‘Tis the season for homemade treats, but they don’t all have to be sugary sweet. This duo of roasted nuts is great for cocktail parties, whether you’re hosting or bringing them as a hostess gift is up to you. The pecans get a refreshing boost from our Blackberry Vinaigrette, and were a hit with my colleague’s 8 year old. Cashews get a sophisticated makeover thanks to our Champagne Vinaigrette and some fresh rosemary, inspired by a recipe from Ina Garten, except our recipe has no sugar or butter.
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I’ve found my children will eat “Orange Soup” more readily than they will eat Carrot Soup or Butternut Squash soup. So any of the numerous variations I make between September and March each year, all fall under the heading “Orange Soup”.
There’s a limitless number of ways you can make this soup, and the glorious thing is that it’s extremely difficult to mess up. It’s also a great way to clean out the fridge, and use up some lonely vegetables.
Right about now tomatoes are flooding farmers’ markets, and just like that, they’ll be gone in a few weeks. That’s just the way it goes as summer fades into fall. Canning is one way to extend the season, but that takes a bit of time not everyone has available. Another way, and one that can take your salad to the next level, is to slow roast them.
Slow roasting takes some time, but it’s all hands off. Pop them in the oven while your doing another project around the house, and you’ll be rewarded for weeks, and months to come. Stored in the fridge, with a thick layer of olive oil, these Slow Roasted Tomatoes will last for up to 2 months. That is, if you can resist eating them all at once.