When fall begins, all of us eagerly await the pumpkin harvest so that we can make and enjoy servings these delight-filled pumpkins. Sugar pumpkins are the uniformly 1-pound pumpkins that can easily be found in natural groceries or better supermarkets. Since this is a harvest dish, feel free to select any combination of vegetables you may need to use up from the garden or from harvesting the refrigerator. The little pumpkins are cooked until the flesh is soft enough to be eaten along with the filling, so do provide a soup spoon and encourage your diners to dig in. We serve the personal pumpkins in shallow pasta bowls with a large purple kale leaf acting as a doily so that the pumpkin will not slip about the plate.
From Three Guys from Miami Cook Cuban: 100 Great Cuban Recipes with a Touch of Miami Spice by Glenn Lindgren, Raul Musibay and Jorge Castillo (Gibbs Smith Publishers, 2004). © 2004 by Glenn Lindgren, Raul, Musibay and Jorge Castillo. All rights reserved.
I have been making variations of this quintessentially Israeli salad for almost 30 years. Not only does it taste and look good, but it is so easy to prepare that I make it for last-minute dinner guests when I have no lettuce in the house. (Somehow my fridge is always stocked with raw carrots.)
Rich and mellow with a backdrop of fresh lemon, this turkey owes its success to the Moroccan seasoning-cum-sauce called charmoula. You could make it ahead and freeze. Think about using Charmoula with seafood, any poultry, and with lamb.
Besides using this sauce in casseroles and pot pies, spoon it over sliced turkey for a hot turkey sandwich.
Like most people, I've got my lazy spots, and squash is one of them. I love winter squash in just about every guise, but I just can't stand peeling it. With all the great kitchen gear I've got, I've never found a gizmo that makes removing the hard shell of a butternut squash easy - I think squash-peeling cooks should get hazardous-duty pay. You can be sure I was one of the first in line at the supermarket when peeled, ready-to-cook squash arrived.
These reheat well and hold in the refrigerator 2 days. Taste for seasoning before reheating.
From The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens by Lynne Rossetto Kasper (Scribner 1999). Copyright 1999 Lynne Rossetto Kasper.
I love this stuffing! It's warm, moist, soft, meaty, profound in flavor - all the good things. Who knew that taco shells could crumble up to make such a great dish? I do like to cook it outside the turkey, instead of inside the bird, to better control its cooking time. If you want a better flavor mingle between stuffing and bird, don't hesitate to dribble some turkey pan juices over the stuffing.