What to do with pumpkins other than pie? Roast wedges, cook soups, use in stews and curries, bake pumpkin bread. Here’s another idea to use up a pound or so of pumpkin. Make hummus.This smooth whipped hummus is our Waste Not recipe this week. To …
Roasting has become a favorite way to cook asparagus. (Lining the baking tray with parchment makes for quick clean-up.) Roasted asparagus is delicious just as it comes, but here’s a way to dress it up. Rich enough to make a meal for 2 or a …
Spring rolls, made with rice paper rounds, are lighter than the usual sandwich wraps, and very versatile. The young Falmouth chef who concocted this recipe, Shefali Singh, mostly uses regular rice wrappers from Amber Waves. She gets tofu from Windfall Market; unless you’re vegetarian or …
We needed a cocktail snack last week and these feta-stuffed tomatoes (below) did the trick. Choose red cherry tomatoes for this, or a mix of colors, or the beautiful marbleized Indigo Rose cherries from Silverbrook (which, by the way, look stunning paired with purple basil.) …
Too hot to cook recently, so this week’s recipe involves marination, and minimal heat. Goat’s cheese is often marinated. But we used the appealing, not-too-sharp feta brought by the Farm Institute — a feta even non-feta-eaters can love. The cheese is sold as a neat …
Asiago crisps, our recipe for this week, are the perfect little cocktail nibble before you settle down to the big meal. We used Foxboro’s Asiago, available at several local winter markets. Ridiculously simple and good, these crisps, and you can easily double or treble the …