Photo by Megan Verdugo
Pumpkin Risotto
Serves about 6
3 cups fresh pumpkin, peeled and cubed (try squash puree, strained thru cheesecloth, as a substitute)
4 shallots, chopped
5 cups chicken stock
2 cups Arborio rice
1/2 teaspoons powdered saffron (optional)
1 cup dry white wine
1 tablespoon chopped fresh sage
1/4 cup grated parmesan cheese
salt & freshly ground black pepper, to taste
Wrap cubed pumpkin [...]
Scroll down for a second Indian Pudding recipe…This pudding is good enough for breakfast or a special dessert!
Indian Pudding #2
Indian Pudding
True to its name, this dish was a gift to New England settlers from Native Americans, a variation on their cornmeal mush. It was probably the most popular pudding in 18th-century America.
As Henry Bradshaw Fearon indicated, [...]
Summer squash and corn salad
by Laurie Sybertz There are no measurements for this salad just use what you feel. This is a very fresh crisp salad.
Ribbons of summer squash raw made with vegetable peeler
Then raw corn cut from the cob sprinkled on top( use very small ears)
Then cut parmesan cheese with vegetable peeler.
Then drizzle with [...]
