Pumpkin Sage Biscuits

Good things come to those who cook in a Tahoe cabin.

Fortunately, the edible parts can also be recreated when you come back to reality. And reality, I assure you, is better with pumpkin sage biscuits.

Ingredients
2 cups multigrain pancake mix plus extra for dusting
1 pastured egg
2 tbsp softened butter
1/3 - 1/2 can pureed pumpkin
1 tbsp chopped fresh sage
1.5 tbsp whole milk Greek yogurt

Preheat oven to 425°.

Combine all the ingredients in a mixing bowl and mash with a fork until blended. Knead a few times with your hands, then form the dough into a ball (if it's much too dry, add a little water; if it's very sticky, dust with a little flour or pancake mix).

Place dough on a lightly floured wooden cutting board and pat or roll out evenly to 1/2 inch thickness. Cut out biscuits with a drinking glass or cookie cutter and lay on a lightly greased cookie sheet.

Bake for 8-9 minutes or until golden on the bottom.

Makes 8-10 biscuits.

Pasta with Braised Kale, Butter Beans, and Hazelnuts

This one is delightful. Butternut squash, braised kale, hazelnut, and Meyer lemon combine to produce blissful happiness. With undertones of healthy. But soft ones. Layered in goat cheese. Which are the best kind of undertones.

Ingredients
2 very rounded cups whole wheat corkscrew pasta
Olive oil
1 medium shallot, diced
1 clove garlic, smashed
1 bunch green kale, sliced crosswise into thin ribbons
Slosh of chicken broth
1 can butter beans, rinsed and drained
1/2 - 1 cup diced roasted butternut squash
8-9 leaves fresh sage, thinly sliced crosswise
Zest of 1/3 - 1/2 Meyer lemon
1-2 oz. hard goat cheese (like Drunken Goat), coarsely grated
About 10 toasted hazelnuts, coarsely chopped
Freshly ground black pepper

Bring a pot of salted water to boil for the pasta.

Heat a wide sauté pan over medium heat. When hot, add a glug of olive oil. Add the shallot and garlic and sauté for a minute, then stir in the kale. Toss to coat, cover, and cook for about five minutes, stirring from time to time (it's okay if it browns here and there). Sprinkle with salt, add a slosh of broth, and continue to cook for 5-10 minutes.

Add the pasta to the boiling water and cook per package instructions until al dente.

Meanwhile, add the beans and squash to the kale. Cook for about 5 minutes, stirring occasionally and adding another slosh of broth when it starts to dry out. Add the sage and lemon zest, stir, and turn off the heat.

Drain the pasta, toss it with the kale mixture, and sprinkle in the goat cheese. Stir once or twice before serving. Top with freshly ground black pepper and a light scattering of chopped hazelnuts.

Serves 2-3.

Farroto with Roasted Kabocha Squash and Arugula

As promised, a roasted kabocha farroto from our Kansas correspondent.

If you have not tried kabocha yet, get thee to a grocery store. Unless you live in Sacramento. In which case, stay away from my squash.

Ingredients

Olive oil

A one-pound(ish) kabocha squash (a.k.a. Japanese pumpkin)

1 cup farro, rinsed and soaked for several hours

(soaking decreases the cooking time a bit)

3-4 cups veggie and/or chicken broth

1 large shallot, halved lengthwise and sliced into half rings

1.5 strip applewood smoked bacon, sliced

½ cup dry white wine

4 cloves garlic, pressed or chopped

2-3 handfuls baby arugula

4-6 tbsp chopped fresh sage

2-3 tbsp pine nuts

¼ cup Parmesan cheese, grated over a microplane

Salt and freshly ground white pepper to taste

Preheat the oven to 425°F.

Rinse the kabocha squash and pat dry. Cut the top out as you would when carving a pumpkin, then slice in half from top to bottom. Scoop out the seeds, then slice both halves into even wedges (roughly 3/4" wide at the thickest part).

Drizzle a cookie sheet with olive oil, and arrange the squash wedges on the sheet, turning them over as you go so that both sides are lightly coated with olive oil. (Note that if you overcrowd, they won't brown well, so try to leave a little space between them.) Roast for 15 minutes, flip, and roast 10-12 minutes more or until lightly browned and tender without being squishy. Set aside to cool, then slice from the skins if desired (we like to leave the skin on about half the pieces—just make sure the skin you leave is smooth and unblemished) and cut into half-inch cubes.

