Buffalo chicken Caesar, crisped up skin Parm/Regg and tomatoes.
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I stole if from someone (name no longer recalled) on the old Chowhound Weekly Menu Planning board - hope they’ll speak up and take credit!
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I roast butternut squash cut up. I’m going to quote the ChowHounder, Amy H from 2013 who posted her excellent technique.
"AmyH Oct 2, 2013 09:20 AM
We love roasted chunks of butternut squash and I make it all the time. The easiest way is to lay it sideways on your cutting board and first cut the very end off (with the stem). Then continue cutting the neck into rings of whatever thickness you want your chunks to be. Then lay each ring flat on the cutting board and cut down the sides to remove the peel. Then cut the rings into chunks. Then take the bulbous end and put it cut side down on the cutting board and cut it in half vertically. Scoop out the seeds…(Midwesterner note - I usually stop here and keep the bowls for later roasting / stuffing).…Lay each empty half on the cutting board cut side down and cut the peel off the sides (downward). Cut in half vertically again, put the new cut side down, and continue cutting the peel off of those pieces. Then they can be cut into chunks, too. Take all your chunks, mix with a bit of olive oil and seasonings, and roast."
My Midwesterner cubes are about 1 inch square. This technique above, is a safer way to slice the (slippery when cut) squash since you’re always working with it positioned on a flat side. Spread 2-3 T of olive oil on a sheetpan, add the cubes and use hands to toss them, coating evenly with olive oil. (Could also use bowl, large spoon, and spread on the sheetpan. ) Season sparingly with salt & pepper. Roast 375 degrees F. about 30 - 40 minutes. I prefer mine lightly browned, about 5 minutes more roasting after done enough to easily be pierced with a fork. I like the texture of slightly crispy exterior of the cube, very creamy tender interior.
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Thank you!
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Baby butter lettuce tossed in a light lemon vinaigrette: citrus blend olive oil (lemon, lime, grapefruit, blood orange), lemon juice, half a small shallot, 1 garlic clove, s&p, parsley, splash of heavy cream. Topped with toasted pumpkin seeds.
Didn’t need the garlic.
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Green apple sounds like a good combination with fennel
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Roasted golden beet, fennel, craisins, blue cheese salad over butter lettuce, sherry wine vinegar & oo dressing, fennel fronds.
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Farro and lentils, sort of like this recipe, but with cashews, dried apricots and golden raisins, and a little “curry powder” in the dressing.
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Big salad for dinner.
Red and green bib lettuce, crispy pork belly, HBE, pickled red onion, cucumber, cocktail tomatoes and shaved Parm/Regg. Dijon/red wine vinaigrette.
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Baby butter lettuce, ½ an avocado & a few pepita seeds in a creamy citrus dressing: lemon juice, finely diced shallot, brown mustard, parsley, citrus blend oil, a little mayo.
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Bib lettuce, roasted pork tenderloin(med rare) pickled onions, tomato, cucumber, Kalamata olives and feta. Red wine vinaigrette.
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Lunch today was a roasted vegetable salad (purple cabbage, Spanish onion, red pepper) garnished with clementine slices and Kalamata olives.
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i’ve been going nuts with cabbage salads lately, after a trip to Japan and buying a delicious sesame dressing online (that i later found at a local store).
This one is finely shredded cabbage, Japanese pickles, some mint and basil from a friend’s garden that needed using, and a little pickled carrot/daikon from a Viet take-out dinner.
But I’d eat a shoe with that dressing.
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Are you using a cabbage slicer aka wide mandoline?
I like sesame dressing, but I would highly recommend Japanese carrot-ginger dressing for cabbage – easy to make, and keeps for a few days (I don’t usually add miso, just soy as in this version, but the sesame oil is a must for me which the second recipe leaves out).
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That sounds delicious. I’m going to seek out some sesame dressing.
i’ve actually made a Japanese carrot-ginger dressing in the past, and I have to say I like this better. but I’m not adverse to trying it again - thanks for the link.
I bought a wide cabbage slicer, recommended on a Japanese cooking site (can’t remember which now). It works great, much easier than on my Benriner.
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My Oxo mandoline was originally called a cabbage slicer (they’ve since renamed it), and I only realized when I bought it that that’s how the katsu places got the cabbage so fine!
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