netent games Veggie Recipe Matchmaker, Part 1
Updated:2024-12-11 02:04 Views:177
It’s Thanksgiving. It’s Recipe Matchmaker. We’re going long today to 1) cover as many requests as possible and 2) give you an excuse to take a few extra minutes for yourself among all of the holiday hoopla. Grateful for you! Let’s get it.netent games
Reader emails have been edited for length and clarity.
We belong to a C.S.A., and this time of year is a lot of kale and butternut squash (with some other squash thrown in there some weeks). I have made the pasta dish with butternut squash and kale pesto. But would love some other ideas. — Sue E.
I’m assuming you’re referring to this Melissa Clark pasta dish, but have you made Ali Slagle’s pasta with butternut squash, kale and brown butter (above)? And for any holiday entertaining, why not make this savory butternut squash pie with tons of shredded kale, from David Tanis? Or split ’em up: Ali’s whole roasted squash with tomato-ginger chickpeas and a side of her coconut creamed kale.
I recently started dating someone, and together we have the dietary restrictions from hell. She is allergic to nightshades, and I keep kosher. Lots of hearty stew dishes are off the table because they have potatoes or tomatoes or eggplants or peppers. Help us find a nice hearty weeknight meal to cook together? — Alexa J.
Stews don’t have to be totally off the table. Immediately I think of something lentil-y, with minimal ingredients that suit your preferences, like Priya Krishna’s everyday dal. The ingredients list is short, free of tomatoes or fresh peppers: “It’s great even without such seemingly essential ingredients as garlic, onion, ginger,” wrote a reader.
Though, with a nightshade allergy, you may want skip the tiny bit of red chile powder. For vegetables, Priya recommends stirring in a packet of frozen spinach — any hearty green would zhuzh up this weeknight wonder.
I have a doozy for you. My breakfast needs to be sans dairy, eggs, gluten and oats. It needs to be warm and should please both myself and my 17-year-old athlete son. Also, it needs to be portable. — Kristal W.
What about a riff on Ali’s New Mexico breakfast burritos? Stick with me for a sec. In place of the eggs in the filling, prepare a tofu scramble (you won’t need the butter then, either). Keep the hash browns and the green chiles. Lose the cheese. Use your favorite pliable gluten-free tortilla or wraps (you want roughly 10-inch ones), whether almond flour, cassava flour or otherwise. Make a bunch of burritos in advance and reheat for a warm, on-the-go breakfast.
Or, perhaps simpler, Kay Chun’s roasted vegetable burritos — lose the cheese and sour cream, add black or refried beans, make your tortilla swap.
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