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November In Our Kitchen

It's autumn, leaves are cluttering the streets and the smell of wood fires greets me during my commute home. Secretly, I am relieved. The sunny weather was growing tiresome and there is something so anticipatory about this time of year. The holidays and family gatherings and parties to look forward to, and of course no end of perfectly justifiable reasons to bake. The rains arrive and with them enter my favorite kind of food, comforting savories. In my mind, cold salads are seldom ever appropriate if it is cold outside. Cheese, and cream, and roasted vegetables, and caramelized onions, and Sunday dinners, and red wine with lunch, and oatmeal for breakfast, and all things hearty and yummy are the order of the day.

 

Seasonal Vegetables

Squash
Pumpkin
Potatoes
Onions
Leeks
Chard
Spinach
Carrots
Beets
Parsnips
Brussel Sprouts

Seasonal Herbs

Rosemary
Sage
Thyme
Oregano

Seasonal Fruit

Apples
Oranges
Persimmons
Pomegranates

 

SIMPLE DINNERS

Soup

  • Leek and Potato soup with crusty bread and butter
  • America's Test Kitchen Tomato soup with fancy grilled cheese
  • Lentil soup with vegetables and crumbled Italian chicken sausage

Easy Vegetarian Mains

  • Cream and cheese stuffed pumpkin with crusty bread
  • Quiche of refrigerator leftovers
  • Baked Sweet potato with chives, cheddar and sour cream

Sunday Night Dinners

  • Roast Chicken with roasted root vegetables 
  • Matthew’s spicy shrimp with buttery brown rice and sugar snap pea salad
  • Cajun spiced salmon, greens, and corn bread

Pasta

  • Linguine with gorgonzola and spinach tossed in a cream sauce
  • Butternut squash, chard, and parmesan risotto

Best Bakes

  • Pumpkin Bread
  • Cornbread
  • America's Test Kitchen's Almost No Knead Bread
  • America's Test Kitchen buttermilk biscuits

 

 

 

Molly Markman