On free weekends I like to cook and cook and cook.
The end of summer is yes for butternut squash sage ravioli. I was a bit burnt out on scratch-making pasta, so I substituted wonton skins. Not bad, and less time consuming. Semolina flour helps dry them out a bit so they don’t stick to one another.
Grilled pork tenderloin, butternut squash ravioli in brown butter sage sauce, and caramelized beet salad with almonds, goat cheese, raw red onion and balsamic vinaigrette.
I charred some eggplant and red bell pepper while the pork tenderloin was going, removed the peels and blended them with some sauteed yellow onion and garlic clove. With a dollop of Greek yogurt in the middle, it made for an excellent dip with pita chips. It would also be a great sandwich spread, maybe with some cucumber, sprouts, avocado and hummus. I’ll have to try that later.
And because one can never have enough dips, heirloom tomato salsa with white onion, garlic, jalepeno and lime juice.
As summer winds down my bf’s parents find themselves with a bounty of yard-grown vegetables, particularly tomatoes. A classic caprese salad is one of my favorite ways to eat them. Try it with burrata instead of mozzarella (mozz was used here) for something super luscious. The basil comes from the herb garden.
Squash and zucchini are also in abundance in the back yard, and succotash is becoming one of my new favorites. The trick (well, a trick) is to add a teaspoon or two of finely chopped marjoram. It’s a flavor that makes people go, WTF is that? but in a good way.
Goes well with dill mashed potatoes and spice-rubbed pork tenderloin.