Bring the broth to a boil in a smallish, covered pot, then turn down heat to low to keep warm.

Place a dutch oven over medium heat. Drizzle with olive oil, then add the bacon. Once these have browned some, remove from the pot and set aside. (You can also discard a bit of the grease from the pan if you wish and replace with olive oil.)

Add the shallot and cook 2-3 minutes until translucent, then add half of the garlic and sauté for a minute more so that it softens without browning. Next, stir in the farro and sauté for several minutes. Once dry, add the white wine and cook until the liquid is absorbed. Then begin adding the broth by the ladleful as the liquid continues to be absorbed. Cook the farro in this way for about 30 minutes, or until the farro is not crunchy and the grains begin to open slightly.

Meanwhile, place a separate pan over medium heat. Toast the pine nuts till golden, shaking the pan frequently, then remove to a side dish. Add a glug of olive oil to the same pan and add the other half of the garlic. Sauté for a minute, just until soft, then add the sage and sauté for a few minutes more until the sage is very fragrant. Set aside with the pine nuts and bacon.

When the farro is cooked, stir in the arugula, then add the bacon, sage, and pine nuts. Microplane a small amount of Parmesan over the top. Last, add the kabocha and fold gently into the farroto, trying not to smoosh the squash completely so that some of the chunks are left intact. Turn off the heat, add salt and pepper to taste, and serve warm.

Serves 2-4.

Roasted Rosemary Potatoes with Goat Cheese and Sage

Autumn has arrived, with crisp mornings and reddening leaves. Let the roasting begin.

Ingredients

Purple or yellow potatoes, cut in half (if small, you can leave them whole; if large, you can cut into thirds or fourths if you want to reduce cooking time)

Olive oil

Fresh rosemary and/or sage

A little goat cheese or feta, for crumbling over the top

Preheat the oven to 425°F.

Toss the potatoes with a generous glug of olive oil and stir to coat evenly. Set a piece of tinfoil, shiny side up, on a baking sheet and brush the foil lightly with olive oil. Pour the potatoes onto the foil, scatter liberally with rosemary and sage leaves, and then pull the edges of the foil inward to form a partially-closed container. (You can adjust the openness of the foil as you roast them—if they start to dry out, close the foil more to retain more moisture. If liquid starts to collect at the bottom, pull the edges outward to let it evaporate.)

Roast the potatoes until browned on the outside and soft on the inside, stirring every 15 minutes or so to prevent them from sticking (as a point of reference, purple potatoes cut into approximately 1" chunks take around 45-60 minutes). You want these a little softer than you'd want a baking potato to bring out the creaminess—the potato should smoosh a bit when you pinch it gently.

Serve hot, topped with crumbled feta or goat cheese. Pairs well with braised broccolini and roasted carrots.

Butternut Squash Polenta with Sage and Gruyere

You say parsnip addiction, I say parsnip penchant.

We could agree to disagree, or you could surrender to reality. The proof is in the polenta. 

Ingredients
Olive oil
1/2 butternut squash, diced (about 1.3 lbs)
1 large parsnip, diced (about 10 oz.)
1 tbsp pastured butter
2 tbsp chopped fresh sage or a little more (older sage is far less potent, so nibble a piece to taste and adjust if necessary)
1 cup coarsely ground cornmeal (polenta)
2 cups veggie or chicken broth
1/2 cup grated Gruyere cheese (about 2 oz.)
2 handfuls baby arugula, chopped (about 2-3 oz.)
Salt and freshly ground white pepper

Heat a wide saute pan over medium heat. When hot, add a glug of olive oil. Add the squash and parsnip and toss to coat lightly in oil. Cook, stirring every 2-3 minutes, until the squash begins to take on some color and the pieces are tender (about 7-12 minutes. If your pieces are larger, you may need to cover the pan after they've browned a bit and use the steam to get them to cook through).

Push the veggie to the side of the pan and melt the butter on the other side. Add the sage, stir once or twice, then toss with the squash and parsnip to coat. Sprinkle with salt and turn off the heat.

Meanwhile, bring 2 cups of broth plus one cup of water to a rolling boil in a pot. While stirring constantly with a wooden spoon, add the polenta in a slow stream. Continue to stir constantly, turning the heat down slightly, for 3-4 minutes or until the polenta thickens to almost (but not quite) the desired consistency—think spreadable but thick. Turn off the heat and stir in the cheese and arugula.

