Month: October 2020

BREAKFAST

Pumpkin Ginger Bread with Streusel Topping

This Pumpkin Bread is a spin-off of the legendary Pumpkin Bread by Deb Perelman of the Smitten Kitchen. My take on it adds candied ginger to the batter and tops it with streusel topping. The recipe is for one large loaf (using a standard 9 x 5 loaf pan), but […]

MAIN COURSES

Beef and Quinoa Stuffed Delicata Squash

I always say that Delicata Squash is the “slice and bake” cookie dough of gourds. They are long and thin, typically, and have an edible skin. So you can literally slice them crosswise, bake, and eat them without doing much else (you do need to remove the seeds). However, in […]

MAIN COURSES

Pasta with Italian Sausage and Double Kale

(Serves 4) I created this pasta dish to resolve an issue. My partner really likes sausage pasta with a tiny bit of kale, and I like kale pasta with a tiny bit of sausage. I use two large bunches of kale and 3-4 links of Italian sausage for this recipe, […]