe on writes4food.com!
Summer vegetable gratin.
This Summer Vegetable Casserole recipe is the perfect summer-to-fall transition dish, to make while summer produce is still abundant and the weather cools off enough to where you’re OK with the idea of using the oven to make dinner. We love it as a main dish with a sliced tomato salad, but it’s also a great side for grilled chicken or steak. Get the recipe on writes4food.com!
Caprese salad with homemade ricotta.
If you’re tired of sliced tomatoes and fresh mozzarella — the classic Caprese salad — try it with freshly made ricotta cheese instead. Homemade ricotta? Absolutely! Super easy and fun. Start with high quality dairy (we love Snowville Creamery products) and let heat and acid work their magic! Get the recipe for homemade ricotta cheese on writes4food.com!
Summery zucchini and cheddar pizza.
In last week’s Cincinnati Enquirer, I shared this recipe for Zucchini and Cheddar Pizza, part of an article on what to do with all. that. zucchini. besides zucchini bread. Sooooo simple: shredded zucchini, shredded cheddar, pizza crust, breadcrumbs + some quality time in a hot oven. Get the recipe on writes4food.com!
