I am quite fond of the brined pork chops I usually make, but these chops, accented with earthy pumpkin seeds and vibrant cilantro, are a whole different treat. They would be bright and tasty in the warmer months paired with a salad, but they are perfect for cooler weather with roasted squash. It also makes a very pretty and colorful plate. To make it, start by preheating your oven to 425º F. Cut 1/2 of a smaller winter squash into … Continue reading
This weekend, I drove from spring to winter. It was very unusual. One moment, I was walking Stella in 60 degree weather, and three hours later, Stella was playing in falling snow. This strange weather pattern means only one thing: time is running out to enjoy fresh squash. So make these stuffed shells soon! I made them using a butternut squash, but if you do miss the end of winter, they would also be great with canned pumpkin purée. These … Continue reading
These pretty popovers are aromatic and addictive, flavored with nutmeg, black pepper, and parsley. They go perfectly with a fresh, green salad because they pack a tasty punch and are quite filling. Because the popovers are dense, I recommend making them in a mini muffin tin so that they are more snackable. However, I baked them in both a standard size popover pan and a regular muffin tin for comparison’s sake. To make these popovers, preheat your oven to 425º … Continue reading