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Day: 29 October 2023

chard (and beet green) pasta

Simone October 29, 2023 0 Comments
Linguine with nutmeg, pepper, and parmesan — a simple but delicious way to enjoy chard, beet greens, kale, collard greens, or any other leafy veg with a hardy stem.
Posted in main dishesTagged autumn & fall, chard, easy meals, leafy greens, pasta, savoury, vegetables, vegetarian

recent posts

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slow-roasted butternut & garlic sauce, with notes slow-roasted butternut & garlic sauce, with notes of wine, chili + thyme — a good one for when you’re feeling saucy but don’t have a blender handy. very much inspired by @rosiekellett’s recipe! the gist of it is to steam/roast some squash and garlic until they are tender enough to be able to mash with the back of a wooden spoon or fork, that way you can skip the small kitchen appliances (very useful for me, as I currently don’t have any!). I opted to add the roast squash and garlic to a hot pan, deglaze with white wine, top with water, and stir through some butter and cream, plus a few flakes of chili and a bushy sprig of thyme. then I reduced the flavoursome mash until somewhat thick, as the trick here is to use the pasta’s salted & starchy cooking water to transform the soupy purée into a silky sauce. fried up some sage in butter until the sage was crisp and the butter was brown, then served these atop the pasta along with a few more chili flakes + some microplaned salted walnuts to keep the whole thing vegetarian for those who couldn’t have parm (I did grate a small mound of parmesan onto my own plate). hearty, starchy, warming, filling — what more could you want on a cold november day?
mulled wine poached pears — carve out the calyx mulled wine poached pears — carve out the calyx from a few pears, then peel them and trim off their bottoms so they can stand upright. place them in a wide pan, then squeeze over the juice of two clementines, pop in some mulling spices and/or some chai, plus a bit of honey and frozen berries if you like, then top up with wine and water. leave to simmer for 20 or so minutes, until the pears can effortlessly be pierced with a knife, then transfer the fruit to a glass container. filter out the mulled liquid using a fine sieve and pour it over the pears. cover and leave to fully infuse overnight in the fridge. when ready to serve, reheat the poaching liquid and reduce it to taste before pouring it over the plated pears. enjoy warm as is or, if you like, with a cool scoop of quality ice cream 🍨
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asparagus autumn & fall baked goods baking beans breakfast cake cardamom chickpeas citrus cozy dessert easy meals eggs fruit ginger healthy healthy eating herbs hot weather leeks lemon lentils pie pumpkin quick meals refreshing sage salad savoury savoury & spring seasonal simple simple recipe soup spiced spring summer sweet sweet & spring vegetables vegetarian whole foods whole grains winter

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