Combine the polenta and the veggies in either pot. Stir, and adjust sage and salt to taste. Serve immediately, with freshly ground white pepper over the top. Garnish with a little chopped arugula if desired.

Serves 2 for dinner.


(Note that polenta doesn't reheat well, so if you end up with leftovers, one idea is to press them into a square tupperware, refrigerate, and then slice the block that forms into cakes that you can fry in a little olive oil the next day.)

Roasted Acorn Squash

Looking for some roasted squash to pair with your braised kale for a cool-weather feast? Look no further.

Ingredients
2 acorn squash, halved lengthwise
Olive oil
1/2 tbsp pastured butter
1 smallish shallot, chopped
1 tbsp fresh chopped sage (or thinly slice crosswise into ribbons)
2 tbsp pine nuts

Preheat the oven to 400°.

Brush cut side of squash with olive oil and turn face-down on a foil-lined baking sheet. Bake for 45-80 minutes or until tender (the back of the squash should yield a little to a gentle poke with a pot-holdered finger).

About 10 minutes before the squash are done, heat a small pan over medium heat. Melt the butter, add a small glug of olive oil, and then add the shallot. Saute for a minute until they soften, then add the pine nuts and the sage and turn the heat down slightly. Continue to cook for another 1-2 minutes, then remove from the heat and set aside.

Turn the squash right-side up and test them for doneness with a fork or spoon in the middle of the cavity (the flesh should be smooth and soft, not hard or grainy). Add a dollop of the pine nut sage mixture to each half and spread across the bottom, then return to the oven and bake another 5-10 minutes until very soft.

Serves 4.

Roasted Butternut Squash Risotto with Leeks, Smoked Bacon, and Sage

After experiencing a deeply inspired pumpkin pizza at Tuli Bistro a few weeks ago, we vowed to recreate it ourselves as a grilled flatbread. Which we haven't done yet, mostly because it's cold and dark and Novembery in the evenings outside in our grilling area, and warm and cozy and light inside in our non-grilling area, which creates a distinct bias toward non-grilling activities. Maybe next summer. In the meantime, we decided to reincarnate the pizza (or at least, its revelationary triumvirate of winter squash, cured pork, and goat cheese) in risotto form.

I don't care if you think bacon and goat cheese couldn't possibly coexist peaceably in the same dish. Neither did we. Make this anyway. Your taste buds will eventually emerge from their deliciousness-induced coma long enough to thank you.

Ingredients
One smallish butternut squash (about 2 lbs), halved lengthwise and seeds scooped out
Olive oil
4 cups veggie and/or chicken broth
1 + 1/2 strips applewood smoked bacon, divided, sliced crosswise (or sub pancetta)
1 large or two smaller leeks, white and light green parts, chopped
1 clove garlic, pressed
1 cup Arborio rice
White wine
8-10 leaves fresh sage, thinly sliced crosswise
2 handfuls arugula
Salt and freshly ground white pepper to taste
1-1.5 oz good-quality goat cheese
Garlic chives, for garnish (or sub regular chives)

Preheat the oven to 425°F. Cut each squash half crosswise into half-inch strips. Arrange in a single layer without crowding on a large, nonstick or foil-lined baking sheet lightly brushed with olive oil. Roast in the oven for 25-40 minutes or until lightly golden on both sides, turning the slices about halfway through. When the squash are tender, remove from oven and let cool. Peel the slices and cut into bite-sized rectangles.

Heat the broth in an uncovered pot over medium heat. When it simmers, turn the heat down slightly and let simmer, uncovered, as you make the risotto so that it reduces slightly.

Meanwhile, heat a large pot or dutch oven over medium heat. Add the half strip's worth of bacon and cook, stirring from time to time, until it starts to turn golden. Turn the heat down just a bit, add the leeks, and continue to saute until they soften. Stir in the garlic and saute for another 20-30 seconds, then add the rice and stir to coat evenly with the bacon-leek-garlic mixture.

Saute the rice for about a minute, then pour in a ladleful of white wine. Let cook, stirring occasionally, until the liquid is absorbed, then add a ladleful of broth. Continue to add broth by the ladleful, stirring and allowing the liquid to absorb before adding more.

