Like my friend Michelle, food has been on the brain lately.
Sauté crumbled sweet Italian sausage with cubes of butternut squash in a bit of oil. Toss in cooked farro and dress with more oil and lemon juice. Serve as a salad or toss with grated Parmesan and use as a stuffing.
Toss chunks of butternut squash with butter and curry powder. Roast until half-tender, then stir in chunks of apple and some maple syrup. Cook, shaking the pan occasionally, until everything is nicely browned and tender.
After reading hordes of recipes, I've found bacon and butter to be the common theme. Why bacon? Because it enhances the flavor of everything. And butter? Well butter just tastes better. Ask Julia Child.
Cook chopped onions in olive oil until soft. Add chopped spinach and a handful of raisins — maybe a little port, too — and cook until wilted and almost dry. Roasted pine nuts are good on top.
Damn! Why didn't I think of this?
Steam and salt edamame. Whisk soy and honey together in a small saucepan over low heat. Add grated ginger and a bit of cornstarch, stir until slightly thickened and pour over edamame.
Buy some cheese. Unwrap it and put it on a plate with some walnuts and fruit; let come to room temperature. Serve with good bread.
Need more ideas?