October 7, 2018
Eat Your Squash
By Linda Dansbury

I have been away a lot recently, as you have probably gathered from the lack of my writings. When I am home, I find myself making a lot of veggie stews to use things before they go bad. I basically take the Caponata technique and gradually add whatever I want to use and adjust the seasonings to mix up the flavors - so one week it might be slanted toward Italian or Spanish and the next week it leans toward Middle Eastern.

The delicious greens are back so large salads are welcome - use a blend of greens - endive, escarole, dandelion and mixed greens added to the mini lettuce adds texture and flavor to salads.

Potatoes, onions, carrots, garlic, Hershberger short ribs - the cooler weather had us making a long braised dish. Yum!

Tomatoes, onions, basil - made tomato sauce, very simple and basic. I had frozen some tomatoes when I had more than I could use, and used a combination of fresh and frozen ones to make sauce.

Carrots, onions, leeks, garlic, herbs, chicken - I came down with a bad cold this week, so I made chicken soup! Made me feel better almost instantly.

Butternut squash, kale, onion, garlic - Tried a new dish and it was delicious. Roasted Butternut Squash and Kale Salad with Lemony Tahini Dressing. I didn't have quite enough kale so I mixed in some endive and it worked great.

If you have an idea you would like to share with fellow members, please email me at lindansbury@comcast.net and please put Anchor Run in the subject line.