Meanwhile, heat a frying pan over medium heat. Add the bacon and fry until golden, then drain off the excess fat and add just a light drizzle of olive oil in its place. Turn off the heat, throw in the sage, and stir a couple times to combine.

When you have just one or two ladlefuls of broth left and the risotto is just tender, fold in the arugula and pour a ladleful of broth over the top to help it start to wilt. Continue to cook, stirring, for another minute or two until the arugula is just wilted. Add in the squash and allow to heat through, then gently stir in the bacon-sage mixture. If the risotto seems dry, add a little more broth. Turn off the heat, and add salt and white pepper to taste.

Serve on preheated soup plates, with goat cheese crumbled over the top. Garnish with snipped garlic chives.

Serves 2, and pairs well with Pinot Noir like Talbott's 2009 Kali-Hart from Monterey County, available at our co-op.

Butternut Squash with Shallot and Sage

This is an easy and delicious way to use up leftover butternut squash if you've roasted or precooked more than you need for another recipe.

 
Ingredients
Olive oil
About 1 1/2 cups coarsely mashed leftover squash
1 small shallot, halved lengthwise and sliced
3-5 leaves fresh sage, thinly sliced crosswise
1/4 cup water
Freshly grated nutmeg
Salt
Freshly ground white pepper


Heat olive oil in a small pan over medium heat. Add the shallot and a pinch of salt and saute until soft, then add the sage. Continue cooking for a minute or two, then fold in the squash. After another minute, turn the heat slightly and stir in the water. Continue cooking until it takes on desired consistency (it should be kind of like mashed potatoes -- not too thick, not too soupy). Turn off heat, add a pinch of nutmeg, salt, and white pepper to taste, and let sit for a minute or two before serving.

Serves 2 as a side dish.

In Search of the Perfect Pasta

2011 brings with it, among other things, a gratifying spike of new subscribers (welcome!), a distinct lack of the stomach bug that stamped out any lingering culinary enthusiasm from 2010 (phew), and (are you ready?) a new, long-coveted, sleek and silver PASTA MACHINE. Thereby inevitably triggering the latest alliterative quest for whole-grain-infused Italian food.

Our first attempt at multigrain pasta dough was surprisingly uncatastrophic. But it turns out that fava flour, while beguiling in theory, tastes like fava. Strongly of fava. As in, thoroughly permeates your lovingly hand-crafted roasted squash ravioli even when used in very small quantities. But now we know, and, as G.I. Joe would say if he ever attended pasta parties, knowing is half the pasta dough battle.

In the meantime, though, the ravioli filling and sauce (loosely adapted from this recipe) were delectable enough to warrant posting, and will work with plain old egg-and-semolina pasta dough as well as with our yet-to-be-perfected multigrain blend. 

Ingredients
For the filling:
1 cup roasted squash puree (we used a papaya squash, which was wonderfully flavorful and made a very thick puree, but you could also use some other heirloom variety or butternut)
Olive oil
Pasture butter
3 tbsp minced shallot
Salt & freshly ground white pepper
Liberal sprinkling of freshly ground nutmeg
1 tbsp pastured cream

For the sauce:
Handful of freshly toasted walnuts, broken into pieces
Olive oil
1 clove garlic, pressed
6-10 sage leaves, chopped
Several handfuls baby red mustard greens, chopped
(or substitute a handful of regular mustard greens, finely chopped, and increase the spinach)
A handful of spinach, chopped
Handful flat leaf parsley, chopped
Freshly grated Parmesan Reggiano

Melt a small pat of butter and about 1/2 tbsp olive oil in a pan over medium heat. Add the shallot and cook for 2-4 minutes until soft and just translucent, then fold in the squash puree. Continue to saute for a couple minutes (or more, if the squash is on the wetter side -- you want the mixture to be relatively thick). Stir in the cream, sprinkle with salt, white pepper, and nutmeg to taste, and set aside to cool.

Dust your pasta machine and a wooden cutting board with a little bit of flour. Take the pasta dough and break off a piece about the size of a fist (my husband pointed out that it was the size of my fist, not his, so envision a petite female fist as you do this if you're a towering giant like him), and feed it through the thickest setting of your pasta machine (Setting 1). Fold it in half, and repeat a few times (the goal is to make this starting piece kind of wide and rectangular, rather than long and skinny). Then, feed it through again on Setting 2, and continue working your way up the numbers until you reach Setting 7. (Note that it's much easier to do this with two people, so that one person can feed it in and turn the crank while the other guides it back out again). Hang each sheet on a pasta tree (or "pasta rack," if you prefer, which I don't) to dry a little as you prepare the rest.

