Brunch has become my favorite meal. With so many options of sweet and savory breakfast and lunch foods, what’s not to like? A Mimosa or Bloody Mary doesn’t hurt either. Huevos Rancheros seems to be popping up on brunch menus all over the country. These “rancher’s eggs,” as name translates to in English, are a twist on a rural Mexican farm dish that’s both hearty and delicious.
Sweet potato again?! I might be enjoying pumpkin and sweet potatoes a little too much this year. Although this starchy vegetable is usually served at Thanksgiving, it’s broadly used throughout fall and even the holidays. Since it still feels like fall in the Northeast, why not continue to enjoy this naturally sweet versatile veg? Even grocery stores often sell sweet potato pie until Christmas. But with so many ways to prepare sweet potato, it’s hard to choose just one go-to recipe. These easy Cardamom-Scented Whipped Sweet Potatoes are a delicately sweet twist on an average dish, I couldn’t resist serving a mound of it alongside roast chicken.
Brussel sprouts have always seemed like a vegetable for adults. Even though I actually enjoyed eating all kinds of vegetables while growing up (beets and lima beans were odd favorites of mine), I don’t recall eating them as a child. These mini cabbage-like healthful buds have also increased in popularity over the years. But like most cabbage and other stinky vegetables, they aren’t particularly appealing to children. The trick is to add a touch of sweetness. The caramelization in these honey roasted brussel sprouts make them enticing for both children and adults alike.
This roasted squash salad with brown butter apple cider dressing may sound fancy but it’s not. Even though the piles of winter squash at the fall farmers markets look beautiful and fun, squash can be a little boring in both preparation and taste. This dish changes that. It combines fancy sounding flavors with various winter squash to make a salad that’s not only pretty, but tasty too. Classic roasted squash simply includes butter or olive oil, salt, and pepper. It is then baked and maybe topped with a maple syrup. Not bad. But not great. Add pears, pecans, raisins, sage, and little brown butter, and roasted squash becomes an amazing salad or show stopping side dish.
Indian food is one of my favorite cuisines. It’s also becoming quite trendy. In New York, Whole Foods has even included a hot bar/buffet of Indian Food in their prepared food section. There is still room for improvement in the quality of mainstream Indian food but I think my grandmother would have been as pleased as I am to see this flavorful cuisine take off. There are a few Indian style recipes in her book, “The Art of Good Cooking,” such as Curried Carrots and Peppers and Indian Beef Curry which I’ve done for this blog. Like many of her international recipes, these were unique and practically ground breaking when they were written in the 1960’s – before what some may consider the food revolution. The availability of spices like ground coriander, turmeric, cumin seeds, or garam masala have come a long way since then. I, however; didn’t begin to enjoy Indian food until my late teens when my step mother introduced healthy and flavorful north Indian style recipes such as this coconut green bean and peas dish.