Orange-Braised Fennel
Fennel is one of the most versatile vegetables around. From raw to roasted and everything in between, fennel can delight your palate in many different ways.
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Oven-Roasted Plantain Fajitas
Plantains are in the banana family, but they are larger than regular bananas. Their starch content is much higher too, which is why they are seldom eaten raw and are usually baked, roasted, or fried. Plantains are ripe when they’re half black and half yellow. You can find fresh epazote in most Latin supermarkets.
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Double Squash with Pecans and Dried Cherries
This recipe combines sweet butternut squash, pecans, and cherries with savory acorn squash, shallot, and sage. The flavors complement rather than overpower each other.
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Heirloom Tomato Soup
Regular tomatoes can be used for this recipe, but the high sugar content and low acidity of heirloom tomatoes makes them ideal to use in this soup.
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Carrot-Ginger Soup
Luckily, carrots are available year-round. That means you can serve this soup cold on a really hot summer’s day or piping hot during a cold winter’s night.
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Butternut Squash and Kale Soup
Adding the ginger at the end of the cooking time preserves its spicy kick, which beautifully compliments the sweetness of the squash.
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Cream of Spinach Soup
This soup is a terrific way to get your daily dose of greens without having to eat them raw. For a different twist, replace the spinach with an equal amount of kale.
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Kabocha Squash and Yellow Curry Soup
Recipes that combine winter squash with curry seasonings are very popular in Asian countries. The combination works great because the sweet and spicy flavors are an ideal complement.
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