Cut each sheet into rectangles of desired size (a pastry cutter works well here, or just a table knife, and ours were about 3.5" x 4.5"). Set the rectangle so that the shorter side is closest to you (make sure the surface beneath it has been lightly dusted with flour). Place a spoonful of filling at the center of the rectangle, and fold in half by bringing the furthest side to meet the closest side. Press those two sides together firmly to seal, then press to seal the right and left edges, moving inward until the filling in the center is well-defined. Trim the edges with a pastry cutter, if desired, or pinch to form a wonton shape.

For the sauce, heat a glug or two of olive oil in a deep saute pan over medium heat for about 30 seconds, and add in the garlic. Saute for a minute or two until it softens, then add the sage and stir a few times. Next, add the greens and saute until just wilted. Season with salt and white pepper to taste, and turn off the heat.

Drop pasta into rapidly boiling water and cook for 2-4 minutes until the pasta changes color (if you're not sure, fish one out, rinse it gently with a little cold water, and take a bite). Drain, then add to the pan with the sauce. Drizzle with a little olive oil, add the walnuts, and toss everything together. Serve topped with freshly grated Parmesan and parsley.

Serves 2-3.

Stuffed Baby Pumpkins

When I grow up, which could totally happen someday, I want to be a professional recipe breeder. We crossed this one with that one the other night and the product was out of this world.

Ingredients
2-3 miniature pumpkins
Olive oil
Small handful pecans
1/4 cup finely chopped leek
4-5 fresh sage leaves, chopped
Freshly ground white pepper 
1 oz. goat cheese, crumbled

Preheat oven to 375 degrees. Cut the tops out of the baby pumpkins on a slight inward angle, and scrape out the seeds. Put the tops back on each pumpkin and bake for 30-45 minutes until soft.

Meanwhile, heat a small pan over medium-high heat. Break the pecans into pieces and toast in the pan until fragrant, then add a glug of olive oil, the leeks, and a pinch of salt and turn the heat down to medium. Saute until the leeks begin to soften, then add the sage and saute for another couple of minutes. Turn off the heat and sprinkle liberally with white pepper.

Fill each baby pumpkin with the leek mixture, top with some goat cheese, and serve hot.

Serves 2-3.

Best. Squash. Ever.

We're completely addicted to Delicata squash, but roasting it and filling it with sauteed leeks and sage and toasted pine nuts takes that obsession to a whole new level.

Ingredients
Olive oil
2 Delicata squash of similar size
A small handful of pine nuts
1 small to medium leek, white and light green parts, minced
8-10 fresh sage leaves, sliced into thin ribbons or chopped
Salt and freshly ground white pepper

Preheat oven to 375. Rinse and dry squash, cut in half lengthwise, and scrape out the seeds. Rub cut face with a little olive oil and place face down on a foil-lined baking sheet. Roast for 25-35 minutes until they just start to soften slightly.

Meanwhile, heat a small pot over medium heat. Add the pine nuts and toast, stirring or tossing occasionally, until they begin to turn golden. Push to the side and add a generous glug of olive oil. Wait for a few seconds till it heats, then stir to coat the pine nuts. Add leeks and continue to cook for several minutes, stirring, until they soften. Add sage and a pinch or two of salt, cook for another minute, then add white pepper to taste and turn off the heat.

Turn squash cut side up on the baking sheet. Spoon the leek mixture into the squash halves, spreading it evenly along each one, then return them to the oven for an additional 5-10 minutes until the squash is just soft enough that it gives easily when a spoon is pressed into it.

Serve hot. I just found out that you can eat the skin of a Delicata squash and it's often delicious (thanks, Dad), but we thought this version was even better just scooping out the insides. This would be a good dish for a dinner party -- fancy-looking and fancy-tasting, but pretty much a breeze to make.

Serves 4 as a dinner party side dish when everyone is on good behavior, or 2-3 if you're unconstrained by social norms and can't help but go back for seconds.

