Meatballs: Stick with the rustic theme and try these amazing Eggplant Parmesan Meatballs.Sandwich: You can't beat a soup + sandwich combo! Try this Chickpea Tuna Salad, which is delicious wrapped in a tortilla or made into a sandwich.Salad: Try this Autumn Salad with Maple Vinaigrette, which is packed with good-for-you nutrients.It also pairs well with many other light + flavorful dishes. I love serving this soup with crusty bread for dunking. I personally love my Zwilling Pro Le Blanc Chef’s Knife, which is a reliable, sturdy knife for all veggie chopping endeavors. Chef’s Knife: A sharp chef’s knife will especially come in handy for cutting the butternut squash.Plus, the smooth enamel bottom works on all stovetops, including gas, electric, glass, ceramic, induction, and halogen. The cast iron possesses exceptional heat-retaining qualities, so the pot heats evenly throughout. Staub Cast Iron Cocotte: For an elegant transition from stovetop to table, I use my Staub 7-qt Cast Iron Cocotte.Ladle soup into bowls and garnish with toasted pumpkin seeds and additional Parmesan cheese, if desired. Remove thyme sprigs, and stir in heavy cream, Parmesan, and rosemary or sage. Reduce heat and simmer, uncovered, until the squash is tender, about 25 minutes. Step 2: Simmer SoupĪdd kale, white beans, broth, water, smoked paprika, salt, and pepper increase heat to bring soup to a low boil. Next, stir in garlic, chili flakes, butternut squash, and fresh thyme sprigs cook 4 to 5 minutes, until aromatic. Once hot, add onions and celery cook 8 minutes, until soft. Heat oil in a Staub 7-qt Cast Iron Cocotte over medium. This soup has a lovely herbaceous backbone, which relies on fresh over dried herbs.
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