From Pear Picking to Pasta Swirling
A Salad That Dazzles
The salad of the evening gained extra punch from the sauteed lemon-garlic garbanzos, roasted spicy pecans, and a bag of colorful tortilla strips I found in Straub’s produce section. I added a bit of pre-cut broccoli mix, too. Once again I made my favorite basil vinaigrette, because I’m overrun with basil thanks to a hearty basil plant the size of a bushel basket outside by kitchen door.
No Need to Say ‘Eat Your Veggies”
The roasted mixed vegetables in the upper right corner include butternut squash cubes, Brussels sprout halves, and cauliflower chunks, slathered in duck fat. (Hmm. . . loving that stuff. It even makes my hands feel softer!). I sprinkled some salt, pepper and garlic powder on the veggies, too. (I wish grocery stores offered butternut squash cut in larger chunks, because one size does not fit all recipes.)
Roast the veggies at 425 degrees for about 30 minutes, or more, on a parchment-lined sheet pan until brown. To shorten the oven time, parboil the cauliflower and sprouts for one minute. I roasted the smaller chunks of butternut squash on a different cooking sheet, turned them more often, and removed them earlier. Before serving, top with a sprinkle of freshly grated Parmesan.