Miniature Pumpkins with Goat Cheese and Sage

Two baby pumpkins arrived in our CSA box last week (they called them miniature Chinese squash, but as far as we can tell, they're the same as the mini-pumpkins you see around Halloween time). Never knew you could eat them before. Something tells me we shouldn't try this on the two from last fall that we still have left over from Thanksgiving decorations. (Something also tells me we shouldn't still have Thanksgiving decorations out, but another, larger, lazier part points out quite reasonably that it would be wasteful to throw them out now when we're so close to an appropriate season again.) These are pretty easy to make (it took us only a few minutes to prepare them, and then they just sit in the oven for awhile), and, you know, they're cute.

Ingredients
2 miniature pumpkins
Olive oil
1/2 clove garlic, minced or pressed
2 leaves of sage, halved lengthwise and then sliced crosswise into ribbons
A few pine nuts or some crumbled pecans
2 pinches lemon zest (preferably Meyer)
Salt & pepper
Freshly grated nutmeg (or a pinch of ground nutmeg)
Grated parmesan
A little goat cheese, crumbled

Preheat oven to 350 degrees. Cut tops off of pumpkins (save the tops) and scoop out seeds. Rub insides and the underside of the top with olive oil and garlic, then sprinkle with sage, nuts, lemon zest, salt, and pepper.

Put the tops on the pumpkins, and bake on a cookie sheet or baking pan for 40-50 minutes or until tender. Uncover, sprinkle with nutmeg and parmesan, and add goat cheese. Leave tops stem-side-down on the sides of the pumpkins, and bake for another 5 minutes or so until the cheese is hot and the pumpkin feels soft when you poke it. Let cool for a couple of minutes, and serve.

On the Grill: Roasted Potatoes and Summer Squash

Found at Trader Joe's: Local tri-color potatoes
Found at the Coop: A panoply of summer squash, in season and on sale (zucchini and yellow, but also gray, pattypan, and a round, zucchini-like hybrid apparently called eight ball squash), portobello mushrooms, fresh garlic*

*Apparently, garlic comes from a plant. This may not have occurred to you, if, like me, you had never actually seen, felt, or tasted garlic that wasn't at least a week old. That hard, papery, tough wrapper was once soft and translucent and plantlike, almost moist, and the cloves inside were so fresh that the juice splattered when you pressed them. They taste better, too (garlicky in a crisp, clean kind of way, and less strong than their aged counterparts). Worth finding at a coop or farmer's market.

Ingredients
Assorted summer squash, cut lengthwise (for oblong squashes, like zucchini) or crosswise (for round squashes, like pattypan or eight ball) into half-inch thick slices. Try to avoid the smallest pattypans, which might be easy to lose in the grill.
Portobello mushrooms, stemmed and left whole, or any other vegetable that strikes your grilling fancy
2 cloves garlic, peeled
Olive oil
Salt & pepper

Assorted small to medium potatoes (yellow, red, and/or purple), whole if small and halved if medium
5-6 more garlic cloves, not peeled
Sprigs of fresh herbs (e.g., oregano, sage, thyme, rosemary)

A little meat, as a side dish rather than the main course (e.g., local lamb andouille sausages)

Bring a pot of water to a boil, add potatoes, and boil until just soft (a fork should go in fairly easily, but they shouldn't be mushy). Drain in a colander, rinse briefly with cool water, and leave in sink to dry off.

Press 2 cloves of garlic into a small bowl and mix with some olive oil, salt, and pepper. Brush lightly onto summer squash and mushrooms, and set aside. (If you have fresh thyme, you might chop some and rub it onto the mushrooms with some salt and pepper.)

Preheat the grill.

Brush a large piece of foil with a little olive oil, pour the potatoes onto it, and then brush the rest of them with a little more olive oil (or toss them with olive oil in a separate bowl, depending on the lengths you will go to in order to avoid having to clean an extra dish). Add the unpeeled garlic cloves and sprigs of herbs, sprinkle with salt and freshly ground black pepper, and close up the foil.

Set the potatoes on the grill for 10-2o minutes, depending on how much time you have and how roasty-on-the-outside and soft-on-the-inside you like them to be. Grill the vegetables and the sausages, and serve. (Note that you can eat the garlic cloves -- they will be all sweet and mushy and should come right out of their skin with a knife and fork -- and the herbs, for that matter.)


If you cook extra potatoes and veggies, lunch the next day is easy:
Heat the potatoes on a plate in the microwave for a minute or two, sprinkle with a little crumbled feta or cheddar, and heat a little more. Serve with leftover grilled summer squash (cold or also heated).