Whether you need to put your toes back in the water, or you already love mushrooms, this hot two-sentence tip will tell you everything you need to know to get ‘em right.
Five Things That Are Green: That'll Keep Your St. Patty's Celebrations Clean
A Fancy Beach Picnic
Asian Glazed Acorn Squash
RECIPE: Asian Glazed Acorn Squash
Ingredients:
1 acorn squash, halved and seeds removed
2 TBS olive oil
2 TBS maple syrup
1” fresh ginger, grated
1 /2 TBS rice vinegar
3 TBS tamari (or soy sauce)
¼ cup pistachio
Optional: 2 oz crispy prosciutto
Kosher salt
Steps:
Preheat oven to 425. Line baking sheet with parchment.
Slice squash in ¼” half moon slices. Brush with olive oil on both sides and arrange on baking sheet. Sprinkle with salt. Roast for 10 min, then flip and roast until tender (easily pricked with a fork ~ 10 minutes more.)
In a small saucepan, whisk maple syrup, rice vinegar, soy sauce and ginger together. Bring to a boil then simmer.
Remove squash from oven and turn broiler on high. Brush squash with glaze, then return under broiler for 1.5 min – watch carefully.
Transfer to a platter and top with chopped pistachios, crispy prosciutto, and salt/pepper to taste.
Summer Squash Salad
Beet + Goat Cheese Stacks
I thought I hated beets—they taste like a mouthful of farmland. It wasn’t until I was learning to cook in France that I had a real beet (not the perfectly quartered kind at the salad bar that does often taste like dirt). I felt like I owed beets an apology. Had I even tried that hard?! The beets I had on this French country farm were sliced, served with olive oil and sea salt, and sometimes even with slivered onion and grapefruit. I loved them and made a note that maybe I do like beets after all, and I should try them a few more times. And sorry for being judgmental.